This moist peach cake is a sweet treat that’s bursting with juicy peach flavor and topped with a yummy brown sugar frosting. It’s perfect for summer gatherings!
I love how the frosting adds a rich sweetness, making it a hit at any party. Plus, it’s a great way to use up those fresh peaches—who can resist? 🍑
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cake. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend that works well in baking.
Peaches: Fresh peaches are ideal because they add moisture. Can’t find fresh? Canned peaches can work, just make sure to drain them well. Frozen peaches are another option—just thaw and pat dry before use.
Sour cream or Greek yogurt: These add richness and moisture. If you’re looking for a lighter option, you can use unsweetened applesauce or even buttermilk.
Brown sugar: Light brown sugar gives the frosting a nice caramel flavor. If you prefer a deeper flavor, try using dark brown sugar instead.
How Do I Get a Perfectly Creamed Butter and Sugar Mixture?
Properly creaming butter and sugar is key to getting a fluffy cake. Use softened butter—this means it should be soft to the touch but not melted. Beat the butter and sugar together until the mixture looks light in color and fluffy, about 3-4 minutes.
- Start on low speed to avoid sugar flying everywhere, then increase to medium-high.
- Scrape down the sides of the bowl halfway to ensure everything is mixed evenly.
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 2 cups fresh peaches, peeled and diced (about 2 medium peaches)
For the Brown Sugar Frosting:
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ¼ cup heavy cream
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delightful cake takes about 20 minutes to prep and around 45-50 minutes to bake. After baking, be sure to let it cool completely before frosting, which makes it a great option for making ahead of time and serving later. All together, plan for about 1 hour and 15 minutes to prepare and bake, plus cooling time!
Step-by-Step Instructions:
1. Preheat oven and prepare pan:
First things first—preheat your oven to 350°F (175°C). Then, grease and flour a 9×13 inch baking pan, or line it with parchment paper to make it easier to remove the cake later.
2. Mix dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This will ensure that all the leavening agents are evenly distributed, which is key to a fluffy cake. Set this bowl aside for now.
3. Cream butter and sugar:
In a large bowl, grab your hand mixer or stand mixer and beat the softened butter and granulated sugar together until it’s light and fluffy. This should take about 3-4 minutes. You want to see it change in color a bit and get some air in there!
4. Add eggs and vanilla:
Now, add the eggs one at a time, making sure to beat well after each addition. Finally, mix in the vanilla extract to bring out that lovely flavor!
5. Combine wet and dry ingredients:
Next, it’s time to combine everything. Alternately add the dry ingredient mixture and the sour cream to the butter mixture, starting and ending with the flour mixture. Mix just until combined after each addition—avoid overmixing for the best texture.
6. Fold in peaches:
Gently fold the diced peaches into your cake batter. You want to keep those peach chunks intact for lovely bites in the cake!
7. Bake:
Pour the batter into the prepared pan and smooth out the top. Place it in your preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The smell will be heavenly!
8. Cool:
Once baked, let the cake cool completely in the pan on a wire rack before attempting to frost it. This is important so the frosting doesn’t melt!
9. Prepare brown sugar frosting:
While the cake is cooling, let’s make the frosting! In a saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, stirring constantly until the sugar dissolves. Allow it to come to a gentle boil, and let it boil for about 1 minute while stirring.
10. Cool the mixture:
Take the saucepan off the heat and let this mixture cool to room temperature. Patience is key, as you want it to cool down to the right consistency for frosting.
11. Beat in powdered sugar:
Once it’s cooled, transfer the mixture to a mixing bowl. Gradually add the sifted powdered sugar, beating until you’ve reached a smooth and creamy consistency. Don’t forget to mix in the vanilla extract and a pinch of salt!
12. Frost the cake:
Now that the cake is cool and the frosting ready, it’s time to frost! Spread the brown sugar frosting evenly over the top of the cooled peach cake. You can create swirls or just smooth it out—whatever you prefer!
13. Serve and enjoy:
Slice the cake into squares and serve. It’s great for dessert or even with a cup of coffee! Store any leftovers in the refrigerator—if there are any!
Enjoy your delicious Moist Peach Cake with Brown Sugar Frosting! It’s sure to become a favorite!
FAQ for Moist Peach Cake with Brown Sugar Frosting
Can I Use Frozen Peaches for This Cake?
Yes, you can! Just make sure to thaw and drain the frozen peaches, then pat them dry to remove excess moisture before folding them into the batter. This will help maintain the cake’s texture.
Can I Make the Cake Ahead of Time?
Absolutely! You can bake the cake one day in advance. Just allow it to cool completely, wrap it tightly in plastic wrap, and store it in the refrigerator. Frost it right before serving to keep the frosting fresh!
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. This will help keep the cake moist and the frosting intact. Enjoy it chilled or at room temperature!
Can I Substitute the Sour Cream in the Recipe?
Yes! If you don’t have sour cream, you can use Greek yogurt, which will provide a similar texture and acidity. You could also use buttermilk if you have that on hand for a slightly different flavor!
