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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.
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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:
  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
  • Prepare the Dry Ingredients:
  • In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  • 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.
  • Add Wet Ingredients:
  • Beat in the eggs one at a time, followed by the vanilla extract and sour cream.
  • Combine Dry Ingredients:
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Fold in Peaches:
  • Gently fold in the diced peaches, ensuring they are evenly distributed.
  • 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:
  • 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.
  • Add Cream:
  • Remove from heat and stir in the heavy cream and vanilla extract. Let the mixture cool slightly.
  • 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.
  • Frost the Cake:
  • Spread the frosting evenly over the cooled cake.