Cook techniques
Using Fresh Peaches
Using ripe, fresh peaches enhances the flavor of the cake, providing a natural sweetness and moisture. Make sure to peel and slice the peaches before adding them to the batter.
Creating Brown Sugar Frosting
To prepare the brown sugar frosting, slowly melt the brown sugar with butter before whipping in powdered sugar and milk for a creamy texture. This will give the frosting a rich caramel-like flavor.
Properly Mixing Ingredients
When combining dry and wet ingredients, mix until just combined to avoid overmixing, which can make the cake dense.
Baking at the Right Temperature
Bake the cake at the recommended temperature to ensure even cooking. Use a toothpick to check for doneness by inserting it into the center of the cake; it should come out clean.
Allowing the Cake to Cool
Let the cake cool in the pan for a few minutes before transferring it to a wire rack. This step inhibits breakage and allows for better frosting application.
FAQ
Can I use frozen peaches instead of fresh?
Yes, but make sure to thaw and drain them before using to avoid excess moisture in the batter.
How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
Can I substitute the brown sugar in the frosting?
You can use granulated sugar, but the flavor and texture will be different. Brown sugar gives that rich, caramel flavor unique to the frosting.
Which type of flour is best for this cake?
All-purpose flour works best for this recipe, providing the right balance of structure and tenderness.
Can I make this cake ahead of time?
Yes, you can bake the cake in advance and freeze it. Wrap it tightly to avoid freezer burn, and it can last for up to two months.
