This moist peach cake is a treat for your taste buds! Made with fresh peaches and topped with a creamy brown sugar frosting, this cake is simply delightful and perfect for any occasion.
When I bake this cake, my kitchen fills with the sweet smell of peaches—it’s heavenly! I love serving it with some ice cream on the side. Who can resist that combination? 🍑🍰
Key Ingredients & Substitutions
Fresh Peaches: Fresh peaches are key for moisture and flavor. If you can’t find them, canned peaches in juice (not syrup) work too. Just drain and pat them dry to avoid excess moisture.
Sour Cream or Yogurt: I love using sour cream for its tangy flavor, but plain yogurt can be a great substitute. It keeps the cake moist and adds a light texture. If you want a lighter version, Greek yogurt is also a good choice.
Brown Sugar: For the frosting, light brown sugar gives a lovely caramel flavor. If you run out, dark brown sugar works well too! It has a deeper taste, which many people prefer.
How Do I Ensure My Cake Is Moist and Fluffy?
To achieve a perfectly moist peach cake, start by creaming the butter and sugar well—this incorporates air, making the cake light. Also, be gentle when folding in the peaches and dry ingredients; overmixing can lead to a dense cake.
- Ensure your butter is softened but not melted—this creates a nice airy mix.
- Using sour cream or yogurt keeps the cake moist, so don’t skip it!
- Let the cake cool completely before frosting; this helps the frosting set on top without melting into the cake.
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or plain yogurt
- 2 cups fresh peaches, peeled and diced
- 1/2 cup buttermilk (optional, to add moisture)
For the Brown Sugar Frosting:
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 3-4 tbsp milk or heavy cream
- 2 cups powdered sugar
- 1 tsp vanilla extract
Time Needed:
This delightful peach cake requires about 15 minutes for preparation and 40-45 minutes for baking. After baking, let it cool completely before frosting, which takes approximately 10-15 minutes. Overall, expect about 1 hour and 10 minutes from start to finish, plus some chilling time if needed.
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper to prevent sticking. This will make removing the cake much easier later on!
2. Whisk the Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. This mixture will be the base for your cake. Set it aside while you prepare the wet ingredients.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This step is crucial as it helps to incorporate air, leading to a light cake!
4. Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract for that lovely flavor boost.
5. Mix in the Wet Ingredients:
Now, you’ll alternately add the dry ingredient mixture and the sour cream to the butter mixture—start with the dry ingredients and end with them. If you’re using buttermilk for extra moisture, add it in with the sour cream. Mix just until everything is combined; be careful not to overmix, as that can make the cake dense.
6. Fold in the Peaches:
Gently fold the diced peaches into the batter, distributing them evenly so you get that juicy, fruity flavor in every bite!
7. Bake the Cake:
Pour the batter into your prepared baking dish, smoothing the top with a spatula. Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. The aroma will fill your kitchen!
8. Prepare the Brown Sugar Frosting:
While the cake is baking, you can make the frosting. In a medium bowl, cream together the softened butter and brown sugar until light and fluffy. This will create a delicious base for your frosting!
9. Add Powdered Sugar and Milk:
Gradually add the powdered sugar, alternating with milk or cream, and mix until the frosting reaches a spreadable consistency. Stir in the vanilla extract for a touch of sweetness.
10. Frost the Cake:
Once the cake has cooled completely, spread the brown sugar frosting evenly over the top with a spatula, making it as smooth or as rustic as you like!
11. Serve and Enjoy:
Slice the cake into squares and serve. Enjoy the moistness of the peach cake with the rich brown sugar frosting. It’s sure to be a hit!
Enjoy your delicious, moist peach cake topped with rich brown sugar frosting! 🍑✨
Can I Use Canned Peaches Instead of Fresh?
Yes, you can! If using canned peaches, be sure to drain them well and pat them dry with paper towels to remove excess moisture. This will help prevent the cake from becoming soggy.
How Do I Know When the Cake Is Done Baking?
The best way to check is by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is ready. If there’s wet batter on the toothpick, it needs more time.
Can I Make the Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance and store it, covered, at room temperature. Just frost it when you’re ready to serve to keep the frosting fresh and avoid sogginess.
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to 3-4 days. For best taste, let it sit at room temperature for a bit before enjoying, as it’s most delicious when not too cold!
