This moist peach cake is a sweet treat that bursts with fresh peaches and is topped with a rich brown sugar frosting. It’s like a hug for your taste buds!
I love how the frosting is just as delicious as the cake. Whenever I bake this, I can’t resist sneaking bites before it’s even ready. Can’t blame me, right? 🍰
Making this cake is simple and fun! Just mix the ingredients, bake it up, and slather on that dreamy frosting. Perfect for a sunny day or any celebration!
Key Ingredients & Substitutions
Fresh Peaches: Peaches are the star of this cake! If they’re out of season, you can use canned peaches (in juice, not syrup) or even applesauce for a different flavor.
Sour Cream or Greek Yogurt: Both options keep the cake moist and tender. If you’re dairy-free, try using a plant-based yogurt for a similar effect.
Brown Sugar: This sugar adds a rich caramel flavor to the frosting. If you prefer, light brown sugar works well too, or you could swap in coconut sugar for a healthier twist.
Unsalted Butter: I always use unsalted butter to control the saltiness of the cake. If you need a dairy-free option, try using a vegan butter substitute.
How Do I Get the Perfect Peach Flavor in My Cake?
To make sure your cake has strong peach flavor, use ripe, juicy peaches. When chopping, you can crush some to release juices that will infuse the batter. Just be cautious not to add too much liquid.
- Peel and finely chop your peaches; ensure they’re ripe for the best sweetness.
- Gently fold them into your batter to avoid crushing them too much.
How Can I Ensure My Cake Layers Bake Evenly?
To prevent uneven baking, follow these helpful tips:
- Divide batter evenly among pans. A kitchen scale can help you measure accurately.
- Rotate the pans halfway through baking for even heat distribution.
- Check for doneness by inserting a toothpick; it should come out clean. Each oven is different, so start checking a few minutes before the recipe suggests.
With these tips, you’re set to make an amazing Moist Peach Cake with Brown Sugar Frosting! Enjoy!
Moist Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 1 1/2 cups fresh peaches, peeled and finely chopped
For the Brown Sugar Frosting:
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar, packed
- 2 tbsp heavy cream or milk
- 3 to 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
For Garnish:
- Fresh peach slices
- Crumble cake crumbs or chopped nuts (optional)
- Honey for drizzling (optional)
How Much Time Will You Need?
This delightful recipe will take you about 30 minutes for preparation and baking, plus an additional 20-30 minutes for cooling and frosting. So, in total, you should set aside about 1.5 to 2 hours to make and enjoy this sweet treat.
Step-by-Step Instructions:
1. Prepare the Cake Layers:
Begin by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, ensuring an easy release of the cake after baking. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside for later.
2. Make the Cake Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Continue beating until the mixture is light and fluffy, which should take about 3-5 minutes. Add the eggs one at a time, mixing well after each addition. Next, mix in the vanilla extract. Now it’s time to add the dry ingredients and the sour cream; do this in alternate parts (dry ingredients, then sour cream, then dry ingredients) until everything is combined. Finally, gently fold in the chopped peaches to bring that fruity flavor into the batter.
3. Bake the Cake:
Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes. The cakes are done when a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for about 10 minutes before gently turning them out onto wire racks to cool completely.
4. Prepare the Brown Sugar Frosting:
In a saucepan over medium heat, combine the softened butter and brown sugar. Stir constantly until the sugar dissolves and the mixture starts to simmer. After that, remove it from heat and stir in the heavy cream and vanilla extract. Let it cool slightly before transferring to a large mixing bowl. Gradually add the sifted powdered sugar and a pinch of salt, mixing until you achieve a smooth and fluffy consistency. You can adjust the amount of powdered sugar for the desired thickness.
5. Assemble the Cake:
Once the cake layers are cooled, check the tops and level them with a knife if necessary. Place the first cake layer on your serving plate and spread a generous layer of frosting on top. Add the second layer and repeat with more frosting. Finally, place the third layer on top and use the remaining frosting to cover the whole cake. For a lovely touch, decorate the top with fresh peach slices and sprinkle with crumbled cake crumbs or chopped nuts if you like.
6. Optional Honey Drizzle:
If you want to add a sweet finishing touch, drizzle honey over the top of the finished cake right before serving!
7. Serve:
Slice and enjoy your moist peach cake with that delicious brown sugar frosting! Don’t forget to store any leftovers in the refrigerator, covered to keep them fresh.
Enjoy this delightfully moist cake with the sweet, fruity flavor of peaches combined with the rich, caramel notes of brown sugar frosting!
FAQ about 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 moisture before chopping and adding them to the batter to prevent a soggy cake.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. If possible, layer parchment paper between the cake and the lid to prevent sticking.
Can I Make This Cake in Advance?
Absolutely! You can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. Frost the cake on the day you plan to serve it for the best freshness.
What Can I Substitute for Brown Sugar in the Frosting?
If you don’t have brown sugar, you can use granulated sugar instead, but the frosting will be less caramel-flavored. For a closer flavor, consider using coconut sugar or making a homemade brown sugar substitute by mixing granulated sugar with a bit of molasses.
