This moist peach cake is a sweet treat that brings summer vibes to your kitchen! Juicy peaches and cozy brown sugar frosting make each slice so delightful.
I love how this cake fills my home with the sweetest aroma. It’s perfect for sharing with friends or enjoying a cozy night in. Who could resist that fluffy goodness? 🍑
Key Ingredients & Substitutions
Peaches: Fresh peaches are key for flavor and moisture! If they’re out of season, use canned peaches (in juice, not syrup) or frozen peaches that have been thawed. I’ve used both with great results!
Sour Cream/Greek Yogurt: Both add moisture to the cake. If you’re dairy-free, you can substitute with a plant-based yogurt or applesauce for a similar texture.
Butter: Unsalted butter is best for accurate flavor control. If you’re in a pinch, margarine can work, but it may slightly change the cake’s texture.
Brown Sugar: I love pairing light brown sugar with this recipe. If you want a deeper caramel flavor, go for dark brown sugar! If you’re in a bind, just use granulated sugar instead but it won’t have that rich flavor.
How Do I Ensure My Cake Stays Moist?
Keeping your cake moist comes down to a few key steps. Start by not overmixing your batter after adding the dry ingredients. Just mix until it’s combined to avoid a dense texture.
- Use room temperature eggs and butter; this helps them mix better and create a moist crumb.
- Don’t skip using sour cream or yogurt; they add moisture. If the batter feels too thick, a splash more milk can help.
- Monitor your baking time closely; every oven is different. Check for doneness a few minutes earlier.
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup fresh peaches, peeled and diced (about 2 medium peaches)
- 1/2 cup milk
For the Brown Sugar Frosting:
- 1/2 cup unsalted butter
- 1 1/2 cups brown sugar, packed
- 1/4 cup milk
- 3 cups powdered sugar
- 1 tsp vanilla extract
How Much Time Will You Need?
This delicious cake will take about 15-20 minutes to prepare and 40-45 minutes to bake. After baking, allow it to cool, and then you’ll need about 30 minutes to make the frosting. Overall, set aside about 1.5 to 2 hours from start to serving, including cooling time.
Step-by-Step Instructions:
1. Prepping the Oven and Cake Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9-inch round cake pan and either grease and flour it or line it with parchment paper to prevent sticking. Easy peasy!
2. Mixing Dry Ingredients:
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This will ensure an even rise in your cake. Once combined, set it aside for later.
3. Creaming the Butters and Sugars:
In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Use an electric mixer and beat the mixture until it’s light and fluffy. This may take about 3-5 minutes.
4. Adding the Eggs:
Now, add the eggs one at a time, making sure to mix well after each addition. Add in your vanilla extract, and let that delicious aroma fill your kitchen!
5. Combining Ingredients:
Next, gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry mix. Just mix until everything is combined – you don’t want to overmix!
6. Folding in Peaches and Sour Cream:
Gently fold in the sour cream and your diced peaches. This is where the cake gets its moisture and flavor – yum!
7. Pouring the Batter:
Pour your cake batter into the prepared pan and smooth the top using a spatula. It’s almost ready for the oven!
8. Baking Time:
Pop it in the oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it, and remember, every oven is a little different!
9. Cooling the Cake:
Once baked, take it out of the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. Patience is key!
10. Making the Frosting:
While your cake cools, let’s make the brown sugar frosting. Melt the butter in a small saucepan over medium heat. Then, add brown sugar and milk. Stir constantly until the mixture is smooth and the sugar dissolves. Bring to a gentle boil for about 2 minutes, then take it off the heat.
11. Cooling the Frosting:
Let the frosting cool to room temperature. It’s crucial to not frost the cake while it’s still hot – we want it to be spreadable!
12. Finishing Touches:
Once the frosting has cooled, beat in some powdered sugar and vanilla extract until it’s smooth and spreadable. Now it’s ready to go!
13. Frosting the Cake:
When the cake is completely cooled, spread the brown sugar frosting evenly over the top. Don’t be shy; get that frosting on there!
14. Serving:
Slice up your beautiful moist peach cake and serve it to friends, family, or just yourself! Enjoy every bite of this delightful combination of peaches and sweet frosting.
15. Enjoy Your Creation:
Dig in and enjoy this moist, flavorful peach cake topped with delicious brown sugar frosting. It’s the perfect treat for sharing or enjoying on a cozy evening!
FAQ for Moist Peach Cake with Brown Sugar Frosting
Can I Use Canned or Frozen Peaches Instead of Fresh?
Absolutely! If using canned peaches, make sure to drain them well. For frozen peaches, thaw them and drain excess moisture before dicing. Both options will work, though fresh peaches usually provide the best flavor.
How Can I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you live in a very humid environment, it’s best to refrigerate it to prevent spoilage. Just allow it to come to room temperature before serving for the best taste!
Can I Make This Cake Ahead of Time?
Yes, you can! The cake can be baked and cooled a day in advance. Just wrap it tightly in plastic wrap and store it at room temperature. Frost it just before serving for maximum freshness!
How Can I Make This Cake Gluten-Free?
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum, which helps mimic the structure of regular flour in baking.
