This delicious peach cake is moist and full of fruity goodness, topped with a rich brown sugar frosting. It’s a sweet treat that’s perfect for any occasion!
You can’t go wrong with fresh peaches and creamy frosting! I often bake this when I want to impress guests, but really, I just want an excuse to eat it all myself! 😄
Key Ingredients & Substitutions
Peaches: Fresh peaches make this cake flavorful! If they’re out of season, use canned peaches (drained) or frozen peaches (thawed). I prefer fresh ones for their texture and taste.
All-Purpose Flour: This is the base of the cake. You could substitute with cake flour for a lighter texture, or use gluten-free flour if you need a gluten-free option. Just check that it can be used in baking.
Butter: Ensure it’s softened for easy mixing. If you’re looking for a lower-fat option, you can use unsweetened applesauce in place of some butter, but the texture will differ slightly.
Buttermilk: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for about 5 minutes. This will give you a similar tangy effect!
How Can You Achieve the Perfect Cake Texture?
The key to a moist and fluffy cake lies in the mixing method and baking time. Follow these steps to avoid a dry cake:
- Beat the butter and sugars until light and fluffy; this incorporates air for a nice rise.
- When adding the eggs, mix just until combined. Over mixing can make the cake dense.
- Alternate adding the flour mixture and buttermilk. This prevents too much gluten formation, keeping your cake tender.
- Don’t over-mix once you add the chopped peaches; gently fold them in.
- Keep an eye on the baking time; every oven varies! Start checking for doneness a few minutes early to avoid overbaking.
By paying attention to these tips, you’ll bake a peach cake that’s moist and delightful!
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh peaches, peeled, pitted, and chopped (about 3 medium peaches)
For the Brown Sugar Frosting:
- ½ cup (1 stick) unsalted butter
- 1 ½ cups brown sugar, packed
- ¼ cup milk
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and another 40-45 minutes to bake. Allow for additional time for the cake to cool before frosting, about 30 minutes. So, you’re looking at roughly 1 hour and 30 minutes in total before it’s ready to serve.
Step-by-Step Instructions:
1. Preheat the Oven:
First, heat your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×13-inch baking pan or two 8-inch round cake pans. This will prevent the cake from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This will help ensure that all your dry ingredients are evenly distributed.
3. Cream the Butter and Sugars:
In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, typically about 3-4 minutes.
4. Add the Eggs:
Beat in the eggs one at a time, making sure to mix well after each addition. Don’t forget to add the vanilla extract too, and mix until everything is well combined.
5. Combine with Buttermilk:
Now, alternate adding your dry mixture and buttermilk to the butter mixture. Start with half the dry mix, mix it in, then add half the buttermilk, repeating until everything is combined. Make sure not to over-mix!
6. Fold in the Peaches:
Gently fold the chopped peaches into the batter, being careful not to break them up too much. This adds yummy peach flavor throughout the cake.
7. Bake the Cake:
Pour the batter into your prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes for a 9×13 pan or about 25-30 minutes for round pans. The cake is done when a toothpick inserted into the center comes out clean.
8. Cool the Cake:
After taking the cake out of the oven, let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This step is essential before adding the frosting!
9. Make the Brown Sugar Frosting:
In a small saucepan, melt the butter over medium heat. Add in the brown sugar and milk, stirring constantly. Bring it to a gentle boil and cook for about 2 minutes. This will give your frosting a rich flavor!
10. Combine and Cool the Frosting:
Remove the saucepan from the heat and let the mixture cool slightly for about 5 minutes. Transfer it to a mixing bowl, then gradually add powdered sugar while beating until it’s smooth. Stir in the vanilla extract and a pinch of salt.
11. Frost the Cake:
Once your cake is completely cool, spread the brown sugar frosting evenly over the top. If using round cakes, you can frost between the layers and on top.
12. Serve and Enjoy:
Slice your moist peach cake and serve it up! Enjoy every bite of this delicious dessert with rich brown sugar frosting!
Frequently Asked Questions (FAQ)
Can I Use Canned or Frozen Peaches Instead of Fresh?
Yes, you can! If using canned peaches, make sure they are drained thoroughly. For frozen peaches, thaw them first and drain any excess liquid to avoid adding too much moisture to your cake.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then store it in an airtight container at room temperature. Frost just before serving for the best texture and flavor!
How Should I Store Leftovers?
Leftover cake should be stored in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for about a week. Just make sure to keep the frosting covered!
Can I Substitute the Buttermilk?
Yes! If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes. This will give you a similar tangy flavor.
