This moist peach cake is a sweet delight, bursting with juicy peach flavors. It’s topped with rich brown sugar frosting that adds a delicious twist!
Honestly, when I bake this cake, my kitchen smells heavenly. It’s perfect for a cozy get-together, or just to treat yourself after a long day. Enjoy a slice with coffee—yum!
Key Ingredients & Substitutions
Fresh Peaches: They give the cake a sweet and juicy flavor. If peaches aren’t in season, canned peaches work well—just make sure to drain them well. You can also substitute with other fruits like pears or apricots for a different twist!
Sour Cream: This helps keep the cake moist and adds a nice tang. You can swap it with Greek yogurt for a healthier option. Just ensure it’s a plain variety to match the flavor profile.
Brown Sugar: The depth of flavor in the frosting comes from brown sugar. If you don’t have that, you can use granulated sugar, but the frosting won’t have the same caramel-like taste. Light or dark brown sugar can both be used interchangeably.
Baking Powder: This is essential for the cake’s rise. If you’re out, you can substitute with baking soda by using only ½ tsp and adding 1 tsp of lemon juice or vinegar to the wet mix to create the required reaction.
How Do I Get My Cake to Be Moist and Fluffy?
To achieve the perfect texture, focus on creaming the butter and sugar until it’s light and fluffy. This incorporates air, helping your cake rise. Avoid overmixing once you introduce the dry ingredients—this can lead to a denser cake.
- When adding the eggs, mix thoroughly after each addition. This helps incorporate more air.
- Using room temperature ingredients (butter, eggs, sour cream) creates a smoother batter, which results in a better texture.
- Add the diced peaches gently to preserve their shape in the cake.
Following these tips will help ensure your Moist Peach Cake comes out fluffy, tender, and well-risen every time!
Moist Peach Cake with Sweet Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh peaches, peeled, pitted, and diced (or canned peaches, drained and chopped)
For the Brown Sugar Frosting:
- ½ cup unsalted butter
- 1 cup brown sugar, packed (light or dark)
- 2 tbsp heavy cream (or milk)
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This scrumptious peach cake takes about 20 minutes to prepare and an additional 45 to 50 minutes to bake. Make sure to allow time for it to cool before frosting—about 30 minutes is just right. Total time is about 1 hour and 50 minutes, including cooling.
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 350°F (175°C). This will ensure it’s hot enough to give your cake a lovely rise. Prepare a 9×13 inch baking pan or two 9-inch round cake pans by greasing and flouring them—this helps the cake come out easily later on!
2. Prepare the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This mix will give your cake structure. Set it aside so it’s ready to combine with the wet ingredients.
3. Cream the Butter and Sugar:
In a larger bowl, beat the softened butter and granulated sugar together until it’s light and fluffy, which should take about 3 to 5 minutes. This step is super important for a fluffy cake!
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure to mix well each time. Then add the vanilla extract for a wonderful flavor boost. Mixing well after each egg helps create a light texture!
5. Mix in the Sour Cream:
Gently blend in the sour cream until everything is just combined. This will add moisture to your cake, making it deliciously soft.
6. Combine Dry and Wet Ingredients:
Now, slowly fold the dry ingredient mixture into your wet ingredients—do this gently to avoid overmixing! Just mix until you don’t see any more flour, and then stop.
7. Fold in Peaches:
Gently fold in the diced peaches. If you’re using fresh peaches, this will give your cake those juicy pockets of flavor that we all love.
8. Pour and Smooth:
Carefully pour your batter into the prepared pan(s) and smooth out the top with a spatula to make sure it’s even.
9. Bake Away:
Slide the cake into the preheated oven and bake for 45 to 50 minutes. Check for doneness by inserting a toothpick in the center—if it comes out clean, your cake is ready!
10. Prepare the Frosting:
While the cake is baking, make the brown sugar frosting. In a saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until it’s bubbly and the sugar has dissolved (about 2 minutes).
11. Add Cream and Cool:
Remove the saucepan from heat and whisk in the heavy cream. Let this mixture cool for about 5 minutes—it will help everything combine smoothly!
12. Mix the Frosting:
Transfer the cooled syrupy mixture to a mixing bowl. Add the powdered sugar, vanilla extract, and pinch of salt, then whisk until it’s nice and smooth. Adjust the consistency by adding more cream if it’s too thick or more powdered sugar if it’s too thin.
13. Frost the Cake:
Once your cake is completely cool, spread the brown sugar frosting evenly over the top, making it as pretty as you like!
14. Slice and Serve:
Cut the cake into slices, serve, and enjoy your delicious Moist Peach Cake with Sweet Brown Sugar Frosting! Don’t forget to store any leftovers in an airtight container in the fridge.
Enjoy your baking experience! 🍑
FAQ About Moist Peach Cake with Sweet Brown Sugar Frosting
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, make sure to thaw and drain them well before adding to the batter. Pat them dry with paper towels to remove excess moisture, which can affect the cake’s texture.
How Should I Store Leftover Cake?
Store leftover cake in an airtight container in the refrigerator for up to 4 days. To keep it even fresher, you can wrap pieces in plastic wrap before placing them in the container.
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake a day ahead and store it at room temperature without frosting. Just wait to frost it until you’re ready to serve. This can help keep the frosting nice and fresh!
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 for a similar tangy flavor. Alternatively, you can use buttermilk, but use slightly less than the recipe calls for to maintain the balance of moisture in the cake.
