Peach Cake With Brown Sugar Frosting Recipe

This peach cake delivers irresistible moisture and rich flavor with every bite. Fresh diced peaches infuse the cake with subtle sweetness balanced by a luscious brown sugar frosting. The effortlessly elegant recipe yields a delightful dessert perfect for sharing at gatherings, making it an ideal treat for any occasion.

Jump to Recipe

I discovered this Peach Cake With Brown Sugar Frosting recipe at Food Charlatan and immediately knew I had to try it out. I started off by mixing 2 cups of all-purpose flour with 1 cup of granulated sugar, some baking powder, baking soda and salt.

The cake gets its amazing moist texture thanks to the unsalted butter, two large eggs, and a bit of vanilla extract, along with milk giving it that perfect consistency. Adding in 2 cups of diced fresh peaches (yes, the ones that are peeled and pitted) really brings out a natural sweetness in every bite.

For the frosting I used unsalted butter, packed brown sugar, heavy cream and vanilla extract which results in a thick and rich finish. Not only is the peach flavor vibrant but the nutritional balance makes it a great dessert option to enjoy with family and friends.

Why I Like this Recipe

I like this recipe because first, its super simple to follow even when im in a rush. The instructions are clear enough and i dont get confused with all the steps even if im not a master chef.

I also really love how it comes out so moist and flavorful since the fresh peaches give it this natural sweetness that makes every bite just awesome.

Plus, the brown sugar frosting is totally the best part for me. It adds this rich, caramel-like taste that totally elevates the whole cake and makes it feel like a real treat.

Sometimes, i appreciate recipes that dont over complicate things so much and this one just nails it with easy ingredients and straightforward steps that still lead to a seriously impressive dessert.

Ingredients

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Peaches: They bring juicy flavor, vitamins, and fiber for a naturally sweet cake experience.
All-purpose Flour: Provides carbohydrates and structure for a light, tender crumb in the cake.
Unsalted Butter: Offers rich taste and fat for moisture, though be careful of high calories.
Granulated Sugar: Sweetens and tenderizes, essential for creating a wonderfully textured cake.
Eggs: Add protein and help bind ingredients, contributing to the cake’s airy consistency.
Brown Sugar: Used in the frosting, delivers deep caramel notes and extra sweetness.
Heavy Cream: Enhances the frosting’s creaminess and smooth finish on each bite.

Ingredient Quantities

Cake Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- 2 cups diced fresh peaches (peeled and pitted)

Brown Sugar Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch round cake pan.

2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a large bowl, beat 1/2 cup unsalted butter (softened) with 1 cup granulated sugar until light and fluffy.

4. Add 2 large eggs one at a time and stir in 2 teaspoons vanilla extract.

5. Alternately add the dry ingredients and 1 cup milk to the butter mixture, stirring gently until just combined.

6. Fold in 2 cups of diced fresh peaches (peeled and pitted) into the batter.

7. Pour the batter into the prepared pan and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.

8. While the cake is baking, make the frosting by placing 1/2 cup unsalted butter (softened), 1 cup packed brown sugar, 2 tablespoons heavy cream, and 1/2 teaspoon vanilla extract in a small saucepan.

9. Heat the frosting over low heat, stirring constantly for about 3-5 minutes until it thickens a bit. Be careful not to burn it.

10. Once the cake is done and still warm, pour the brown sugar frosting evenly over it. Let the cake cool before serving to really let the flavors set in. Enjoy!

Equipment Needed

1. Oven (preheated to 350°F)
2. 9-inch round cake pan (greased)
3. Medium bowl for whisking the dry ingredients
4. Large bowl for beating butter and sugar
5. Whisk (or electric mixer) for mixing ingredients
6. Spatula for gently folding in the peaches
7. Measuring cups and spoons for accurate amounts
8. Small saucepan for heating the brown sugar frosting
9. Toothpick for checking if the cake is done
10. Cooling rack (or a flat surface) to let the cake cool before frosting

Make sure you follow these tools to get the best result for your peach cake with brown sugar frosting. Enjoy baking!

FAQ

Can I use canned peaches for this recipe?

You can but its best to use fresh peaches cause canned ones might be too watery and affect the texture.

How do I know when the cake is done?

Just stick a toothpick in the center, if it comes out clean then its done. If not, give it a few minutes more.

Can I make the brown sugar frosting ahead of time?

Yep, you can make it earlier and store it in the fridge. Just bring it back to room temperature and stir well before serving.

What can I use instead of whole milk?

You can go for 2% or even almond milk, but keep in mind it may change the flavor or texture a bit.

Why might my cake come out a bit dense?

Overmixing the batter or having extra liquid from the peaches can make it dense so try not to overdo it.

Peach Cake With Brown Sugar Frosting Recipe Substitutions and Variations

All-Purpose Flour: You can use cake flour instead, but its a bit lighter so you might want to use about 1 cup plus 2 tablespoons for every 2 cups standard measure.
Granulated Sugar: Instead of granulated sugar you could use honey. Use around 3/4 cup of honey for every cup of sugar and lower other liquids a bit.
Milk: Almond milk or soy milk works good as a swap for regular milk; just keep in mind the flavor might change a little.
Unsalted Butter: If you dont have unsalted butter, salted butter may work fine, just be sure to reduce the extra salt in the recipe.
Eggs: In a pinch, unsweetened applesauce (about 1/4 cup per egg) can be used instead of eggs to help bind the cake together.

Pro Tips

1. Make sure you use room temperature butter and eggs so they mix in better and make the cake fluffier—this really helps with a light texture.
2. When working with the peaches, pat them dry a little because if they’re too juicy, the batter might turn out a bit watery.
3. Keep a close eye on the frosting while it’s on the stove. Stir constantly over low heat because if you lose focus it might burn and that ruins the flavor.
4. Let the cake cool just enough before pouring the frosting over it. A slightly warm cake helps the frosting seep in and gives a more flavorful bite.