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Brown Sugar Peach Cake Recipe

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4.1 from 7 reviews

This Brown Sugar Peach Cake is a moist and flavorful dessert featuring tender yellow cake mixed with fresh peaches and a luscious brown sugar cream frosting. The cake is baked to perfection and topped with a creamy, sweet glaze that sets beautifully, making it an irresistible treat perfect for any occasion.

Ingredients

Cake

  • 15 ounces yellow cake mix (preferably Duncan Hines)
  • 3 large eggs (or as specified by your cake mix)
  • 1/3 cup vegetable oil (or as 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)

Brown Sugar 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 prepare for baking the cake.
  2. Prepare Cake Batter: In a mixing bowl, blend together the yellow cake mix, eggs, vegetable oil, peach nectar, and optional orange food coloring until well combined. Gently fold in the peeled and chopped peaches, ensuring they are evenly distributed without overmixing.
  3. Bake the Cake: Pour the batter into a lightly sprayed 9x12-inch baking pan. Bake for approximately 28 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs attached, indicating it is done.
  4. Make Brown Sugar Frosting: While the cake bakes, combine the unsalted butter, heavy cream, and packed brown sugar in a saucepan. Bring the mixture to a boil over medium heat, stirring constantly to prevent burning. Remove from heat, then add the vanilla extract and sifted confectioner's sugar. Whisk vigorously until the frosting is smooth and lump-free; if it becomes too thick, place back on low heat briefly to loosen it.
  5. Frost the Cake: Once the cake is baked and slightly cooled, pour the warm brown sugar frosting evenly over the cake. It's important to coat the surface evenly on the first attempt, as the frosting sets quickly and cannot be spread afterward without cracking.
  6. Set and Serve: Allow the frosting to harden at room temperature or place the cake in the refrigerator to set before slicing and serving. This ensures clean cuts and a perfect texture.

Notes

  • Use ripe, fresh peaches for the best flavor and texture in the cake.
  • Peach nectar or juice enhances the peach flavor and adds moisture to the batter.
  • Orange food coloring is optional and used only to enhance the cake’s appearance.
  • If the frosting thickens too much before pouring, reheat gently on low heat to restore a pourable consistency.
  • Ensure the cake is cooled slightly before frosting to allow the glaze to set properly.
  • Store leftovers covered in the refrigerator for up to 3 days.

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