This moist peach cake is a delight, packed with sweet peach goodness and topped with a rich brown sugar frosting. It’s the perfect treat for a sunny day!
I always find myself coming back for seconds. The warm peaches make this cake feel like a hug on a plate. Serve it at a picnic, and watch it disappear! 🍑🎂
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cake, giving it structure. If you’re gluten-free, try using a 1:1 gluten-free flour blend, which works well in most cakes.
Fresh Peaches: Fresh is best, but if peaches aren’t in season, canned or frozen peaches (thawed and drained) can be a good substitute. Just remember to adjust the sugar since canned ones may be sweeter.
Sour Cream or Yogurt: This adds moisture and tanginess. Greek yogurt works great here, too, for a thicker texture. You can also use buttermilk for a lighter cake!
Brown Sugar: Dark brown sugar gives that deep, rich flavor in the frosting. If you don’t have it, light brown sugar can be used, but the flavor will be a bit milder.
How Do I Get the Cake to Be Moist?
To ensure your peach cake is moist and tender, here are a few key tips:
- Make sure to measure your flour correctly. Too much flour can create a dry cake, so spoon it into your measuring cup and level it off.
- Don’t overmix the batter once you add the flour. This helps keep the cake soft. Just mix until you see no dry flour.
- Adding peaches not only flavors the cake but also keeps it moist. Fresh peaches release moisture as they bake, which helps with texture.
- Cool the cake fully in the pan before frosting. This prevents the frosting from melting and ensures a lovely finish.
Moist 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
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 cup fresh peaches, peeled and diced (can substitute with canned peaches, drained)
For The Brown Sugar Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed brown sugar (preferably dark brown)
- 2 cups powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This moist peach cake will take about 15 minutes to prep, plus 35-40 minutes to bake. After that, let it cool for about 15 minutes before transferring to a wire rack, and then cool completely before frosting. Overall, you’ll need around 1.5 hours to complete this delicious dessert!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Prepare a 9×9-inch cake pan by greasing it and then dusting it with flour. Alternatively, you can line the bottom with parchment paper for easy removal later.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to distribute the leavening agents evenly. Set this bowl aside while you work on the wet ingredients.
3. Creaming the Butter and Sugar:
In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Adding the Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and continue to mix until everything is well combined.
5. Combining Wet and Dry Ingredients:
Next, gradually add the dry ingredient mixture to the butter mixture in three parts, alternating with the sour cream (or yogurt). Start and end with the flour mixture. Be careful to mix just until everything is combined—don’t overdo it!
6. Folding in the Peaches:
Gently fold in the diced peaches. This will add sweetness and moisture to your cake.
7. Baking the Cake:
Pour the batter into your prepared pan, smoothing the top with a spatula. Place it in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. You want that perfect golden color!
8. Cooling the Cake:
Once baked, let the cake cool in the pan for about 15 minutes before carefully transferring it to a wire rack to cool completely. Patience here will make your frosting smoother later!
9. Making the Brown Sugar Frosting:
While the cake cools, it’s time to make the frosting. In a medium mixing bowl, beat together the softened butter and brown sugar until creamy. It should be light and well-blended.
10. Adding Sugar and Liquid:
Gradually add the powdered sugar, one cup at a time, mixing well after each addition to avoid clouds of sugar. Once fully mixed, add the vanilla extract and 2 tablespoons of milk or cream. Beat until the frosting is smooth and fluffy. Add another tablespoon of milk if it’s too thick.
11. Frosting and Serving:
Now it’s time to frost! Spread the brown sugar frosting evenly over the cooled cake. For a finishing touch, consider garnishing with thin peach slices or chopped pecans for extra crunch and presentation.
12. Slice and Enjoy:
Slice up your beautiful peach cake and serve it! It’s perfect for a warm day, a family gathering, or just to enjoy with your afternoon coffee. Bon appétit!
FAQ for Moist Peach Cake with Brown Sugar Frosting
Can I Use Frozen Peaches in This Recipe?
Yes, you can use frozen peaches! Just make sure to thaw and drain them before adding to the batter. This will avoid making the cake overly wet and help retain its moist texture.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you’d like to keep it fresh for longer, you can refrigerate it for up to a week. Just let it come to room temperature before serving!
Can I Make the Cake Ahead of Time?
Absolutely! You can bake and cool the cake a day in advance. Just wrap it tightly in plastic wrap and store it at room temperature. Frost it just before serving to keep the frosting fresh and fluffy.
What If I Don’t Have Brown Sugar for the Frosting?
If you don’t have brown sugar on hand, you can use granulated sugar instead for the frosting. Just be aware that the flavor will be less rich, so you might want to add a touch of molasses (1 tablespoon for every cup of granulated sugar) to mimic the depth of brown sugar.
