If you’re searching for a show-stopping summer dessert, look no further than this Peach Cake with Brown Sugar Frosting Recipe. This treat pairs tender, peach-studded cake with a silky, caramel-like brown sugar frosting that’s positively dreamy. Each bite is rich with the sweetness of juicy peaches and the cozy warmth of cinnamon and nutmeg, making it equally perfect for potlucks, celebrations, or simply treating yourself to something special on an ordinary day. Get ready to fall in love with a cake that truly tastes like sunshine!
Ingredients You’ll Need
Every ingredient in this Peach Cake with Brown Sugar Frosting Recipe serves a delicious purpose, coming together to create a dessert that’s both simple and spectacular. From fresh peaches to the magic of brown sugar, here’s what you’ll need and why:
- All-purpose flour: The sturdy base that gives the cake its tender crumb and structure.
- Baking powder & baking soda: These leaveners make sure your cake rises beautifully and stays fluffy.
- Salt: Just a touch brings out all the other flavors in the cake.
- Cinnamon & nutmeg: Aromatic spices that add a subtle warmth and depth to complement the peaches.
- Unsalted butter (softened): Adds richness and moisture to both the cake and the frosting.
- Granulated sugar & light brown sugar: The duo of sugars makes the cake sweet and gives it a hint of caramel flavor.
- Eggs: Essential for binding everything together and making the cake light and tender.
- Vanilla extract: Infuses the cake with a delightful, fragrant finish.
- Sour cream: The secret to extra moist and tangy cake layers.
- Fresh or canned peaches (chopped and well-drained): The star of the show, bringing juicy bursts of flavor in every bite.
- Milk: Used in the frosting to create a creamy, smooth texture.
- Powdered sugar: Thickens the frosting and gives it that classic, fluffy finish.
- Pinch of salt (for frosting): Balances out the sweetness and enhances the caramel notes.
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 and greasing a 9×13-inch baking dish. This ensures your cake bakes evenly and pops right out of the pan without sticking. While the oven is heating, you can gather and measure your ingredients for a smooth baking process.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step evenly distributes the leaveners and spices throughout the flour, so every slice is consistently flavorful and perfectly risen.
Step 3: Cream the Butter and Sugars
In a large bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy. This process incorporates air into the batter, ensuring your Peach Cake with Brown Sugar Frosting Recipe turns out soft and tender.
Step 4: Add Eggs, Vanilla, and Sour Cream
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract and sour cream until the batter is smooth. The sour cream is your secret weapon for a moist, melt-in-your-mouth cake.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Over-mixing can lead to a dense cake, so stop as soon as everything is incorporated. Gently fold in the chopped peaches, being careful not to crush them.
Step 6: Bake the Cake
Pour the batter into your prepared pan, spreading it evenly with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. The aroma of peaches and spice will fill your kitchen — a sign of something wonderful in the oven!
Step 7: Cool and Make the Frosting
Allow the cake to cool completely before frosting. For the frosting, melt butter in a saucepan over medium heat, then stir in the brown sugar until it’s dissolved and bubbly. Add milk and a pinch of salt and bring to a gentle boil, then remove from heat and cool slightly. Beat in powdered sugar, starting with 1 1/2 cups and adding more if needed to reach a thick, spreadable consistency.
Step 8: Frost and Serve
Spread the luscious brown sugar frosting over the cooled cake and let it set before slicing. Now you’re ready to share and savor every bite of this Peach Cake with Brown Sugar Frosting Recipe!
How to Serve Peach Cake with Brown Sugar Frosting Recipe
Garnishes
For a beautiful finishing touch, top each slice with a few extra peach slices, a sprinkle of ground cinnamon, or even a handful of toasted pecans. Fresh mint leaves also add a pop of color and a hint of freshness that balances the sweetness of the cake and frosting.
Side Dishes
This cake shines alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a lighter contrast, serve with a fruit salad of berries and stone fruit, or a chilled glass of sweet tea for a true Southern-inspired treat.
Creative Ways to Present
Try cutting the cake into small, bite-sized squares for a party platter, or bake it in individual ramekins for adorable single servings. You can even transform the Peach Cake with Brown Sugar Frosting Recipe into a layered cake by dividing the batter between two 8-inch pans for a more dramatic dessert table centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake covered at room temperature for up to two days, or in the refrigerator for up to five days. The flavors actually deepen after a day, making those leftovers extra special with your morning coffee or late-night snack.
Freezing
The unfrosted cake freezes beautifully. Wrap tightly in plastic wrap and store in a freezer bag for up to three months. Thaw overnight in the refrigerator, then frost just before serving for the freshest taste and texture.
Reheating
If you prefer your cake slightly warm, pop a slice in the microwave for 10 to 15 seconds. The frosting will soften and the peach flavors will become even more pronounced, making it feel like it’s fresh from the oven.
FAQs
Can I use frozen peaches instead of fresh or canned?
Absolutely! Just thaw and drain them thoroughly to avoid adding excess moisture to the batter. Frozen peaches retain their flavor and are a great substitute when fresh fruit isn’t in season.
What’s the best way to chop peaches for this cake?
Peel and chop the peaches into small, bite-sized pieces so they distribute evenly throughout the cake. If using canned, be sure to drain them well and pat them dry with a paper towel to prevent sogginess.
Can I make this Peach Cake with Brown Sugar Frosting Recipe gluten-free?
Yes! Simply swap the all-purpose flour for a 1-to-1 gluten-free baking blend. The texture may be slightly different, but the cake will still taste delicious and hold together nicely.
How do I know when the cake is done baking?
The best test is to insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs (but no raw batter), your cake is ready to come out of the oven.
Can I make the frosting ahead of time?
You can prepare the brown sugar frosting a day in advance and store it in an airtight container in the refrigerator. Allow it to come to room temperature and give it a good stir before spreading on the cake for the creamiest results.
Final Thoughts
If you’re dreaming of a dessert that’s bursting with summer flavor and a touch of nostalgia, you simply have to try this Peach Cake with Brown Sugar Frosting Recipe. It’s a warm, welcoming treat that’s sure to bring smiles to your table — and maybe even start a new family tradition. Happy baking, and don’t forget to savor every sweet, peachy bite!
Print
Peach Cake with Brown Sugar Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful Peach Cake topped with a rich Brown Sugar Frosting, perfect for a summer dessert or any occasion that calls for a delicious fruit cake with warm spice notes.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups fresh or canned peaches, chopped and well-drained
For the Frosting:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup milk
- 1 1/2 to 2 cups powdered sugar
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Flavor: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and sour cream until the batter is smooth and homogenous.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing which can toughen the cake.
- Fold in Peaches: Gently fold the chopped, well-drained peaches into the batter to evenly distribute the fruit without breaking it down.
- Bake the Cake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the Cake: Remove from oven and allow the cake to cool completely in the pan, which prepares it for the frosting application.
- Make the Brown Sugar Frosting: In a saucepan over medium heat, melt the unsalted butter, then add the light brown sugar, stirring until the sugar dissolves and the mixture becomes bubbly, approximately 2 minutes.
- Add Milk and Salt: Stir in the milk and a pinch of salt, and bring to a gentle boil briefly. Remove from heat and let this mixture cool slightly to avoid melting the powdered sugar too much.
- Beat in Powdered Sugar: Gradually beat the powdered sugar into the cooled syrup, starting with 1 1/2 cups and adding more as needed to achieve a thick, spreadable consistency.
- Frost the Cake: Spread the frosting evenly over the completely cooled cake. Allow the frosting to set before slicing and serving for best results.
Notes
- You can substitute canned peaches for fresh ones; just make sure to drain them very well to avoid excess moisture in the cake.
- If you prefer a layer cake, divide the batter between two 8-inch pans and reduce baking time to approximately 25-30 minutes or until a toothpick comes out clean.
- Store any leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness, up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 37g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
