Description
A moist and tender peach cake with a rich brown sugar frosting, perfect for summer.
Ingredients
Scale
- For the cake:
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) whole milk
- 1 1/2 to 2 cups diced fresh peaches (about 2–3 medium peaches)
- For the brown sugar frosting:
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (57g) unsalted butter
- 2 tbsp heavy cream (or milk)
- 1 cup (120g) powdered sugar, sifted
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating after each addition. Mix in vanilla extract.
- Add the dry flour mixture in three parts, alternating with the milk, beginning and ending with flour. Mix until just combined.
- Gently fold in the diced peaches.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool fully.
- Make brown sugar frosting: In a small saucepan over medium heat, melt butter and brown sugar.
- Stir in cream and bring to a gentle boil for 1 minute. Remove from heat and let cool slightly.
- Whisk in powdered sugar and vanilla until smooth and spreadable.
- Spread the brown sugar frosting over the cooled peach cake.
- Let the frosting set for a few minutes before slicing.
Notes
- Use firm yet ripe peaches for best results.
- Add chopped pecans or walnuts to the batter or frosting for extra texture.
- A pinch of cinnamon or nutmeg can be added to the cake batter for warmth.
- This batter can also be used for cupcakes with adjusted baking times.
- Serve with fresh peach slices or whipped cream.
- Store leftover cake in an airtight container in the refrigerator for 3-4 days.
- Bring to room temperature before serving or gently warm slices in the microwave.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 350-400
- Sugar: Approximately 30-40g
- Sodium: Approximately 150-200mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 7-10g
- Trans Fat: 0g
- Carbohydrates: Approximately 45-55g
- Fiber: Approximately 1-2g
- Protein: Approximately 3-4g
- Cholesterol: Approximately 60-80mg
Keywords: Peach Cake, Brown Sugar, Peach Cake Brown Sugar, Brown Sugar Peach Cake, Summer Dessert, Easy Peach Cake, Moist Cake, Fruit Cake