Description
This Peach Cake with Brown Sugar Frosting is a moist and flavorful dessert featuring fresh diced peaches folded into a tender cake batter. Topped with a rich and silky brown sugar frosting made from butter, brown sugar, milk, and powdered sugar, this cake offers a perfect balance of sweetness and fruitiness ideal for any occasion.
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 and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×13-inch baking pan to prevent the cake from 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, which helps create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, 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: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. This helps keep the batter smooth and moist.
- Fold in Peaches: Gently fold the diced fresh peaches into the batter to evenly distribute them without breaking them down.
- Bake the Cake: Spread the prepared batter evenly into the baking pan and bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Make Brown Sugar Frosting: While the cake bakes, melt the butter in a saucepan over medium heat. Add the packed brown sugar and whole milk, stirring until combined, then bring to a boil and cook for 2 minutes. Remove from heat and whisk in the powdered sugar until smooth.
- Frost the Cake: Remove the warm cake from the oven and immediately pour the warm frosting evenly over the top, allowing it to soak in slightly.
- Cool and Serve: Let the cake cool completely to allow the frosting to set before slicing and serving. Enjoy the delicious peach-infused cake with its luscious brown sugar frosting!
Notes
- Use fresh ripe peaches for the best flavor and texture; canned peaches may alter the moisture balance.
- Ensure the butter is softened, not melted, for proper creaming with sugar.
- If the frosting thickens too much while cooling, gently rewarm it to pour easily over the cake.
- Store any leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- This cake can be served at room temperature or lightly chilled based on preference.
