This moist peach cake is packed with juicy peaches and topped with a sweet brown sugar frosting that’s hard to resist. Perfect for summer gatherings or a cozy dessert at home!
I love how the peaches bring a burst of flavor and the frosting adds a caramel-like twist. Honestly, it’s so good, I sometimes forget to share! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is key for controlling the cake’s saltiness. If you don’t have unsalted butter, you can use regular butter but omit the added salt from the recipe.
Peaches: Fresh peaches are the stars of this cake! If they’re out of season, feel free to substitute canned peaches. Just make sure to drain them well. You can also use other fruits like nectarines or plums for a twist!
Sour Cream: Sour cream keeps the cake moist and adds a slight tang. If you want a lighter option, Greek yogurt works great as a substitute without sacrificing moisture.
Brown Sugar: Light brown sugar gives the frosting its delicious caramel flavor. You can use dark brown sugar for a richer taste but expect a deeper color and flavor.
How Do I Ensure My Cake is Perfectly Moist?
To achieve a moist cake, there are a few tips to keep in mind:
- Don’t overmix the batter after adding the peaches. Gentle folding keeps the cake light.
- Check your oven temperature with an oven thermometer to avoid overbaking.
- Allow the cake to cool completely before frosting. This prevents the frosting from melting off!
- Use fresh, ripe peaches. They not only enhance flavor but also add moisture to the cake.
These simple steps will help you bake a deliciously moist peach cake that everyone will enjoy!
Moist Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream or plain yogurt
- 1 1/2 cups fresh peaches, peeled and chopped (or canned, drained)
For the Brown Sugar Frosting:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup milk
- 2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Pinch of salt (optional)
How Much Time Will You Need?
This delightful peach cake will take around 15 minutes to prep and about 35-40 minutes to bake. After cooling, you can frost the cake, which will take another 10 minutes. Total time is about 1 hour plus cooling time, which makes it perfect for an afternoon treat or dessert any day!
Step-by-Step Instructions:
1. Prepare the Cake:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish or pan to prevent the cake from sticking. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes. Then, add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
2. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This step ensures that your cake will rise perfectly and have a nice texture!
3. Combine Wet and Dry:
Now, gradually add the dry mixture to the butter mixture alternately with the sour cream. Start and end with the dry ingredients—mix until just combined to keep the cake tender.
4. Add Peaches:
Gently fold in the chopped peaches into the batter, being careful not to overmix. You want to keep those lovely peach pieces intact!
5. Bake:
Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 35-40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Once baked, remove from the oven and let it cool completely in the pan on a wire rack.
6. Prepare the Brown Sugar Frosting:
In a small saucepan, melt the butter over medium heat. Add the brown sugar and milk; bring the mixture to a boil, stirring constantly for about 1-2 minutes. Once it boils, remove from heat and let it cool for about 5 minutes. Stir in the vanilla extract, then gradually beat in the powdered sugar until you achieve a smooth and spreadable frosting. If you want to balance the sweetness, you can add a pinch of salt.
7. Frost the Cake:
Once the cake is completely cooled, spread the brown sugar frosting evenly over the top of the cake. This is where the magic happens, so make sure it’s all covered deliciously!
8. Serve:
Cut the cake into squares and serve it up! Enjoy every moist bite of this peachy goodness paired with the rich, caramel-like frosting. It’s perfect for any occasion!
This recipe gives you a wonderfully moist peach cake that’s sure to impress your friends and family with its juicy fruit and decadent frosting. Enjoy baking!
FAQs for Moist Peach Cake With Brown Sugar Frosting
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! Just be sure to thaw the frozen peaches and drain any excess liquid before adding them to the batter. This will help keep the cake from becoming too moist.
Can I Substitute the Sour Cream?
Yes, you can use plain yogurt or buttermilk as an excellent substitute for sour cream. Both will keep the cake moist and provide a delightful tangy flavor.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. Just enjoy it at room temperature for the best taste!
Can I Make This Cake Ahead of Time?
Definitely! You can bake the cake a day in advance and frost it right before serving. If you prefer, you can frost it and store it in the fridge, just remember to bring it back to room temperature before serving for the best flavor!
