This moist peach cake is a delightful treat that bursts with juicy peach flavor! Topped with a rich brown sugar frosting, it’s sure to impress everyone at the table.
Baking this cake feels like a sweet hug from summer. I love how easy it is to whip up and share with friends. Just be ready for lots of compliments! 🍑
Key Ingredients & Substitutions
All-purpose flour: Essential for the cake’s structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend.
Peaches: Fresh peaches are key for flavor. If they’re out of season, canned peaches in juice can work, just make sure to drain them well.
Sour cream or yogurt: Both add moisture and richness. If you need a dairy-free version, use coconut yogurt or dairy-free sour cream.
Brown sugar: This adds a caramel-like flavor to your frosting. Light or dark brown sugar works—use what you have. For a lighter version, you can substitute with white sugar and add a touch of molasses.
What’s the Best Way to Ensure Your Cake Is Moist?
To keep your peach cake moist, be mindful of your mixing and baking times. Here are some tips:
- Don’t overmix the batter; mix just until ingredients are combined.
- Oven temperatures can vary, so check your cake a few minutes early to avoid overbaking.
- Let it cool in the pan before transferring—this helps retain moisture.
Following these steps should give you a beautiful, moist cake that everyone will love! Trust me, you’ll want to savor every slice! 🍰
Moist Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon (optional)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh peaches, peeled and finely chopped (about 2 medium peaches)
- ½ cup sour cream or plain yogurt
- ¼ cup buttermilk
For the Brown Sugar Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
For Garnish:
- Fresh peach slices
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and about 30-35 minutes for baking. Don’t forget to let the cake cool for at least 20 minutes before frosting. In total, plan on about 1 hour to make this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grab an 8-inch square cake pan, grease it, and flour it. You can also line it with parchment paper for easier removal later.
2. Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if you’re using it). This helps ensure everything is evenly mixed. Set this bowl aside for now.
3. Mix the Cake Batter:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy—about 3 minutes. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
4. Combine Dry Ingredients and Peaches:
Now, it’s time to add the dry ingredients! Alternately add the dry mixture and the sour cream (or yogurt) and buttermilk to the butter mixture. Start and end with the dry ingredients. Finally, gently fold in the finely chopped peaches until they are spread throughout the batter.
5. Bake the Cake:
Pour the batter into your prepared pan, smoothing out the top with a spatula. Bake in the preheated oven for 30-35 minutes. Your cake is ready when a toothpick inserted into the center comes out clean.
6. Let It Cool:
Once baked, let the cake cool in the pan on a wire rack for at least 20 minutes. After that, carefully remove it from the pan and let it cool completely on the rack.
7. Make the Brown Sugar Frosting:
In a saucepan over medium heat, melt the butter and brown sugar, stirring until smooth. Bring this mixture to a gentle boil and let it cook for 1 minute. Remove it from the heat and whisk in the heavy cream and vanilla extract. Allow this to cool for about 10-15 minutes, so it thickens up a bit.
8. Finish the Frosting:
Transfer the cooled brown sugar mixture to a mixing bowl, add the powdered sugar, and beat with an electric mixer until it’s creamy and spreadable. If the frosting is too thick, add a splash more cream; if it’s too thin, you can add a little more powdered sugar.
9. Frost the Cake:
Spread the brown sugar frosting evenly over the cooled peach cake, letting it drip slightly down the sides for a charming look!
10. Garnish:
Top your cake with fresh peach slices for a lovely and delicious touch.
11. Serve and Enjoy:
Slice up your moist peach cake and serve it up! It goes wonderfully with a cup of tea or coffee. Enjoy every sweet, peachy bite!
FAQ for Moist Peach Cake With Brown Sugar Frosting
Can I Use Canned Peaches Instead of Fresh Ones?
Yes, you can use canned peaches in this recipe! Just make sure to drain them thoroughly and chop them into small pieces. They should be packed in juice rather than syrup for the best flavor.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you expect to keep it longer, you can refrigerate it to extend its freshness for about a week. Just bring it to room temperature before serving for the best taste.
Can I Make This Cake Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free 1:1 baking mix. Just make sure it contains xanthan gum or add some to provide structure to the cake.
How Can I Adjust the Sweetness?
If you prefer a less sweet cake, you can reduce the sugar in the cake batter by about ¼ cup. For the frosting, you can adjust the amount of powdered sugar to your taste. Just remember that the frosting should complement the cake, so taste as you go!
