Peach Cake with Brown Sugar Frosting is a delightful dessert that combines the sweetness of ripe peaches with a rich, caramelized brown sugar frosting. This soft and moist cake is perfect for summer gatherings or any occasion that calls for a fresh and flavorful treat. With its tender peach-infused batter and decadent frosting, it’s a showstopper that will satisfy all your sweet cravings.

Why You’ll Love This Recipe

• Seasonal flavors: The combination of fresh peaches and brown sugar brings out the best of summer’s bounty while providing a comforting, warm flavor profile.

• Soft and moist texture: The cake is incredibly tender and moist thanks to the juicy peaches mixed into the batter.

• Rich frosting: The brown sugar frosting adds a velvety sweetness with a caramel-like richness that pairs perfectly with the fruity cake.

• Simple ingredients: With easy-to-find ingredients, you can whip up this delicious cake without much hassle.

• Customizable: You can easily add your favorite fruits or adjust the sweetness to your liking.

Ingredients

For the cake:

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon (optional)

• ¾ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 cups fresh peaches, peeled and chopped (about 2 medium peaches)

• ½ cup sour cream or Greek yogurt

For the brown sugar frosting:

• ½ cup unsalted butter, softened

• 1 cup packed light brown sugar

• ¼ cup milk

• 1 ½ cups powdered sugar

• 1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

1. Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch cake pan or line it with parchment paper.

2. Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.

3. Cream butter and sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

4. Add eggs and vanilla: Beat in the eggs, one at a time, and then add the vanilla extract, mixing until smooth.

5. Add dry ingredients and sour cream: Gradually add the dry ingredients to the wet mixture in 3 parts, alternating with the sour cream or Greek yogurt. Begin and end with the dry ingredients, mixing until just combined.

6. Add peaches: Gently fold in the chopped peaches, ensuring they are evenly distributed throughout the batter.

7. Bake: 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 in the pan before frosting.

For the Brown Sugar Frosting:

1. Melt the butter: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and milk and stir until the mixture is smooth and the sugar has dissolved.

2. Bring to a boil: Bring the mixture to a gentle boil and let it cook for about 2 minutes, stirring constantly. Remove from heat.

3. Cool slightly: Let the mixture cool for 5-10 minutes before adding the powdered sugar and vanilla extract.

4. Mix frosting: Gradually whisk in the powdered sugar until smooth and creamy. If the frosting is too thick, add a bit more milk, one tablespoon at a time, until you reach your desired consistency.

5. Frost the cake: Once the cake has cooled completely, spread the brown sugar frosting evenly over the top.

Servings and Timing

• Servings: This recipe yields approximately 12 servings.

• Preparation time: 15 minutes

• Baking time: 35-40 minutes

• Cooling time: 1 hour (or until completely cool)

• Frosting time: 10 minutes

Variations

• Fruit options: You can replace the peaches with other fruits like apricots, nectarines, or even berries for a different flavor profile.

• Nuts: Add chopped walnuts or pecans to the batter for a crunchy contrast.

• Spices: If you prefer a more spiced flavor, you can add a pinch of nutmeg or ginger to the cake batter.

• Vegan version: Swap the eggs and butter in the cake with plant-based alternatives and use non-dairy milk for the frosting to make this recipe vegan-friendly.

Storage/Reheating

• Storage: Store the Peach Cake with Brown Sugar Frosting in an airtight container at room temperature for up to 3 days. If you have leftovers, refrigerate for up to 5 days.

• Reheating: The cake is best served at room temperature. To reheat, microwave individual slices for 15-20 seconds or warm in the oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I use canned peaches instead of fresh peaches?

Fresh peaches are preferred for their texture and natural sweetness, but if you use canned peaches, be sure to drain and pat them dry to avoid excess moisture in the batter.

Can I make the frosting ahead of time?

Yes, you can prepare the frosting in advance and store it in the refrigerator for up to 3 days. Let it come to room temperature before spreading it on the cake.

Can I freeze this cake?

Yes, you can freeze the cake without the frosting for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Let it thaw at room temperature before frosting and serving.

Can I make this cake in a different pan size?

Yes, you can adjust the pan size, but keep in mind that the baking time may change depending on the size and depth of the pan. Check for doneness with a toothpick.

Can I add more fruit to the cake?

Yes, you can increase the amount of peaches or add another fruit like blueberries or strawberries. Just be cautious not to add too much moisture, which could affect the cake’s texture.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean, and the edges pull away slightly from the sides of the pan.

Can I make this cake without the frosting?

Yes, the peach cake is delicious on its own, even without frosting. You can sprinkle it with powdered sugar for a lighter option.

Is this cake gluten-free?

You can make this cake gluten-free by swapping the all-purpose flour for a gluten-free flour blend, but the texture may be slightly different.

Can I double this recipe for a larger cake?

Yes, you can double the ingredients and bake in a 9×13-inch pan. Be sure to adjust the baking time as needed.

Can I use sour cream substitutes like Greek yogurt?

Yes, Greek yogurt works well as a substitute for sour cream and adds a bit of tanginess to the cake.

Conclusion

Peach Cake with Brown Sugar Frosting is a heavenly combination of sweet, fruity cake and rich, caramelized frosting. The peaches infuse the cake with moisture and natural sweetness, while the brown sugar frosting brings a decadent touch that elevates the flavor. Whether served for a special occasion or as an everyday treat, this cake will be a crowd-pleaser every time.