This moist peach cake is like a sunny day on a plate! Packed with juicy peaches and topped with sweet brown sugar frosting, it’s perfect for any occasion.
Whenever I bake this cake, my kitchen smells amazing! I love serving it with a scoop of vanilla ice cream on top. Who wouldn’t want to enjoy that? 🍑
Key Ingredients & Substitutions
Fresh Peaches: The star of this cake! Fresh, ripe peaches are ideal, but if they’re out of season, you can use canned peaches (just make sure to drain them well) or frozen peaches (thaw and pat dry) for a similar sweetness.
Sour Cream: It gives the cake moisture and tang. If you don’t have it, plain yogurt works great too. For a lighter option, try buttermilk. Your cake will still turn out moist and tasty!
Unsalted Butter: Always a must for baking, but if you’re out, you can use margarine or coconut oil. Just remember to keep the amounts the same, and you’ll achieve a nice fluffy texture.
Brown Sugar: This gives the frosting that rich flavor. If you prefer, you can substitute light brown sugar for dark brown sugar to enhance the caramel notes. If you need a healthier twist, use coconut sugar.
How Do I Make Sure My Peaches Stay Juicy and Flavorful?
To keep those peaches from getting mushy in your cake, start by properly preparing them. Peel and dice fresh peaches, and if they’re very juicy, lightly toss them in a little flour to absorb excess moisture. This helps prevent them from sinking to the bottom of the cake.
- Make sure your peaches are ripe but not overly soft.
- Fold them gently into the cake batter to maintain their shape.
- Using a mix of peaches can add different flavors – try yellow and white peaches for variety!
What’s the Best Way to Achieve Smooth Brown Sugar Frosting?
When making the brown sugar frosting, the key is in the heat. Gently melt the butter, brown sugar, and milk together until it just starts to bubble. Allow it to cool slightly before adding powdered sugar. This prevents the sugar from clumping and ensures a smooth, creamy frosting.
- Stir constantly to dissolve the sugar completely.
- Beat the frosting on low after adding powdered sugar, gradually increasing speed to avoid splatter.
- If the frosting is too thick, add a splash of milk; if too thin, add a bit more powdered sugar.
These tips and tricks will help you create a moist peach cake with a delicious frosting every time. Enjoy baking!
Moist Peach Cake With Sweet Brown Sugar Frosting
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or plain yogurt
- 2 cups fresh peaches, peeled and diced (about 3 medium peaches)
For the Sweet Brown Sugar Frosting:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup whole milk
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
Time Estimate:
This delicious recipe takes about 20 minutes to prepare, followed by 40-50 minutes of baking time. Make sure to allow an additional hour for cooling the cake before frosting it. In total, you’ll be ready to serve this peach delight in approximately 2 hours.
Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper so that your cake comes out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This mix will help your cake rise and will add wonderful flavor. Set it aside for now.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add Eggs and Vanilla:
Next, beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract for that yummy flavor.
5. Combine Wet and Dry Ingredients:
Now, alternately add the flour mixture and sour cream to the butter mixture in three parts. Start with some flour, then add part of the sour cream, mix, and repeat until everything is just combined. Be careful not to overmix, or your cake may become dense!
6. Add the Peaches:
Gently fold in the diced peaches, ensuring they’re evenly distributed throughout the batter. This is what makes the cake so juicy!
7. Bake the Cake:
Pour the cake batter into your prepared pan and spread it evenly. Bake in the preheated oven for 40-50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Yum!
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 step is important to prevent the frosting from melting!
9. Make the Frosting:
While the cake cools, prepare the frosting. In a small saucepan over medium heat, melt the butter. Add the brown sugar and milk, stirring continuously until the mixture dissolves and bubbles. Remove from heat and let it cool slightly.
10. Whip Up the Frosting:
Transfer the cooled brown sugar mixture to a mixing bowl. Gradually add the sifted powdered sugar, beating with a mixer on low speed until it’s smooth and reaches your desired consistency. Don’t forget to stir in the vanilla extract and a pinch of salt!
11. Frost the Cake:
Once the cake is completely cool, spread the sweet brown sugar frosting evenly over the top. This frosting adds the perfect caramel flavor to your cake!
12. Serve and Enjoy:
Finally, slice the cake and serve it. Enjoy the wonderful flavors of moist peach cake topped with luscious brown sugar frosting! Perfect for sharing with friends and family!
This recipe is not just about baking; it’s about making delicious moments with fresh peaches and cream! Enjoy! 🍑
FAQ for Moist Peach Cake With Sweet Brown Sugar Frosting
Can I Use Canned Peaches Instead of Fresh?
Yes, you can use canned peaches in this recipe! Just make sure to drain them well before adding them to the batter. If using frozen peaches, thaw and pat them dry to prevent excess moisture.
How Do I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. Just be sure to bring it to room temperature before serving for optimal flavor!
Can I Freeze This Cake?
Absolutely! You can freeze the un-frosted cake for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil. When you’re ready to enjoy it, let it thaw in the fridge overnight and frost it before serving.
What If My Frosting Is Too Thick?
If your frosting turns out too thick, simply add a splash of milk, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, add a little more sifted powdered sugar until it thickens up nicely!
This FAQ should help clarify any common questions you may have about making and storing your delicious peach cake! Enjoy baking!
