Peach Cake with Brown Sugar Frosting: A Deliciously Sweet Peach Recipe 🍑🍰✨
1. Introduction
If you’re searching for a delightful peach cake with brown sugar frosting that combines the juicy flavor of fresh peaches with a rich, caramel-like frosting, you’ve come to the right place. This easy peach recipe is perfect for summer gatherings, special occasions, or simply satisfying a sweet craving. The combination of moist cake and luscious brown sugar frosting creates an irresistible dessert that will leave everyone asking for seconds.
2. Ingredients for Peach Cake with Brown Sugar Frosting
- 3 cups fresh peaches, peeled and chopped
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk or plain yogurt
- For the brown sugar frosting:
- 1 cup light brown sugar, packed
- ½ cup unsalted butter
- ½ cup heavy cream
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
3. Preparation of the Peach Cake with Brown Sugar Frosting
**Step 1: Prepare the Peaches**
Start by peeling and chopping the fresh peaches. To enhance flavor, consider lightly macerating the peaches with a teaspoon of sugar and letting them sit for 15 minutes for extra juiciness.
**Step 2: Mix the Dry Ingredients**
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed for a light, fluffy cake.
**Step 3: Cream Butter and Sugar**
In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and light. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract for enhanced flavor.
**Step 4: Combine Wet and Dry Ingredients**
Alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the chopped peaches, ensuring even distribution throughout the batter.
**Step 5: Bake the Cake**
Pour the batter into a greased and flour-dusted 9-inch round cake pan or a similar-sized baking dish. Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
4. Make the Brown Sugar Frosting
**Step 6: Prepare the Brown Sugar Frosting**
In a saucepan over medium heat, melt the butter and add the brown sugar. Stir constantly until the sugar dissolves and the mixture is bubbling. Remove from heat and stir in heavy cream. Allow to cool slightly, then transfer to a mixing bowl.
Gradually add the sifted powdered sugar and vanilla extract. Beat until smooth and fluffy. If the frosting is too thick, add a splash of milk or cream to reach your desired consistency.
5. Assembling the Peach Cake with Brown Sugar Frosting
**Step 7: Layer and Frost**
Once the cake has cooled, spread a generous layer of frosting over the top. For added flavor and texture, you can layer sliced peaches between the cake layers if you have a multi-layer cake. Finish with a final coat of frosting on the top and sides. Decorate with fresh peach slices or light sprinkles of brown sugar for an aesthetic touch.
6. Storage Tips and Serving Suggestions
This peach cake with brown sugar frosting is best enjoyed within 2 days for optimal freshness. Store loosely covered in the refrigerator to keep the frosting from becoming overly sticky. Before serving, allow the cake to sit at room temperature for about 15 minutes for the perfect slice.
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience.
Discover more magnificent desserts like strawberry cheesecake or peach cobbler egg rolls to satisfy your sweet tooth!
7. FAQs About Peach Cake with Brown Sugar Frosting
**Q1: Can I make this peach cake with frozen peaches?**
Yes, you can substitute frozen peaches, but be sure to thaw and drain excess moisture to prevent the batter from becoming too wet. Fresh peaches will give the best flavor and texture.
**Q2: How long does the brown sugar frosting last?**
It can be stored in an airtight container in the refrigerator for up to 3 days. Before using, re-beat the frosting to restore its texture.
**Q3: Can I freeze leftover peach cake?**
Yes, slice the cake and wrap tightly in plastic wrap, then place in an airtight container or freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
8. Enhance Your Baking with the Right Tools
Investing in quality kitchen tools can elevate your baking experience. For instance, try using the CAROTE Premium 16pc Nonstick Cookware Set for easy baking or the KitchenAid Classic Iconic Stand Mixer to ensure perfectly creamed batter every time. For quick preparation, the Fullstar Ultimate Veggie Prep Master can help prepare your peaches efficiently.
9. Conclusion
This peach cake with brown sugar frosting offers an irresistible blend of fruity freshness and sweet, caramel-like sweetness. Whether you’re making it for a summer party or a cozy family gathering, it’s sure to impress everyone with its vibrant flavor and beautiful presentation. Don’t forget to explore additional baking recipes and dessert ideas to keep your dessert table exciting and delicious!
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Peach Cake with Brown Sugar Frosting
- Total Time: 1 hour 5 minutes
- Yield: 8–10 slices 1x
- Diet: Vegetarian
Description
Indulge in the sweet, juicy flavor of Peach Cake with Brown Sugar Frosting, a perfect summer dessert that combines moist peach cake with rich caramel-like frosting. This easy-to-make recipe is ideal for celebrating special occasions or satisfying your sweet tooth with fresh, flavorful peaches.
Ingredients
- 3 cups fresh peaches, peeled and chopped
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk or plain yogurt
- 1 cup light brown sugar, packed
- ½ cup unsalted butter
- ½ cup heavy cream
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Start by peeling and chopping the fresh peaches. Macerate with a teaspoon of sugar if desired, and let sit for 15 minutes for extra juiciness.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and granulated sugar until creamy. Add eggs one at a time, then vanilla extract.
- Alternate adding dry ingredients and buttermilk to the batter, beginning and ending with the dry mixture. Gently fold in chopped peaches.
- Pour into a greased 9-inch round cake pan. Bake at 350°F (175°C) for 40-45 minutes until a toothpick comes out clean. Cool completely.
- To prepare the frosting, melt butter and brown sugar in a saucepan over medium heat, stirring until bubbling. Remove from heat, stir in heavy cream, and cool slightly. Mix in sifted powdered sugar and vanilla until smooth and fluffy. Add milk if too thick.
- Spread frosting over cooled cake, layer sliced peaches if desired, then finish with an even coat on top and sides. Decorate with peach slices or brown sugar.
Notes
- Use fresh peaches for best flavor and texture, but frozen peaches can be substituted if thawed and drained thoroughly.
- Cool the cake completely before frosting to prevent melting.
- Store leftovers in the refrigerator loosely covered for up to 2 days.
- Let the cake sit at room temperature for 15 minutes before serving for the best taste.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 45g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg
