This peach cake is a sweet treat that’s perfect for any occasion! It’s fluffy, moist, and packed with fresh peaches that bring a burst of flavor. And that brown sugar frosting? Pure bliss!
I often find myself sneaking an extra slice—it’s just too good to resist! 🍑 Plus, it’s super easy to make, so I can whip it up whenever the peach cravings hit. Trust me, you’ll love it!
Key Ingredients & Substitutions
Peaches: Fresh peaches add juicy flavor. If they’re out of season, you can use canned peaches (drain them well) or even frozen ones, but fresh gives the best taste.
Sour Cream or Yogurt: Either works well to keep the cake moist. If you’re looking for a lower-fat option, Greek yogurt is a great substitute!
Brown Sugar: Light or dark brown sugar is fine. Dark gives a richer flavor. If you’re in a pinch, use granulated sugar, but the taste will change slightly.
Butter: Unsalted butter is best for controlling saltiness. If you’re dairy-free, go for a vegan butter or coconut oil in equal amounts.
How Do I Ensure My Cake is Light and Fluffy?
Achieving a light cake depends on properly creaming the butter and sugar and careful mixing. Start by beating the butter and sugar until it’s fluffy—this can take a few minutes. It introduces air, making your cake lighter.
- Use room-temperature butter for easier creaming.
- When mixing in the dry ingredients with the wet, fold gently. Overmixing can make the cake dense.
- Check if it’s done by inserting a toothpick in the center; it should come out clean.
Easy Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain yogurt
- 2 cups fresh peaches, peeled and diced (about 3 medium peaches)
For the Brown Sugar Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar (light or dark)
- 2 tablespoons milk
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful peach cake will take about 15 minutes to prepare and around 35-40 minutes to bake. Once it’s out of the oven, let it cool for a bit before frosting. Allow about 1 hour in total, including cooling time before serving!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grab a 9×13 inch baking dish and grease it with butter or cooking spray, then sprinkle a little flour inside to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside for now.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 3-4 minutes.
4. Add Eggs and Vanilla:
Now, add the eggs one at a time, mixing well after each addition. Don’t forget to stir in the vanilla extract until it’s all blended nicely.
5. Combine Dry and Wet Ingredients:
Pour half of the dry ingredients into the butter mixture, mixing gently to combine. Next, add the sour cream or yogurt and mix until smooth. Finally, mix in the remaining dry ingredients but be careful not to overmix!
6. Fold in Peaches:
Gently fold the diced peaches into the batter, making sure they are evenly distributed without squishing them.
7. Bake the Cake:
Pour the batter into your prepared baking dish and spread it out evenly. Bake it in the preheated oven for 35-40 minutes. Keep an eye on it and check for doneness with a toothpick—if it comes out clean, you’re all set!
8. Make the Brown Sugar Frosting:
While your cake is baking, let’s whip up the frosting! In a medium saucepan, melt together the butter, brown sugar, and milk over medium heat while stirring continuously. Bring it just to a boil, then remove from heat.
9. Whisk in Sugar:
Gradually whisk in the powdered sugar and vanilla extract until the frosting is smooth and creamy. If it’s too thick, add a splash more milk; if it’s too runny, mix in a bit more powdered sugar.
10. Frost and Cool:
When your cake is done baking, let it cool in the pan for about 10 minutes. Then, while it’s still warm, spread the brown sugar frosting over the top. Allow the cake to cool completely before slicing it into squares.
11. Serve and Enjoy!
And there you have it! A delicious, moist peach cake topped with rich brown sugar frosting. Perfect for sharing or treating yourself—enjoy every bite!
FAQ for Easy Peach Cake with Brown Sugar Frosting
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw and drain them well to remove excess moisture, which can affect the cake’s texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. If you prefer to keep it longer, you can freeze individual slices wrapped tightly for up to 3 months.
Can I Make This Cake Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for better texture, or add 1/2 teaspoon of xanthan gum to your mix.
How Can I Make the Frosting Less Sweet?
If you’d like to reduce the sweetness of the frosting, you can cut back on the powdered sugar by 1/4 to 1/2 cup or add a splash more milk and a pinch of salt to balance the flavors.
