Print

Brown Sugar Peach Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 7 reviews

This Brown Sugar Peach Cake combines a moist yellow cake base studded with fresh peaches and topped with a rich, caramel-like brown sugar frosting. Perfect for summer gatherings or anytime you crave a fruit-forward dessert with a luscious, sweet glaze.

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 of orange food coloring (optional)

Frosting

  • 1/2 cup unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 1/2 cups confectioner’s sugar, sifted

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your batter is prepared.
  2. Prepare Cake Batter: In a mixing bowl, blend together the yellow cake mix, eggs, vegetable oil, peach nectar, and optional drop of orange food coloring until well combined. Gently fold in the peeled and chopped peaches to evenly distribute them through the batter.
  3. Bake Cake: Pour the batter into a lightly sprayed 9×12 inch baking pan. Bake for approximately 28 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs but no wet batter.
  4. Make Frosting: While the cake bakes, combine the unsalted butter, heavy cream, and brown sugar in a saucepan over medium heat. Stir constantly and bring to a boil, then remove from heat. Stir in vanilla extract and sifted confectioner’s sugar, whisking until smooth and lumps disappear. If needed, return to low heat to help dissolve sugar lumps.
  5. Apply Frosting: Immediately pour the warm frosting evenly over the hot cake. Try to cover the cake thoroughly on the first pour, as the frosting will set quickly and become difficult to spread without cracking.
  6. Set Frosting: Allow the frosting to harden at room temperature or place the cake in the refrigerator to chill until the frosting is firm before slicing and serving.

Notes

  • Using fresh, ripe peaches provides the best flavor and texture in the cake.
  • Orange food coloring is optional and only used to enhance the cake’s color.
  • Check cake doneness with a toothpick to avoid overbaking and drying out the cake.
  • The frosting should be poured while warm to spread smoothly and set with a glossy finish.
  • Store leftovers covered in the refrigerator to keep the frosting intact.

Find it online: https://bitezly.com/brown-sugar-peach-cake-recipe-2/