This moist peach cake is a slice of summer joy, filled with sweet, juicy peach pieces and topped with delicious brown sugar frosting. It’s like a warm hug in dessert form!
Honestly, I can’t resist stealing a piece every time I bake one! The combo of peaches and brown sugar is just so good. It’s a perfect treat for gatherings or a cozy night in!
Ingredients & Substitutions
All-purpose flour: Essential for the cake’s structure. If you need a gluten-free option, try a 1-to-1 gluten-free flour blend. It works great in most cases!
Peaches: Fresh peaches give the best flavor, but you can use canned peaches in water or juice if fresh ones aren’t available. Just make sure to drain them well and pat dry.
Brown sugar: I prefer light brown sugar for its milder flavor in the frosting. If you like a deeper flavor, dark brown sugar is perfect! You can also use coconut sugar for a healthier option.
Heavy cream: Heavy cream helps achieve a rich frosting, but whole milk works too. If you’re dairy-free, almond milk or coconut cream can be suitable alternatives.
How Do I Ensure My Cake Comes Out Moist?
Keeping your cake moist primarily relies on a few simple steps. First, do not overmix your batter; this can lead to a tougher cake. Once you combine the wet and dry ingredients, gently fold them together until just combined.
- Keep the baking time in check. Overbaking is a common culprit for dryness. Start checking with a toothpick at around 35 minutes.
- Let the cake cool in the pan first to maintain moisture before transferring it to a cooling rack.
- Syrups or glazes can be brushed on the cake for extra moisture right after baking.
Moist Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For The Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 2 cups fresh peaches, peeled and diced (about 2 medium peaches)
For The Brown Sugar Frosting:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed (light or dark)
- 1/4 cup heavy cream (or whole milk)
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 35-40 minutes to bake. After baking, you’ll want to wait for the cake to cool completely before applying the frosting, which can take another 30 minutes. So overall, set aside about 1 hour and 30 minutes, including cooling time before serving!
Step-by-Step Instructions:
1. Prepare Your Baking Dish:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure your cake comes out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will help evenly distribute the leavening agent throughout the cake. Set this mixture aside for later use.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which will take about 3-4 minutes. This step is important for adding air to your cake!
4. Add Eggs and Vanilla:
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then, stir in the vanilla extract, letting those delicious flavors combine.
5. Combine Wet and Dry Ingredients:
Next, gradually add the flour mixture to the butter mixture in thirds, alternating with the milk. Start and end with the flour mixture. Mix just until everything is combined, being careful not to overmix!
6. Fold in the Peaches:
Gently fold in the diced peaches using a spatula. This ensures the peaches are evenly distributed without breaking them up too much.
7. Bake the Cake:
Pour your batter into the prepared pan and smooth out the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it so it doesn’t overbake!
8. Cool the Cake:
Once baked, carefully remove the cake from the oven and let it cool completely in the pan. This will take about 30 minutes.
9. Make the Brown Sugar Frosting:
In the meantime, let’s whip up that yummy frosting! In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, bringing the mixture to a gentle boil. Keep stirring for 1-2 minutes.
10. Cool and Beat the Frosting:
Remove the saucepan from heat and transfer the mixture to a mixing bowl. Allow it to cool for about 5 minutes. Then, add in the powdered sugar, vanilla extract, and a pinch of salt. Beat it with a hand mixer until it’s smooth and spreadable. If it’s too thick, add a splash more cream or milk.
11. Frost the Cake:
Once the cake is fully cooled, spread the delicious brown sugar frosting evenly over the top.
12. Slice and Serve:
Cut the cake into squares and it’s ready to enjoy! Store any leftovers covered at room temperature or pop them in the fridge if you prefer.
Enjoy your delicious moist peach cake topped with rich brown sugar frosting—a delightful treat for any occasion!
FAQ for Moist Peach Cake With Brown Sugar Frosting
Can I Use Canned Peaches Instead of Fresh Ones?
Absolutely! If fresh peaches aren’t available, you can use canned peaches. Just be sure to drain them thoroughly and pat them dry to avoid adding excess moisture to the cake batter.
How Can I Make This Cake Gluten-Free?
You can substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Look for one that includes xanthan gum or add it separately to help with the cake’s structure.
Can I Freeze This Cake?
Yes, you can freeze the peach cake! Wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container for up to 3 months. For best results, freeze the cake without frosting, then add it after thawing.
What Should I Do If My Frosting Turns Out Too Thick?
If your brown sugar frosting is too thick to spread, simply add a tablespoon or two of heavy cream or milk. Beat it well until you reach your desired consistency.
