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Peach Cake with Brown Sugar Frosting

Delicious Peach Cake with Brown Sugar Frosting for Summer Bliss

This Peach Cake with Brown Sugar Frosting is a delightful summer dessert capturing the essence of ripe peaches and creamy frosting.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour for a gluten-free option.
  • 2 teaspoons Baking Powder A leavening agent, no substitutes recommended.
  • 1/2 teaspoon Baking Soda Boosts the cake's rise when combined with acidic ingredients.
  • 1/2 teaspoon Salt Enhances flavor; sea salt offers a unique twist.
  • 1/2 cup Unsalted Butter Adds richness; margarine or dairy-free alternatives work too.
  • 1 cup Granulated Sugar Sweetens the cake; brown sugar adds a deeper taste.
  • 2 large Eggs Binds ingredients; flax eggs make a great vegan alternative.
  • 1 teaspoon Vanilla Extract Infuses flavor; almond extract can provide a variation.
  • 1 cup Sour Cream Adds moisture; Greek yogurt or buttermilk are suitable substitutes.
  • 2 cups Fresh Peaches Ripe, juicy peaches are key; frozen can work if thawed.
For the Frosting
  • 1/2 cup Butter Gives creaminess; non-dairy spreads are an option.
  • 1 cup Brown Sugar Adds caramel notes; coconut sugar can be a substitution.
  • 1/4 cup Milk Creates consistency for frosting; almond milk offers a dairy-free alternative.
  • 2 cups Powdered Sugar Sweetens and thickens; no substitutes are recommended.

Equipment

  • Mixing bowl
  • electric mixer
  • 9x13 inch baking pan
  • Saucepan
  • Spatula
  • wire rack

Method
 

Preparation
  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream the Butter and Sugar: In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the Eggs and Flavorings: Add eggs one at a time, mix in vanilla extract and sour cream until smooth.
  5. Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, then fold in diced peaches.
  6. Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  7. Cool the Cake: Remove from oven and let cool completely on a wire rack for about 30 minutes.
  8. Make the Frosting: Melt butter in a saucepan, stir in brown sugar, cooking until smooth.
  9. Finish the Frosting: Remove from heat and stir in milk, then whisk in powdered sugar and vanilla until creamy.
  10. Frost the Cake: Once cool, pour the frosting over the cake and let set for about 20 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 55mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Use fresh, ripe peaches for optimal flavor.

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