Peach Cake with Brown Sugar Frosting

Peach Cake with Brown Sugar Frosting is summer on a plate: a soft, buttery cake flecked with juicy peach slices bakes to golden perfection, then gets draped in a silky brown sugar glaze that adds a warm caramel kiss to each tender bite. Whether you’re craving a nostalgic taste of sunny days or looking for an easy crowd-pleaser, this homemade dessert is bound to win hearts—and forks!

Key Ingredients

Before we dive into the baking, let’s gather all the essentials you’ll need for this Peach Cake with Brown Sugar Frosting:

• 2 cups all-purpose flour: Provides structure for the cake and creates a tender crumb.
• 2 teaspoons baking powder: Helps the cake rise and become fluffy.
• 1/2 teaspoon salt: Balances sweetness and enhances flavors.
• 1 cup unsalted butter, softened, divided: Adds richness and moisture to both cake and frosting.
• 1 cup granulated sugar: Sweetens the cake base and helps achieve a light texture.
• 2 large eggs: Bind ingredients together and add moisture and lift.
• 2 teaspoons vanilla extract: Infuses warm, aromatic flavor.
• 1/2 cup milk: Keeps the batter moist and tender.
• 2 cups sliced fresh peaches: Bring juicy fruitiness and bursts of natural sweetness.
• 1 cup packed brown sugar: Forms the caramel-like base of the frosting.
• 2 cups powdered sugar: Creates a smooth, sweet frosting with perfect consistency.
• 2 tablespoons milk: Adjusts frosting to a glossy, spreadable texture.

How To Make Peach Cake with Brown Sugar Frosting

Baking this Peach Cake with Brown Sugar Frosting is a joy from start to finish. You’ll whisk, cream, fold, and bake your way to a tender cake studded with fresh peach slices, then simmer brown sugar and butter to create a luscious frosting. Follow these detailed steps to ensure each layer comes together perfectly for a dessert that looks as good as it tastes.

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure the cake releases easily.

2. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.

3. In a large bowl, cream together 1/2 cup of the softened butter and the granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy.

4. Beat in the eggs, one at a time, mixing well after each addition, then stir in 1 teaspoon of the vanilla extract.

5. Alternately add the dry flour mixture and the milk to the butter-sugar base, beginning and ending with the flour. Mix each addition just until combined to avoid overmixing.

6. Gently fold in the sliced fresh peaches using a rubber spatula, taking care to distribute them without crushing.

7. Pour the batter into the prepared pan and smooth the top with a spatula.

8. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. **Cool

Print Recipe

Peach Cake with Brown Sugar Frosting

Author: Isabella Romano Courses: Dessert

Difficulty: Intermediate Prep Time 15 mins Cook Time 38 mins Rest Time 10 mins Total Time 1 hr 3 mins

Calories: 685

Description

Soft, buttery cake flecked with juicy peach slices bakes to golden perfection, then gets draped in a silky brown sugar glaze that adds a warm caramel kiss to each tender bite.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ¹⁄₂ teaspoon salt

• 1 cup unsalted butter softened, divided

• 1 cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• ¹⁄₂ cup milk

• 2 cups sliced fresh peaches

• 1 cup packed brown sugar

• 2 cups powdered sugar

• 2 tablespoons milk

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl whisk together flour, baking powder, and salt.
3. In a large bowl cream together 1/2 cup softened butter and granulated sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in 1 teaspoon vanilla extract.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour, mixing until just combined.
6. Gently fold in sliced peaches.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, melt the remaining 1/2 cup butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for about 2 minutes, stirring until the sugar dissolves.
10. Remove from heat and let cool slightly, then stir in the remaining 1 teaspoon vanilla extract.
11. Gradually whisk in powdered sugar and milk until you reach a smooth, spreadable consistency.
12. Spread frosting over the cooled cake, then allow it to set before slicing.

Note

• Use ripe but firm peaches for the best texture and to prevent excess moisture.
• Spread frosting while it is still slightly warm for a glossy finish.
• Store leftovers in an airtight container at room temperature for up to 2 days.
• For added flavor sprinkle the batter with a pinch of cinnamon before baking.

Keywords: peach cake,brown sugar frosting,homemade dessert,fruity desserts,easy baking,summer cake