Description
This Peach Cake with Brown Sugar Frosting is a moist and flavorful dessert that combines tender cake packed with fresh peaches and topped with a luscious brown sugar frosting. Perfect for any occasion, this cake offers a delightful balance of sweetness and fruitiness with a rich, creamy frosting that melts in your mouth.
Ingredients
Scale
For the Peach Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups diced fresh peaches (about 2-3 peaches)
For the Brown Sugar Frosting
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup whole milk
- 2 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick during baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract to enhance the cake’s aroma and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with the dry ingredients. This alternating method helps maintain a smooth batter consistency.
- Fold in Peaches: Gently fold the diced fresh peaches into the batter, being careful not to overmix to keep the peaches intact and distribute them evenly.
- Bake the Cake: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Brown Sugar Frosting: While the cake bakes, melt the butter in a saucepan over medium heat. Add the packed brown sugar and whole milk, bringing the mixture to a boil. Boil for 2 minutes while stirring continuously to develop the frosting’s rich flavor and texture. Remove from heat and whisk in the powdered sugar until smooth.
- Frost the Cake: Pour the warm brown sugar frosting evenly over the warm cake right after taking it out of the oven to allow the frosting to soak slightly and set beautifully.
- Cool and Serve: Allow the cake to cool completely in the pan so the frosting can fully set. Once cooled, slice and serve this delicious peach cake. Enjoy your homemade treat!
Notes
- You can substitute fresh peaches with frozen peaches, but be sure to thaw and drain them well before adding to prevent excess moisture.
- Make sure the butter is softened but not melted for creaming with sugar to achieve the best cake texture.
- For a more intense peach flavor, add 1 teaspoon of peach extract along with vanilla.
- This cake keeps well in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- To make the cake gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum for texture.
