This Easy Brown Sugar Peach Cake is a delightful treat, combining sweet peaches with rich brown sugar. It’s soft, moist, and perfect for any dessert lover!
The best part? It’s super simple to make! I love serving it warm with a scoop of ice cream. Your kitchen will smell amazing, and your friends will be impressed! 🍑
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches are best for this cake as they add natural sweetness and moisture. If peaches are out of season, canned peaches work as a good substitute. Just make sure to drain them well to avoid excess moisture.
Brown Sugar: Brown sugar gives the cake its rich flavor and moist texture. If you’re out of brown sugar, you can use white sugar mixed with a bit of molasses (1 tablespoon of molasses for each cup of sugar) to mimic that caramel taste.
Butter: Unsalted butter is what I suggest to control the salt level in your cake. If you need a dairy-free option, coconut oil or a plant-based butter can work nicely.
Cream Cheese: For the frosting, cream cheese adds a lovely tanginess. If you’re looking for a lighter option, you can use Greek yogurt, but the flavor will differ slightly. You might want to adjust the sugar accordingly.
How Do You Ensure a Moist Cake?
To keep your Easy Brown Sugar Peach Cake moist, here are a few essential tips:
- Do not overmix the batter after adding flour. Mix just until combined to avoid toughening the cake.
- Adding peaches not only enhances flavor but also adds moisture. Ensure they’re well chopped and evenly distributed.
- Let the cake cool completely in the pan to maintain moisture. If you remove it too soon, it can dry out.
Easy Brown Sugar Peach Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups fresh peaches, peeled and chopped (or canned peaches, drained)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe requires about 15-20 minutes of prep time and 40-45 minutes of baking time. Plus, don’t forget to set aside some time for the cake to cool completely before frosting it—around 30 minutes. All in all, you’re looking at about 1 hour and 30 minutes from start to finish before you can enjoy this delicious cake!
Step-by-Step Instructions:
1. Prepping the Pan:
Start by preheating your oven to 350°F (175°C). Grab an 8-inch square baking pan and grease it well, then sprinkle some flour over it. This will help the cake release easily after baking.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This will ensure that the ingredients are evenly distributed in your cake. Set this bowl aside for later.
3. Creaming the Butter and Sugar:
In a large bowl, combine the softened butter and brown sugar. Using a hand mixer (or whisking vigorously), beat them together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Adding Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract for a lovely flavor.
5. Combining Wet and Dry Ingredients:
Now it’s time to add the dry ingredients! Add them alternately with the milk to the butter-sugar mixture. Start and end with the dry ingredients. Mix just until everything is combined—do not overmix!
6. Folding in the Peaches:
Gently fold in the chopped peaches using a spatula. Make sure they are well distributed throughout the batter.
7. Baking the Cake:
Pour the batter into your prepared pan and spread it out evenly. Bake in the preheated oven for 40 to 45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
8. Cooling the Cake:
Once the cake is done, take it out of the oven and let it cool in the pan on a wire rack for about 30 minutes. This ensures it stays moist!
9. Making the Frosting:
While the cake cools, prepare the frosting. In a bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
10. Frosting and Serving:
After the cake has completely cooled, spread the frosting evenly over the top. Slice into squares, serve, and enjoy your scrumptious Brown Sugar Peach Cake!
FAQ for Easy Brown Sugar Peach Cake
Can I Use Frozen Peaches in This Recipe?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess liquid before adding them to the batter. This will help maintain the cake’s texture.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. Just make sure it’s covered well to prevent it from drying out!
Can I Make This Cake Without Frosting?
Absolutely! This cake is delicious on its own, so if you’re looking for a lighter option, feel free to skip the frosting. You can also dust it with powdered sugar instead for a simple presentation.
What Can I Substitute for Cream Cheese in the Frosting?
If you’re looking for a substitute, you can use Greek yogurt or mascarpone cheese for a different flavor. Just keep in mind that the texture and taste will vary slightly, so adjust the sugar if needed to achieve the desired sweetness.
