This moist peach cake is like a summer party on your plate! It’s sweet and fluffy, with fresh peaches baked right in, making every bite a juicy delight.
The brown sugar frosting adds a rich and cozy touch that makes you feel right at home. Seriously, who can resist that combo? I always want an extra slice! 😋
Key Ingredients & Substitutions
Fresh Peaches: Fresh peaches are essential for a juicy cake. If they’re out of season, you can use canned peaches in juice or frozen peaches, just be sure to drain and chop them well before adding.
Butter: Unsalted butter is recommended, as it allows you to control the salt level. If you need a dairy-free option, try using coconut oil or a vegan butter substitute. It still works beautifully!
Brown Sugar: You can use either light or dark brown sugar. I find dark brown sugar gives a richer flavor. If you’re out of brown sugar, you can substitute with granulated sugar mixed with a bit of molasses (1 tablespoon per cup of sugar).
Milk: Whole milk adds richness to the cake. However, any milk (like almond, oat, or skim) will work, but adjust the texture slightly if using something thinner.
How Do I Get the Cake to Rise Perfectly?
The key to a beautifully risen cake is in the proper mixing method and ingredient temperatures. Here’s how to ensure your cake rises well:
- **Room Temperature Ingredients:** Make sure your butter and eggs are at room temperature. This helps them combine more easily, creating a smoother batter.
- **Creaming Butter and Sugar:** Beat the butter and sugar together well—about 3-4 minutes. This step incorporates air into the batter, helping your cake rise.
- **Don’t Overmix:** Be gentle when folding in the dry ingredients and peaches. Overmixing can lead to a dense cake.
- **Oven Temperature:** Always preheat your oven. An oven thermometer can check if your oven is accurate, ensuring perfect baking conditions!
- **Toothpick Test:** Start checking for doneness a few minutes before the time is up. Insert a toothpick in the center – it should come out clean or with a few moist crumbs.
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 3 cups fresh peaches, peeled, pitted, and chopped (about 3-4 medium peaches)
For the Brown Sugar Frosting:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed brown sugar (light or dark)
- 1/4 cup whole milk
- 3 to 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare and then 35-40 minutes to bake. After baking, make sure to allow some time for the cakes to cool before frosting, which usually takes around an hour. So, in total, set aside approximately 2 hours for the whole process.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan to ensure your cake won’t stick.
2. Creaming the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or whisk until the mixture is light and fluffy, which should take about 3–4 minutes. This is the base for your cake and helps it rise nicely!
3. Add the Eggs and Vanilla:
Now, it’s time to add the eggs. Add them one at a time, making sure to beat well after each addition to incorporate air. Stir in the vanilla extract for that lovely flavor!
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt in your cake mixture.
5. Mix It Up:
Add the dry ingredients alternately with the milk to the butter mixture, starting and ending with the dry ingredients. Mix just until everything is combined; you don’t want to overmix, as this can make your cake tough.
6. Fold in the Peaches:
Now for the star of the cake! Gently fold the chopped fresh peaches into the batter, making sure they are evenly distributed.
7. Fill and Bake:
Divide the batter equally between your prepared pans, smoothing the tops with a spatula. Bake in your preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes:
Once baked, allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely. This step is important so the frosting doesn’t melt when applied!
9. Make the Brown Sugar Frosting:
While the cakes are cooling, prepare the frosting. In a medium saucepan over medium heat, melt the butter and add the brown sugar and milk. Stir the mixture continuously until it simmers, and cook for 2 minutes to help dissolve the sugar.
10. Cool and Beat the Frosting:
Remove the saucepan from heat and let the mixture cool for about 10 minutes. Then, transfer it to a mixing bowl and gradually beat in powdered sugar until it reaches a spreadable consistency. Add the vanilla extract and a pinch of salt to enhance the flavor.
11. Frost Your Cake:
Once the cake layers are completely cooled, spread the brown sugar frosting evenly on top (and in between layers if you used two rounds). Make it look as pretty as you like!
12. Serve and Enjoy:
Slice into the moist peach cake and serve it up to your family and friends. Enjoy the rich flavors and the delightful combination of peaches and brown sugar frosting!
This recipe will surely become a favorite, perfect for summer gatherings or any time you’re craving something sweet. Enjoy your baking!
Frequently Asked Questions (FAQ)
Can I Use Canned or Frozen Peaches Instead of Fresh?
Yes, you can! If using canned peaches, make sure they’re packed in juice, not syrup. Drain and chop them well before adding. For frozen peaches, thaw them first, and ensure they’re drained of excess moisture to avoid a soggy cake.
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 it to last longer, refrigerate it for about a week. Just be sure to let it come to room temperature before serving for the best flavor and texture!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake and prepare the frosting a day ahead. Store the cooled cake layers in plastic wrap at room temperature and keep the frosting in the fridge. Frost the cake on the day you plan to serve it for the freshest taste.
Can I Substitute the Brown Sugar Frosting?
Of course! If you prefer a different frosting, cream cheese frosting or a simple whipped cream frosting would pair wonderfully with this peach cake as well. Just choose one that complements the flavors to keep it delightful!
