This moist peach cake is a delightful treat, bursting with fresh peach flavor and topped with a rich brown sugar frosting. Perfect for any occasion, it’s sure to impress!
Trust me, this cake is like a hug in dessert form! I love serving it warm, with a scoop of ice cream on the side. It’s simply irresistible! 🍑
Key Ingredients & Substitutions
Peaches: Fresh peaches give the best flavor, but if they’re out of season, you can use frozen peaches (just thaw and drain them first). Canned peaches also work; just make sure to choose those in juice, not syrup.
Buttermilk: Buttermilk adds a moist texture to the cake. If you don’t have any, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes until slightly thickened.
Brown Sugar: I prefer using light brown sugar for a milder taste, but dark brown sugar will give a richer flavor. You can swap it with coconut sugar for a different twist, though it may alter the texture slightly.
Flour: All-purpose flour works best here, but if you’re looking for a gluten-free option, you can substitute with a 1:1 gluten-free flour blend. Just check if it includes xanthan gum!
How Do I Keep My Peach Cake Moist?
Keeping your cake moist is all about balancing your wet and dry ingredients. By adding buttermilk and fresh peaches, you are already on the right track! Here are some tips:
- Make sure not to overmix the batter; this can make the cake tough. Mix just until combined.
- Don’t overbake! Keep an eye on your cake in the last few minutes. A toothpick should come out clean but moist, not totally dry.
- Let the cake cool in the pan for a bit before transferring it to a rack. This helps maintain moisture.
These steps will help ensure your cake remains tender and delicious!
Moist Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1 1/4 cups fresh peaches, peeled and diced (about 2 medium peaches)
For the Brown Sugar Frosting:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar (light or dark)
- 1/4 cup milk
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
How Much Time Will You Need?
This delightful peach cake will take around 15-20 minutes to prepare and about 35-40 minutes to bake. After baking, you’ll need to let it cool for about 10 minutes before frosting, plus an additional cooling time to ensure the cake is completely cool. So, in total, set aside about 1 hour and 15 minutes to enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grease and flour an 8-inch round cake pan, or you could line it with parchment paper for easy removal later. This helps your cake come out easily after baking!
2. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Mix it for about 3-4 minutes until it’s light and fluffy—this step is key for a great texture!
3. Add Eggs and Vanilla:
Now, add the eggs to the mixture one at a time, beating well after each addition. Then stir in the vanilla extract. This mix should be smooth and creamy.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, and salt. This mixture is your dry ingredients, and it’s important to ensure they are evenly mixed for the best rise!
5. Mix Wet and Dry Ingredients:
Alternately add the flour mixture and buttermilk to your creamed butter mixture. Start with the dry ingredients and finish with dry—this helps keep the batter nice and fluffy! Stir just until everything is combined; don’t overmix!
6. Fold in Peaches:
Next, gently fold in the diced peaches. This gives the cake its fruity flavor and moisture, so make sure to distribute them evenly.
7. Pour into Pan:
Pour the batter into your prepared cake pan, smoothing it out evenly with a spatula. This will help it bake evenly.
8. Bake the Cake:
Pop the cake into the oven and bake for 35-40 minutes. Keep an eye on it—when a toothpick inserted in the center comes out clean, it’s ready!
9. Cool Down:
Once it’s done, let the cake cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This cooling time is important so the frosting doesn’t melt off!
10. Make the Brown Sugar Frosting:
While the cake cools, let’s make the frosting! In a saucepan over medium heat, combine the butter, brown sugar, and milk. Stir constantly and bring it to a gentle boil. Allow it to boil for about 1-2 minutes. Remove from heat and let it cool slightly for about 5 minutes.
11. Beat in Powdered Sugar:
Transfer the mixture to a bowl, and gradually beat in the powdered sugar and vanilla extract until everything is smooth and creamy. This frosting will be sweet and delicious!
12. Frost Your Cake:
Once the cake is completely cool, spread the brown sugar frosting evenly over the top. Feel free to get creative with the frosting—swirls or peaks give it a nice touch!
13. Slice and Serve:
Finally, slice up your cake and serve it to your friends and family. They are going to love the moistness of the cake and the sweetness of the frosting. Enjoy your moist peach cake with luscious brown sugar frosting!
FAQ for Moist Peach Cake With Brown Sugar Frosting
Can I Use Frozen Peaches Instead of Fresh Ones?
Absolutely! If you’re using frozen peaches, make sure to thaw and drain them first to remove excess moisture that can affect the cake’s texture. Fresh peaches will give the best flavor, but frozen can work in a pinch!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can create a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly before using it in the recipe.
How Do I Store Leftover Cake?
Store any leftover peach cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate the cake, and it should last about a week. Just make sure to bring it back to room temperature before serving for the best flavor and texture!
Can I Make This Cake Ahead of Time?
Yes, you can bake the cake a day in advance! Just wrap it tightly in plastic wrap once it’s completely cool and store it at room temperature. Frost the cake on the day you plan to serve it to ensure the frosting stays fresh and beautiful!
