This moist peach cake is a delightful treat, packed with juicy peach slices and topped with creamy brown sugar frosting. It’s a sweet hug in a slice!
Who doesn’t love the combination of fruity and sweet? I like to enjoy this cake with a cup of tea—perfect for any time of day! Just be careful, it vanishes quickly! 😄
Key Ingredients & Substitutions
Fresh Peaches: Fresh peaches make this cake fruity and flavorful. If they’re out of season, canned peaches work well too—just make sure to drain them well. You could also try using nectarines for a similar taste!
Buttermilk: Buttermilk keeps the cake moist. If you don’t have it, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for 5-10 minutes, and you’re good to go!
Brown Sugar: Using brown sugar in the frosting adds a rich caramel taste. If you’re in a pinch, light brown sugar works best, but dark brown sugar is also great for a deeper flavor. You can replace it with white sugar, but it will change the taste.
How Do You Get the Peaches to Stay in the Cake?
Incorporating peaches without them sinking is easy! Gently fold them into the batter last. This keeps the fruit from breaking apart, and makes sure they distribute evenly.
- Make sure they’re diced into similar-sized pieces.
- Consider tossing the peaches in a little flour before adding them to the batter. This helps them stay put while baking.
How Can You Make the Brown Sugar Frosting Extra Smooth?
A smooth frosting is key to a beautiful cake! Here’s how you can achieve that:
- Start by melting the butter and brown sugar over medium heat until bubbly. Make sure to stir continuously to avoid burning.
- After you remove it from the heat, let it cool slightly before mixing in powdered sugar and milk. This helps ensure a lump-free texture!
- If your frosting is too thick, add a little more milk until it’s spreadable. If it’s too thin, add more powdered sugar until it thickens up.
With these tips, you’re set for a successful baking experience! Enjoy making your Moist Peach Cake with Brown Sugar Frosting.
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups fresh peaches, peeled and diced (or canned peaches, drained)
For the Brown Sugar Frosting:
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 3–4 cups powdered sugar, sifted
- 3–4 tbsp milk or cream
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious peach cake takes about 15-20 minutes to prepare and 40-45 minutes to bake. Don’t forget to allow the cake to cool completely before frosting, which will take another 15-30 minutes! Overall, you’ll be ready to enjoy your cake in about 1.5 to 2 hours.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×13 inch baking pan so your cake will come out easily after baking.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Mixing these dry ingredients first ensures even distribution when you add them later. Set this bowl aside for now.
3. Creaming the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together. Mix until the mixture is light and fluffy. This step is important for a light cake!
4. Incorporating the Eggs:
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate them. Mixing in the vanilla extract at this stage gives the cake a lovely flavor.
5. Combining Wet and Dry Ingredients:
Next, you’ll alternately add the flour mixture and the buttermilk to the butter mixture. Start by adding a bit of the flour mix, then some buttermilk, and repeat, ending with the flour mixture. Mix until just combined; don’t overmix, or your cake may turn out dense!
6. Adding the Peaches:
Gently fold the diced peaches into your batter. Be careful not to break them apart too much; you want nice chunks of peach throughout the cake.
7. Baking the Cake:
Pour the batter into your prepared pan and spread it evenly. Place it in the oven and bake for 40-45 minutes. Check doneness with a toothpick—insert it into the center, and if it comes out clean, your cake is ready. Let it cool completely in the pan once baked.
8. Making the Brown Sugar Frosting:
While the cake cools, you can make the frosting! In a medium saucepan, combine the brown sugar and butter over medium heat. Stir until it’s bubbly and smooth. Once it’s done, remove it from the heat and let it cool slightly.
9. Creating the Frosting:
In a mixing bowl, combine the cooled brown sugar mixture with sifted powdered sugar, vanilla extract, a pinch of salt, and the milk. Beat everything together until the frosting is smooth and spreadable. Adjust the consistency by adding more powdered sugar if it’s too runny or a little more milk if it’s too thick.
10. Frosting the Cake:
Once your cake is completely cool, spread the brown sugar frosting evenly over the top. Make it as neat or rustic as you’d like!
11. Serving:
Slice your moist peach cake and enjoy it with friends and family! It’s a perfect treat for any occasion, so indulge in this delightful dessert!
FAQ for Moist Peach Cake with Brown Sugar Frosting
Can I Use Other Fruits Instead of Peaches?
Absolutely! You can substitute peaches with any stone fruit like nectarines or even berries. Just make sure to adjust the quantity according to the moisture content of the fruit you choose.
How Can I Keep the Cake Moist?
To keep your peach cake moist, be careful not to overbake it. Check for doneness a few minutes before the recommended time. Also, store any leftovers in an airtight container at room temperature or in the fridge.
Can I Freeze This Cake?
Yes! You can freeze the un-frosted cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. To serve, thaw it in the fridge overnight and frost it when it’s completely cool.
What If My Frosting Is Too Runny?
If your brown sugar frosting comes out too runny, don’t worry! Simply add more powdered sugar a little at a time until you reach the desired thickness. Mix well between each addition!
