Brown Sugar Peach Cake Recipe

Introduction

Brown Sugar Peach Cake is a delightful dessert that combines moist yellow cake with fresh peaches and a rich, creamy brown sugar frosting. This easy-to-make cake brings a perfect balance of sweetness and fruitiness, ideal for any occasion.

Ingredients

• 15 ounces yellow cake mix (such as 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 pound peeled and chopped peaches (about 3–4 peaches)
• Drop of orange food coloring (optional)
• 1/2 cup unsalted butter, cut in pieces
• 1/2 cup heavy cream
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 1/2 cups confectioner’s sugar, sifted

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a mixing bowl, blend together the cake mix, eggs, vegetable oil, peach nectar, and orange food coloring if using, until well combined.
3. Step 3: Gently fold in the peeled and chopped peaches, then pour the batter into a lightly sprayed 9×12-inch baking pan.
4. Step 4: Bake for about 28 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
5. Step 5: While the cake is baking, prepare the frosting. In a saucepan, combine the butter, heavy cream, and brown sugar. Bring to a boil, stirring constantly.
6. Step 6: Remove the pan from heat, stir in the vanilla extract and sifted confectioner’s sugar. Whisk until smooth and no lumps remain. If needed, return to low heat to help dissolve sugar.
7. Step 7: When the cake is done, pour the warm frosting evenly over the surface. Work quickly, as the frosting will set fast and become difficult to spread without cracking.
8. Step 8: Allow the frosting to harden at room temperature or chill in the refrigerator before slicing and serving.

Tips & Variations

• Use fresh, ripe peaches for the best flavor; canned peaches can be used but drain them well to avoid excess moisture.
• Orange food coloring is optional but enhances the warm peach color in the cake.
• For a lighter frosting, substitute half of the heavy cream with milk.
• Try adding a sprinkle of cinnamon or nutmeg to the batter for a subtle spice twist.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Because of the frosting, refrigeration is recommended to maintain freshness. If refrigerated, allow the cake to come to room temperature before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Yes, canned peaches can be used if fresh ones are not available. Just make sure to drain them thoroughly to prevent the batter from becoming too watery.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with moist crumbs (but no wet batter), the cake is done baking.

Brown Sugar Peach Cake Recipe

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★★★★★

4.7 from 58 reviews

This Brown Sugar Peach Cake is a delightful dessert that combines a moist yellow cake base with fresh peaches and a rich, caramel-like brown sugar frosting. Featuring a balance of fruity sweetness and buttery creaminess, this cake is perfect for peach season and sure to impress with its luscious glaze and tender crumb.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Total Time: 43 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 15 ounce yellow cake mix (Duncan Hines recommended)
• 3 large eggs
• 1/3 cup vegetable oil
• 1/2 cup peach nectar or peach juice
• Drop of orange food coloring (optional)
• 1 lb peeled and chopped peaches (about 3–4 peaches)

Frosting Ingredients

• 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 confectioner’s sugar, sifted

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to allow it to reach the correct baking temperature while you prepare the batter.
2. 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 the mixture is smooth and well combined. Gently fold in the peeled and chopped peaches to distribute them evenly throughout the batter.
3. Bake the cake: Lightly spray a 9×12-inch baking pan with non-stick spray. Pour the batter into the pan and spread it evenly. Bake for about 28 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs but no wet batter.
4. Make the brown sugar frosting: While the cake bakes, combine the unsalted butter, heavy cream, and packed brown sugar in a saucepan over medium heat. Stir constantly and bring the mixture to a boil. Remove from heat and add the vanilla extract along with the sifted confectioner’s sugar. Whisk until the frosting mixture is smooth and lump-free. If needed, return to low heat briefly to ensure everything blends well.
5. Ice the cake: Once the cake is out of the oven, pour the warm brown sugar frosting evenly over the top. Try to spread it on the first pour as the frosting sets quickly and may crack if you try to adjust it later.
6. Set the frosting: Allow the frosting to harden by leaving the cake at room temperature or chilling it in the refrigerator before serving. This will give the frosting a shiny, firm finish and make slicing easier.

Notes

• Use fresh peaches for the best flavor, but canned peaches can be substituted if fresh are unavailable.
• Optional food coloring can enhance the peachy color but can be omitted without affecting taste.
• Check the cake early to avoid overbaking; moist crumbs on the toothpick are ideal.
• The frosting sets quickly, so pour and spread it immediately for a smooth finish.
• Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.

Keywords: brown sugar peach cake, peach dessert, yellow cake, caramel frosting, fruit cake