Description

A tender, moist peach-infused cake topped with creamy brown sugar frosting. This dessert is bursting with fresh fruit flavors and a caramel-like sweetness, perfect for summer gatherings or a sweet treat anytime.

Ingredients

Scale

3–4 fresh peaches, peeled and diced
2 ½ cups (310g) all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup (230g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup (120g) sour cream
1 cup (200g) brown sugar
2 cups (250g) powdered sugar
2 tbsp milk

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13 inch pan or line it with parchment paper.
Peel and dice 3-4 fresh peaches. Set them aside.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, beat the butter and granulated sugar until light and fluffy, about 3 minutes.
Mix in the eggs one at a time. Stir in the vanilla extract and sour cream.
Gradually add the dry mixture to the wet mixture, mixing just until combined.
Gently fold in the diced peaches using a spatula.
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
To make the frosting, beat the brown sugar with the butter until smooth. Gradually add the powdered sugar and milk, mixing until creamy.
Spread the frosting evenly over the cooled cake. Decorate with peach slices if desired.

Notes

Ensure the cake is completely cooled before frosting to prevent the frosting from melting. Adjust the frosting consistency with milk or powdered sugar as needed. For a spiced version, add cinnamon and nutmeg to the batter.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 30
Sodium: 150
Fat: 15
Saturated Fat: 9
Carbohydrates: 45
Fiber: 1
Protein: 4

Keywords: peach cake, summer dessert, brown sugar frosting, homemade cake, fruit cake