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Peach Cake with Brown Sugar Frosting

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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.

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch cake pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs, one at a time, and then add the vanilla extract, mixing until smooth.
  5. 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. Gently fold in the chopped peaches, ensuring they are evenly distributed throughout the batter.
  7. 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.
  8. For the frosting, melt the butter in a medium saucepan over medium heat. Add the brown sugar and milk, stirring until smooth and the sugar has dissolved.
  9. Bring to a gentle boil and cook for about 2 minutes, stirring constantly. Remove from heat and let it cool for 5-10 minutes before adding the powdered sugar and vanilla extract.
  10. 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.
  11. Once the cake has cooled completely, spread the brown sugar frosting evenly over the top.

Notes

If using canned peaches, be sure to drain and pat them dry to avoid excess moisture in the batter.

For a vegan version, swap the eggs and butter with plant-based alternatives and use non-dairy milk for the frosting.

To add texture, try mixing in chopped walnuts or pecans into the batter.

This cake can be made ahead of time and stored in the refrigerator for up to 5 days.

Nutrition

Find it online: https://yumntasty.com/peach-cake-with-brown-sugar-frosting/