Peach Cake with Brown Sugar Frosting Recipe
Few things say summer quite like a tender, home-baked Peach Cake with Brown Sugar Frosting. This nostalgic dessert captures the juicy sweetness of peaches wrapped in a cake so fluffy it could almost float, topped with a rich, caramel-like frosting you’ll want to swipe straight from the pan. Whether you’re looking for an easy showstopper for brunch or simply want to spoil your family after dinner, this Peach Cake with Brown Sugar Frosting promises to steal the spotlight (and leave everyone asking for seconds).
Ingredients You’ll Need
Each ingredient in this recipe is chosen for a reason — teamed together, they create a dessert that’s delightfully moist, sweetly spiced, and finished with the most luxurious icing. Simplicity is key, letting the pure flavors of peach and brown sugar shine in every bite.
- All-purpose flour: The base for a tender crumb and gentle structure in our peach cake.
- Baking powder: Gives the cake lift for that signature fluffy texture.
- Baking soda: Helps the cake rise and adds just the right amount of lightness.
- Salt: Enhances all the sweet and buttery flavors without making the cake salty.
- Granulated sugar: Sweetens the cake and helps it brown perfectly as it bakes.
- Unsalted butter (for both cake and frosting): Delivers rich flavor and creates that irresistible soft bite.
- Large eggs: Bind the ingredients together and give the finished cake structure.
- Vanilla extract: Rounds out the flavor profile with warmth and depth.
- Sour cream: Secret weapon for extra moisture and a soft crumb.
- Fresh or canned peaches: The star of the show, bringing sweet juiciness in every forkful.
- Packed brown sugar (for frosting): Turns the frosting into a caramel-like masterpiece.
- Milk (for frosting): Loosens up the frosting for a spreadable, creamy finish.
- Powdered sugar (for frosting): Brings structure and sweetness, ensuring the frosting sets gorgeously.
How to Make Peach Cake with Brown Sugar Frosting
Step 1: Prepare the Cake Batter
To start your Peach Cake with Brown Sugar Frosting, preheat your oven to 350°F (175°C) and butter up a 9×13-inch baking pan. In one bowl, whisk together your flour, baking powder, baking soda, and salt — this prevents any lumps and ensures they’ll be sprinkled evenly through the batter. In a larger bowl, cream your softened butter and sugar until the mixture turns pale, light, and almost fluffy (this step is key for a soft cake!). Now add the eggs, one by one, incorporating well after each. Stir in the vanilla and sour cream, then gently fold the dry ingredients into your wet mix until just combined. The final flourish: fold in your diced peaches, distributing their juicy goodness throughout.
Step 2: Bake the Cake
Pour your pretty, peach-flecked batter into the greased pan, spreading evenly all the way to the corners. Bake for 30 to 35 minutes, or until your kitchen is filled with the sweet aroma of cake and a toothpick comes out clean from the center. Allow the cake to cool completely right in the pan — this keeps all the moisture and flavor locked in, setting the stage for the Brown Sugar Frosting.
Step 3: Make the Brown Sugar Frosting
For the crowning touch, melt your butter in a saucepan over medium heat and stir in the brown sugar. Let it gently bubble for a few minutes, just long enough for the sugar to dissolve into a smooth, deep golden syrup. Pour in the milk, bring the mixture just to a boil, then take it off the heat and allow it to cool a bit (about 10 minutes). Whisk in the powdered sugar and vanilla extract until the frosting is creamy and silky — just thick enough to spread but still luscious.
Step 4: Frost the Cake
Spread that glossy Brown Sugar Frosting evenly over your cooled peach cake with a spatula, savoring the fact that you’re almost done. Let the frosting firm up slightly before slicing, so each piece looks bakery-perfect. Don’t be surprised if family members start lurking around the kitchen as the finishing touch goes on — the smell alone is irresistible!
How to Serve Peach Cake with Brown Sugar Frosting
Garnishes
A slice of Peach Cake with Brown Sugar Frosting is already a feast for the senses, but you can elevate it further with a few simple toppings. Thinly sliced fresh peaches, a scattering of toasted pecans, or a light dusting of powdered sugar make for gorgeous finishing touches and enhance the flavors. If you’re feeling extra indulgent, a dollop of softly whipped cream or a few sprigs of mint wouldn’t be out of place.
Side Dishes
Balance out the sweetness of your Peach Cake with Brown Sugar Frosting by serving it alongside something cool and refreshing, like a bowl of fresh berries or a scoop of vanilla bean ice cream. For brunch or tea, complement with lightly sweetened iced tea or a glass of bubbles for a festive touch.
Creative Ways to Present
Try cutting the cake into individual cubes and skewering with fresh peach slices for party-perfect Peach Cake with Brown Sugar Frosting bites. If you’re bringing it to a picnic, bake and frost in a disposable pan for easy transport. For celebrations, arrange slices on a platter and nestle in extra peach slices for a dazzling centerpiece.
Make Ahead and Storage
Storing Leftovers
Store leftover Peach Cake with Brown Sugar Frosting covered in the refrigerator for up to five days. The cake actually becomes more tender as it sits, as the flavors from the peaches meld with the brown sugar frosting. To keep the frosting fresh, press a layer of wax paper or plastic wrap against it before covering.
Freezing
You can freeze the unfrosted cake layers for up to three months: simply wrap them tightly in parchment and foil. If you’d like to freeze the whole finished cake, do so before frosting and then add the Brown Sugar Frosting after thawing, so it tastes just as luscious as the day it was made.
Reheating
If you love a warm slice, briefly microwave an individual slice (10-15 seconds is usually perfect) or gently reheat in a low oven. This perks up the cake and gives the brown sugar frosting an extra gooey appeal, almost like a peach cobbler in cake form.
FAQs
Can I use frozen peaches for Peach Cake with Brown Sugar Frosting?
Absolutely! Frozen peaches work beautifully. Thaw them first, drain well, and pat dry with paper towels to avoid adding extra moisture to the batter.
Should the cake be refrigerated once frosted?
Yes, because of the fresh fruit and creamy Brown Sugar Frosting, it’s best to refrigerate leftovers. Let it come to room temperature before serving for the best flavor and texture.
Can I make this recipe gluten-free?
Certainly! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The sour cream keeps the texture wonderful, even with gluten-free flour.
What’s the best way to dice peaches for the cake?
Aim for a small dice (about half-inch pieces) so the fruit is evenly distributed in every bite, and be sure to drain if you’re using canned or thawed peaches to avoid excess moisture.
Can the Brown Sugar Frosting be made ahead?
You can make the frosting a day in advance. Store it in an airtight container in the fridge, then gently re-whip or stir before spreading on the cooled cake for a perfectly smooth finish.
Final Thoughts
If you’re craving a dessert that’s equal parts comforting and impressive, you can’t go wrong with Peach Cake with Brown Sugar Frosting. It’s a recipe that brings people together with its homestyle charm and unforgettable flavor. Don’t wait for a special occasion — give this cake a try and enjoy a taste of sweetness any day of the week!
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Peach Cake with Brown Sugar Frosting Recipe
- Total Time: 1 hour
- Yield: 1 9×13-inch cake 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Peach Cake with Brown Sugar Frosting recipe. The moist cake, studded with juicy peaches and topped with a rich brown sugar frosting, is a perfect treat for any occasion.
Ingredients
For the Peach Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh or canned peaches, diced
For the Brown Sugar Frosting:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup milk
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. Whisk together flour, baking powder, baking soda, and salt. Cream butter and sugar, add eggs one at a time, mix in vanilla and sour cream. Gradually add dry ingredients, fold in peaches.
- Bake the Cake: Pour batter into the pan, bake for 30-35 minutes. Cool the cake.
- Make the Brown Sugar Frosting: Melt butter in a saucepan, stir in brown sugar until smooth. Add milk, bring to a boil, remove from heat. Cool slightly, whisk in powdered sugar and vanilla.
- Frost the Cake: Spread frosting over cooled cake, let set before slicing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Peach Cake, Brown Sugar Frosting, Dessert, Baking, Peach Recipe
