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Peach Cake with Brown Sugar Frosting Recipe

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

5.1 from 5 reviews

This Peach Cake with Brown Sugar Frosting is a moist, flavorful dessert perfect for summer and any occasion. Soft chunks of fresh peaches are folded into a tender cake batter, baked to golden perfection, and topped with a rich, creamy brown sugar frosting that adds a wonderfully caramelized 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 ensure even distribution of leavening agents and salt. In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which creates a tender crumb. Add eggs one at a time, beating well after each addition for proper incorporation. Mix in the vanilla extract and sour cream to add moisture and richness. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing. Gently fold in the diced peaches to distribute them throughout the batter without breaking them down.
  2. Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly to ensure uniform baking. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked. Allow the cake to cool completely in the pan to firm up and to prepare it for frosting.
  3. Make the Brown Sugar Frosting: In a saucepan over medium heat, melt the butter carefully to avoid browning. Stir in the brown sugar and cook for 2 to 3 minutes until it dissolves fully and creates a smooth caramel-like mixture. Add the milk, bring to a boil briefly while stirring, and then remove it from heat to cool slightly. Once slightly cooled, whisk in the powdered sugar and vanilla extract until the frosting is smooth, thick, and creamy, perfect for spreading.
  4. Frost the Cake: Using a spatula, spread the brown sugar frosting evenly over the cooled cake, covering all areas for the best flavor experience. Allow the frosting to set at room temperature before slicing to ensure clean cuts and a delicious finish.

Notes

  • Use fresh peaches when in season for best flavor; canned peaches work well too but drain them well to avoid excess moisture.
  • Ensure the cake is completely cool before frosting to prevent the frosting from melting.
  • If you prefer a thicker frosting, add more powdered sugar gradually until desired consistency is reached.
  • Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • This cake also freezes well; wrap tightly and thaw before frosting.

Nutrition

Keywords: Peach cake, Brown sugar frosting, Summer dessert, Moist cake, Fruit cake

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