Homemade Peach Cake with Brown Sugar Frosting

Introduction

Do you ever wonder how one dessert can encapsulate the essence of summer? The answer lies in our Homemade Peach Cake with Brown Sugar Frosting. Bursting with juicy peaches and topped with a sweet, caramel-like frosting, this cake is sure to become a seasonal favorite. Did you know that peaches are not only delicious but also packed with vitamins A and C? This cake showcases the peach’s natural sweetness while offering a delightful dessert option for gatherings or simple family dinners.

Ingredients List

Here’s what you’ll need to prepare this mouthwatering peach cake:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups fresh peaches, peeled and diced
• For the frosting:
• 1 cup brown sugar
• ½ cup unsalted butter
• 2 tablespoons milk
• 1 cup powdered sugar

Feel free to substitute peaches with nectarines or apricots for a similar flavor profile!

Timing

This delicious peach cake comes together in a timely manner—approximately 90 minutes from start to finish. This is about 20% less time than many traditional dessert recipes, allowing you to savor your creation sooner!

Step-by-Step Instructions

Step 1: Prepping the Oven and Pans

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with cooking spray or butter. This prevents sticking and ensures an easy release!

Step 2: Mixing Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined. This step helps to distribute the leavening agents evenly throughout the flour.

Step 3: Creaming Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 2–3 minutes). This incorporates air into the batter, which is key for a light cake.

Step 4: Adding Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. This enhances the flavor and adds moisture to the cake.

Step 5: Incorporating Dry Ingredients and Sour Cream

Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix!

Step 6: Folding in Peaches

Gently fold the diced peaches into the batter. Their natural sweetness will infuse the cake with delightful flavor and moisture.

Step 7: Baking the Cakes

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 8: Making the Frosting

In a medium saucepan over medium heat, combine brown sugar, butter, and milk. Stir continuously until the mixture comes to a boil. Allow it to boil for 1 minute before removing it from heat. Let it cool slightly, then stir in the powdered sugar until smooth.

Step 9: Frosting the Cake

Once the cakes are completely cool, spread the brown sugar frosting generously over the top of one layer. Place the second layer on top and frost the top and sides of the cake. Enjoy this sweet topping!

Nutritional Information

• Calories: Approximately 320 per slice
• Protein: 4g
• Carbohydrates: 52g
• Fat: 12g
• Sugar: 28g

Healthier Alternatives for the Recipe

For a lighter version of this peach cake, consider these substitutions:

• Replace all-purpose flour with whole wheat flour for added fiber.
• Use Greek yogurt in place of sour cream to enhance protein content.
• Opt for coconut or almond milk instead of whole milk in the frosting.

These modifications maintain the cake’s delicious flavor while boosting its nutritional profile.

Serving Suggestions

This peach cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. For an elegant touch, garnish with fresh mint leaves or additional peach slices. Serve it during summer gatherings, birthday parties, or even as a sweet afternoon treat with tea.

Common Mistakes to Avoid

• Overmixing the batter: This can lead to a dense cake. Mix just until combined.
• Using unripe peaches: Choose ripe, juicy peaches for the best flavor.
• Skipping the cooling time: Frosting a warm cake can result in melted frosting. Be patient!

Storing Tips for the Recipe

To store leftovers, wrap the peach cake tightly in plastic wrap and place it in an airtight container. It can remain fresh at room temperature for up to three days. For longer storage, refrigerate and enjoy the cake chilled!

Conclusion

This delightful Homemade Peach Cake with Brown Sugar Frosting is a seasonal treat that’s easy to prepare and even easier to share. Try it today and let us know how it turned out! We invite you to leave your thoughts in the comments section or subscribe for more delicious updates.

FAQs

Can I use canned peaches instead of fresh ones?

Yes, you can use canned peaches. Make sure to drain them thoroughly to avoid excess moisture in the cake.

How can I tell when the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.

What can I use instead of brown sugar for the frosting?

You can substitute brown sugar with coconut sugar or a sugar alternative, though the flavor may slightly differ.

Can I freeze this cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to three months.

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