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
Scale
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.
