Brown Sugar Peach Cake Recipe

Introduction

Brown Sugar Peach Cake is a delightful dessert that combines moist cake with juicy peaches and a rich, caramel-like frosting. It’s perfect for summer gatherings or any time you crave a sweet, fruity treat.

Ingredients

• 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 orange food coloring (optional)
• 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

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a bowl, blend together the cake mix, eggs, vegetable oil, peach nectar, and food coloring if using, until well combined.
3. Step 3: Gently fold in the chopped peaches, then pour the batter into a lightly sprayed 9×12 inch pan.
4. Step 4: Bake for about 28 minutes, or until a toothpick inserted comes out clean with moist crumbs.
5. Step 5: While the cake bakes, put the butter, heavy cream, and brown sugar in a saucepan and bring to a boil, stirring constantly.
6. Step 6: Remove the saucepan from heat and stir in the vanilla extract and sifted confectioner’s sugar. Whisk until smooth and lumps disappear.
7. Step 7: If needed, put the frosting back on low heat to keep it smooth and spreadable.
8. Step 8: Pour the frosting evenly over the warm cake. Try to coat it on the first try as it will set quickly and become difficult to spread without cracking.
9. Step 9: Let the frosting harden at room temperature or chill it in the refrigerator before cutting into pieces.

Tips & Variations

• Use fresh, ripe peaches for the best flavor, or substitute with canned peaches drained well if fresh are not available.
• Add a pinch of cinnamon or nutmeg to the batter for a warm spice twist.
• If you prefer a lighter frosting, reduce the brown sugar slightly or substitute half the heavy cream with milk.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best texture. If needed, warm slices gently in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches instead of fresh?

Yes, frozen peaches can be used. Make sure to thaw and drain them well before folding into the batter to avoid excess moisture.

Is it necessary to use food coloring?

No, the orange food coloring is optional and only enhances the cake’s color. The cake will still taste great without it.

Brown Sugar Peach Cake Recipe

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★★★★★

4.9 from 123 reviews

• Author: Matteo
• Total Time: 43 minutes
• Yield: 12 servings 1x

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Description

This Brown Sugar Peach Cake is a moist and flavorful dessert combining the sweetness of fresh peaches with a rich brown sugar frosting. Featuring a tender yellow cake base made with peach nectar and chunks of ripe peaches, it is topped with a luscious brown sugar and butter glaze that sets into a delightful crust, perfect for any occasion.

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Ingredients

Scale 1x2x3x

Cake

• 15 ounce yellow cake mix (Duncan Hines recommended)
• 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

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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 orange food coloring if using until well combined. Gently fold in the peeled and chopped peaches to evenly distribute them without breaking up the fruit.
3. Bake the Cake: Pour the batter into a lightly sprayed 9×12 inch baking pan. Place in the preheated oven and bake for about 28 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with moist crumbs but no wet batter.
4. Make Brown Sugar Frosting: While the cake bakes, combine the unsalted butter, heavy cream, and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly to dissolve the sugar and prevent burning. Remove from heat and whisk in the vanilla extract and sifted confectioner’s sugar until smooth and lump-free. Return to low heat briefly if needed to maintain a pourable consistency.
5. Frost the Cake: Once the cake is out of the oven, immediately pour the warm brown sugar frosting evenly over the surface. Aim to cover the cake in one pour, as the frosting sets quickly and becomes difficult to spread without cracking.
6. Set the Frosting: Let the frosting harden at room temperature or place the cake in the refrigerator until the glaze is fully set before cutting and serving.

Notes

• You can substitute peach nectar with peach juice if preferred.
• Use a 9×12 inch pan for best baking results and uniform thickness.
• The orange food coloring is optional and mainly for enhancing visual appeal.
• Check the cake frequently near the end of baking to avoid overbaking, as ovens vary.
• The frosting should be poured warm for an even coating but avoid overheating to prevent it becoming too runny.
• Allowing the frosting to set fully ensures neat slices without cracking the topping.

• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Peach cake, brown sugar frosting, summer dessert, yellow cake mix, peach nectar, homemade frosting