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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.

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 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.
  2. 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.
  3. 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.
  4. 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

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