This moist peach cake is a delightful treat, bursting with fresh peach flavor and topped with sweet brown sugar frosting. It’s like a slice of summer on your plate!
Who knew fruit could be so cake-y? I love serving this at gatherings. Just watch it disappear—like magic! 🪄✨ Perfect with a scoop of vanilla ice cream too!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cake, giving it structure. If you’re gluten-free, a 1:1 gluten-free flour blend works well. I’ve had good results with almond flour too if you want a nutty flavor!
Peaches: Fresh, ripe peaches give the best flavor. If they’re out of season, canned peaches (drained) or even frozen peaches can be used. Just make sure to thaw and drain them well.
Sour Cream: This adds moisture and richness to the cake. If you prefer not to use it, plain yogurt is a great substitute. Greek yogurt adds a nice tang, but regular works just as well.
Brown Sugar: Light brown sugar provides a softer flavor. If you only have dark brown sugar, that will work too—though it will create a stronger molasses flavor. Personally, I enjoy mixing both for depth!
How Do I Ensure My Cake is Light and Fluffy?
A key step in making cake is creaming the butter and sugar. This process incorporates air, making your cake fluffy. Here’s how to do it:
- Start with softened butter, not melted. It should be slightly firm but easy to cut.
- Beat on medium speed for about 3-4 minutes. Look for that pale color and fluffy texture—it should look a little like frosting!
- Incorporate eggs one at a time. This helps to maintain that fluffy texture.
- When adding dry ingredients and wet ingredients (like sour cream), mix just enough to combine. Overmixing can lead to a dense cake!
Follow these steps, and your cake will definitely rise to the occasion! Happy baking!
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 cup fresh peaches, peeled, pitted, and chopped (about 2 medium peaches)
For the Brown Sugar Frosting:
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups brown sugar, packed
- 1/4 cup whole milk or heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups powdered sugar, sifted
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus around 40-45 minutes of baking time. Don’t forget to allow your cake to cool completely before frosting, which can take an additional 30 minutes. In total, you’ll need about 1 hour and a half, but it’s totally worth it!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Alternatively, you can line the pan with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to ensure that all the leavening agents are evenly distributed throughout the flour. Set this mixture aside.
3. Cream the Butter and Sugar:
In a large bowl, use a hand mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes. You’ll know it’s ready when it looks pale and airy!
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, add the vanilla extract and mix well until everything is combined smoothly.
5. Combine Wet and Dry Ingredients:
Now it’s time to add the dry ingredients and sour cream to the butter mixture. Start by adding about half of the dry mixtures, followed by half of the sour cream. Gently mix it together. Repeat with the remaining dry ingredients and sour cream. Remember not to overmix; just mix until everything is combined!
6. Fold in the Peaches:
Gently fold the chopped peaches into the batter. Be careful to distribute them evenly without overworking the batter.
7. Bake the Cake:
Pour the batter into your prepared cake pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for approximately 40-45 minutes. The cake is done when a toothpick inserted into the center comes out clean.
8. Make the Brown Sugar Frosting:
While the cake is baking, prepare the brown sugar frosting. In a small saucepan, combine the butter, brown sugar, and milk. Cook this mixture over medium heat, stirring constantly until it comes to a boil. Allow it to boil for about 1-2 minutes, then remove it from the heat.
9. Cool and Mix the Frosting:
Stir in the vanilla extract and a pinch of salt. Let the mixture cool for about 10 minutes. After it has cooled, transfer it to a mixing bowl and gradually beat in the sifted powdered sugar until smooth and spreadable. If your frosting is too thick, add a teaspoon of milk at a time until you reach your desired consistency.
10. Frost the Cake:
Once your cake has completely cooled, spread the brown sugar frosting evenly over the top. If you like, you can also frost the sides for a more finished look!
11. Slice and Serve:
Now it’s time to slice up your delicious peach cake! Serve it fresh and enjoy. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
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This cake is wonderfully moist thanks to the fresh peaches and sour cream, and the brown sugar frosting adds a rich, sweet caramel flavor that perfectly complements the fruit. Enjoy your baking experience!
Frequently Asked Questions (FAQ)
Can I Use Canned or Frozen Peaches Instead of Fresh?
Absolutely! If using canned peaches, make sure to drain and pat them dry to avoid excess moisture in the cake. For frozen peaches, thaw them completely and drain any liquid before folding them into the batter. This way, the cake will still maintain its moisture without becoming soggy.
How Should I Store Leftover Cake?
Store any leftover peach cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it, but for the best texture, enjoy it within a couple of days. To serve chilled cake, just bring it to room temperature before serving!
Can I Make This Cake Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just check that the blend includes xanthan gum, as that will help with the cake’s structure. It’s a fantastic way to enjoy this recipe without gluten!
What Can I Substitute for Sour Cream?
If you’re looking for a substitute, plain yogurt works perfectly as a one-to-one ratio replacement. You could also use buttermilk; just reduce the amount of milk used in the frosting a little to keep the consistency right!
