Description
This Peach Cake with Brown Sugar Frosting is a moist and flavorful dessert that combines fresh peaches with a tender cake, topped with a rich and sweet brown sugar frosting. Perfect for summer gatherings or any occasion that calls for a delightful fruity treat.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups diced fresh peaches (about 2-3 peaches)
Brown Sugar Frosting Ingredients
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup whole milk
- 2 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick during baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step incorporates air into the batter, helping the cake to rise and have a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each is fully incorporated before adding the next. Then add the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture alternately with the sour cream. This alternating method helps maintain moisture and creates a smooth batter.
- Fold in Peaches: Gently fold the diced fresh peaches into the batter until they are evenly distributed without breaking them up too much.
- Bake the Cake: Spread the batter evenly into the prepared 9×13-inch pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Frosting: While the cake bakes, prepare the brown sugar frosting. Melt the butter in a saucepan over medium heat, then stir in the brown sugar and milk. Bring the mixture to a boil and let it cook for 2 minutes. Remove from heat and whisk in the powdered sugar until smooth and creamy.
- Frost the Cake: Once the cake is out of the oven, pour the warm brown sugar frosting evenly over the warm cake. The frosting will soak slightly into the cake, adding moisture and sweetness.
- Cool and Serve: Allow the cake to cool completely before slicing and serving. This resting time helps the frosting set and the flavors to meld together.
Notes
- Use ripe, but firm peaches to avoid excessive moisture in the cake batter.
- If fresh peaches are unavailable, frozen peaches (thawed and drained) can be substituted.
- Ensure the brown sugar frosting is poured warm over the cake for best absorption.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- You can add a pinch of cinnamon to the batter for extra flavor.
