Description
This Peach Cake with Brown Sugar Frosting combines sweet, juicy peaches folded into a tender, moist cake batter, all topped with a rich and luscious homemade brown sugar frosting. Perfect for summer gatherings or a delicious dessert any time of year, this cake offers a delightful balance of fruity freshness and sugary goodness.
Ingredients
Scale
Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups diced fresh peaches (about 2-3 peaches)
Brown Sugar Frosting
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup whole milk
- 2 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×13-inch baking pan to prevent sticking and ensure easy removal of the cake.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer until the mixture is light and fluffy, creating a good base for the cake batter.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, to incorporate air and moisture, followed by the vanilla extract to enhance flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the sour cream. This technique helps keep the batter smooth and moist.
- Fold in Peaches: Gently fold in the diced fresh peaches to evenly distribute the fruit without breaking the pieces.
- Bake the Cake: Spread the batter evenly into the prepared baking pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Brown Sugar Frosting: While the cake is baking, melt the butter in a saucepan. Add the brown sugar and milk, then bring the mixture to a boil and let it boil for 2 minutes. Remove from heat and whisk in the powdered sugar until smooth and creamy.
- Frost the Cake: Once the cake is out of the oven, pour the warm brown sugar frosting evenly over the warm cake to allow it to soak in slightly.
- Cool and Serve: Allow the cake to cool completely before cutting and serving to ensure the frosting sets perfectly. Enjoy your moist peach cake with rich brown sugar frosting!
Notes
- Fresh peaches work best for optimal flavor and texture; canned peaches can be used but should be drained thoroughly.
- Make sure butter is softened to room temperature for easier creaming and better cake texture.
- You can substitute sour cream with Greek yogurt if desired for a slightly tangier flavor.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- For an extra touch, sprinkle chopped pecans or walnuts on top of the frosting before it sets.
