Description
This Brown Sugar Peach Cake is a delightful dessert combining moist yellow cake with fresh peaches and a luscious brown sugar frosting. The cake features tender peach pieces folded into a soft batter, baked to perfection, and topped with a rich, caramel-like brown sugar glaze that hardens beautifully to create a sweet and textured finish. Perfect for peach season or any time you crave a comforting, fruity treat.
Ingredients
Cake
- 15 ounce yellow cake mix (I like Duncan Hines)
- 3 large eggs (or the amount specified by your cake mix)
- 1/3 cup vegetable oil (or the amount specified by your cake mix)
- 1/2 cup peach nectar or peach juice
- 1 lb peeled and chopped peaches (about 3-4 peaches)
- Drop orange food coloring (optional)
Brown Sugar Frosting
- 1/2 cup unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups confectioners' sugar, sifted
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat before baking to ensure even cooking.
- Prepare the cake batter: In a mixing bowl, blend together the yellow cake mix, eggs, vegetable oil, peach nectar, and optional orange food coloring until smooth and well combined. Gently fold in the peeled and chopped peaches to evenly distribute them in the batter.
- Bake the cake: Lightly spray a 9x12 inch baking pan with non-stick spray. Pour in the batter and spread evenly. Bake for about 28 minutes or until a toothpick inserted into the center comes out clean or with just moist crumbs attached.
- Make the brown sugar frosting: In a saucepan, combine the unsalted butter, heavy cream, and brown sugar. Bring the mixture to a boil over medium heat while stirring constantly to prevent burning. Remove from heat once boiling, then stir in the vanilla extract and sifted confectioners' sugar. Whisk thoroughly until the frosting is smooth and lumps have disappeared. If necessary, return to low heat to keep it pourable but do not boil again.
- Frost the cake: Pour the warm frosting evenly over the warm cake immediately to coat it before the frosting sets. Try to spread it quickly and evenly because the frosting will harden fast and resist spreading later.
- Set the frosting: Let the cake sit at room temperature or chill it in the refrigerator to allow the frosting to harden completely before slicing and serving.
Notes
- You can use fresh or canned peaches; fresh gives the best flavor while canned peaches work well in a pinch.
- If peach nectar is unavailable, substitute with peach juice or diluted peach juice concentrate.
- Orange food coloring is optional and only used to enhance the peach color if desired.
- Watch the frosting closely while boiling to prevent burning the sugar mixture.
- Allow the frosting to fully set before cutting to achieve clean slices without cracking.
- This cake is best enjoyed within 2-3 days and can be stored covered at room temperature or refrigerated.
