Peach Cake with Brown Sugar Frosting Recipe
If there’s one treat that can brighten any day, it’s this irresistible Peach Cake with Brown Sugar Frosting Recipe. Bursting with juicy peaches and topped with a luxuriously smooth, caramel-scented icing, this cake is a slice of late summer heaven at any time of year. Each soft, buttery bite carries the perfect balance of fruit and cinnamon, crowned by a cloud of sweet brown sugar frosting that’ll have your friends and family reaching for seconds (or thirds). Whether you’re serving it for a special gathering or snacking quietly with a cup of tea, the Peach Cake with Brown Sugar Frosting Recipe will become your go-to for easy, soul-satisfying dessert bliss.
Ingredients You’ll Need
This cake shines because of its simple ingredients, each one crucial for the dreamy flavor and tender crumb. The secret is in their freshness and the care you take to combine them—nothing fancy, just honest flavors that truly sing.
- All-purpose flour: The sturdy base of the cake, delivering soft structure that absorbs all the juicy peaches without getting soggy.
- Baking powder and baking soda: These leavening agents work together so the cake rises just enough—think light, not heavy.
- Salt: A pinch sharpens every flavor, making the sweetness and spice shine brighter.
- Ground cinnamon: Adds a whisper of warmth, pairing beautifully with luscious peaches.
- Unsalted butter (softened): Essential for a rich, moist crumb and for building that addictive frosting.
- Granulated sugar: Brings a balanced sweetness to the cake without overpowering the fruit.
- Large eggs: Help to bind the cake and add that signature tender texture.
- Vanilla extract: Just a teaspoon deepens all the homey, nostalgic flavors.
- Sour cream or plain Greek yogurt: Lends subtle tanginess and guarantees a melt-in-your-mouth moisture that plain milk can’t deliver.
- Fresh or canned peaches (peeled and chopped, well-drained if using canned): The star of the show—choose fragrant, ripe peaches for a juicy punch, but canned work perfectly well when out of season.
- Light brown sugar (packed): For a frosting with molasses notes and a hint of caramel, brown sugar is magic.
- Milk: Helps to create a pourable, glossy frosting.
- Powdered sugar: Gives the frosting its thick, creamy body—no lumps allowed!
- Chopped pecans or walnuts (optional): A handful stirred in for crunch if you crave a little extra texture in every bite.
How to Make Peach Cake with Brown Sugar Frosting Recipe
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Take a moment to grease and flour either an 8×8-inch or 9×9-inch baking pan—this ensures your cake lifts cleanly without sticking, so don’t rush this step!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This mixture forms the backbone of your cake, evenly distributing flavor and keeping every crumb tender and well-spiced.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter with granulated sugar until it’s light and fluffy. The key here is patience—this step aerates the butter and gives your cake its lovely rise. An electric mixer comes in handy for the perfect texture!
Step 4: Add Eggs, Vanilla, and Sour Cream
Beat in the eggs one at a time, making sure each one is thoroughly incorporated before adding the next. Pour in the vanilla extract and sour cream or Greek yogurt, mixing just until everything looks smooth and luscious.
Step 5: Combine Wet and Dry Ingredients
Gradually stir the dry mixture into the wet batter. Mix only until just combined—overmixing can make the cake tough. Gently fold in those fragrant peach chunks, distributing them evenly for excitement in every bite.
Step 6: Bake the Cake
Spoon the batter into your prepared pan, smoothing the top for even baking. Bake for 35–40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let it cool completely in the pan before frosting; this waits rewards you with a perfectly set cake that won’t fall apart under the icing.
Step 7: Make the Brown Sugar Frosting
In a saucepan over medium heat, melt the butter and stir in the brown sugar. Let the mixture come to a gentle bubble, then add the milk and simmer for a minute or two. Remove the pan from heat, let it cool slightly, and then whisk in the powdered sugar and vanilla extract. Spread the frosting generously over your cooled cake—it will set up quickly, so work swiftly to achieve that luscious, glossy finish!
How to Serve Peach Cake with Brown Sugar Frosting Recipe
Garnishes
This cake is a beauty on its own, but a sprinkle of toasted pecans or walnuts, or even a few extra peach slices fanned across the top, takes it up a notch. Try a light dusting of cinnamon for an aromatic finish.
Side Dishes
The Peach Cake with Brown Sugar Frosting Recipe pairs wonderfully with softly whipped cream, a scoop of vanilla ice cream, or even a handful of fresh summer berries on the side. If you want to balance the sweetness, serve it with coffee or a mild black tea.
Creative Ways to Present
Cut the cake into small squares and serve as elegant petit fours for parties. Or, for a rustic brunch vibe, top each piece with a dollop of crème fraîche and a mint leaf. Layer leftovers into parfait glasses with more fresh peaches and whipped cream for a show-stopping trifle.
Make Ahead and Storage
Storing Leftovers
Keep your Peach Cake with Brown Sugar Frosting Recipe covered at room temperature for up to two days. If you’re stretching it out longer, simply move it to an airtight container in the fridge, and it will stay moist and fabulous for up to five days.
Freezing
You can freeze individual cake squares (unfrosted, for best texture) tightly wrapped for up to two months. When you’re ready, thaw thoroughly at room temperature and frost just before serving for maximum freshness.
Reheating
While this cake’s at its finest at room temperature, you can gently warm a slice in the microwave (10–15 seconds) to bring out the flavors—just note the frosting may soften a bit, creating a gooey, decadent treat.
FAQs
Can I use frozen peaches in the Peach Cake with Brown Sugar Frosting Recipe?
Absolutely! Just make sure to thaw and drain them well before folding into the batter so your cake doesn’t become soggy.
Is it possible to make this cake gluten-free?
Yes, you can substitute a good-quality 1:1 gluten-free baking blend for the all-purpose flour. The recipe should work beautifully, with only a slight change in texture.
What’s the best way to get the frosting silky smooth?
Sift your powdered sugar before adding to the melted butter and brown sugar mixture. Whisk quickly to eliminate any lumps, and frost the cake while the icing is still warm and spreadable.
Can I double the Peach Cake with Brown Sugar Frosting Recipe for a larger crowd?
Definitely! Simply double all ingredients and bake in a 9×13-inch pan. Start checking for doneness at about 45 minutes, since the thickness may change slightly.
Is the cake better served chilled or at room temperature?
It honestly comes down to preference. Room temperature lets the flavors and texture sing, but a chilled square is just as dreamy — especially on a warm day!
Final Thoughts
I can’t wait for you to try the Peach Cake with Brown Sugar Frosting Recipe in your own kitchen! It’s a delightfully simple bake that delivers so much joy, whether you’re sharing with loved ones or treating yourself. The peach and caramel-bronze duo is truly a match made in dessert heaven. Happy baking!
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Peach Cake with Brown Sugar Frosting Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Peach Cake topped with a luscious Brown Sugar Frosting. This easy-to-make dessert is perfect for any occasion and will have your guests coming back for seconds!
Ingredients
For the peach cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1 ½ cups fresh or canned peaches (peeled and chopped, well-drained if using canned)
For the brown sugar frosting:
- 1/2 cup unsalted butter
- 1 cup light brown sugar (packed)
- 1/4 cup milk
- 1 ½ cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in vanilla and sour cream.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chopped peaches. Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
- To make the frosting, melt butter in a saucepan over medium heat. Stir in brown sugar and bring to a gentle boil. Add milk, stir, and bring to a low boil for 1–2 minutes. Remove from heat and let cool slightly. Whisk in powdered sugar and vanilla until smooth. Spread over cooled cake immediately, as frosting will firm up as it cools.
Notes
- Add chopped pecans or walnuts to the cake for extra texture.
- Store covered at room temperature for 2 days or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 380
- Sugar: 34g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
