This moist peach cake is a true summer treat! Packed with real peaches and topped with a sweet brown sugar frosting, it’s a delicious way to enjoy those juicy fruits.
I love serving this cake at gatherings. It’s always a hit, and I might just sneak a slice (or two) for myself when no one’s looking! 🍰
Making this cake is simple and fun. Just mix, bake, and frost—it’s perfect for anyone looking to impress with a tasty dessert without a ton of fuss!
Key Ingredients & Substitutions
Peaches: Fresh peaches are the star of this cake! If they’re out of season, you can use canned peaches in juice (not syrup) for a similar flavor. Just drain them and chop before adding.
Butter: Unsalted butter gives the best control over salt levels. If you need a dairy-free option, coconut oil or a dairy-free butter substitute works well here!
Eggs: Eggs add moisture and structure to the cake. For a vegan option, you could use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg) in each egg’s place.
Brown Sugar: Light brown sugar adds a nice caramel flavor to the frosting. You can substitute it with dark brown sugar for a richer taste or use coconut sugar for a healthier option.
What’s the Best Way to Incorporate Peaches into the Cake?
To keep your peach cake moist and fruity, it’s crucial to properly incorporate the peaches. Here’s a simple way to do it:
- Peel and chop your peaches into small pieces to ensure they distribute well throughout the batter.
- Gently fold them in after you mix your wet and dry ingredients. This helps prevent the peaches from sinking to the bottom.
- Make sure to coat the peach pieces lightly in flour, this helps them stay suspended in the batter while baking.
With these tips, you’ll have a delicious, moist peach cake that everyone will love! Enjoy the baking process and the delightful smell of peaches in your kitchen!
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 1/2 cups fresh peaches, peeled and chopped (about 2 medium peaches)
For the Brown Sugar Frosting:
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups packed light brown sugar
- 1/4 cup milk
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This cake takes about 15 minutes to prepare and 35-40 minutes to bake. After that, it needs some time to cool before frosting. Altogether, you can expect to spend around 1 to 1.5 hours before serving this sweet treat!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Make sure to grease and flour a 9×13-inch baking dish to prevent the cake from sticking.
2. Mix the Cake Batter:
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Add the eggs one by one, making sure to beat well after each addition. Finally, stir in the vanilla extract.
3. Combine Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking powder, and salt. This helps evenly distribute the leavening agent and get rid of any lumps.
4. Add Dry Ingredients and Milk to Wet Mixture:
Next, gradually incorporate the flour mixture and milk into the creamed butter mixture. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix!
5. Fold in Peaches:
Gently fold in the chopped fresh peaches, taking care to evenly distribute them throughout the batter without crushing them.
6. Bake the Cake:
Pour the batter into your prepared baking dish, smoothing the top with a spatula. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove it from the oven and allow it to cool completely in the pan on a wire rack.
7. Make the Brown Sugar Frosting:
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and milk, stirring constantly until the mixture comes to a boil. Let it boil for exactly 1 minute, then remove from heat and stir in the vanilla extract. Gradually add the powdered sugar, mixing until the frosting is smooth and spreadable. If it’s too thick, add a bit more milk; if too thin, simply add more powdered sugar.
8. Frost the Cake:
Once the cake has completely cooled, spread the brown sugar frosting evenly over the top. Allow the frosting to set for a few minutes before slicing and serving your delicious peach cake!
Enjoy your moist peach cake with rich, creamy brown sugar frosting! It’s the perfect dessert for gatherings or a sweet treat when you’re in the mood for something fruity and delicious.
Frequently Asked Questions (FAQ)
Can I Use Canned Peaches Instead of Fresh?
Yes, you can use canned peaches if fresh ones are not available! Just make sure to drain them well and chop them into small pieces to mimic the texture of fresh peaches. This will help keep the cake moist without adding too much extra liquid.
How Can I Make This Cake Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. These blends are designed to mimic regular flour and should work well in this recipe. Just watch the baking time as it may vary slightly!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you prefer, you can also freeze the cake (frosted or unfrosted) for up to 3 months. Just be sure to wrap it tightly to prevent freezer burn!
Can I Use Different Frosting Options?
Absolutely! While brown sugar frosting pairs beautifully with this cake, you can use a cream cheese frosting or whipped cream for a lighter option. A simple vanilla buttercream would also taste amazing!
