This moist peach cake is a fruity delight, topped with rich brown sugar frosting that makes each bite heavenly. It’s perfect for summer gatherings or a cozy dessert at home!
Every time I make this cake, I can’t resist sneaking a slice before serving! It’s so easy to whip up, and those sweet peaches mixed with the creamy frosting are simply irresistible.
Key Ingredients & Substitutions
Fresh Peaches: The star of the cake! Use ripe, juicy peaches for the best flavor. If peaches aren’t in season, you can substitute with canned peaches (drained) or even use apricots for a different twist.
Sour Cream or Greek Yogurt: These ingredients add moisture and richness. If you want a lighter option, plain yogurt or buttermilk will work too. For a dairy-free alternative, you could try almond or coconut yogurt.
All-Purpose Flour: This is a key building block for the texture. If you want a gluten-free version, a 1:1 gluten-free flour blend should do the trick. Just check that it contains xanthan gum to help with binding.
Brown Sugar: It gives the frosting a deep, caramel-like flavor. If you prefer, you can use coconut sugar for a lighter option, though it will alter the flavor slightly.
How Do I Ensure My Cake Doesn’t Get Dry?
Keeping your peach cake moist is crucial for the best results. Here are some tips:
- Don’t Overmix: Once you combine dry ingredients with wet, mix gently until just combined. Overmixing can make the cake tough.
- Check for Doneness: Use a toothpick and start checking around 45 minutes. As soon as it comes out clean, take it out to prevent drying out.
- Cool Properly: Let the cake cool in the pan for a bit, then move it to a wire rack. This helps avoid soggy bottoms.
With these tips, your cake will be perfectly moist and full of flavor, making it a delightful treat for everyone!
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 1 ½ cups fresh peaches, peeled and diced
For the Brown Sugar Frosting:
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 3 – 4 cups powdered sugar, sifted
- ¼ cup heavy cream or milk (adjust for consistency)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
Garnish:
- Fresh peach slices
How Much Time Will You Need?
The total time for this recipe is about 1 hour and 15 minutes, which includes 15 minutes for preparation and 45-50 minutes for baking. After baking, allow your cake to cool for another 15-20 minutes before frosting. This cake is perfect for any gathering and will surely please your guests!
Step-by-Step Instructions:
1. Prepare Oven and Pans:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or you can line the bottom with parchment paper to help with easy release later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. This mixture of dry ingredients not only adds flavor but helps with the cake’s rise. Set this aside for now.
3. Cream Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter with granulated sugar. Beat this mixture together until it becomes light and fluffy, which should take about 3-4 minutes. This step is crucial for a soft cake!
4. Add Eggs and Vanilla:
Now, whisk in the eggs one at a time. Make sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract for that lovely flavor.
5. Combine Wet and Dry Ingredients:
Next, add the dry ingredients to your butter and sugar mixture alternately with the sour cream or Greek yogurt, starting and ending with the dry mix. Mix it just until everything is combined; be careful not to overmix, as this can make the cake tough.
6. Fold in Peaches:
Gently fold the diced peaches into the batter. This will ensure that they are evenly distributed without breaking them down too much.
7. Bake:
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for about 45-50 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with just a few crumbs.
8. Cool the Cake:
Allow the cake to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This cooling step is essential before you frost the cake.
9. Prepare Brown Sugar Frosting:
In a medium bowl, combine softened butter and brown sugar. Beat them together until creamy and smooth. After that, mix in the vanilla extract and ground cinnamon if you’re using it.
10. Add Powdered Sugar and Cream:
Gradually add the powdered sugar while mixing, alternating it with the heavy cream or milk, until the frosting reaches a spreadable consistency. Beat well until the mixture is smooth and fluffy.
11. Frost the Cake:
Once the cake is completely cooled, use a spatula to spread the brown sugar frosting evenly over the top of the cake, allowing it to fall slightly over the edges for a rustic look.
12. Decorate:
For a lovely touch, arrange fresh peach slices on top of the frosting. This will not only look beautiful but adds to the peachy flavor!
13. Serve:
Now, slice up your delicious moist peach cake with brown sugar frosting and enjoy! It’s perfect for sharing with friends and family, or just for treating yourself.
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This recipe yields a delightful, moist cake bursting with the freshness of peaches and topped with sweet brown sugar frosting, making for an irresistible dessert that everyone will love. Enjoy!
FAQ for Moist Peach Cake with Brown Sugar Frosting
Can I Use Canned Peaches Instead of Fresh?
Yes, you can use canned peaches if fresh ones aren’t available. Make sure to drain them thoroughly and pat them dry with paper towels to avoid excess moisture in the cake.
How Can I Make This Cake Gluten-Free?
You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Be sure it contains xanthan gum for better texture, or you can add a teaspoon per cup of flour if it’s not included.
Can I Freeze Leftover Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap, then place it in an airtight container. It can be frozen for up to 3 months. Just thaw it at room temperature before serving.
What’s the Best Way to Store the Cake Once Frosted?
Store the frosted cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, it’s best to refrigerate it, but allow it to come to room temperature before serving for the best flavor and texture.
