This moist peach cake is like a sweet hug! Topped with creamy brown sugar frosting, it brings together juicy peaches and a delightful aroma that fills your kitchen.
Baking this cake is always a treat! I love how the peaches add a lovely softness, and let’s be honest, the frosting is just irresistible. You might want to have a second slice! 😋
Key Ingredients & Substitutions
Flour: All-purpose flour is the foundation here. If you’re looking for a gluten-free option, a 1:1 gluten-free flour blend can work well.
Peaches: Fresh peaches are a must for flavor. If peaches are out of season, you can use canned peaches in their juice, just make sure to drain and pat them dry.
Sour Cream: Sour cream adds moisture and richness. Greek yogurt is a great substitute if you want a lighter option, and it will still keep the cake moist.
Brown Sugar: I love using light brown sugar for a subtle caramel flavor. If you prefer, dark brown sugar will give the frosting a deeper taste.
How Do You Ensure Even Mixing for a Fluffy Cake?
A key step in baking this peach cake is how you mix the ingredients. Creaming butter and sugar well helps incorporate air, making your cake fluffy. Here’s how to do it right:
- Beat butter and sugar together until it’s light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition to avoid curdling.
- Combine dry ingredients in three batches with sour cream; start and end with dry ingredients for a smooth batter.
Gently folding in the diced peaches prevents them from breaking up too much and ensures they’re evenly distributed.
Moist Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh peaches, peeled and diced (about 2-3 medium peaches)
For the Brown Sugar Frosting:
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- ¼ cup milk
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This lovely peach cake will take about 15 minutes to prepare and 45-55 minutes to bake. You’ll need an additional 10 minutes to make the frosting, and then let the cake cool down completely before frosting—adding about 1 hour. So, all in all, you can expect to spend around 2 hours from start to finish!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch cake pan or two 8-inch round pans and grease them with butter, then dust with flour so your cake can come out easily.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. This ensures everything is well combined. Set the bowl aside while you tackle the wet ingredients.
3. Creaming the Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture appears light and fluffy—this takes about 3-4 minutes. This step is essential for a fluffy cake!
4. Adding the Eggs and Vanilla:
Crack in the eggs, adding them one at a time. Be sure to beat well after each addition! Then, mix in the vanilla extract to give it that delightful flavor.
5. Combining Wet and Dry Ingredients:
Now, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Start with the flour mixture, and make sure to finish with it. Mix until just combined, being careful not to over-mix.
6. Folding in Peaches:
Gently fold the diced peaches into the batter. This will give your cake those beautiful juicy pockets of flavor.
7. Baking the Cake:
Pour the batter into your prepared pan(s) and smooth the top with a spatula. Bake in your preheated oven for 45-55 minutes if using a 9×13-inch pan, or 35-40 minutes for round pans. You’ll know it’s done when a toothpick inserted into the center comes out clean.
8. Cooling the Cake:
Once baked to perfection, remove the cake from the oven and let it cool completely in the pan before you frost it. Patience is key, but the delicious smell will make it hard!
9. Making the Brown Sugar Frosting:
In a saucepan over medium heat, melt the butter. Stir in the brown sugar and milk. Bring this mixture to a gentle boil while stirring constantly, then let it boil for 2 minutes. Remove from heat and let it cool for about 10 minutes.
10. Final Touches for the Frosting:
Transfer the cooled brown sugar mixture to a mixing bowl, add powdered sugar and vanilla extract, and beat on medium speed until it’s smooth and fluffy, around 3 minutes.
11. Frosting the Cake:
Spread the creamy brown sugar frosting evenly over the cooled cake. If you want to make it look pretty, feel free to garnish it with thin peach slices or a sprinkle of cinnamon.
12. Serve and Enjoy:
Slice your moist peach cake into pieces and serve. Enjoy every bite of this delicious treat!
FAQ for Moist Peach Cake With Brown Sugar Frosting
Can I Use Canned Peaches Instead of Fresh?
Yes, you can use canned peaches if fresh ones aren’t available. Just be sure to drain them well and pat them dry before adding to the batter to avoid excess moisture.
How Do I Store Leftover Cake?
Store leftover peach cake in an airtight container at room temperature for up to 3 days. If you have leftover frosting, keep it in the fridge and use it within a week.
Can I Make This Cake Gluten-Free?
Absolutely! You can use a 1:1 gluten-free flour blend to replace all-purpose flour. Just check the packaging for any baking adjustments that might be recommended.
How Can I Make the Frosting Thicker or Thinner?
If your frosting is too thick, add a tablespoon of milk until you reach your desired consistency. If it’s too thin, gradually add more powdered sugar until it thickens up to your liking.
