Peach Cake with Brown Sugar Frosting
A tender peach-studded cake enriched with sour cream for moisture and topped with a silky, caramel-flavored brown sugar frosting. Perfect for summer gatherings, potlucks, or a cozy weekend treat.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 1 hour 20 minutes–1 hour 40 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 cup fresh or canned peaches, diced (well-drained if canned)
1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch square or 9-inch round pan with parchment, leaving an overhang.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy, 2–3 minutes. Beat in eggs one at a time, then vanilla.
- Mix in half the dry ingredients, then sour cream, then remaining dry ingredients until just combined. Fold in peaches.
- Spread batter in prepared pan and bake 30–35 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool in pan 15 minutes, then lift out to cool completely.
- For frosting: In a saucepan over medium heat, melt butter. Stir in brown sugar and cook until glossy, about 2 minutes. Add milk, bring to a gentle simmer, then remove from heat. Cool 5–10 minutes until warm.
- Whisk in powdered sugar and vanilla until smooth. Adjust thickness with milk or powdered sugar as needed.
- Spread frosting over cooled cake. Let set 15–20 minutes before slicing.
Notes
For extra flavor, add 1 tsp cinnamon and a pinch of nutmeg to the dry ingredients.
Use almond extract in place of or with vanilla for a different twist.
Brown the butter for the frosting for deeper caramel notes.
Drain canned peaches well to prevent soggy texture.
For cupcakes, divide batter into 12 wells and bake 18–22 minutes at 350°F (175°C).
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 380
- Sugar: 42g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
