This moist peach cake is a real treat, bursting with sweet peach flavor! Topped with rich brown sugar frosting, it’s the kind of dessert that makes every day feel special.
Whenever I make this cake, I can’t resist sneaking a piece before it cools! It’s perfect for sharing, but honestly, I could enjoy it all by myself. 😄
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches are key for flavor. If they’re out of season, consider using canned or frozen peaches, but drain excess liquid to avoid a soggy cake.
Butter: Unsalted butter is best, as it allows you to control the salt level in the cake. In a pinch, margarine or coconut oil can work as substitutes.
Sour Cream: This ingredient adds moisture. If you need a substitute, plain yogurt works well. I’ve even used buttermilk in a pinch!
Baking Powder: Make sure it’s fresh for the cake to rise properly. If you run out, you can substitute with baking soda but remember to add an acid like yogurt or vinegar to activate it.
How Do You Achieve a Light and Fluffy Cake?
Getting the perfect texture is all about the cream! When you cream butter and sugars, you incorporate air, which makes the cake light. Here’s how to do it right:
- Beat the butter and sugars on medium speed for 3-5 minutes until the mixture looks pale and fluffy.
- Add eggs one at a time, ensuring each is fully incorporated before adding the next.
- Don’t overmix when adding flour and sour cream—just mix until combined to keep the cake tender.
Moist Peach Cake with Sweet Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or plain yogurt
- 3 cups fresh peeled and diced peaches (about 4 medium peaches)
For the Sweet Brown Sugar Frosting:
- ½ cup unsalted butter, softened
- ⅔ cup packed light brown sugar
- 2 tbsp milk or heavy cream
- 1 tsp vanilla extract
- 2 cups powdered sugar, sifted
How Much Time Will You Need?
This delightful peach cake will take about 20 minutes to prepare and around 45-50 minutes to bake. Once it’s done baking, let it cool for about 15 minutes before frosting. In total, expect around 1 hour and 30 minutes from start to finish, including cooling time!
Step-by-Step Instructions:
1. Prepping Your Oven and Pans:
First, preheat your oven to 350°F (175°C). This is a crucial step that ensures even baking. While it heats up, grease and flour either a 9×13 inch baking pan or two 9-inch round cake pans so your cake won’t stick.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. These ingredients will give your cake structure and flavor, so make sure they’re well combined. Set this bowl aside for later.
3. Creaming Butter and Sugars:
In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process usually takes about 3-5 minutes. It creates air pockets that help the cake rise beautifully!
4. Adding the Eggs and Vanilla:
Next, add the eggs to the mixture one at a time. Make sure to beat well after adding each egg to ensure they’re fully incorporated. Now, mix in the vanilla extract for that delightful flavor!
5. Combining Wet and Dry Ingredients:
Now it’s time to combine the dry ingredients with the wet mixture. Alternate adding the flour mixture and sour cream into the butter mixture, starting and ending with the flour. Gently mix until just combined; overmixing can lead to a dense cake, which we want to avoid!
6. Folding in the Peaches:
Gently fold in the diced peaches with a spatula, being careful not to break them up too much. You want those juicy pieces to be evenly distributed throughout the batter.
7. Pouring the Batter:
Pour the batter into your prepared pan(s) and spread it out evenly with a spatula. This helps ensure that the cake bakes uniformly.
8. Baking the Cake:
Place the cake in the preheated oven and bake for 45-50 minutes. Keep an eye on it and use a toothpick to check for doneness. When you insert it into the center, it should come out clean or with a few moist crumbs.
9. Cooling the Cake:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. This makes it easier to remove. After that, transfer it to a wire rack to cool completely.
10. Making the Brown Sugar Frosting:
While the cake cools, let’s make the frosting! In a medium bowl, beat together the softened butter and brown sugar until creamy. This should take just a minute.
11. Mixing in Milk and Vanilla:
Add the milk and vanilla extract to the mixture, and continue beating until everything is smooth and well combined.
12. Adding Powdered Sugar:
Gradually add the sifted powdered sugar to the bowl, beating after each addition. Keep mixing until the frosting is light, fluffy, and spreadable. If it’s too thick, a dash of milk can help achieve the desired consistency.
13. Frosting the Cake:
Once your cake is completely cool, spread the brown sugar frosting evenly over the top. Make it as pretty as you like, maybe adding some peach slices on top for a lovely touch!
14. Serving:
Slice the cake into pieces and serve. Enjoy every delicious bite of your moist peach cake with sweet brown sugar frosting! It’s perfect for any occasion or just because. Yum!
FAQ for Moist Peach Cake with Sweet Brown Sugar Frosting
Can I Use Canned Peaches Instead of Fresh Ones?
Yes, you can use canned peaches! Just make sure to drain them well and pat them dry to remove excess moisture. This will help keep your cake from becoming soggy.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. If you want to keep it longer, you can freeze it for up to 3 months. Just be sure to wrap it tightly in plastic wrap before freezing!
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, plain yogurt works great as a substitute. You can also use buttermilk or a combination of cream cheese and milk for a similar texture and tangy flavor!
Can I Make This Cake Gluten-Free?
Absolutely! You can use a gluten-free all-purpose flour blend in place of the regular flour. Just make sure the blend has a binding agent like xanthan gum for the best texture.
