This peach cake is super moist and bursting with fruity flavor, thanks to fresh peaches. The sweet brown sugar frosting adds a lovely touch that you won’t forget!
Honestly, this cake makes me feel all warm and fuzzy inside—especially when served warm with a scoop of ice cream. Trust me, you’ll want seconds! 😋
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches make this cake shine. If they’re out of season, you can use canned peaches (in juice, not syrup) or even frozen peaches, just make sure to thaw and drain them well.
Sour Cream/Greek Yogurt: Either works beautifully for adding moisture. If you’re dairy-free, try coconut yogurt for a similar texture, or use applesauce for a lighter version.
Brown Sugar: Light brown sugar is perfect for that lovely caramel flavor in the frosting. You can use dark brown sugar if you want a richer taste, but reduce the amount slightly, as it is sweeter.
Baking Powder and Baking Soda: Both help the cake rise, but you can use all baking powder if needed. Just remember to add a bit more to maintain the leavening effect, about 1/2 teaspoon more per teaspoon needed.
How Do I Cream Butter and Sugar Traditionally?
Creaming butter and sugar is a key step to get a fluffy cake. It helps to incorporate air into the batter for texture. Here’s how to do it:
- Start with softened butter; it should be at room temperature to blend easily.
- Use a hand mixer or stand mixer on medium speed for 3-4 minutes until light and fluffy.
- Stop and scrape down the sides of the bowl to ensure even mixing.
Getting this step right makes a big difference in your cake’s texture, so don’t rush it!
Moist Peach Cake With Sweet Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup (240ml) sour cream or Greek yogurt
- 1 1/2 cups fresh peaches, peeled, pitted, and diced (about 2 medium peaches)
For the Sweet Brown Sugar Frosting:
- 1/2 cup (115g) unsalted butter
- 3/4 cup (150g) packed light brown sugar
- 1/4 cup (60ml) heavy cream or milk
- 1 ½ cups (190g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 25 minutes of preparation time and about 35 to 40 minutes to bake. After baking, let your cake cool for about 10 minutes in the pan, then cool completely on a wire rack before applying the frosting. So, overall, you can expect to spend approximately 1 hour and 15 minutes from start to finish, including cooling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 8-inch round cake pan by greasing it and lightly flouring it, or simply line it with parchment paper to ensure easy release after baking.
2. Cream the Butter and Sugar:
In a large mixing bowl, place the softened butter and granulated sugar. Using an electric mixer, beat them together on medium speed until the mixture becomes light and fluffy. This should take about 3 to 4 minutes—it’s worth waiting for that great texture!
3. Add Eggs and Vanilla:
Next, add the eggs one at a time to the butter and sugar mixture, mixing well after each addition to fully incorporate them. Then, stir in the vanilla extract to add a wonderful flavor.
4. Combine Dry Ingredients:
In a separate bowl, sift together your flour, baking powder, baking soda, salt, and optional ground cinnamon. This helps ensure your dry ingredients are well blended and your cake will rise evenly!
5. Mix Wet and Dry Ingredients:
Now, alternately add the dry ingredient mixture and the sour cream (or Greek yogurt) to the butter mix. Start with a third of the dry ingredients, mix until just combined, then add half of the sour cream, mix again. Repeat this process, ending with the dry ingredients. Be careful not to overmix, as this can cause the cake to be tough.
6. Fold in Peaches:
Gently fold the diced peaches into the batter, ensuring they are evenly distributed. This will give your cake bursts of juicy peach flavor!
7. Pour and Bake:
Carefully pour the cake batter into your prepared pan, smoothing out the top. Bake in the preheated oven for about 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake:
Once baked, allow the cake to cool in its pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely. This step is crucial to avoid melting your frosting!
9. Make the Brown Sugar Frosting:
While the cake is cooling, prepare the frosting. In a small saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, stirring well to combine. Bring this mixture to a gentle boil and cook for about 2 minutes, stirring constantly to avoid burning.
10. Cool and Whisk:
After cooking, remove the saucepan from heat and let it cool slightly for about 5 minutes. Then, transfer it to a mixing bowl and whisk in the powdered sugar, vanilla extract, and a pinch of salt until smooth and spreadable.
11. Frost the Cake:
Once the cake is completely cooled, spread the brown sugar frosting evenly over the top of the cake. Make it as thick or thin as you prefer—there’s no such thing as too much frosting!
12. Serve and Enjoy:
Slice your delicious moist peach cake into pieces, serve it up, and enjoy that delightful combination of fresh peaches and sweet brown sugar frosting. It’s perfect for any occasion or just because!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can! Just make sure to thaw the frozen peaches completely and drain any excess liquid before dicing them to avoid soggy batter.
How Should I Store Leftover Cake?
Store any leftover peach cake in an airtight container at room temperature for up to 2 days. If you’d like it to last longer, refrigerate it for up to a week. Just allow it to come to room temperature before serving!
Can I Make This Cake in Advance?
Absolutely! You can bake the cake a day ahead of time and keep it wrapped well at room temperature. Frost it just before serving to keep the frosting fresh and appealing!
What Can I Use Instead of Sour Cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute—it has a similar texture and tangy flavor. You can also use unsweetened applesauce for a lighter option.
