Description
This Peach Cake with Brown Sugar Frosting is a delightful blend of fruity sweetness and rich indulgence.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh or canned peaches, diced
- ½ cup unsalted butter (for frosting)
- 1 cup packed brown sugar
- ¼ cup milk
- 2 cups powdered sugar
- ½ teaspoon vanilla extract (for frosting)
Instructions
- Begin by preheating your oven to 350°F (175°C). Grease your 9×13-inch baking pan lightly to prevent sticking. In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt using a whisk.
- In a larger mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and sour cream.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Gently fold in the diced peaches.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
- While the cake cools, prepare the frosting by melting unsalted butter in a saucepan, stirring in brown sugar, and cooking until smooth. Add milk and bring to a gentle boil, then cool slightly and whisk in powdered sugar and vanilla.
- Once the cake is cool, frost it with the brown sugar frosting and allow it to set before serving.
Notes
Store leftover cake in an airtight container at room temperature for up to three days to maintain its moisture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 170 mg
- Protein: 4 g