Peach Cake with Brown Sugar Frosting Recipe

If you are craving a dessert that is both comforting and delightfully sweet, this Peach Cake with Brown Sugar Frosting Recipe will quickly become your new favorite. Bursting with juicy peaches folded moistly into a tender cake and topped with a luscious, caramel-like frosting made from brown sugar, this cake captures the very essence of warm, homey indulgence. Sweet, tangy, and buttery all at once, it’s an absolute showstopper whether for family gatherings or casual weekend treats. Let me take you through everything you need to create this truly irresistible dessert experience.

Ingredients You’ll Need

Believe it or not, this Peach Cake with Brown Sugar Frosting Recipe comes together with straightforward, pantry-friendly ingredients that pack tremendous flavor and texture. Each component plays a crucial role, from the tender crumb of the cake to the rich, creamy frosting that crowns it perfectly.

• Unsalted butter (1 cup): Provides a creamy richness and helps create a tender cake crumb when softened properly.
• Granulated sugar (2 cups): Sweetens the cake and aids in creating a light, fluffy texture.
• Large eggs (3): Bind ingredients together and contribute to the cake’s structure and moisture.
• Vanilla extract (1 tsp): Enhances the cake’s flavor with warm, aromatic notes.
• All-purpose flour (3 cups): The backbone of the cake, giving it body and texture.
• Baking powder (1 tsp): Ensures the cake rises nicely for a soft, airy crumb.
• Baking soda (1/2 tsp): Works alongside baking powder to balance acidity and aid texture.
• Salt (1/2 tsp): Balances sweetness and intensifies flavors throughout the cake.
• Sour cream (1 cup): Adds moisture and a slight tang, keeping the cake deliciously tender.
• Diced fresh peaches (2 cups): The star ingredient bursting with juicy sweetness and providing delightful pockets of fruity goodness.
• Brown sugar (1 cup, packed): Gives the frosting its deep, caramel flavor and irresistible color.
• Whole milk (1/4 cup): Creates a creamy, smooth frosting texture with just the right consistency.
• Powdered sugar (2 cups): Adds sweetness and bulk to the frosting, making it glossy and spreadable.

How to Make Peach Cake with Brown Sugar Frosting Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (165°C). Grease and flour a 9×13-inch baking pan to ensure your cake doesn’t stick and bakes evenly. This simple prep is essential to both texture and ease of serving later on.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is key for that soft, tender crumb because it incorporates air into the batter, making the cake rise beautifully.

Step 3: Add Eggs and Flavor

Beat in the eggs one at a time, ensuring each is fully combined before adding the next. This careful process helps build structure. Follow with the vanilla extract to provide a warm, inviting aroma that will fill your kitchen.

Step 4: Combine Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing the dry ingredients separately ensures they are evenly distributed and helps your cake rise evenly.

Step 5: Alternate Adding Dry Ingredients and Sour Cream

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. This technique keeps the batter smooth and moist without overmixing, resulting in a tender cake with just the right crumb.

Step 6: Fold in Diced Peaches

Gently fold in the diced fresh peaches until they’re evenly incorporated. This folding keeps the peaches intact and prevents the batter from turning too liquidy, ensuring each bite has juicy bits of peach.

Step 7: Bake the Cake

Spread the batter evenly into the prepared pan and bake for 40 to 45 minutes. You’ll know it’s done when the edges are golden and a toothpick inserted in the center comes out clean. The low baking temperature keeps the peaches tender and the cake moist.

Step 8: Prepare the Brown Sugar Frosting

While the cake bakes, melt 1/2 cup of unsalted butter in a saucepan. Stir in the packed brown sugar and whole milk, bring the mixture to a boil, and let it boil gently for 2 minutes. Remove from heat and whisk in the powdered sugar until smooth and luscious. This frosting has the perfect balance of sweetness and caramel depth.

Step 9: Pour Frosting Over Warm Cake

Right after you pull the warm cake from the oven, pour the warm brown sugar frosting generously over the top. The warm cake will absorb some of the frosting, creating an irresistibly gooey layer that melts in your mouth.

Step 10: Let the Cake Cool

Allow the cake to cool completely before slicing and serving. This resting time lets the frosting set just enough for clean slices and ensures every bite is perfectly sweet and moist.

How to Serve Peach Cake with Brown Sugar Frosting Recipe

Garnishes

For an extra touch, top each slice with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of toasted pecans or a few fresh peach slices adds texture and visual appeal, elevating the serving experience beautifully.

Side Dishes

This cake pairs wonderfully with a hot cup of chai tea or freshly brewed coffee. If you want to keep things light, serve it alongside a simple green salad with citrus vinaigrette to balance the sweetness.

Creative Ways to Present

Try serving the cake in individual glass jars layered with whipped cream and peach compote for a charming twist. Alternatively, use cupcake liners for mini versions that are perfect for parties and easy to grab on the go.

Make Ahead and Storage

Storing Leftovers

Store leftover Peach Cake with Brown Sugar Frosting Recipe covered tightly at room temperature for up to two days. For longer freshness, refrigerate it in an airtight container, where it will keep for up to five days without sacrificing moisture.

Freezing

You can freeze this cake by wrapping it tightly in plastic wrap and then in foil to prevent freezer burn. It will keep well for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving for best results.

Reheating

To enjoy the cake warm after refrigeration or freezing, microwave individual slices for 20 to 30 seconds or warm them gently in the oven at 300°F (150°C) for 10 minutes. This little heat boost revives that scrumptious softness and gooey frosting.

FAQs

Can I use canned peaches instead of fresh?

While fresh peaches give the best texture and flavor, you can use canned peaches if needed. Just be sure to drain them well and pat dry to avoid adding too much extra moisture to the batter.

Is sour cream necessary in this Peach Cake with Brown Sugar Frosting Recipe?

Sour cream is important because it adds moisture and a slight tang that balances the sweetness. If you don’t have sour cream, yogurt or buttermilk can be used as a substitute with good results.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum to mimic the structure of wheat flour. The cake might be slightly different in texture but will still be delicious.

What is the best way to dice peaches for this recipe?

Peel your peaches if desired, then cut them into small, uniform cubes around half an inch in size. This size ensures even distribution without the peaches sinking to the bottom of the batter.

Can this frosting be made ahead of time?

You can prepare the brown sugar frosting ahead, but it’s best to pour it warm over the cake right after baking for the signature gooey texture. If made earlier, gently reheat it until just warm before spreading.

Final Thoughts

I hope this Peach Cake with Brown Sugar Frosting Recipe inspires you to create a dessert that is as comforting as it is delightful. Every bite offers the perfect harmony of tender cake, juicy peaches, and sweet, buttery frosting. It’s a crowd-pleaser that will bring smiles and warm memories, so don’t wait to try it yourself!

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