Description

This Peach Sheet Cake with Brown Butter Frosting is a delightful dessert featuring layers of fresh or frozen peaches bathed in cinnamon and raspberry jam, baked into a moist, tender cake. The cake is topped with a luscious brown butter cream cheese frosting, sweetened with maple syrup and vanilla, and garnished with vibrant raspberries and peach slices. Perfect for summer gatherings or any occasion that calls for a fruity, rich treat.

Ingredients

Peach Mixture

2 1/2 cups chopped fresh or frozen peaches (about 5 peaches)
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/3 cup raspberry jam

Cake Batter

1 cup melted coconut oil
1/2 cup sour cream, at room temperature
3 large eggs, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 tablespoon vanilla extract
1 cup milk, at room temperature
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt

Frosting

2 sticks (1 cup) salted butter, cubed
3 ounces cream cheese, at room temperature
2-3 cups powdered sugar
1/3 cup real maple syrup
2 teaspoons vanilla extract

Garnish

Very tiny fresh or frozen raspberries
Fresh peach slices

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Instructions

Preheat and Prepare: Preheat the oven to 350° F (175° C). Line a 9x13 inch baking dish with parchment paper for easy removal and cleanup.
Mix Peaches: Toss the chopped peaches with granulated sugar and ground cinnamon until well coated. Stir in a few spoonfuls of raspberry jam, reserving the remainder for the cake topping.
Make Cake Batter: In a large mixing bowl, beat together the melted coconut oil, sour cream, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and well combined. Add milk and mix thoroughly. Gradually stir in the all-purpose flour, baking powder, baking soda, and salt, mixing just until combined to avoid overworking the batter.
Assemble Cake Layers: Spread one-third of the batter evenly into the prepared baking pan. Layer half of the peach mixture over this batter. Repeat by spreading another one-third of the batter, then topping with the remaining peach mixture. Finish by spreading the remaining batter over the top, smoothing the surface evenly.
Bake the Cake: Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in the pan.
Prepare Brown Butter Frosting: In a skillet over medium heat, brown the cubed salted butter, swirling the pan occasionally until the butter is golden and fragrant. Remove from heat and cool to room temperature. Beat the cooled brown butter with the cream cheese, powdered sugar, maple syrup, and vanilla extract until light and fluffy. Adjust sweetness by adding more powdered sugar if desired.
Frost and Garnish: Spread the brown butter frosting evenly over the cooled cake. Swirl the remaining raspberry jam on top of the frosting for added flavor and visual appeal. Garnish with fresh or frozen tiny raspberries and peach slices. Slice and serve.

Notes

Using fresh peaches will yield the best flavor, but frozen peaches work well too. Make sure to thaw and drain excess liquid from frozen peaches before using.
Room temperature ingredients help achieve a smooth, well-emulsified batter and frosting.
If you prefer a less sweet frosting, start with 2 cups of powdered sugar and add more to taste.
To make slicing easier, refrigerate the cake for 30 minutes before cutting.
Substitute salted butter with unsalted butter plus a pinch of salt if desired.