This Peach Cake with Brown Sugar Frosting is a delightful dessert that combines the sweetness of fresh peaches with a rich, buttery cake. Topped with a luscious brown sugar frosting, this cake is the perfect balance of flavors and textures—moist and flavorful with a sweet, creamy topping. It’s a perfect treat for summer gatherings, holidays, or anytime you’re craving a comforting, fruity dessert.
Why You’ll Love This Recipe
This Peach Cake is a moist, soft cake that is bursting with peach flavor in every bite. The fresh peaches melt into the cake, adding natural sweetness and moisture. The brown sugar frosting is the perfect complement to the cake, offering a deep, caramel-like sweetness that balances the fruity flavors. It’s easy to make and perfect for serving at any occasion, whether it’s a special celebration or a casual afternoon dessert.
Ingredients
For the Peach Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh or canned peaches, diced
For the Brown Sugar Frosting:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup milk
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Peach Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish or a 9-inch round cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add Sour Cream: Mix in the sour cream until fully combined. The sour cream will help keep the cake moist and tender.
- Combine Dry Ingredients and Peaches: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the diced peaches gently, making sure they’re evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 10 minutes before transferring it to a cooling rack to cool completely.
For the Brown Sugar Frosting:
- Cook the Frosting: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and milk. Bring the mixture to a simmer, stirring constantly. Let it simmer for 2-3 minutes, then remove from heat.
- Add Powdered Sugar: Gradually whisk in the powdered sugar and vanilla extract until the frosting is smooth and creamy. If the frosting is too thick, you can add a little more milk, 1 teaspoon at a time, until you reach the desired consistency.
- Frost the Cake: Once the cake has completely cooled, spread the brown sugar frosting over the top, using a spatula to smooth it evenly.
- Serve: Slice the cake into squares or wedges and serve. Enjoy the delicious combination of peach and brown sugar flavors!
Servings and Timing
This recipe makes approximately 8-10 servings.
- Prep time: 15 minutes
- Cook time: 30-35 minutes
- Total time: 1 hour (including cooling time)
Variations
- Cinnamon Spice: Add ½ teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor that complements the peaches.
- Nuts: Add chopped pecans or walnuts to the batter for extra texture and nutty flavor.
- Fruity Twist: You can also make this cake with other fruits like apples, berries, or nectarines for a fun twist.
Storage/Reheating
- Storage: Store any leftover Peach Cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, refrigerate the cake for up to 5 days.
- Reheating: This cake is best served at room temperature, but if you prefer it warm, gently microwave individual slices for 10-15 seconds.
FAQs
Can I use canned peaches instead of fresh?
Yes, canned peaches work well in this recipe. Just make sure to drain and pat them dry to prevent excess moisture from affecting the cake.
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Allow it to cool completely, then cover it tightly and store it at room temperature. Frost it just before serving.
Can I use a different frosting?
If you prefer a different frosting, you could try cream cheese frosting or whipped cream as an alternative to the brown sugar frosting.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to also use a gluten-free baking powder and check for any other potential gluten-containing ingredients.
Can I freeze this cake?
Yes, you can freeze the cake before frosting. Wrap the cake in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before frosting and serving.
Can I use yogurt instead of sour cream?
Yes, you can substitute plain yogurt for sour cream in this recipe. It will still help keep the cake moist and add a similar tangy flavor.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Can I use other fruits in this cake?
Yes, you can swap the peaches for other fruits like berries, apples, or pears for a different variation of the cake.
Can I make this frosting ahead of time?
Yes, you can make the frosting ahead of time and store it in the refrigerator for up to 3 days. Just reheat it gently before spreading it on the cake.
How should I store leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
Conclusion
This Peach Cake with Brown Sugar Frosting is a sweet and indulgent dessert that’s perfect for any occasion. The moist peach cake pairs beautifully with the rich, caramel-flavored frosting, creating a treat that’s sure to please everyone. Whether you’re making it for a summer gathering or just a sweet treat for yourself, this cake will become a go-to favorite!
Print
Peach Cake with Brown Sugar Frosting
- Total Time: 1 hour (including cooling time)
- Yield: 8-10 servings
- Diet: Vegetarian
Description
Peach Cake with Brown Sugar Frosting is a moist and flavorful cake bursting with fresh peaches, topped with a rich brown sugar frosting that offers a deep, caramel-like sweetness.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh or canned peaches, diced
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup milk
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish or a 9-inch round cake pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the sour cream until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the diced peaches gently, making sure they’re evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 10 minutes before transferring it to a cooling rack to cool completely.
- For the Frosting: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and milk. Bring the mixture to a simmer, stirring constantly. Let it simmer for 2-3 minutes, then remove from heat.
- Gradually whisk in the powdered sugar and vanilla extract until the frosting is smooth and creamy. If the frosting is too thick, you can add a little more milk, 1 teaspoon at a time, until you reach the desired consistency.
- Once the cake has completely cooled, spread the brown sugar frosting over the top, smoothing it evenly.
- Slice the cake into squares or wedges and serve. Enjoy the delicious combination of peach and brown sugar flavors!
Notes
- If using canned peaches, make sure to drain and pat them dry to avoid excess moisture in the batter.
- For a spiced version, add ½ teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor that complements the peaches.
- Chopped nuts like pecans or walnuts can be added to the batter for extra texture.
- If you prefer a lighter frosting, you can reduce the powdered sugar or add more milk for a fluffier consistency.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 44g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg
