This moist peach cake is a sweet treat that feels like a warm hug! Topped with rich brown sugar frosting, every bite is bursting with fruity goodness and creamy sweetness.
Honestly, the combination of peaches and frosting is a match made in dessert heaven! I love enjoying it with a cup of tea, but it’s also great for sharing at gatherings. Yum!
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches bring the best flavor and moisture. If you can’t find fresh ones, canned peaches (drained) work in a pinch. Just be sure to adjust the sugar in the batter, as canned peaches can be sweetened.
Butter: Unsalted butter is preferred for better control of salt levels. If you’re looking for a substitute, coconut oil or vegan butter can be used, but the flavor will differ slightly.
Sour Cream/Greek Yogurt: These add moisture and richness. For a lighter option, you could use unsweetened applesauce or a dairy-free yogurt. The texture might vary, but it will still be delicious!
Brown Sugar: Dark brown sugar gives deep flavor and moisture to the frosting. If you’re out, light brown sugar is a good substitute. Just note it may be a tad less rich.
How Do You Get the Cake Just Right Without Overmixing?
Overmixing the batter can lead to a tough cake. Follow these simple tips:
- Mix the butter and sugar until fluffy, but don’t over-beat.
- Add eggs one at a time, ensuring they are fully incorporated before adding the next.
- When adding dry ingredients, mix gently until just combined. A few lumps are okay!
- When folding in peaches and nuts, use a spatula and be careful to maintain the batter’s airiness.
Following these steps will help keep the cake moist and tender, ensuring a delightful bite every time!
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 cup fresh peaches, peeled and finely chopped
- 1/2 cup chopped pecans or walnuts (optional)
For the Brown Sugar Frosting:
- 1/2 cup unsalted butter
- 1 cup dark brown sugar, packed
- 2 tbsp heavy cream or milk
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Peach slices for garnish (fresh or canned)
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare and approximately 35-40 minutes to bake. You’ll want to let it cool completely before frosting, so allow extra time for that as well. In total, you’re looking at around 1 hour and 30 minutes before you can dig in and enjoy!
Step-by-Step Instructions:
1. Preparing the Oven and Cake Pan:
Start by preheating your oven to 350°F (175°C). While the oven is heating, take an 8×8-inch square cake pan and grease it well with butter or cooking spray. Then dust it with flour so your cake doesn’t stick.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This will help your cake rise well as it bakes.
3. Creaming Butter and Sugar:
In a large mixing bowl, take your softened butter and granulated sugar. Using a hand mixer or stand mixer, cream them together until the mixture becomes light and fluffy, which should take about 3 to 4 minutes. This step is key for a tender cake!
4. Adding Eggs and Vanilla:
Now it’s time to add the eggs. Crack them in one at a time, beating well after each addition. Then stir in the vanilla extract until everything is mixed together.
5. Combining All Ingredients:
Next, you’ll gradually add your dry ingredient mixture to the wet ingredients, alternating with the sour cream. Start with a little bit of the flour mixture, then add half of the sour cream, another bit of flour, the rest of the sour cream, and finally the remaining flour. Mix just until combined—don’t overdo it!
6. Folding in Fruits and Nuts:
Once combined, gently fold in the chopped peaches and, if you like, the chopped pecans or walnuts. Your batter will look moist and fruity, which is exactly what we’re going for!
7. Baking the Cake:
Pour the batter into your prepared cake pan, smoothing out the top so it’s level. Bake it in the preheated oven for about 35-40 minutes. To check for doneness, poke a toothpick into the center—if it comes out clean, your cake is ready!
8. Making the Brown Sugar Frosting:
While the cake is baking, prepare the frosting. In a small saucepan over medium heat, melt the butter. Add in the brown sugar and heavy cream, stirring constantly. Bring the mixture to a boil, then let it boil for a minute before switching off the heat. Allow it to cool slightly.
9. Mixing the Frosting:
Transfer the cooled brown sugar mixture to a mixing bowl. Once it’s lukewarm, add the sifted powdered sugar and vanilla extract. Beat with an electric mixer until the frosting is light and fluffy.
10. Cooling and Frosting the Cake:
Let the cake cool completely in the pan on a wire rack. This prevents the frosting from melting. Once it’s cool, spread half of the frosting over the top of the cake. If you’d like to make it a layered cake, you can slice it in half horizontally and layer frosting in between!
11. Adding Final Touches:
Spread the rest of the frosting on top, making it smooth and pretty. Finally, decorate with peach slices arranged on top for a lovely finish.
12. Chill and Serve:
For the frosting to set perfectly, chill the cake in the fridge for at least 30 minutes before slicing. This also makes it easier to cut and serve!”
Enjoy your irresistibly moist peach cake with luscious brown sugar frosting! It’s a delightful treat that’s perfect for any occasion.
FAQ for Moist Peach Cake with Brown Sugar Frosting
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess liquid before chopping and adding them to the batter. This ensures that the cake doesn’t become too watery.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week or freeze individual slices for up to 3 months.
Can I Substitute the Sour Cream?
Absolutely! Greek yogurt is a great substitute for sour cream and will yield similar results. If neither is available, you can use buttermilk or even plain applesauce, but this might slightly alter the flavor and texture.
What Should I Do If My Frosting Is Too Thick?
If your brown sugar frosting turns out too thick, simply add a little heavy cream or milk, one tablespoon at a time, mixing well until you achieve your desired consistency. If it’s too runny, add a bit more powdered sugar to thicken it up!
