This moist peach cake is a real treat, bursting with sweet, juicy peaches. Topped with a rich brown sugar frosting, it’s like a hug in dessert form!
Whenever I bake this cake, my kitchen smells amazing! And let’s be real, the frosting is so good you might want to eat it straight from the bowl. 🍑✨
Key Ingredients & Substitutions
Peaches: Fresh peaches give lovely moisture and flavor to this cake. If they’re out of season, use canned peaches, ensuring they’re well-drained, or even frozen peaches (thawed and drained) work in a pinch!
Buttermilk: This ingredient keeps the cake moist and helps it rise. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes.
Brown Sugar: The brown sugar in the frosting adds a deep, caramel-like flavor. If you want a lighter flavor, you can use half brown sugar and half granulated sugar. Maple syrup could also work, but adjust the powdered sugar for texture.
What’s the Best Way to Get Perfectly Diced Peaches?
Chopping peaches might seem straightforward, but how you do it affects the cake’s texture. Make sure your peaches are ripe for the best flavor. Cut them in half, twist to separate the halves, and remove the pit.
- Slice each half into smaller wedges, then dice them by cutting across the wedges.
- Consider tossing the diced peaches in a little flour before folding them into the batter. This can help prevent them from sinking to the bottom of the cake.
Moist Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups fresh peaches, peeled and diced (or canned peaches well drained)
For the Brown Sugar Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 2-3 tbsp milk (add as needed for consistency)
- 1 tsp vanilla extract
- 2 cups powdered sugar, sifted
How Much Time Will You Need?
This delicious peach cake takes about 20 minutes to prepare and around 40 minutes to bake, plus cooling time. You can expect a total of about 1 hour and 15 minutes before it’s ready to slice and enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C) and generously grease and flour a 9×13 inch baking dish. This will help your cake come out perfectly without sticking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents so that the cake rises nicely. Set it aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer. Mix for about 3-4 minutes until the mixture becomes light and fluffy. This is key for a tender cake!
4. Add the Eggs and Vanilla:
Next, add the eggs one at a time, mixing thoroughly after each addition. Then, pour in the vanilla extract and give it a good mix to combine all the flavors.
5. Combine Wet and Dry Ingredients:
Now, it’s time to bring it all together! Gradually add the dry mix to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Stir until just combined—don’t overmix!
6. Fold in the Peaches:
Gently fold in your diced peaches until they are evenly distributed throughout the batter. This will add a delightful fruity flavor and moisture to your cake.
7. Pour and Smooth:
Carefully pour the batter into the prepared baking dish, smoothing the top with a spatula to make sure it’s even. This helps the cake bake uniformly.
8. Bake the Cake:
Pop the cake into the preheated oven and bake for 35-40 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, it’s ready! Once baked, let it cool completely in the pan.
9. Make the Brown Sugar Frosting:
While your cake cools, let’s whip up the frosting! In a medium saucepan over medium heat, melt the butter and stir in the brown sugar. Bring the mixture to a gentle boil and cook for 1 minute before removing it from the heat.
10. Cool and Whisk:
Allow the brown sugar mixture to cool for about 5 minutes. Then, transfer it to a bowl and mix in the vanilla extract. Gradually add the sifted powdered sugar, along with milk as needed, until you achieve a smooth, spreadable consistency.
11. Frost the Cake:
Once your cake is completely cooled, spread the brown sugar frosting evenly over the top. Don’t be shy—generously cover every corner for total deliciousness!
12. Slice and Serve:
Now, the moment you’ve been waiting for! Slice the cake into squares and serve. Enjoy your moist peach cake with that wonderfully rich brown sugar frosting. It’s sure to be a hit!
Frequently Asked Questions
Can I Substitute Canned Peaches for Fresh Ones?
Absolutely! If fresh peaches aren’t available, you can use canned peaches. Just make sure to drain them well to avoid excess moisture in the cake. You could also use frozen peaches that have been thawed and drained.
How Do I Store Leftover Cake?
Store leftover peach cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure the frosting is set before wrapping it tightly with plastic wrap!
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake a day in advance. Just let it cool completely, then cover and store it at room temperature. Frost just before serving for the best texture and flavor!
What Can I Do if My Frosting is Too Runny?
If your brown sugar frosting is too runny, simply add more powdered sugar until you reach your desired consistency. If it’s too thick, mix in a little more milk, a teaspoon at a time, to loosen it up. Adjusting it to your liking is key!
