This moist peach cake is a summer dream! Bursting with juicy peaches and topped with a sweet brown sugar frosting, it’s perfect for any occasion.
I love how the frosting adds a rich twist that makes this cake feel extra special! A slice of this with a cup of tea? Yes, please! ☕🍰
Key Ingredients & Substitutions
Peaches: Ripe, juicy peaches are the star of this cake! If they’re out of season, you can use canned peaches drained well or frozen peaches. Just thaw and pat them dry to avoid extra moisture in the cake.
Flour: All-purpose flour works beautifully, but you can substitute it with a 1:1 gluten-free blend if needed. I’ve found that the cake remains moist with gluten-free options too.
Sour Cream or Yogurt: I prefer sour cream for its richness, but plain yogurt works just as well. For a lighter option, you can use Greek yogurt. It gives a nice tang!
Butter: Unsalted butter is best to control salt levels. You could use coconut oil or a vegan butter substitute for a dairy-free version.
Brown Sugar: Light brown sugar gives a lovely caramel flavor to the frosting. Dark brown sugar can be used for a deeper flavor, but it may change the frosting color.
How Do You Create the Perfect Cake Batter?
Making the cake batter involves several key steps to ensure a moist and fluffy result. Here’s how to do it right:
- Creaming Butter and Sugar: Beat the butter and granulated sugar together until it’s light and fluffy. This step incorporates air and helps the cake rise!
- Adding Dry Ingredients: Mix the flour mixture in three parts with the wet ingredients. This helps to prevent overmixing, which can lead to a dense cake.
- Incorporating Peaches: Layering half the batter, then peaches, and topping it with the rest keeps the peaches at the center, making every bite deliciously fruity.
Take your time with each step, and you’ll end up with a peach cake that’s soft and full of flavor! 😊
Moist Peach Cake with Sweet Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 large) ripe peaches, peeled and sliced, plus extra slices for garnish
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or plain yogurt
- 1/4 cup milk
For the Sweet Brown Sugar Frosting:
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1/4 cup whole milk or heavy cream
- 1 1/2 to 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious peach cake takes about 20 minutes to prepare and 45-55 minutes to bake, plus cooling time. Overall, you’ll want to set aside about 2 hours, allowing the cake to cool completely before frosting. Perfect for a cozy bake day!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First things first! Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or simply line it with parchment paper for easy removal later.
2. Prepare the Peaches:
To peel the peaches, blanch them by placing them in boiling water for 30 seconds. Then, transfer the peaches to an ice water bath. The skins will slip off effortlessly! Once peeled, slice the peaches and set them aside.
3. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure the cake rises evenly and has a nice texture.
4. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 3-4 minutes. This step is crucial for a soft cake!
5. Add Eggs and Vanilla:
Add the eggs one by one, mixing well after each addition to combine them thoroughly. Don’t forget to add the vanilla extract for that delightful aroma and flavor!
6. Add Dry Ingredients Alternating with Sour Cream and Milk:
Now, it’s time to combine everything! Begin by adding the flour mixture in three batches, alternating with the sour cream (or yogurt) and milk. Make sure the flour mixture is added first and last to keep everything balanced. Mix just until combined—overmixing can make the cake dense!
7. Assemble the Cake Batter and Peaches:
Pour half of the batter into your prepared pan. Distribute the sliced peaches evenly over this layer. Then, carefully spoon the remaining batter on top of the peaches and smooth it out with a spatula.
8. Bake:
Pop the cake into your preheated oven and bake for 45-55 minutes. It’s done when a toothpick inserted into the center comes out clean. After baking, let the cake cool completely in the pan on a wire rack.
9. Make the Brown Sugar Frosting:
In a small saucepan, melt the butter over medium heat. Stir in the light brown sugar and cook, stirring constantly until the sugar dissolves and the mixture simmers gently for about 1-2 minutes. Remove it from the heat, then stir in the milk and vanilla.
Let this mixture cool slightly before whisking in the powdered sugar a little at a time until you have a smooth, pourable frosting. Don’t forget to add a pinch of salt to balance out the sweetness!
10. Frost the Cake:
Once your cake is completely cool, pour the sweet brown sugar frosting over the top, letting it drip down the sides for that beautiful presentation. Yum!
11. Garnish and Serve:
Finally, for an extra touch, decorate the top with fresh peach slices. Slice the cake and serve it up—enjoy this delightfully moist peach cake with its rich and creamy frosting!
Happy baking! 🍑🍰
FAQ for Moist Peach Cake with Sweet Brown Sugar Frosting
Can I Use Other Fruits Instead of Peaches?
Absolutely! This recipe works wonderfully with other fruits like apricots, nectarines, or even berries. Just adjust the quantity to maintain the moisture levels. If using berries, you can use them whole without slicing!
How Do I Know When the Cake Is Done Baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs clinging to it—if it’s wet batter, give it a few more minutes. Also, the edges should begin to pull away slightly from the sides of the pan.
Can I Prepare the Cake in Advance?
Yes! You can bake the cake a day ahead. Just let it cool completely, wrap it in plastic wrap, and store it at room temperature. Frost just before serving for the best flavor and texture.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2-3 days. If you notice the frosting getting too soft, you can refrigerate it, but allow it to come back to room temperature before serving for the best taste!
