If you adore the sweet, juicy flavor of peaches combined with a warm, caramel-like frosting, then you are absolutely going to fall in love with this Peach Cake with Brown Sugar Frosting Recipe. This delightful cake perfectly balances tender, moist cake infused with cinnamon and fresh peaches, topped with a luscious, rich brown sugar frosting that melts in your mouth. It’s the kind of dessert that feels like a warm hug on a plate — perfect for summer gatherings, weekend treats, or any time you crave a sweet moment with a comforting twist.
Ingredients You’ll Need
This recipe calls for simple pantry staples and fresh ingredients that come together to create an unforgettable flavor and texture combination. Each component plays an essential role, whether adding moisture, spice, or that signature sweetness that makes this cake a standout.
- 2 cups all-purpose flour: The base of your cake providing structure and a soft crumb.
- 2 teaspoons baking powder: Helps the cake rise to a fluffy perfection.
- 1/2 teaspoon baking soda: Works alongside baking powder for lightness and texture.
- 1/2 teaspoon salt: Balances and enhances all the flavors in the cake.
- 1 teaspoon cinnamon: Adds subtle warmth and depth to the peachy sweetness.
- 1/2 cup unsalted butter, softened: Contributes richness and tenderness to the cake.
- 1 cup granulated sugar: Provides sweetness while keeping the cake light.
- 1/2 cup light brown sugar, packed: Adds a caramel undertone that complements the frosting brilliantly.
- 2 large eggs: Give the cake structure and help bind everything together.
- 1 teaspoon vanilla extract: Boosts the cake’s overall flavor with a fragrant note.
- 1 cup sour cream: Adds moisture and a slight tang for balance.
- 2 cups fresh peaches, peeled and diced: The star ingredient, bringing juicy bursts of flavor and freshness.
- 1/2 cup chopped pecans or walnuts (optional): Adds crunch and nuttiness if you want some texture contrast.
- For the frosting: 1/2 cup unsalted butter, 1 cup light brown sugar packed, 1/4 cup milk, 2 cups powdered sugar, 1 teaspoon vanilla extract — all essential for creating that creamy, rich coating that finishes the cake with the perfect balance of sweetness and warmth.
How to Make Peach Cake with Brown Sugar Frosting Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This blend of dry ingredients sets the foundation for your cake’s texture and flavor profile.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use a hand or stand mixer to cream the softened butter with both granulated sugar and light brown sugar until the mixture becomes light and fluffy. This is your ticket to a tender, flavorful cake since properly creamed butter traps air that helps the cake rise beautifully.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then pour in the vanilla extract for that lovely aromatic boost. This ensures your cake batter stays smooth and well-mixed, allowing the ingredients to shine evenly.
Step 4: Combine with Sour Cream and Dry Ingredients
Mix in the sour cream until the batter is silky smooth. Then gradually add your dry mixture, folding it in just until combined to avoid overmixing. The sour cream gives the cake a delightful moistness and subtle tang that balances the sweetness perfectly.
Step 5: Fold in Peaches and Nuts
Gently fold in the diced fresh peaches and optional nuts. The peaches provide juicy pockets of flavor, while the nuts add a satisfying crunch — though the cake is wonderful either way!
Step 6: Bake the Cake
Spread the batter evenly into your prepared baking pan. Pop it in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. This baking time lets the peaches soften within an irresistibly tender crumb.
Step 7: Make the Brown Sugar Frosting
While the cake cools completely, melt butter over medium heat in a saucepan. Stir in light brown sugar and cook for about 2 minutes until smooth. Add milk and bring it to a gentle boil, stirring constantly so the mixture thickens just right. Remove from heat and let cool slightly before gradually beating in powdered sugar and vanilla until your frosting is smooth and beautifully spreadable.
Step 8: Frost and Serve
Once the cake has completely cooled, spread the luscious brown sugar frosting evenly over the top. Slice up your delicious Peach Cake with Brown Sugar Frosting Recipe and get ready for an absolute crowd-pleaser!
How to Serve Peach Cake with Brown Sugar Frosting Recipe
Garnishes
Sprinkle with some chopped pecans, toasted coconut flakes, or even a light dusting of cinnamon for an extra wow factor. Fresh peach slices on top add a lovely pop of color and an inviting hint of freshness to the rich cake.
Side Dishes
Serve alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a classic indulgence. For a slightly tangier bite, a small bowl of Greek yogurt with honey pairs beautifully with the sweetness of the cake.
Creative Ways to Present
For an elegant twist, cut the cake into individual squares and place each piece on vintage dessert plates with a drizzle of honey or caramel sauce. Alternatively, stack two thinner layers with frosting in between for a show-stopping layered cake that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Cover the cake tightly and store it in the refrigerator where it will stay moist and flavorful for up to 4 days. The dense frosting and tender cake actually taste better after a day or two as the flavors meld beautifully.
Freezing
You can freeze the unfrosted cake tightly wrapped in plastic wrap for up to 3 months. When ready to enjoy, thaw it overnight in the fridge and then frost the cake before serving. This way, your frosting stays fresh and luscious.
Reheating
If you prefer your cake slightly warm, heat individual slices in the microwave for 10 to 15 seconds. This quick warm-up makes the frosting wonderfully gooey without melting it completely.
FAQs
Can I use canned peaches instead of fresh?
Absolutely! Just be sure to drain canned peaches very well to avoid extra moisture that could make the cake soggy. Fresh peaches are best for vibrant flavor, but canned work fine in a pinch.
What type of nuts work best in this cake?
Pecans and walnuts both complement the flavors wonderfully, adding crunch and a slightly earthy note. If you have nut allergies, you can easily omit them without losing the cake’s delicious essence.
Is it possible to make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but make sure it includes xanthan gum or another binder to keep the texture just right.
Can I make the frosting ahead of time?
Yes, you can prepare the brown sugar frosting a day ahead and store it covered in the refrigerator. Just bring it to room temperature and give it a quick whisk before spreading it on the cake.
How do I keep the peaches from sinking to the bottom?
Toss the diced peaches with a bit of flour from the dry ingredients before folding them into the batter. This helps keep them evenly distributed throughout the cake.
Final Thoughts
There’s something truly special about the way this Peach Cake with Brown Sugar Frosting Recipe celebrates fresh, sunny flavors paired with comforting sweetness. Whether you’re baking for a holiday, a family get-together, or simply treating yourself, this cake is an absolute winner that never fails to impress. I can’t wait for you to try it and make this one of your all-time favorite desserts!
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Peach Cake with Brown Sugar Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peach Cake with Brown Sugar Frosting combines the juicy sweetness of fresh peaches with a moist, tender cake base, topped with a rich and creamy brown sugar frosting. Perfect for a summer dessert, it offers a delightful blend of fruity and caramel flavors that everyone will love.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh peaches, peeled and diced (or well-drained canned peaches)
- 1/2 cup chopped pecans or walnuts (optional)
For the Frosting
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/4 cup milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon to evenly distribute the leavening agents and spices.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with granulated sugar and light brown sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add vanilla extract for flavor.
- Incorporate Sour Cream: Mix in the sour cream until the batter is smooth, which adds moisture and richness to the cake.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing, which can make the cake tough.
- Fold in Peaches and Nuts: Gently fold in the diced peaches and chopped nuts if using, distributing them evenly throughout the batter.
- Bake the Cake: Spread the batter evenly in the prepared baking pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before applying the frosting to prevent it from melting.
- Make the Frosting: Melt the butter in a saucepan over medium heat. Stir in light brown sugar and cook for about 2 minutes until smooth and bubbling gently.
- Add Milk and Boil: Pour in the milk and bring the mixture to a gentle boil, stirring constantly to prevent burning. Remove from heat and allow to cool slightly.
- Finish the Frosting: Gradually beat in powdered sugar and vanilla extract until the frosting is smooth and spreadable.
- Frost the Cake: Spread the brown sugar frosting evenly over the cooled cake. Slice and serve.
Notes
- Fresh peaches offer the best flavor, but well-drained canned peaches can be used as a substitute.
- For a layered cake, bake the batter in two 9-inch round pans and frost between the layers.
- This cake tastes delicious whether chilled or served at room temperature.
- Store any leftovers covered in the refrigerator for up to 4 days.
