This peach cake is super moist and bursting with fruity goodness! Topped with a rich brown sugar frosting, it’s a sweet treat that’s sure to brighten your day.
I’m always amazed by how the peaches make the cake feel so fresh! I like to serve it warm with a scoop of vanilla ice cream. Trust me, it’s a match made in heaven! 🍑
Key Ingredients & Substitutions
Fresh Peaches: Fresh peaches add great moisture and flavor. If they’re out of season, you can use canned peaches—just make sure they’re well-drained. I’ve used both, and I find fresh peaches make it extra tasty!
Sour Cream or Yogurt: Both give the cake its moisture and tang. If you’re dairy-free, plain almond or coconut yogurt works well. I love using Greek yogurt for a thicker texture!
Brown Sugar: The type of brown sugar you use can change the flavor slightly. Light brown sugar is sweeter, while dark brown has a richer, molasses-like taste. I usually go for dark brown sugar for that deeper flavor in the frosting.
How Do I Ensure My Cake is Moist?
Keeping your cake moist relies on the right balance of ingredients and careful mixing. Here are my tips:
- Don’t overmix the batter after adding dry ingredients, as this can lead to a dense cake. Mix just until combined.
- Adding the peaches is key! Ensure they’re evenly folded in, so every slice has a burst of peach.
- Check for doneness by inserting a toothpick. It should come out clean but leave some crumbs for moisture.
- Letting the cake cool in the pan for a bit before removing keeps it from drying out.
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
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup 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 (or canned, drained well)
For the Brown Sugar Frosting:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar (light or dark)
- 1/4 cup milk
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious peach cake takes about 15 minutes of prep time and 50 minutes of baking time. After baking, you’ll want to let it cool for about 15 minutes before frosting it. In total, plan for about an hour and a half to two hours to make and enjoy this treat!
Step-by-Step Instructions:
1. Preheating and Preparing the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×9-inch square pan to prevent the cake from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This will ensure that the leavening agents are evenly distributed in the flour. Set this bowl aside while you work on the wet ingredients.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat this mixture on medium speed until it becomes light and fluffy—about 3-4 minutes. This step is key for a moist cake!
4. Add the Eggs and Vanilla:
Add the eggs to the creamed butter and sugar one at a time, mixing well after each addition. Pour in the vanilla extract and mix until combined.
5. Combine with Sour Cream:
Next, mix in the sour cream (or yogurt) until everything is well blended. This will help keep your cake moist and flavorful!
6. Incorporate the Dry Ingredients:
Gradually add the dry ingredients mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix here; a few lumps are just fine!
7. Fold in the Peaches:
Gently fold in the diced peaches using a spatula, making sure they’re evenly distributed throughout the batter. The fruity goodness is what makes this cake special!
8. Bake the Cake:
Pour the batter into your prepared pan and smooth out the top with a spatula. Bake in your preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
9. Cooling the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. This helps it firm up a bit before transferring it to a wire rack.
10. Make the Brown Sugar Frosting:
While the cake cools, prepare the frosting! In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and milk, bringing the mixture to a boil while stirring constantly for about 2 minutes. Keep an eye on it to prevent burning!
11. Whisk in Powdered Sugar:
Remove the saucepan from heat and let it cool slightly. Transfer the mixture to a bowl and whisk in the sifted powdered sugar and vanilla until it becomes smooth and spreadable.
12. Frost the Cake:
Once the cake has cooled to room temperature, spread the brown sugar frosting evenly over the top. Be generous with the frosting—it’s delicious!
13. Slice and Serve:
Your moist peach cake is ready! Slice it up and enjoy the delightful combination of flavors and textures. Pair it with a scoop of vanilla ice cream for an extra treat! Happy baking!
FAQ for Moist Peach Cake with Brown Sugar Frosting
Can I Use Frozen Peaches Instead of Fresh Ones?
Yes, you can use frozen peaches! Just make sure to thaw and drain them well before adding to the batter. Pat them dry with paper towels to avoid excess moisture in the cake.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer it to stay fresh longer, you can refrigerate it for up to a week or freeze individual slices for up to 3 months.
Can I Make the Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Just frost it on the day you plan to serve for the best taste and texture.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, plain yogurt is a great substitute. You can also use buttermilk for a similar tangy flavor, but it may slightly alter the moisture level—just adjust if needed!
