This moist peach cake is bursting with juicy flavor and topped with a rich brown sugar frosting that’s simply irresistible. Perfect for any sweet tooth!
I can’t help but smile when I slice into this cake. It’s great with coffee or as a dessert after dinner. Who doesn’t love a little peach sweetness in their life? 🍑
Key Ingredients & Substitutions
Fresh Peaches: Fresh peaches add moisture and flavor. If they’re out of season, you can substitute them with canned peaches—just make sure to drain them well. You can also use other fruits like nectarines or apricots for a similar taste.
Buttermilk: Buttermilk gives the cake a lovely tenderness. If you don’t have any, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes to thicken, and it’s ready to use.
Brown Sugar: Dark brown sugar is perfect for the frosting due to its deeper flavor. You can use light brown sugar, but the frosting won’t be as rich. For a substitute, you can use granulated sugar mixed with a bit of molasses.
How Do You Ensure a Moist Cake?
To keep your peach cake moist, follow these tips carefully:
- Don’t overmix your batter after adding the flour. Mix until just combined to avoid tough cake.
- Using fresh peaches makes a big difference in moisture. Cut them into small chunks to ensure they distribute evenly.
- Check for doneness a few minutes early. Ovens vary, so a clean toothpick means it’s perfect, not overbaked!
Moist Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups peeled and chopped fresh peaches (about 2-3 medium peaches)
For the Brown Sugar Frosting:
- ½ cup unsalted butter
- 1 ½ cups packed dark brown sugar
- ¼ cup whole milk
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
You’ll need about 20 minutes to prep the ingredients and get everything ready, plus about 45-50 minutes to bake the cake. After baking, let it cool for around 30 minutes before frosting. So, all in all, expect about 1 hour and 40 minutes before you can enjoy your delicious peach cake!
Step-by-Step Instructions:
1. Bake the Cake:
First, preheat your oven to 350°F (175°C). Take a 9×13-inch baking pan and grease it with butter or butter spray, then dust it with flour to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This will help to evenly distribute the leavening agents. Set this bowl aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Mix it on medium speed for about 3-4 minutes until the mixture is light and fluffy. This step is key for a soft cake!
4. Add Eggs and Vanilla:
Next, beat in the eggs one by one. Make sure each egg is well mixed in before adding the next one. Afterward, stir in the vanilla extract to add some lovely flavor.
5. Combine Wet and Dry Ingredients:
Now, it’s time to bring it all together! Gradually add your dry ingredient mixture and the buttermilk into the butter-sugar mixture. Start and end with the dry ingredients, mixing gently until just combined. Be careful not to overmix—this keeps the cake light!
6. Add Chopped Peaches:
Gently fold in your fresh chopped peaches, ensuring they’re evenly distributed throughout the batter without overmixing.
7. Bake the Cake:
Pour your batter into the prepared pan and spread it out evenly. Bake it in your preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing!
8. Make the Frosting:
While your cake is baking, let’s whip up that delightful brown sugar frosting! In a saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar and milk. Bring it to a gentle boil, and then reduce the heat to simmer for 2 minutes, stirring constantly so it doesn’t burn.
9. Prepare the Frosting:
After 2 minutes, remove the saucepan from the heat. Let it cool for 10-15 minutes until it thickens slightly but is still pourable. Then, whisk in the powdered sugar, vanilla extract, and a pinch of salt until it’s smooth and creamy.
10. Frost the Cake:
Once your cake is completely cool, spread the brown sugar frosting evenly over the top using a spatula. Let the frosting set for about 20 minutes, which helps it firm up a bit.
11. Serve and Enjoy:
Slice up that beautiful cake and enjoy a slice (or two!) of your moist peach cake with rich brown sugar frosting. Perfect for any gathering or just a cozy night in!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess moisture before adding them to the batter. This helps prevent the cake from becoming too soggy.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. Just be aware that refrigeration might dry it out a bit.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance and store it tightly wrapped at room temperature. Frost the cake just before serving for the best texture and flavor.
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 lemon juice or white vinegar. Let it sit for about 5 minutes until it thickens slightly, and then it’s ready to use!
