Description
This elegant peach cake features tender, moist cake layers infused with the sweet essence of fresh peaches. It is generously covered in a smooth, creamy brown sugar frosting, offering a delightful caramel note and a hint of warmth. The cake is beautifully garnished with fresh peach slices and a sprinkle of brown sugar, creating a harmonious balance of fruit and rich sweetness. The cake is baked to a golden perfection, resulting in a soft crumb that complements the luscious frosting.
Ingredients
- **For the Peach Cake:**
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh peaches, peeled, pitted, and diced
- **For the Brown Sugar Frosting:**
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ½ cup light brown sugar, packed
- ¼ cup milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- **For Garnish:**
- 1–2 fresh peaches, sliced
- 1 tablespoon brown sugar crumbs (optional)
Instructions
- **Prepare the Cake:** Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl, cream the softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the milk and vanilla extract until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix. Gently fold in the diced peaches.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **Prepare the Brown Sugar Frosting:** In a large bowl, beat the softened butter until creamy.
- Gradually add the sifted powdered sugar and packed brown sugar, beating until smooth.
- Add the milk or cream, vanilla extract, and a pinch of salt. Beat on medium-high speed for 3-5 minutes until the frosting is light and fluffy. If needed, add more powdered sugar for a thicker consistency or a splash more milk for a thinner consistency.
- **Assemble the Cake:** Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of brown sugar frosting over the top.
- Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining brown sugar frosting.
- **Garnish:** Arrange fresh peach slices on top of the cake. Sprinkle with brown sugar crumbs, if desired. Serve immediately or refrigerate until ready to serve.
Notes
Ensure peaches are ripe but still firm for best texture in the cake and for slicing.
Do not overmix the cake batter; overmixing can lead to a tough cake.
Always cool cake layers completely before frosting to prevent the frosting from melting.
For a richer flavor, use buttermilk instead of regular milk in the cake batter.
Store leftover cake covered in the refrigerator for up to 3-4 days.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 480
- Fat: 28g
- Carbohydrates: 75g
- Protein: 5g