This moist peach cake is a delightful treat, bursting with fresh peach flavor. Topped with rich brown sugar frosting, it’s a perfect balance of sweet and fruity!
Honestly, who can resist a cake that smells this good? I always make sure to have a slice with my morning coffee—it’s like summer in a bite! ☀️
Making this cake is super easy! Just mix, bake, and spread that creamy frosting on top. I love serving it at gatherings; it never lasts long on the table!
Key Ingredients & Substitutions
Butter: I recommend unsalted butter for the cake and frosting. It gives you more control over saltiness. If you’re out of butter, coconut oil can work as a substitute, giving a slight coconut flavor.
Peaches: Fresh, ripe peaches are the star of this dish! If you can’t find them, consider using canned peaches, but make sure to drain them well. You can also experiment with other fruits like apricots or nectarines.
Brown Sugar: Light brown sugar adds depth and caramel notes to the frosting. If you have dark brown sugar, that can enhance the flavor even more, but it will be a bit richer. You could use granulated sugar in a pinch, but it won’t have the same flavor.
Milk: Whole milk is ideal for moistness, but if you’re looking for a dairy-free option, almond milk or oat milk are great alternatives. Just be mindful that this may change the flavor slightly.
What’s the Best Way to Fold in Peaches without Breaking Them?
Folding in peaches carefully is key to keeping them intact in your cake. Here’s how:
- Use a spatula or wooden spoon, and avoid an electric mixer at this stage.
- Add the diced peaches directly into the batter.
- Gently scoop from the bottom and fold over the top, repeating this motion until combined. Stop as soon as you don’t see dry flour; over-mixing can break the pieces.
Taking your time with this step helps to retain those lovely chunks of peach throughout your cake!
How Can I Achieve the Perfect Brown Sugar Frosting Consistency?
Getting your frosting just right can be tricky but follow these tips:
- Beat butter and brown sugar well until it’s creamy. This should take about 3 minutes.
- Add powdered sugar gradually, one cup at a time, so it incorporates better.
- Adjust the milk incrementally—start with 2 tablespoons and add more if needed for spreadability.
- Don’t forget to taste! You want a frosting that’s sweet but with the rich depth from the brown sugar.
This will give you a light and fluffy frosting that spreads beautifully!
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Moist Peach Cake:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh peaches, peeled and diced (about 2 medium peaches)
- Optional: 1/4 teaspoon ground cinnamon or nutmeg (for subtle warmth)
For the Brown Sugar Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 2 to 3 cups powdered sugar, sifted
- 2 to 3 tablespoons whole milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes approximately 15 minutes of prep time and about 40-45 minutes of baking time. Let the cake cool for about 10 minutes in the pan, then allow it to cool completely on a wire rack before frosting. Overall, you can expect to spend around 1 hour and 15 minutes from start to finish, plus cooling time.
Step-by-Step Instructions:
1. Preheat oven and prepare pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 square pan to prevent sticking—this will make it easier when you remove the cake later!
2. Cream butter and sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy—this should take about 3 to 4 minutes. It’s the secret to a soft and airy cake!
3. Add eggs and vanilla:
Next, add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Mix in the vanilla extract for a lovely aroma and flavor.
4. Mix dry ingredients:
In another bowl, whisk together the flour, baking powder, salt, and if you’re using it, cinnamon or nutmeg. This helps ensure that the leavening agent is evenly distributed!
5. Combine dry and wet ingredients:
Now, add the dry ingredients to the butter mixture in parts, alternating with the milk. Start with the flour mixture and finish with it. Mix each addition just until combined to keep the cake tender—don’t overdo it!
6. Fold in peaches:
Gently fold the diced peaches into your batter, being careful not to break them up too much. This adds delicious chunks of peach throughout your cake!
7. Bake:
Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will start to smell amazing!
8. Cool:
After baking, let the cake cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely. Make sure it’s completely cool before you frost it to avoid melting the frosting!
9. Make frosting:
For the brown sugar frosting, beat the softened butter and packed brown sugar together in a bowl until creamy and smooth. This should take about 3 minutes—be patient, and it’ll be worth it!
10. Add powdered sugar and milk:
Gradually add powdered sugar, one cup at a time, while alternating with milk or cream until you get the consistency you want. Start with 2 tablespoons of milk and add more if necessary to reach that perfect spreadable texture.
11. Add vanilla and salt:
Stir in the vanilla extract and a pinch of salt, and beat for another minute until the frosting is nice and fluffy!
12. Frost the cake:
Spread the brown sugar frosting evenly over the cooled cake. Use a spatula or a knife to make it look extra pretty if you’d like!
13. Serve:
Your delicious peach cake is ready to slice and serve! Enjoy it with friends and family, or keep it all to yourself. If you have any leftovers, store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Enjoy this luscious Moist Peach Cake with Brown Sugar Frosting—perfect for dessert or a sweet afternoon treat!
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 them completely and drain any excess moisture before adding them to the batter. This helps prevent your cake from becoming too wet.
How Can I Make This Cake Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose one that is a 1:1 substitution blend for the best results. You may also need to add an extra egg to help bind the ingredients together.
Can I Make the Cake Ahead of Time?
Absolutely! You can bake the cake a day ahead. Just cool it completely, then wrap it well in plastic wrap and store it at room temperature. Frost it just before serving to keep the frosting fresh and fluffy.
What’s the Best Way to 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. If you refrigerate it, allow it to come to room temperature before serving for the best flavor and texture!
