Hey there! You know how every family has that one recipe that just screams “grandma”? For my crew, that’s this Peach Cake with Brown Sugar Frosting. I remember summers spent in the kitchen with my grandma, where the sweet scent of peaches danced through the air like a warm hug.

Half the time, we’d be cracking jokes about my attempts at not getting flour everywhere, and the other half, we were fighting over who got to lick the bowl clean. Seriously, nothing beats that classic combo of peachy goodness topped with UNREAL brown sugar frosting. Trust me—every forkful is pure comfort.

My family and friends rave about this treat, and I’m pretty sure it’s what heaven tastes like.

Now, if you’re into cozy, kid-approved desserts that bring back those nostalgic vibes, THIS is your jam. Let’s dig in!

Why You’ll Love This Recipe

• Quick to whip up: In just about an hour, you’ll go from zero to glorious cake.
• Budget-Friendly: With simple ingredients, it won’t put a dent in your wallet.
• Crowd-Pleaser: Perfect for potlucks or Sunday dinners, and everyone will come back for seconds.
• Elevates the ordinary: This ain’t your typical cake; it’s got fresh peaches AND luscious brown sugar frosting to wow your taste buds.

Ingredients Needed

For the Peach Cake:

• Base:
• 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, so it creams easier)
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1 cup fresh or canned peaches (diced)

For the Brown Sugar Frosting:

• Topping:
• ½ cup unsalted butter
• 1 cup packed brown sugar
• ¼ cup milk
• 2 cups powdered sugar
• ½ teaspoon vanilla extract

How to Make This Recipe?

Step 1: Prepare Your Cake Batter

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. This part is easy; you’re just making sure the dry ingredients are mixed well so the cake rises nicely.

Now, in a separate large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—think, clouds of joy! Next, add the eggs one at a time. You want to beat well after each addition to get that perfect texture. Mix in the vanilla extract and the sour cream; it’ll make the batter rich and flavorful. Gradually add your dry mixture to this buttery goodness, mixing until just combined. Finally, fold in those fresh or canned peaches, ensuring every bite will be bursting with peach flavor.

Step 2: Bake the Cake

Pour that peachy batter into your greased baking pan and spread it evenly. Now, pop it into the preheated oven and let it bake for about 30-35 minutes. Here’s the trick: when a toothpick inserted into the center comes out clean, it’s ready. Let it cool completely—this is crucial if you want your frosting to stick later on.

Step 3: Make the Brown Sugar Frosting

Grab a saucepan and set it over medium heat. Melt the butter and stir in the brown sugar. Cook for 2-3 minutes until it dissolves and becomes smooth (you’ll know it’s ready when the mixture starts to bubble gently). Take it off the heat, add the milk, and bring it to a quick boil before removing it again. Let it cool just a tad before whisking in the powdered sugar and vanilla extract until it’s a creamy, dreamy consistency.

Step 4: Frost the Cake

Spread that delicious frosting evenly over your cooled cake using a spatula. Don’t be shy—let it set a bit before slicing. The wait is worth it when you see those layers of peach goodness peek through.

How to Store It & Expert Tips

How to Store It

Stored right, this Peach Cake will stay wonderful for about 3 days at room temperature, or you can pop it in the fridge for longer freshness. Want to keep it longer? Freeze the cake (without frosting) by wrapping it tightly in plastic wrap and then aluminum foil. Just let it thaw in the fridge when you’re ready to indulge!

Expert Tips

• Make it Peachy: If you’re using canned peaches, drain them well or you’ll risk a soggy cake.
• Flavors That Pop: Try adding a pinch of cinnamon to the batter for a warm flavor boost.
• Timing Swap: If you’re in a rush, you can bake this in a couple of smaller cake pans for quicker baking time!

Conclusion

So there ya go, a Peach Cake with Brown Sugar Frosting recipe that’s sure to become a staple in your home just like it is in mine. It’s a warm hug that brings back memories and creates new ones, all while being a breeze to whip up. If you enjoyed this recipe, I’d love your thoughts—drop a star rating and leave a comment!

And hey, share it with your cousin who never shows up empty-handed. Did you add your own spin? I wanna hear it!

FAQ Section

Can I use frozen peaches? Here’s the deal: sure, you can! Just make sure to thaw and drain them well before adding to the batter.

What if I don’t have sour cream? No worries! Plain yogurt or even a bit of buttermilk can work as a substitute.

How can I make this cake gluten-free? Real talk—simply swap the all-purpose flour for a good gluten-free blend, and you’re all set.

If your sweet tooth isn’t done yet, my Ultimate Chocolate Chip Cookies are sure to hit the spot next!