This moist peach cake is like a hug on a plate! Made with juicy peaches and topped with a creamy brown sugar frosting, it brings sunshine to any table.
Honestly, who can resist that sweet frosting? It’s the perfect touch! I love serving it at gatherings; it always gets smiles (and maybe a little peach juice on the floor!). 🍑
Key Ingredients & Substitutions
Peaches: Fresh peaches are the star of this cake, adding sweetness and moisture. If they’re out of season, feel free to use canned peaches (drained) or even frozen peaches, which can work in a pinch. Just make sure to thaw and drain them first.
Butter: Unsalted butter is recommended for control over the saltiness of the cake. If you only have salted butter, just omit any added salt in the recipe. You could also use coconut oil for a dairy-free option.
Sour Cream or Greek Yogurt: Both add richness and moisture to the cake. If you need a non-dairy substitute, try unsweetened applesauce or a dairy-free yogurt alternative for a similar texture.
Brown Sugar: This ingredient gives the frosting a lovely depth. If you’re out, you can use granulated sugar with a little molasses to create a similar flavor. Just mix a tablespoon of molasses with each cup of granulated sugar.
How Can You Ensure a Moist Peach Cake?
A moist cake is all about not overmixing and using the right balance of wet ingredients. Here are some tips:
- Use *room temperature* butter for easy creaming, which incorporates air for fluffiness.
- Don’t overbeat the batter after adding the flour. Mix just until combined to keep the cake light.
- Adding *sour cream or yogurt* keeps the cake moist. It provides extra fat and richness, sealing in moisture.
- Make sure your peaches are well-coated in the batter. This keeps them from sinking and helps distribute their sweetness throughout.
- Cool the cake completely before frosting. This helps the frosting to set better without melting.
Follow these tips, and you’ll have a deliciously moist peach cake for all to enjoy!
Moist Peach Cake with Sweet Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, to complement peach)
- 1 cup sour cream or Greek yogurt
- 1 1/2 cups fresh peaches, peeled and diced (about 2-3 medium peaches)
For the Sweet Brown Sugar Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1/3 cup brown sugar, packed
- 2-3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- A pinch of salt
How Much Time Will You Need?
This delicious peach cake takes about 20 minutes to prepare and 40-50 minutes to bake. Allow an additional 15 minutes to cool and then frost. Overall, you’ll need about 1 hour and 20 minutes before it’s ready to serve!
Step-by-Step Instructions:
1. Prepping the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round pans to prevent sticking.
2. Creaming the Butters and Sugars:
In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes of mixing.
3. Adding the Eggs:
Beat in the eggs one at a time, making sure each one is fully mixed in before adding the next. Stir in the vanilla extract once all eggs are added.
4. Mixing the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon (if you’re using it).
5. Combining Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients (dry-wet-dry!). Mix just until combined you want to keep it light and fluffy.
6. Folding in Peaches:
Gently fold in the diced peaches, being careful not to overmix. You want those beautiful peach pieces to stay intact!
7. Pouring the Batter:
Pour the batter evenly into the prepared baking pan(s) and use a spatula to smooth the top for even baking.
8. Baking Time:
Bake in the preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean. Don’t peek too early, or you might let the warmth out!
9. Cooling:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before frosting.
10. Making the Frosting:
While your cake is cooling, you can make the frosting. In a medium bowl, beat together the softened butter and brown sugar until creamy.
11. Mixing the Powdered Sugar:
Add the sifted powdered sugar and a pinch of salt. Beat until well combined and creamy.
12. Adding Vanilla and Cream:
Add the vanilla extract and 2 tablespoons of heavy cream to the mixture. Beat on medium-high speed until the frosting is light and fluffy. If it’s too thick, feel free to add another tablespoon of cream.
13. Frosting the Cake:
Once your cake is completely cool, spread the sweet brown sugar frosting evenly over the top of the cake or between the layers if you’re using round pans.
14. Serve and Enjoy!
Finally, slice up that beautiful cake and serve it! Enjoy your delicious moist peach cake with sweet brown sugar frosting, and get ready for the compliments!
FAQ for Moist Peach Cake with Sweet Brown Sugar Frosting
Can I Use Canned Peaches Instead of Fresh?
Yes, you can use canned peaches! Just make sure to drain them well and pat them dry to remove excess moisture before adding them to the batter.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, you can refrigerate it, but allow it to come to room temperature before serving for the best flavor and texture.
Can I Make the Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, wrap it tightly in plastic wrap, and store it at room temperature until you’re ready to frost and serve it.
What Can I Use Instead of Brown Sugar for the Frosting?
If you’re out of brown sugar, you can use granulated sugar mixed with a tablespoon of molasses for a similar flavor. Just cream the molasses well with the butter before adding the other ingredients to the frosting.
