Description
This Brown Sugar Peach Cake combines the sweet and juicy flavors of fresh peaches with a moist yellow cake base, topped with a rich and creamy brown sugar frosting. Perfect for summer gatherings or dessert anytime, this cake offers a delightful balance of fruity freshness and caramelized sweetness with a unique peach nectar twist.
Ingredients
Scale
Cake
- 15 ounce yellow cake mix (such as Duncan Hines)
- 3 large eggs
- 1/3 cup vegetable oil
- 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 in pieces
- 1/2 cup heavy cream
- 1 cup packed brown sugar
- 1 tsp vanilla extract
- 2 1/2 cups confectioner’s sugar, sifted
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it is hot enough by the time your batter is ready.
- Prepare the Cake Batter: In a mixing bowl, blend together the yellow cake mix, eggs, vegetable oil, peach nectar, and a drop of orange food coloring if using. Stir until everything is well combined. Gently fold in the peeled and chopped peaches to incorporate them evenly without mashing.
- Bake the Cake: Transfer the peach batter into a greased or lined 9×12 inch baking pan. Place it in the preheated oven and bake for about 28 minutes, or until a toothpick inserted into the center comes out clean but with moist crumbs, indicating the cake is done but still tender.
- Make the Brown Sugar Frosting: While the cake bakes, prepare the frosting by combining the unsalted butter, heavy cream, and brown sugar in a saucepan. Heat over medium heat, stirring constantly until the mixture comes to a rolling boil. Remove from heat and stir in vanilla extract. Then gradually whisk in the sifted confectioner’s sugar until smooth and lump-free. If needed, gently reheat to keep it pourable.
- Frost the Cake: Once the cake has baked and slightly cooled, pour the warm brown sugar frosting evenly over the top to cover the surface. Spread gently if necessary for full coverage.
- Set and Serve: Let the frosting set at room temperature or place the cake in the refrigerator to speed up the setting process. Once the frosting has firmed up, slice into portions and serve.
Notes
- Use fresh ripe peaches for the best flavor, and peel them to avoid a tough skin texture in the cake.
- The drop of orange food coloring is optional but adds a warm color reminiscent of peaches.
- If peach nectar is unavailable, substitute with peach juice or a mix of orange juice and a little sugar for sweetness.
- Ensure the frosting is still warm and pourable when applying for a smooth finish.
- Store leftover cake covered in the refrigerator for up to 3 days.
