This peach cake is moist and fruity, topped with a rich brown sugar frosting that adds a sweet touch. It’s perfect for warm days or any sweet craving!
I love how simple it is to make this cake, and the smell while it bakes? Heaven! Plus, who can resist that dreamy frosting? It’s hard to eat just one piece! 🍑
Key Ingredients & Substitutions
All-Purpose Flour: This is your base. If you need a gluten-free option, almond flour or a gluten-free flour blend can work great, though it might change the cake’s texture a bit.
Peaches: Fresh peaches really shine in this recipe! However, if they’re out of season, canned peaches (drained) or frozen peaches (thawed and drained) can be good substitutions. Just make sure to reduce any extra liquids!
Sour Cream/Yogurt: This adds moisture. For a lighter option or if you don’t have these on hand, you can use buttermilk or even a plant-based yogurt for a dairy-free alternative.
Brown Sugar: Light or dark brown sugar works here. If you’re out, you can substitute it with granulated sugar, though the flavor will change slightly. For a deeper flavor, consider using coconut sugar.
How Do You Achieve a Moist Cake?
Achieving a moist cake often comes down to how you mix your ingredients. Overmixing can lead to a dense texture, so be gentle when combining wet and dry ingredients. Here’s how to get it just right:
- Mix dry and wet ingredients separately before combining them.
- When mixing them, stop as soon as you no longer see dry flour. A few lumps are okay!
- Adding fruit, like peaches, not only gives flavor but adds moisture to the cake.
Remember, letting the cake cool completely before frosting helps the frosting sit nicely without melting into the cake, making for a better presentation!
Easy Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 1/2 cups fresh peaches, peeled and diced (or canned, drained)
For the Brown Sugar Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar (light or dark)
- 2 to 3 tablespoons milk
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This peach cake takes about 15 minutes to prepare and 30-35 minutes to bake. After baking, it’s best to cool the cake completely before frosting it, which can take around 30 minutes. Overall, you’re looking at about 1 hour and 15 minutes before you can dig in!
Step-by-Step Instructions:
1. Preheat and Prepare Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×13-inch baking dish or you can line it with parchment paper to make removal easier later on.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps ensure that everything is evenly distributed.
3. Combine Wet Ingredients:
In a large bowl, use an electric mixer or a whisk to beat the eggs and granulated sugar until the mixture is light and fluffy. Then, add the melted butter, vanilla extract, and sour cream (or yogurt). Mix until everything is smooth and well combined.
4. Combine All:
Carefully fold the dry ingredients into the wet ingredients until just combined. Now, gently fold in the diced peaches, being careful not to overmix.
5. Bake:
Pour the batter into the prepared baking dish and spread it out evenly. Bake in your preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Enjoy the delicious aroma filling your kitchen!
6. Prepare Frosting:
While the cake is baking, it’s time to make the brown sugar frosting! In a medium saucepan over medium heat, melt the softened butter and brown sugar together, stirring constantly until the mixture is smooth and starts to bubble lightly (around 2-3 minutes). Once done, remove it from the heat and let it cool for about 5 minutes.
7. Finish Frosting:
Transfer the cooled brown sugar mixture to a bowl. Add 2 tablespoons of milk and the vanilla extract, and whisk together. Gradually add in the sifted powdered sugar and a pinch of salt, beating until the frosting is smooth and spreadable. If it’s too thick, add an extra tablespoon of milk as needed.
8. Frost Cake:
Once your cake has completely cooled, spread the delicious brown sugar frosting evenly over the top with a spatula. This frosting adds a sweet, caramel-like finish to the moist peach cake.
9. Serve:
Cut the cake into squares, serve, and enjoy! This sweet, peachy treat is perfect for any occasion, and I bet you and your guests will love it!
FAQ for Easy Peach Cake With Brown Sugar Frosting
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If you’re using frozen peaches, just be sure to thaw and drain them first to remove any excess moisture. This will help maintain the cake’s texture!
How Do I Store Leftover Cake?
Store any leftover peach cake in an airtight container in the fridge for up to 3 days. You can also freeze slices for up to 2 months. Just be sure to wrap them tightly to prevent freezer burn!
Can I Make the Frosting Ahead of Time?
Yes, you can prepare the brown sugar frosting ahead of time! Store it in the refrigerator in an airtight container for up to a week. Just let it come to room temperature and give it a quick whisk before spreading it on the cake.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, plain yogurt works well as a substitute. You can also use buttermilk, but you may need to adjust the liquid in the recipe slightly for the best consistency.
