This peach cake is wonderfully moist and packed with sweet fruit goodness! Topped with a rich brown sugar frosting, it’s the kind of treat that brings smiles to every bite.
Honestly, who doesn’t love cake? I enjoy serving it warm with a scoop of vanilla ice cream—it’s like a sweet hug for your taste buds! 🍑🍰
Ingredients & Substitutions
Flour: All-purpose flour is essential for this cake’s structure. If you’re gluten-free, try a 1:1 gluten-free flour blend, which works quite well.
Peaches: Fresh, ripe peaches are the best! If they’re out of season, use canned peaches, but make sure to drain them well. You can also substitute other fruits like diced apricots or even berries!
Buttermilk: Buttermilk adds moisture and tang. If you don’t have any, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes.
Butter: Unsalted butter is preferred for control over salt levels. If you’re in a pinch, you can use margarine, but I recommend sticking with butter for the best flavor.
How Do I Get the Cake to Rise Perfectly?
Getting a light and airy cake is all about combining ingredients properly. When you cream the butter and sugar, aim for a light, fluffy mixture before adding eggs. Also, make sure to alternate adding flour and buttermilk to keep the batter smooth without overmixing.
- Start with softened butter; it mixes more easily. Whip it with sugar until it’s fluffy—this can take 3-4 minutes!
- When folding in flour and buttermilk, mix just until you no longer see streaks. This helps your cake stay tender.
- Gently fold in the peaches. You don’t want to break them up too much!
Moist Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups peeled, diced fresh peaches (or canned, drained)
For the Brown Sugar Frosting:
- ½ cup unsalted butter, softened
- 1 ¼ cups packed light brown sugar
- 3 tablespoons milk (or cream)
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar
How Much Time Will You Need?
This delightful peach cake takes about 15 minutes of prep time and 40-45 minutes to bake. Once it’s out of the oven, let it cool for a while before frosting. Overall, you’ll need about 1 hour to make and frost the cake, plus additional cooling time.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure your cake won’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps ensure everything is evenly distributed. Set it aside for later.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together. Beat them for about 3-4 minutes until the mixture is light and fluffy. This step is key for a tender cake!
4. Add the Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract to add a lovely flavor.
5. Combine Wet and Dry Ingredients:
Now it’s time to add the dry flour mixture and buttermilk to the creamed mixture. Start by adding a third of the flour mixture, then half of the buttermilk, mixing just until combined, and repeat until everything is mixed in. Remember to start and end with the flour mixture. Overmixing can make the cake tough, so mix gently!
6. Fold in the Peaches:
Gently fold in the diced peaches, making sure they are evenly distributed throughout the batter. This adds delicious fruity goodness!
7. Bake the Cake:
Pour the batter into your prepared pan and spread it evenly. Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing!
8. Make the Frosting:
While the cake is baking, you can prepare the frosting. In a small saucepan over medium heat, melt the butter and brown sugar together, stirring constantly. Bring the mixture to a boil and keep stirring for about 1 minute. Remove from heat and whisk in the milk and vanilla. Gradually add the powdered sugar, mixing until smooth and creamy.
9. Cool and Frost the Cake:
Once the cake is baked, allow it to cool completely in the pan on a wire rack. Once cool, spread the brown sugar frosting evenly over the top of the cake.
10. Serve and Enjoy:
Now it’s time to slice and serve! Enjoy this moist peach cake with its rich, sweet brown sugar frosting—a delicious dessert perfect for any occasion!
This cake’s soft, peachy interior paired with the caramel-y brown sugar frosting is sure to impress family and friends. Enjoy your baking adventure!
FAQ About Moist Peach Cake With Brown Sugar Frosting
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, let them thaw and drain any excess moisture before folding them into the batter. This prevents the cake from becoming too wet.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week, or freeze for up to 3 months. Just make sure to wrap it well to avoid freezer burn!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes to thicken before using it in the recipe.
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake a day in advance. Just let it cool completely before wrapping it tightly in plastic wrap and storing it in the fridge. Frost it the day you plan to serve it for the best taste and texture!
