This moist peach cake is soft and sweet, topped with a rich brown sugar frosting that adds a lovely caramel flavor. It’s like a hug for your taste buds!
When I make this cake, I can’t resist sneaking bites of the frosting. It’s so good, you might want to make extra! Trust me, your friends will love it too!
Key Ingredients & Substitutions
Peaches: Fresh peaches give the best flavor, but feel free to swap with canned peaches if they’re not in season. Just make sure to drain them well. For a twist, you can also use nectarines or even plums!
Sour Cream: I love using sour cream for moisture, but Greek yogurt works great as a substitute. You could also use buttermilk if you have it on hand; it adds a nice tang!
Brown Sugar: This adds depth to the frosting. If you don’t have brown sugar, you can use granulated sugar, but the frosting won’t have that rich caramel flavor. Adding a pinch of molasses to granulated sugar can mimic brown sugar pretty well.
What’s the Best Way to Ensure a Moist Cake?
To keep your peach cake moist, make sure not to overmix the batter after adding the dry ingredients. Overmixing can lead to a tougher texture. Also, baking just until a toothpick comes out clean is crucial; even a minute too long can dry it out.
- Use room temperature ingredients like butter and eggs, as they blend better.
- As soon as the cake is done, let it cool in the pan for a bit before transferring it. This helps retain moisture.
Lastly, if you’re looking for a little extra moisture, a simple syrup (sugar and water) can be brushed on the cake layers before frosting. This is especially helpful if you’re planning to make the cake a day in advance!
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 to 1 1/2 cups fresh peaches, peeled and diced (or canned peaches, drained and chopped)
For the Brown Sugar Frosting:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare, plus 35-40 minutes for baking, and then cooling time. Plan for at least an hour to cool before frosting. Overall, it’s a simple and quick cake recipe to enjoy any day!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 350°F (175°C). Make sure to grease and flour a 9-inch round cake pan or a 9×9-inch square pan to prevent sticking. This will help the cake come out beautifully!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This will help ensure all the leavening agents are evenly distributed throughout the cake batter.
3. Cream Butter and Sugars:
In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light, fluffy, and creamy—this should take about 3-4 minutes. It’s the perfect base for your cake!
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract for that extra lovely flavor!
5. Combine Wet and Dry Ingredients:
Now, alternate adding the dry ingredients and sour cream to the butter mixture. Begin and end with the dry ingredients. Mix just until combined—be careful not to overmix! It’s okay if there are a few small lumps.
6. Fold in Peaches:
Gently fold in the diced peaches. This is where all the fruity goodness comes in!
7. Bake the Cake:
Pour the batter into your prepared pan, smoothing the top. Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
8. Make the Brown Sugar Frosting:
While the cake is cooling, prepare the frosting. In a saucepan over medium heat, melt the butter. Add the brown sugar and stir until the mixture is dissolved and bubbly (about 2 minutes). Gradually stir in the milk, bringing it to a gentle boil for 1 minute while stirring constantly. Remove from heat and let it cool slightly.
9. Finish the Frosting:
Transfer the cooled mixture to a mixing bowl. Gradually beat in the powdered sugar, vanilla, and a pinch of salt until it’s nice and smooth. If the frosting is too thick, feel free to add a little more milk; if it’s too thin, add a bit more powdered sugar.
10. Frost the Cake:
Once the cake has completely cooled, spread the brown sugar frosting evenly over the top. Be generous; you want every slice to have that delicious, creamy topping!
11. Serve:
Slice the cake and serve it up! This cake can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Enjoy every bite of this peachy delight!
Bon appétit! 🍑
FAQ for Moist Peach Cake with Brown Sugar Frosting
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! You can use frozen peaches, just be sure to thaw them completely and drain any excess liquid before folding them into the batter. This helps prevent extra moisture from affecting the cake’s texture.
How Can I Make This Cake Gluten-Free?
To make this cake gluten-free, substitute all-purpose flour with a gluten-free baking blend. Ensure the blend contains xanthan gum, or add about 1/2 teaspoon separately to help the cake rise and maintain its structure.
Can I Make This Cake Ahead of Time?
Yes, you can make the cake a day in advance! Just bake and cool it completely, then wrap it tightly in plastic wrap. Store in the refrigerator until you’re ready to frost it. The flavors will develop even more overnight!
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To keep it fresh, you may want to place parchment paper between the slices to avoid sticking.
