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Peach Cake with Brown Sugar Frosting Recipe

Peach Cake with Brown Sugar Frosting Recipe
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★★★★★

5 from 15 reviews

This Peach Cake with Brown Sugar Frosting is a moist and flavorful dessert that combines tender cake with fresh or canned peaches and a rich, caramel-like brown sugar frosting. Perfect for summer gatherings or a sweet treat any time of year, this recipe delivers a delightful balance of fruity freshness and indulgent sweetness.

Ingredients

Scale

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

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to combine the dry ingredients evenly. In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which typically takes about 3-4 minutes. Add the eggs one at a time, beating well after each addition to incorporate air and create a smooth batter. Mix in the vanilla extract and sour cream to add moisture and flavor. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Finally, fold in the diced peaches carefully to distribute them evenly throughout the batter without breaking them down.
  2. Bake the Cake: Pour the prepared batter into the greased baking pan and spread it evenly with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is fully baked. Remove the cake from the oven and allow it to cool completely in the pan on a wire rack to ensure it sets properly before frosting.
  3. Make the Brown Sugar Frosting: In a medium saucepan over medium heat, melt the unsalted butter completely. Stir in the packed brown sugar and cook for 2 to 3 minutes, continuously stirring until the sugar dissolves fully and the mixture becomes smooth and slightly thickened. Add the milk and bring the mixture to a boil, then immediately remove it from heat. Let the mixture cool slightly for about 5 to 10 minutes to prevent the powdered sugar from melting prematurely when added. Once cooled, whisk in the powdered sugar and vanilla extract until you achieve a smooth and creamy frosting with no lumps.
  4. Frost the Cake: Once the cake has cooled completely, spread the brown sugar frosting evenly over the top using a spatula. Smooth out the surface and allow the frosting to set for at least 20 minutes at room temperature before slicing and serving. This allows the frosting to firm up slightly for cleaner slices.

Notes

  • Fresh peaches can be substituted with canned peaches, but drain them well to avoid adding too much moisture to the batter.
  • Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
  • For a dairy-free option, substitute the butter with a vegan butter alternative and use a plant-based milk.
  • Storage: Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • You can add a pinch of cinnamon or nutmeg to the batter for extra warmth and spice.

Nutrition

Keywords: Peach cake, Brown sugar frosting, summer dessert, moist cake, fruit cake, easy peach cake recipe

Find it online: https://savorandsimmer.com/peach-cake-with-brown-sugar-frosting-recipe/