This sweet peach cake is bursting with juicy fruit and topped with a yummy brown sugar frosting. It’s perfect for any dessert table or when you just need a treat!
Honestly, who can resist a cake that smells like summer? I love serving this warm with a scoop of vanilla ice cream. Trust me, it’s a hit every time! 🍑
Key Ingredients & Substitutions
Flour: All-purpose flour is the go-to for this cake, giving it a nice structure. If you want a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve tried it, and it works pretty well!
Peaches: Fresh peaches make this cake taste amazing. If they aren’t in season, canned peaches are a great substitute, just make sure to drain them well. I like using frozen peaches too; they hold up quite well when baked!
Brown Sugar: The brown sugar in the frosting adds a deep sweetness. You can use light or dark brown sugar depending on your preference; dark brown sugar gives a richer flavor. If you don’t have brown sugar, you can mix white sugar with a bit of molasses for a similar taste.
How Do I Get the Frosting to be Creamy and Smooth?
The key to a smooth frosting is keeping an eye on the temperature of your ingredients. Melt the butter fully before adding the brown sugar and milk. Here’s how to achieve that creamy texture:
- In a saucepan, melt the butter over medium heat.
- Once melted, add the brown sugar and milk, stirring constantly until it comes to a gentle boil.
- After boiling for a minute or two, remove it from heat and let it cool slightly before whisking in the powdered sugar. This prevents lumps.
- Mix in the vanilla extract last for extra flavor and a silky finish.
Allowing the frosting to cool a bit before spreading on the cake will help it set nicely on top without melting into the cake.
Easy Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, peeled and diced (or canned peaches, drained)
For the Brown Sugar Frosting:
- 4 tablespoons unsalted butter
- ½ cup packed brown sugar (light or dark)
- 3 tablespoons milk
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful peach cake will take about 15 minutes to prepare, and then you’ll need to bake it for about 35-40 minutes. After baking, remember to let it cool before frosting—this will add an extra 10-15 minutes. All in all, you’re looking at about 1 hour from start to finish!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first! Preheat your oven to 350°F (175°C). While it’s warming up, grab a 9×13 inch baking dish and grease and flour it. This will make sure your cake comes out easily later.
2. Mixing the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until everything is well combined. This step is important to help the cake rise nicely!
3. Combining with Wet Ingredients:
Add the softened butter, eggs, milk, and vanilla extract to your bowl of dry ingredients. Beat everything together on medium speed until the batter is smooth and well mixed. You want it nice and creamy!
4. Adding the Peaches:
Now, gently fold in those lovely diced peaches. Make sure they’re evenly distributed throughout the batter so every bite is full of peachy goodness!
5. Baking the Cake:
Pour the cake batter into the prepared baking dish, spreading it out evenly. Place it in the oven and bake for about 35-40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
6. Making the Frosting:
While the cake is baking, let’s whip up that delicious brown sugar frosting! In a small saucepan over medium heat, melt the butter. Add the brown sugar and milk, stirring constantly until it comes to a gentle boil. Make sure to keep an eye on it!
7. Cooling the Frosting:
Once it’s boiling, let it simmer for 1-2 minutes, then remove it from heat. Allow the mixture to cool for about 5 minutes before you add the powdered sugar and vanilla extract. Whisk everything together until it’s smooth and creamy.
8. Frosting the Cake:
When the cake is fully baked, take it out of the oven and while it’s still warm, spread the brown sugar frosting evenly on top. This will help the frosting melt slightly into the cake, making it extra delicious!
9. Finishing Touches:
Let the cake cool completely in the baking dish before cutting it into squares and serving. Enjoy your moist, flavorful peach cake topped with that scrumptious brown sugar frosting!
Now, gather your friends and family and dig in! 🍰
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! Frozen peaches can be a great substitute. Just make sure to thaw them first and drain any excess liquid before adding them to the batter. This prevents your cake from becoming too soggy.
How to Store Leftovers?
Store any leftover peach cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If you want to keep it longer, you can freeze individual pieces wrapped in plastic wrap and then aluminum foil for up to 3 months.
Can I Make the Cake in Advance?
Yes! You can bake the cake a day in advance. Just let it cool completely before covering and refrigerating it. You can frost it just before serving to ensure the frosting stays fresh and creamy.
What Other Frostings Can I Use?
If brown sugar frosting isn’t your favorite, you can use cream cheese frosting or a simple vanilla buttercream instead. Each option adds a delicious twist to the peach cake!
