This moist peach cake is a lovely treat! Made with fresh peaches and topped with a sweet brown sugar frosting, it’s perfect for dessert or an afternoon snack.
If you love peaches as much as I do, this cake will make you smile! I love enjoying it warm with a cup of coffee—just divine, right?
Key Ingredients & Substitutions
Peaches: Fresh peaches are the star here! If they’re out of season, you can use canned peaches—but make sure they’re drained well. For an alternative, try using nectarines for a similar flavor and texture.
Sour Cream or Greek Yogurt: These help keep the cake moist and add a slight tang. If you’re looking for a healthier option, use unsweetened applesauce in the same amount. Alternatively, buttermilk works too!
Brown Sugar: The brown sugar adds a lovely caramel flavor to the frosting. If you’re in a pinch, you could use white sugar, but don’t expect quite the same rich flavor. You can also try coconut sugar for a different twist.
How Do I Get My Cake to Rise Perfectly?
Getting that perfect rise relies on creaming the butter and sugar well. Take your time here! When creaming, you want it fluffy and light, which helps incorporate air into the batter.
- Ensure your butter is at room temperature, not too warm.
- Be sure to mix your dry ingredients evenly before adding, which avoids clumping.
- Lastly, don’t overmix once you incorporate the dry ingredients; just mix until everything is combined to keep the cake tender.
Moist Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 3 cups peeled, diced fresh peaches (about 4-5 medium peaches)
For the Brown Sugar Frosting:
- ½ cup unsalted butter
- 1 cup packed brown sugar (light or dark)
- ¼ cup milk or heavy cream
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This moist peach cake recipe takes about 20 minutes of preparation time and around 45-50 minutes to bake. Allow extra time for the cake to cool before frosting, roughly 30 minutes. So, you’re looking at about 1 hour and 45 minutes in total from start to enjoying a slice of cake!
Step-by-Step Instructions:
1. Prepare Your Baking Pan:
First things first—preheat your oven to 350°F (175°C). While that’s warming up, grease and flour a 9×13-inch baking pan or two 9-inch round cake pans. This will help ensure your cake comes out easily once it’s baked!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This will help distribute all the leavening agents evenly throughout the flour. Set this mixture aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat the mixture on medium speed for about 3-4 minutes until it’s light and fluffy. This step incorporates air into the mixture, which is key for a fluffy cake!
4. Add Eggs and Vanilla:
One at a time, add the eggs to the butter and sugar mixture, mixing well after each addition. Then, mix in the vanilla extract until everything is well combined.
5. Combine Dry and Wet Ingredients:
Now it’s time to add the dry ingredients and sour cream to your butter mixture. Do this alternately, starting and ending with the dry ingredients. Mix just until everything is combined. Be careful not to overmix, as this can make your cake dense.
6. Fold in the Peaches:
Gently fold in the diced peaches with a spatula until they are evenly distributed throughout the batter. You want to keep the batter light and fluffy, while making sure those delicious peaches are spread nicely!
7. Pour and Bake:
Pour the batter into your prepared pan(s) and spread it out evenly. Pop it in the preheated oven and bake for 45-50 minutes. To check for doneness, simply insert a toothpick into the center of the cake; if it comes out clean, your cake is ready!
8. Cool the Cake:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This may take about 30 minutes—just be patient!
9. Make the Brown Sugar Frosting:
While your cake is cooling, it’s time to prepare the frosting! In a small saucepan over medium heat, melt ½ cup of butter. Stir in the brown sugar and milk, bringing the mixture to a boil while stirring constantly. Allow it to simmer for about 1-2 minutes.
10. Mix the Frosting:
After simmering, remove the saucepan from heat and let the mixture cool for 10 minutes. Then, transfer it to a bowl and beat in the sifted powdered sugar, vanilla extract, and a pinch of salt until the frosting is smooth and spreadable.
11. Frost the Cake:
Once the cake is completely cool, spread the brown sugar frosting evenly over the top of the cake. If you’ve made round cakes, feel free to frost the sides as well!
12. Slice and Serve:
Carefully slice your moist peach cake and serve it! It’s best enjoyed fresh, but you can store any leftovers in the refrigerator, covered, for a few days. Enjoy every delicious bite!
There you have it! A delightful moist peach cake topped with a rich, caramel-like brown sugar frosting—perfect for any occasion!
FAQ for Moist Peach Cake With Brown Sugar Frosting
Can I Use Frozen Peaches for This Recipe?
Yes, you can use frozen peaches! Just ensure they are fully thawed and drained of excess moisture before dicing and adding them to the batter. This will help maintain the cake’s texture.
How Should I Store Leftover Cake?
Store any leftover peach cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you’d like, you can also freeze the cake for up to 2 months—just wrap it tightly in plastic wrap before placing it in the freezer!
Can I Make This Cake Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. This should give you a similar texture, but always check the brand’s specific guidelines for best results.
Is There a Dairy-Free Option for the Cake and Frosting?
Yes, to make this cake dairy-free, use dairy-free butter or coconut oil instead of traditional butter, almond or coconut milk in place of regular milk, and a dairy-free yogurt substitute for the sour cream. The cake will still be delicious and moist!
