Peach Cake with Brown Sugar Frosting
A delightful peach cake topped with creamy brown sugar frosting, perfect for any occasion and easy to make for bakers of all levels.
Ingredients
Fruits
- 4 large peaches, divided adds moisture and sweetness
Cake Base
- ½ cup brown sugar provides richness and depth of flavor
- ½ teaspoon ground cinnamon adds warmth and spice
- ¼ cup melted butter enhances moisture and flavor
- 1 ½ cups unsalted butter, room temperature (3 sticks) ensures a rich texture
- 8 ounces full-fat cream cheese, room temperature adds creaminess
- 2 ½ cups granulated sugar sweetens the cake
- ⅓ cup sour cream, room temperature contributes moisture and tang
- 1 tablespoon vanilla extract enhances sweetness and flavor
- 6 large eggs, room temperature binds ingredients together
- 3 cups cake flour provides structure and lightness
- 1 teaspoon baking powder helps the cake rise
- ½ teaspoon salt balances sweetness
Frosting
- 1 ½ cups brown sugar, for frosting adds a rich flavor
- 1 ½ cups powdered sugar, for frosting sweetens and thickens the frosting
Instructions
Preparation
- Preheat your oven to 350°F and grease a 9x13 inch baking pan.
- Slice 2 peaches into small pieces and cut the other 2 into thin slices for decoration.
- Mix chopped peaches with brown sugar and cinnamon in a medium bowl.
Baking the Cake
- Cream the room temperature unsalted butter and cream cheese in a large mixing bowl until smooth.
- Gradually add granulated sugar and beat until fluffy.
- Add sour cream and vanilla extract, mixing on low speed to blend.
- Incorporate eggs one at a time, mixing well after each.
- In a separate bowl, whisk together cake flour, baking powder, and salt.
- Slowly add dry ingredients to the wet mixture; mix until just combined.
- Gently fold in the peach mixture using a rubber spatula.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Remove from oven and let cool in the pan for 20 minutes, then transfer to a wire rack.
Frosting and Decoration
- Beat room temperature unsalted butter and brown sugar in a bowl until creamy for frosting.
- Gradually mix in powdered sugar until desired consistency is reached.
- Frost the cooled cake evenly and decorate with reserved sliced peaches.
Notes
Ensure all ingredients are at room temperature for better mixing. Store leftover cake in an airtight container to retain moisture. This cake holds well in the fridge.