This moist peach cake is like a sweet hug in dessert form! It’s packed with fresh peaches and topped with a rich brown sugar frosting that adds a lovely caramel flavor.
I love serving this cake at parties; it always gets smiles! The peach and brown sugar combination is so comforting, you’ll want to keep this recipe close for every summer gathering!
Key Ingredients & Substitutions
Fresh Peaches: Fresh, ripe peaches give the best flavor to this cake. If you can’t find fresh ones, you can use canned peaches (drained) or frozen peaches (thawed) as alternatives.
Butter: Unsalted butter is best for controlling the saltiness of the frosting and cake. If you need a dairy-free option, substitute with a plant-based butter. I sometimes use coconut oil for a different flavor twist!
Milk: Whole milk keeps the cake moist, but you can use almond milk or oat milk for a lactose-free version. I find that buttermilk adds extra tenderness too!
Brown Sugar: Light brown sugar is the go-to for the frosting for its caramel notes. Dark brown sugar can also work; it will add a slightly richer flavor. If you’re out of brown sugar, mix granulated sugar with a bit of molasses as a quick substitute.
How Do You Get That Perfectly Light and Moist Cake?
To achieve a moist cake, proper mixing and ingredient measurements are crucial. Start by creaming the butter and sugar thoroughly, as this incorporates air for lightness. Don’t overmix once you add the flour—just blend until combined.
- Use a reliable oven thermometer to ensure you’re baking at the right temperature, as oven variances can lead to dry cakes.
- Add diced peaches gently to avoid breaking them and releasing too much moisture into the batter.
- Check doneness with a toothpick; if it comes out clean or with a few crumbs, it’s ready!
Let the cake cool a bit before frosting; this helps keep the frosting from melting off. Remember, a moist cake gets even better after resting for a few hours as the flavors meld together!
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh peaches, peeled and diced (about 2 medium peaches)
For the Brown Sugar Frosting:
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed light brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
How Much Time Will You Need?
This moist peach cake takes about 20 minutes of prep time and 35-40 minutes of baking time, plus a bit of time to cool before serving. Plan for a total of about 1 hour 30 minutes from start to finish, including frosting and cooling!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to ensure the cake comes out easily after baking.
2. Mix Cake Batter:
In a large bowl, use a mixer to cream together the softened butter and granulated sugar until it becomes light and fluffy. This usually takes about 3-4 minutes. It’s the key to a soft cake!
3. Add Eggs:
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract for a lovely aroma and flavor boost.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This step ensures even distribution of the baking powder, which helps your cake rise evenly.
5. Alternate Adding Dry Ingredients and Milk:
Gradually add the dry ingredient mixture to the butter mixture, alternating it with the milk. Start and end with the flour mixture. Mix just until combined; overmixing can make the cake tough.
6. Fold in Peaches:
Carefully fold in the diced fresh peaches using a spatula. This helps to keep the peaches intact and well-distributed in the cake batter.
7. Bake the Cake:
Pour the batter into your prepared baking dish, spreading it out evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Smell that delicious smell!
8. Make Brown Sugar Frosting:
While the cake is baking, you can prepare the frosting. In a small saucepan, melt the butter over medium heat. Then stir in the brown sugar and milk and bring the mixture to a gentle boil. Let it boil for 1-2 minutes, stirring constantly, until well combined.
9. Combine Frosting Ingredients:
Remove the saucepan from heat. Stir in the vanilla extract. Allow the mixture to cool for about 5 minutes before transferring it to a mixing bowl.
10. Add Powdered Sugar:
Gradually add the powdered sugar to the mixture while beating with a mixer on medium speed. Mix until the frosting is smooth and creamy.
11. Frost the Cake:
Once the cake has finished baking, let it cool for about 15-20 minutes. While it’s still warm, spread the brown sugar frosting evenly over the top. This adds an extra touch of deliciousness!
12. Cool and Serve:
Allow the frosting to set and the cake to cool completely before slicing into squares and serving. Enjoy your delightful moist peach cake as a perfect dessert treat!
This recipe yields a tender, moist peach cake topped with luscious brown sugar frosting that creates the perfect sweet balance. It’s ideal for summer gatherings, cozy afternoons, or any special occasion!
Frequently Asked Questions About Moist Peach Cake with Brown Sugar Frosting
Can I Use Canned or Frozen Peaches Instead of Fresh Ones?
Yes! If fresh peaches aren’t available, feel free to use canned peaches (just make sure to drain them well) or frozen peaches (thawed and drained) as alternatives. This will still give you a delicious cake, though the texture may vary slightly.
How Can I Make This Cake Gluten-Free?
To make this peach cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Make sure to also check that all other ingredients are gluten-free!
Can I Make the Frosting Ahead of Time?
Absolutely! You can make the brown sugar frosting in advance and store it in an airtight container in the fridge for up to one week. Just allow it to come to room temperature, and give it a quick mix before spreading on the cake.
How Should I Store Leftover Cake?
To store any leftover cake, place it in an airtight container or cover it tightly with plastic wrap. It can be kept at room temperature for up to 3 days or in the fridge for about a week. Just remember, the cake tastes best when enjoyed fresh!
