This moist peach cake is like a hug in dessert form, bursting with juicy peaches and topped with a rich brown sugar frosting that adds a cozy sweetness!
Honestly, I can’t resist sneaking an extra slice, especially when it’s fresh out of the oven. It’s super easy to bake—perfect for any gathering or just treating yourself! 🍑
Key Ingredients & Substitutions
Fresh Peaches: Fresh, ripe peaches are key for flavor and moisture. If they’re out of season, use canned peaches but make sure to drain them well. You can also swap peaches with nectarines or apricots for a twist!
Butter: Unsalted butter gives you full control over the sweetness. If you’re in a pinch, you can use vegetable oil or coconut oil. However, the flavor will differ slightly.
Brown Sugar: I recommend light brown sugar for a milder taste, but dark brown sugar adds a richer flavor. If you don’t have either, white sugar can work, though it won’t be as caramel-y in taste.
What’s the Best Way to Ensure a Moist Cake?
The secret to a moist cake is not to overmix your batter and to avoid overbaking. Here’s how you do it:
- Mix until ingredients are just combined. Overmixing can lead to a dense cake.
- Use a toothpick to check for doneness: a few crumbs are okay, but it shouldn’t be wet.
- Let the cake cool in the pan for about 10 minutes, then remove it to cool completely. This prevents steam from making it soggy.
Moist Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 1/2 cups fresh peaches, peeled and diced (or canned peaches drained)
For the Brown Sugar Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar (light or dark)
- 2 tablespoons milk
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare and 35 to 40 minutes to bake. You’ll want to let it cool completely before frosting, which could take an additional 30 minutes. So, overall, plan for about 1.5 hours to get everything ready!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This will ensure your cake rises nicely. Set this bowl aside for now.
3. Cream Butter and Sugar:
In a large bowl, use a hand mixer to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy—this should take about 3 to 4 minutes. Yum!
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract so your batter smells heavenly.
5. Combine Wet and Dry:
Now, alternately add your dry flour mixture and milk to the butter mixture. Start and end with the flour. Mix gently until just combined—don’t overdo it!
6. Fold in Peaches:
Gently fold in the diced peaches, ensuring they’re spread evenly throughout the batter. This is where all that juicy goodness comes into play. 😍
7. Bake the Cake:
Pour the batter evenly into your prepared pan, then bake it for 35 to 40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
8. Cool Cake:
Once baked, let the cake cool completely in the pan on a wire rack before frosting it. This will take about 30 minutes, but your kitchen will smell amazing!
9. Make the Brown Sugar Frosting:
In a saucepan over medium heat, combine the butter, brown sugar, and milk. Stir constantly until the mixture boils. Let it boil for 1 to 2 minutes, until smooth. Remove it from the heat and cool for about 5 minutes. Then, transfer it to a bowl and whisk in the powdered sugar and vanilla until it’s smooth and spreadable. If it’s too stiff, add a little milk; if too thin, add more powdered sugar.
10. Frost the Cake:
Once your cake is cool, spread the brown sugar frosting evenly over the top. You can use a spatula to make it nice and smooth.
11. Serve:
Slice the cake into squares and serve it up! Store any leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days. Enjoy your wonderful creation!
FAQ for Moist Peach Cake With Brown Sugar Frosting
Can I Use Frozen Peaches in This Recipe?
Yes, you can definitely use frozen peaches! Just make sure to thaw them completely and drain any excess liquid before adding them to the batter. This will help maintain the cake’s moisture without making it soggy.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to 5 days. Just be sure to let it come to room temperature before serving for the best texture!
Can I Substitute the Brown Sugar Frosting?
Absolutely! If you prefer a different frosting, you can use cream cheese frosting or whipped cream. For a lighter option, try a simple glaze made from powdered sugar and milk or lemon juice for a refreshing twist.
What If My Cake Turns Out Too Dense?
If your cake comes out dense, it may be due to overmixing or too much flour. To avoid this next time, mix just until incorporated and ensure you’re using the correct measurements. Using a kitchen scale for accuracy can help with this!
