Introduction

This peach cake with brown sugar frosting is a delightful treat that combines the natural sweetness of fresh peaches with a rich, creamy topping. Perfect for any occasion, it’s moist, flavorful, and sure to impress your family and friends.

A round cake with three main layers is shown, starting with a thick crumbly brown base at the bottom. Above this base is a smooth, creamy light brown frosting layer wrapped around the sides and top of the cake, with visible soft swirls and texture. On top, there are six peach slices arranged in a slightly overlapping line in the center, some with a soft yellow inside and red-orange skin, accompanied by a couple of green leaves for contrast. A light dusting of crumb topping is spread near the fruit on the frosting. The cake sits on a white plate, placed on a white marbled surface, with blurred warm brown tones in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
½ cup unsalted butter (for frosting)
1 cup packed brown sugar
¼ cup milk
2 cups powdered sugar
½ teaspoon vanilla extract (for frosting)

Instructions

Step 1: 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.
Step 2: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the diced peaches.
Step 4: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Step 5: To make the frosting, melt the butter in a saucepan over medium heat. Stir in the brown sugar and cook for 2-3 minutes until smooth.
Step 6: Add the milk and bring the mixture to a boil, then remove from heat. Let it cool slightly before whisking in the powdered sugar and vanilla extract until smooth and creamy.
Step 7: Spread the frosting evenly over the cooled cake with a spatula. Let the frosting set before slicing and serving.

Tips & Variations

For extra peach flavor, gently toss the diced peaches in a tablespoon of flour before folding them into the batter to prevent sinking.
Use fresh, ripe peaches for best flavor, or drain canned peaches well if using canned.
Substitute Greek yogurt for sour cream to lighten the cake while keeping it moist.
Sprinkle a pinch of cinnamon or nutmeg into the batter for a warm spice twist.
If you prefer, you can top the cake with fresh peach slices in addition to the frosting for decoration.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, bring slices to room temperature or warm briefly in the microwave for about 15 seconds. If refrigerated, let the cake sit out for a few minutes to enhance flavor and texture before serving.

How to Serve

A round cake with two main layers sits on a white plate; the bottom layer is a crumbly brown crust, while the thick top layer is smooth, light brown frosting with a slightly whipped texture. On top of the cake, there are sliced peaches arranged in a spiral in the center, with a few fresh green leaves for decoration. Some coarse brown sugar crystals are sprinkled around the peach slices on the frosting. The background is blurred with a white marbled texture surface below. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches instead of fresh?

Yes, you can use frozen peaches, but make sure to thaw them thoroughly and drain any excess liquid to prevent the batter from becoming too wet.

Is it possible to make this cake gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup to achieve similar results.

Peach Cake with Brown Sugar Frosting Recipe

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4.7 from 69 reviews

A moist and flavorful peach cake topped with a rich and creamy brown sugar frosting. This delightful dessert combines fresh or canned peaches with a tender cake base, enhanced by a luscious homemade frosting that adds a deep caramel sweetness.

Author: zara
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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

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 combine the dry ingredients. In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition to ensure good incorporation. Mix in the vanilla extract and sour cream for moisture and flavor. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing. Gently fold in the diced peaches to distribute evenly without breaking them down.
Bake the Cake: Pour the prepared batter into the greased baking pan and spread it evenly. Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked. Once baked, remove the cake from the oven and allow it to cool completely in the pan before frosting.
Make the Brown Sugar Frosting: Using a saucepan over medium heat, melt the butter slowly. Stir in the packed brown sugar and cook for 2 to 3 minutes, until the sugar has dissolved completely and the mixture is smooth and glossy. Add the milk and bring the mixture to a gentle boil, then promptly remove from the heat to prevent overcooking. Let the brown sugar mixture cool slightly to avoid melting the powdered sugar. Once cooled, whisk in the powdered sugar and vanilla extract until the frosting is smooth, creamy, and spreadable.
Frost the Cake: Using a spatula, spread the brown sugar frosting evenly over the cooled cake. Smooth the frosting to cover all surfaces and edges. Allow the frosting to set slightly at room temperature before slicing and serving to ensure clean cuts and maximum flavor.

Notes

Fresh peaches are recommended for the best flavor, but canned peaches can be used as a convenient substitute.
Make sure the cake is completely cool before frosting to prevent the frosting from melting.
Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
You can substitute sour cream with Greek yogurt for a slightly tangier taste.
For a dairy-free version, use vegan butter and a milk alternative in the frosting.

Keywords: Peach cake, brown sugar frosting, summer cake, fruit cake, moist cake, easy dessert, homemade frosting