Experience the taste of summer with this moist and flavorful peach cake topped with rich brown sugar frosting. Perfect for family gatherings, potlucks, or just treating yourself, this recipe combines the sweetness of ripe peaches with the caramel-like depth of brown sugar for an irresistible dessert.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 cup buttermilk
- 2 cups diced fresh or canned peaches (drained)
For the Brown Sugar Frosting:
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ¼ cup heavy cream
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- 9×13-inch baking pan
- Saucepan
- Wire rack
Instructions
Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and almond extract (if using).
- Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced peaches.
- Pour the batter into the prepared pan and spread evenly. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely on a wire rack before frosting.
Make the Brown Sugar Frosting:
- In a saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly, and bring the mixture to a gentle boil. Cook for 1–2 minutes.
- Remove the saucepan from the heat and let the mixture cool slightly.
- Gradually whisk in the powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy. Add more cream if needed to reach your desired consistency.
Assemble the Cake:
- Spread the brown sugar frosting evenly over the cooled cake.
- Garnish with additional peach slices or a sprinkle of cinnamon if desired.
- Slice, serve, and enjoy the fruity, caramelized goodness!
This Peach Cake with Brown Sugar Frosting is the perfect combination of juicy peaches and a rich, buttery frosting. It’s an easy yet impressive dessert that will have everyone coming back for seconds! Perfect for any season, it’s a recipe you’ll want to make again and again.
Peach Cake with Brown Sugar Frosting: A Sweet and Fruity Delight
Savor the flavors of summer with this Peach Cake topped with rich Brown Sugar Frosting. A moist, fruity cake paired with caramel-like frosting, perfect for any occasion!
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- 9x13-inch baking pan
- Saucepan
- Wire rack
Ingredients
- For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup unsalted butter softened
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- 1 cup buttermilk
- 2 cups diced fresh or canned peaches drained
- For the Brown Sugar Frosting:
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ¼ cup heavy cream
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and almond extract (if using).
- Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced peaches.
- Pour the batter into the prepared pan and spread evenly. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely on a wire rack before frosting.
- Make the Brown Sugar Frosting:
- In a saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly, and bring the mixture to a gentle boil. Cook for 1–2 minutes.
- Remove the saucepan from the heat and let the mixture cool slightly.
- Gradually whisk in the powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy. Add more cream if needed to reach your desired consistency.
- Assemble the Cake:
- Spread the brown sugar frosting evenly over the cooled cake.
- Garnish with additional peach slices or a sprinkle of cinnamon if desired.
- Slice, serve, and enjoy the fruity, caramelized goodness!
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