Description
This Peach Cake with Brown Sugar Frosting is a moist, flavorful dessert featuring fresh peaches folded into a tender cake batter, topped with a rich and creamy brown sugar frosting. Perfect for warm-weather gatherings or anytime you crave a comforting, fruity treat.
Ingredients
Scale
Cake Ingredients
- 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)
Brown Sugar Frosting Ingredients
- 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.
- 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 incorporate air for a lighter cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is well incorporated before adding the next. Then mix in the vanilla extract for 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 Mixtures: Gradually add the flour mixture to the butter mixture, alternating with the sour cream, starting and ending with the flour. This alternating method ensures a smooth batter without overmixing.
- Fold in Peaches: Gently fold the diced fresh peaches into the batter to evenly distribute the fruit without breaking it down.
- 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 in the center comes out clean.
- Prepare Frosting: While the cake bakes, make the brown sugar frosting by melting the 1/2 cup butter in a saucepan. Add the brown sugar and whole milk, bring the mixture to a boil, and let it boil for 2 minutes. Remove from heat and whisk in powdered sugar until smooth and creamy.
- Frost the Cake: Once the cake is out of the oven, immediately pour the warm frosting evenly over the warm cake. The frosting will soak into the cake, adding moisture and richness.
- Cool and Serve: Allow the cake to cool completely before serving to let the frosting set and flavors meld. Enjoy your delicious peach cake!
Notes
- Use ripe, fresh peaches for the best flavor; canned peaches will alter texture and taste.
- Ensure the butter is softened to room temperature for easier creaming and better batter consistency.
- The frosting is warm when poured and will soak in; don’t wait too long to frost.
- This cake stores well sealed in the refrigerator for up to 3 days.
- For a dairy-free option, substitute sour cream and milk with plant-based alternatives.
