Homemade Peach Cake with Brown Sugar Frosting
A delightful peach cake topped with rich brown sugar frosting, perfect for weeknights and special gatherings.
Ingredients
For the Cake
- 2 bags Frozen peaches, 20 ounces each Provides natural sweetness and moisture
- 1 cup Granulated sugar Adds sweetness
- 1 cup Brown sugar Contributes depth and richness
- 1 teaspoon Vanilla extract Enhances flavor
- 1/2 teaspoon Almond extract Optional, adds a subtle nutty flavor
- 1/2 tablespoon Cinnamon Introduces warmth
- 1/2 teaspoon Nutmeg Adds a hint of spice
- 2 teaspoons Corn starch Thickens the filling
- 1 teaspoon Cream of tartar Helps stabilize
- 1/2 stick Butter, unsalted, room temperature Adds moisture and richness
- 2 tablespoons Water Helps to create a smoother batter
- 1 teaspoon Fresh lemon juice Balances sweetness
- 2 cups All purpose Flour Provides structure
- 1/2 cup Granulated sugar Adds additional sweetness
- 1/2 cup Brown sugar Enhances flavor
- 2 teaspoons Baking powder Adds lift
- 1 stick Butter, unsalted, cold Creates a tender texture
- 1/4 cup Boiling hot water Helps to hydrate the batter
- 1/2 teaspoon Salt Enhances overall flavor
- 3 tablespoons Granulated sugar To dust top of cobbler, adds a nice crunch
For the Frosting
- 1/2 stick Butter, unsalted For making frosting
- 1 cup Brown sugar Base for the frosting
- 1/4 cup Boiling hot water To achieve a smooth consistency in frosting
Instructions
Preparation
- Start by preparing the frozen peaches. Allow them to thaw completely, then drain off any excess liquid to prevent the cake from becoming soggy.
- In a large mixing bowl, combine the granulated sugar and brown sugar. Cream with room temperature unsalted butter until light and fluffy (about 3 to 5 minutes).
- Mix in the vanilla and almond extracts until evenly incorporated.
- Measure in the cinnamon, nutmeg, and cream of tartar, followed by the water and lemon juice. Stir gently.
- In another bowl, sift together the flour, baking powder, and salt.
- Gradually add the flour mixture to the sugar and butter mixture. Mix on low speed until combined, being careful not to overmix.
- Fold in the thawed peaches gently using a rubber spatula.
- Pour the batter into a greased baking pan and smooth the top.
- Dust the surface lightly with granulated sugar.
Baking
- Place the pan in the oven and bake until the top is golden-brown and a toothpick comes out clean (about 35 to 45 minutes).
- Once baked, allow the cake to cool in the pan on a wire rack for a while.
- After cooling for about 20 minutes, prepare the brown sugar frosting.
- In a mixing bowl, beat together remaining unsalted butter and brown sugar. Gradually add boiling hot water until the frosting is smooth.
- Allow the frosting to cool slightly before spreading it over the cooled cake.
Notes
Store the cake covered at room temperature for up to two days or refrigerate for about a week. For longer storage, wrap and freeze slices.