This easy peach cake is a sweet treat packed with juicy peaches and topped with rich brown sugar frosting. It’s like a warm hug on your plate!
Honestly, I can’t resist that creamy frosting; it’s like the cherry on top—just so good! Serve it warm, and watch it disappear in no time. 🍑😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cake. You can use a gluten-free blend if you need a gluten-free option. Just make sure it’s suitable for baking!
Sour Cream or Yogurt: I prefer sour cream for its rich tanginess, but plain yogurt works well too. For a dairy-free version, use a plant-based yogurt.
Peaches: Fresh peaches make the cake burst with flavor. If they’re out of season, canned peaches or even apples can substitute in a pinch. Just drain well if using canned.
Brown Sugar: Using light brown sugar gives a nice caramel flavor, but dark brown sugar will add even more depth. Don’t worry if you’re out; regular granulated sugar works, though it will change the flavor slightly.
How Can You Ensure a Moist Cake?
Moistness in this cake comes from the combination of sour cream and the fresh peaches. They help keep the batter moist even after baking. Here are a few tips:
- Don’t overmix the batter; mix just until combined to keep it tender.
- Adding the peaches gently and evenly helps incorporate their moisture.
- Let the cake cool in the pan for a bit before slicing—this allows it to set and keeps moisture in.
By following these tips, you can enjoy a deliciously moist peach cake every time! 🍰
Easy Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain yogurt
- 2 cups fresh or canned peaches, chopped into small pieces (drain if canned)
For the Brown Sugar Frosting:
- ½ cup unsalted butter
- ¾ cup packed brown sugar (light or dark)
- 2 tablespoons milk
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful peach cake takes about 15 minutes to prepare and around 35-40 minutes to bake. Additionally, you’ll want to allow about 10-15 minutes for the cake to cool before frosting it, so plan for roughly an hour from start to finish until it’s ready to serve. You’ll love the warm, sweet aroma filling your kitchen!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Dish:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or pan to prevent sticking. This ensures your cake comes out perfectly!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to aerate the flour and combine the leavening agents evenly. Set this bowl aside for later.
3. Creaming Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat them until the mixture is light and fluffy, which should take about 3-4 minutes. This step is important for a light cake!
4. Adding Eggs and Flavor:
Beat in the eggs one at a time until fully incorporated, then add the vanilla extract and mix until everything is blended well. This will add a lovely flavor to your cake!
5. Combining Wet and Dry Ingredients:
Now, alternately add your prepared flour mixture and sour cream (or yogurt) to the butter mixture. Start with the flour, add some sour cream, then more flour, and so on. This method keeps the batter nice and creamy without overmixing—just mix until combined!
6. Folding in Peaches:
Gently fold in the chopped peaches until they are evenly distributed throughout the batter. Using a spatula is ideal here!
7. Baking the Cake:
Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 35-40 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, you’re good to go!
8. Making the Frosting:
While the cake is cooling slightly, prepare your frosting. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and milk, bringing it to a gentle boil. Cook for about 2 minutes, stirring constantly to ensure it doesn’t burn. Remove from heat and cool for about 10 minutes.
9. Mixing the Frosting:
Transfer the cooled mixture to a mixing bowl. Add the powdered sugar and vanilla extract, beating with an electric mixer until smooth and creamy. If it’s too thick, add a bit more milk to reach your desired consistency.
10. Frosting the Cake:
Allow the baked cake to cool for about 10-15 minutes in the pan. Once cooled, spread the brown sugar frosting evenly over the top while the cake is still slightly warm—this makes it even more delicious!
11. Enjoying Your Creation:
Let the cake cool completely before cutting it into squares and serving. Enjoy the delightful combination of peachy goodness and creamy brown sugar frosting!
FAQ for Easy Peach Cake With Brown Sugar Frosting
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If you’re using frozen peaches, be sure to thaw them completely and drain any excess moisture before adding them to the batter. This helps prevent the cake from becoming too soggy.
Can I Make This Cake Ahead of Time?
Sure thing! You can bake the cake a day in advance. Store it in an airtight container at room temperature for up to 2 days, or refrigerate if you prefer. Just frost it on the day you plan to serve it for the freshest taste!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To refresh, you can microwave a slice for a few seconds or enjoy it cold. If you want to freeze, slice the cake and wrap pieces tightly in plastic wrap, then in foil for up to 3 months.
Can I Substitute the Brown Sugar Frosting?
Of course! If you’re looking for a lighter option, cream cheese frosting or even a simple whipped cream can work beautifully. Just keep in mind that you might need to adjust the sweetness according to your taste.
