Name: Brown Sugar Peach Cake Recipe
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: American
Ingredients: 15 ounce yellow cake mix (e.g., 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); 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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Introduction

This Brown Sugar Peach Cake is a delightful combination of moist cake and rich, caramel-like frosting. Using fresh peaches and a brown sugar glaze, it offers a sweet, fruity twist perfect for any occasion. It’s easy to prepare and impressively delicious!

A close-up of a square slice of peach cake resting on crumpled white parchment paper placed on a white marbled surface. The cake has two visible layers: the bottom layer is soft, moist, and light yellow with chunks of bright orange peach embedded inside, while the top layer is a smooth, slightly cracked, light beige glaze evenly covering the whole top of the slice. To the left of the cake, a silver fork with four tines lies partially on the parchment paper. In the background, there is a blurred slice of peach and another piece of cake on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 ounce 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 lb peeled and chopped peaches (about 3–4 peaches)
Drop of orange food coloring (optional)
For the 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

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, blend together the cake mix, eggs, vegetable oil, peach nectar, and orange food coloring if using, until well combined.
Step 3: Gently fold in the peeled and chopped peaches into the batter.
Step 4: Pour the batter into a lightly sprayed 9×12 inch baking pan and spread evenly.
Step 5: Bake for about 28 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs but no wet batter.
Step 6: For the frosting, place the butter, heavy cream, and brown sugar in a saucepan over medium heat. Stir constantly and bring to a boil.
Step 7: Remove from heat, then add vanilla extract and sifted confectioner’s sugar. Whisk until smooth and lumps disappear. If needed, return to low heat briefly to maintain the right consistency.
Step 8: Pour the warm frosting evenly over the cake, working quickly to coat the surface before it sets, as it will harden fast and become difficult to spread.
Step 9: Allow the frosting to harden at room temperature or refrigerate before slicing and serving.

Tips & Variations

Use fresh, ripe peaches for the best flavor, or substitute with quality canned peaches drained well if fresh aren’t available.
Add a splash of cinnamon or nutmeg to the cake batter for a warm, spiced touch.
If you don’t have peach nectar, substitute with apple juice or orange juice.
For a more intense color without food coloring, consider using a bit of peach jam mixed into the batter.
Ensure the frosting is poured while warm to achieve a smooth, glossy finish without cracks.

Storage

Store the Brown Sugar Peach Cake covered in the refrigerator for up to 3 days. Let it come to room temperature before serving to enhance the flavor and texture. If the frosting becomes too firm, allow the cake to sit out for about 15 minutes before slicing, or warm slices briefly in the microwave for a softer feel.

How to Serve

A close-up image of a square piece of cake with two visible layers: the bottom layer is a soft, light yellow sponge cake with a crumbly texture, topped by a thick, pale caramel-colored icing that has a cracked texture on the surface. The cake slice rests on a crumpled piece of white parchment paper. Beside the cake are two triangular slices of peach with soft orange and yellow hues and reddish lines near the pit. A silver spoon lies next to the cake, slightly overlapping the parchment. The whole setup is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Yes, canned peaches work well, just be sure to drain them thoroughly to avoid excess moisture in the batter.

How can I tell when the cake is done baking?

Insert a toothpick into the center of the cake. It should come out mostly clean with a few moist crumbs but no wet batter sticking to it.