Peach Cake with Brown Sugar Frosting

Peach Cake with Brown Sugar Frosting is a moist and flavorful dessert that captures the essence of summer in every bite. Fresh, juicy peaches are baked into a tender cake, which is then topped with a luscious brown sugar frosting that’s rich, creamy, and perfectly sweet.

This cake is easy to make and ideal for picnics, family gatherings, or simply enjoying a taste of peachy perfection at home.

Kitchen Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• 9×13-inch baking pan
• Spatula
• Measuring cups and spoons
• Saucepan (for the frosting)

Ingredients Overview

• Peaches: The star ingredient, fresh peaches add natural sweetness and a juicy texture.
• Brown Sugar: Adds a caramel-like flavor to the frosting.
• Butter and Cream: Create a smooth and creamy frosting that pairs beautifully with the cake.
• Vanilla Extract: Enhances the overall flavor of the cake and frosting.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 2 cups peeled and diced fresh peaches

For the Brown Sugar Frosting:

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 2 cups powdered sugar (sifted)

Instructions

For the Cake:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
2. Prepare the Dry Ingredients:
   • In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar:
   • In a separate large bowl, use a hand mixer or stand mixer to cream the butter and granulated sugar until light and fluffy.
4. Add Wet Ingredients:
   • Beat in the eggs one at a time, followed by the vanilla extract and sour cream.
5. Combine Dry Ingredients:
   • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in Peaches:
   • Gently fold in the diced peaches, ensuring they are evenly distributed.
7. Bake the Cake:
   • Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

For the Brown Sugar Frosting:

1. Cook the Base:
   • In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved. Bring the mixture to a gentle boil and cook for 1–2 minutes.
2. Add Cream:
   • Remove from heat and stir in the heavy cream and vanilla extract. Let the mixture cool slightly.
3. Beat in Powdered Sugar:
   • Gradually beat in the powdered sugar until smooth and creamy. If the frosting is too thick, add a splash of cream to reach your desired consistency.
4. Frost the Cake:
   • Spread the frosting evenly over the cooled cake.

Recipe Tips

• Use Fresh Peaches: Fresh peaches provide the best flavor, but canned or frozen peaches can be used in a pinch.
• Cool the Cake: Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

What to Serve With This Recipe

Pair this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. A refreshing iced tea or peach-flavored beverage complements it perfectly.

Frequently Asked Questions

Can I use canned peaches? Yes, but drain them thoroughly to avoid excess moisture.
Can I make this cake ahead? Absolutely! Bake the cake a day in advance and frost it just before serving.
Can I freeze leftovers? Yes, slice the cake and wrap individual pieces tightly before freezing.

Serving Suggestions

Serve this Peach Cake with Brown Sugar Frosting as the star dessert at summer gatherings or as a sweet ending to a casual dinner. Its tender crumb and rich frosting make it a crowd-pleaser for any occasion.