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Peach cake topped with brown sugar frosting on a dessert plate.

Peach Cake with Brown Sugar Frosting

A delightful peach cake topped with rich brown sugar frosting, perfectly capturing the flavors of fresh peaches.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Sifted
  • 1.5 cups granulated sugar
  • 0.5 cups brown sugar Pack firmly
  • 1 cup unsalted butter Softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup chopped fresh peaches Ripe peaches
For the Frosting
  • 0.5 cups brown sugar
  • 0.25 cups butter Melted
  • 2 cups powdered sugar
  • 2 tablespoons milk

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then add the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix this into the creamed mixture.
  5. Fold in the chopped peaches.
Baking
  1. Pour the batter into the prepared baking pan and spread it evenly.
  2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Frosting
  1. In a saucepan, melt the butter, stir in the brown sugar, and bring to a boil for 2 minutes.
  2. Remove from heat and stir in the powdered sugar and milk until smooth.
  3. Once the cake has cooled, spread the brown sugar frosting over the top.

Notes

Serve warm or at room temperature, paired with vanilla ice cream or whipped cream. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, microwave individual slices for a few seconds.