This moist peach cake is a sweet delight, filled with juicy peaches and topped with rich brown sugar frosting. It’s like a big hug in dessert form!
Honestly, who can resist a cake that tastes like summer? I love serving it with a scoop of vanilla ice cream—pure happiness on a plate! 🍑✨
Key Ingredients & Substitutions
Fresh Peaches: Juicy, ripe peaches are key for flavor! If you’re out of season, you can use canned peaches (drained) or even frozen peaches. Just be sure to thaw and drain them well to avoid excess moisture.
All-Purpose Flour: This flour gives structure to the cake. If you’re looking for a gluten-free option, almond flour or a gluten-free all-purpose blend can work well, although results may vary.
Sour Cream or Greek Yogurt: Both add moisture and richness to the cake. In a pinch, you could use buttermilk or even plain yogurt, which would create a slightly different flavor but still keep it moist.
Brown Sugar: I love using light brown sugar for the frosting; it gives a nice caramel flavor. Dark brown sugar works too and will add a more intense molasses flavor. If you’re in a hurry, granulated sugar can be used as a last-minute substitute, but the flavor will change.
How Can I Ensure My Cake is Moist and Fluffy?
The secret to a moist cake lies in the mixing method and how you measure ingredients. Start by properly creaming the butter and sugar together. This adds air and gives a lighter texture.
- Be careful not to overmix once you add the flour; mix until just combined to avoid a dense cake.
- Prepping your pan with grease and flour (or parchment paper) ensures an easy release and perfect shape.
- Don’t skip the cooling steps! Allow the cake to cool in the pan to set, then transfer it to a wire rack to finish cooling completely before frosting.
Your peach cake will be moist and tender, perfect for any occasion!
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon (optional)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup peeled and chopped fresh peaches (about 1 large peach)
For the Brown Sugar Frosting:
- ½ cup unsalted butter
- 1¼ cups packed brown sugar (light or dark)
- ¼ cup milk
- 1½ cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
Time Needed:
This recipe will take about 15 minutes for preparation and 40-45 minutes for baking. You should also set aside time to cool the cake and frost it, totaling approximately 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or you can line it with parchment paper to ensure that your cake comes out easily.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using). Set this mixture aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each one is well incorporated before adding the next. Then, mix in the vanilla extract until everything is combined smoothly.
5. Combine Dry and Wet Ingredients:
Now, we’ll bring it all together! Alternately add the dry ingredient mixture and the sour cream to the butter mixture. Start with a bit of the dry mix, then add some sour cream, and continue this pattern. Just mix until everything is combined—avoid overmixing!
6. Fold in the Peaches:
Gently fold in the chopped fresh peaches. This adds delicious fruity chunks throughout your cake!
7. Pour and Smooth:
Pour the batter into your prepared cake pan and use a spatula to smooth the top so it bakes evenly.
8. Bake:
Place the pan in your preheated oven and bake for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Cool the Cake:
Once baked, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before frosting.
10. Make the Brown Sugar Frosting:
While the cake is cooling, let’s prepare the frosting! In a saucepan over medium heat, melt the butter. Stir in the brown sugar and milk, bringing the mixture to a gentle boil. Keep stirring and let it boil for 1 minute, then remove from the heat. Whisk in the powdered sugar, vanilla extract, and a pinch of salt until everything is smooth. Let the frosting cool slightly until it thickens to a spreadable consistency, but still remains warm.
11. Frost the Cake:
Once the cake has cooled completely, spread the brown sugar frosting evenly over the top using a spatula.
12. Serve and Enjoy:
Slice your moist peach cake and enjoy it on its own or with some fresh peach slices or whipped cream for an extra special touch. Delightful!
This cake is perfect for any occasion, or simply as a treat to brighten your day!
Frequently Asked Questions (FAQ)
Can I Substitute Canned or Frozen Peaches for Fresh Peaches?
Yes! Canned peaches can be used, but make sure to drain them well to avoid excess moisture. If using frozen peaches, thaw and drain them before adding to the batter.
How Should I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Be sure to let it come to room temperature before serving for the best flavor!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day ahead and frost it just before serving. The flavors will deepen as it sits, making it even more delicious!
What Can I Use Instead of Sour Cream?
If you don’t have sour cream on hand, you can substitute it with plain Greek yogurt, buttermilk, or even a bit of applesauce for similar moisture and acidity in the cake.
