Description
This moist peach cake is studded with tender, juicy peach pieces and layered with a luxuriously smooth brown sugar frosting that balances caramel notes with bright fruit sweetness. Perfect for summer gatherings or a special brunch, it showcases peak-season peaches in every bite and comes together with straightforward techniques—from creaming butter with brown sugar to arranging fresh peach fan slices on top. Whether you’re a novice baker or looking to elevate your dessert repertoire, this recipe yields a show-stopping centerpiece that’s as beautiful as it is delicious.
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
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and sour cream. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the peaches.
2. Bake the Cake:
Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
3. Make the Brown Sugar Frosting:
In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for 2-3 minutes, until it dissolves and becomes smooth. Add the milk, bring to a boil, and then remove from heat. Let the mixture cool slightly before whisking in the powdered sugar and vanilla extract until smooth and creamy.
4. Frost the Cake:
Spread the frosting evenly over the cooled cake using a spatula. Let the frosting set before slicing.
Notes
- Peach selection: Choose ripe, fragrant freestone peaches. If they’re not quite ready, ripen at room temperature in a paper bag for 1–3 days.
- Prevent sinking fruit: Toss peach cubes with a tablespoon of flour or cornstarch before folding into the batter.
- Oven accuracy: Use an oven thermometer and avoid opening the door during the first 20 minutes of baking to ensure even rise.
- Frosting consistency: Chill your mixing bowl and beaters, and add extra powdered sugar or cream one teaspoon at a time to adjust thickness.
- Make-ahead: Bake layers up to one day in advance; wrap well and store at room temperature. Prepare frosting the day before, then re-whip before assembly.
- Storage: Keep assembled cake at room temperature in an airtight carrier for up to 48 hours. For longer storage, freeze individual slices.
- Variations: Substitute coconut oil for butter or use a gluten-free 1:1 flour blend. Add ½ teaspoon cinnamon to the batter for extra warmth.