This moist peach cake is a real treat! It’s filled with sweet, juicy peaches and topped with a rich brown sugar frosting that takes it to the next level.
Baking this cake is like a warm hug on a plate. I often serve it for dessert with a scoop of vanilla ice cream. Nothing says “I’m in paradise” quite like this combo! 🍑🍰
Key Ingredients & Substitutions
Peaches: Fresh peaches are the star of this cake! If they’re out of season, you can use canned peaches—just ensure they’re drained well. You can also try substituting with other fruits like apples or pears for a different flavor.
Sour Cream: Sour cream makes the cake moist and adds richness. If you don’t have it, you can substitute with plain yogurt or buttermilk, both of which will give a similar texture.
Butter: Unsalted butter is best so you can control the saltiness. For a dairy-free option, try using coconut oil or a plant-based butter spread. Just remember that this will change the flavor slightly.
Brown Sugar: For the frosting, brown sugar adds that lovely caramel flavor! If needed, you can use white sugar, but you may lose some of the depth in taste. I love the rich taste of dark brown sugar here!
How Do I Achieve a Perfectly Moist Cake?
The key to a moist peach cake lies in a few simple tips. First, don’t overmix the batter when you combine the wet and dry ingredients. Just mix until everything is blended. Overmixing can lead to a dense cake.
- Use room temperature ingredients for better mixing and texture.
- Be careful not to overbake—check for doneness a few minutes early. When a toothpick comes out with a few moist crumbs, it’s done!
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it hold its moisture.
Moist Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups peeled, chopped fresh peaches (about 3 medium peaches)
For the Brown Sugar Frosting:
- ½ cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- ¼ cup milk
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
How Much Time Will You Need?
This delightful peach cake will take about 15 minutes to prepare and 45-50 minutes to bake. Once it’s baked, give it some time to cool before you spread on the frosting. So, plan for about an hour and a half total time to enjoy your freshly baked cake!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing it lightly with butter or non-stick spray, and dusting it with flour. This will help your cake come out easily when it’s baked!
2. Mixing the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure that your leavening agents are evenly mixed. Once blended, set this bowl aside for later.
3. Creaming the Butter and Sugar:
In a large mixing bowl, place the softened butter and granulated sugar. Use a hand mixer or a stand mixer to cream them together until the mixture is light and fluffy. This usually takes about 3-4 minutes and is key for a fluffy cake!
4. Adding Eggs and Vanilla:
Add the eggs to the butter mixture one at a time, mixing well after each addition. Then, stir in the vanilla extract until combined. Your batter will start to look nice and creamy!
5. Combining Wet and Dry Ingredients:
Now, take your flour mixture and add it to the butter mixture in three parts, alternating with the sour cream. Start and end with the flour mixture. Mix gently until just combined—don’t overmix, or the cake might turn out dense!
6. Folding in the Peaches:
With a spatula, carefully fold in the chopped peaches. This adds sweetness and moisture, so make sure they are evenly distributed throughout the batter.
7. Baking the Cake:
Pour the cake batter into your prepared baking pan and smooth the top with a spatula. Place it in the oven and bake for 45-50 minutes. Check doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
8. Preparing the Frosting:
While the cake is baking, let’s make that delightful brown sugar frosting! In a medium saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar and milk. Bring this mixture to a gentle boil, then reduce the heat and let it simmer for about 2 minutes while stirring constantly.
9. Cooling and Mixing the Frosting:
Remove the saucepan from heat and allow the mixture to cool for about 10 minutes. Once it’s slightly cooled, add the powdered sugar and vanilla extract. Stir until smooth. If the frosting is too thick, you can add a little more milk to get the right consistency.
10. Frosting the Cake:
Once the cake has completely cooled, spread the brown sugar frosting evenly on top. Feel free to be generous with the frosting—it’s the best part!
11. Serving the Cake:
Slice your delicious peach cake, serve, and enjoy this moist, fruity delight with friends and family. Happy baking!
FAQ for Moist Peach Cake With Brown Sugar Frosting
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, be sure to thaw and drain them well before adding to the cake batter. Pat them dry with paper towels to avoid excess moisture in the cake.
Can I Substitute the Sour Cream?
Yes, you can use plain yogurt or buttermilk as a substitute for sour cream. Both will help maintain the cake’s moisture and tenderness.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. Just make sure to bring it back to room temperature before serving for the best taste!
Can I Make This Cake Ahead of Time?
Yes, you can bake the cake a day ahead. Just let it cool completely, then cover it loosely with plastic wrap. Frost it on the day you plan to serve for the freshest flavor!
