Description
This moist and flavorful Peach Cake with Brown Sugar Frosting is a delightful treat perfect for any occasion. Fresh peaches are folded into a tender cake batter and baked to perfection, then topped with a rich, warm brown sugar frosting that melts into the cake for an irresistible finish.
Ingredients
Scale
Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups diced fresh peaches (about 2-3 peaches)
Brown Sugar Frosting
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup whole milk
- 2 cups powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This creates a smooth base for your cake batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure they are fully incorporated, then mix in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. This keeps the batter moist and tender.
- Fold in Peaches: Gently fold in the diced fresh peaches to evenly distribute fruit chunks without overmixing, preserving the peaches’ texture.
- Bake the Cake: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Brown Sugar Frosting: While the cake bakes, melt the butter in a saucepan over medium heat. Add the brown sugar and milk, bring the mixture to a boil, and let it boil for 2 minutes. Remove from heat and whisk in the powdered sugar until smooth.
- Frost the Cake: Once the cake is out of the oven and still warm, pour the warm brown sugar frosting evenly over the top. The frosting will soak into the cake, creating a luscious glaze.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing and serving. Enjoy your delicious Peach Cake with Brown Sugar Frosting!
Notes
- Use ripe but firm peaches to prevent excess moisture in the batter.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter after adding peaches, as this can make the cake dense.
- For extra flavor, try adding a teaspoon of cinnamon to the dry ingredients.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
