Brown Sugar Peach Cake Recipe

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!

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

1. Step 1: Preheat your oven to 350°F (175°C).
2. 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.
3. Step 3: Gently fold in the peeled and chopped peaches into the batter.
4. Step 4: Pour the batter into a lightly sprayed 9×12 inch baking pan and spread evenly.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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

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.

Brown Sugar Peach Cake Recipe

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4.5 from 115 reviews

This Brown Sugar Peach Cake is a delightful dessert featuring a moist yellow cake infused with fresh peaches and peach nectar, topped with a rich and sweet brown sugar frosting. Perfect for peach lovers, this cake combines fruity freshness with a creamy, caramel-flavored glaze, making it an irresistible treat for any occasion.

• Author: Anna
• 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

• 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)

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

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
2. Make the 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 incorporate them evenly without crushing.
3. Bake the Cake: Pour the batter into a lightly sprayed 9×12-inch baking pan. Bake in the preheated oven for about 28 minutes. To check doneness, insert a toothpick into the center of the cake; it should come out clean or with moist crumbs but no wet batter.
4. Prepare the Frosting: In a saucepan, combine the unsalted butter, heavy cream, and brown sugar. Bring to a boil over medium heat, stirring constantly to prevent burning. Once boiling, remove from heat and stir in vanilla extract. Gradually whisk in the sifted confectioner’s sugar until the frosting is smooth and lump-free. If it thickens too much, gently warm it again on low heat.
5. Frost the Cake: Pour the brown sugar frosting evenly over the slightly cooled cake, spreading carefully on the first pour to achieve full coverage. The frosting sets quickly, so avoid spreading after pouring to prevent cracking.
6. Set and Serve: Allow the frosting to harden at room temperature or chill the cake in the refrigerator before slicing and serving for best texture and flavor.

Notes

• Peach nectar can be substituted with peach juice if preferred.
• Using fresh peaches gives the best flavor, but canned peaches (drained) can also work.
• Be sure to fold in the peaches gently to keep chunks intact.
• Let the frosting cool slightly before pouring if it’s too hot to prevent it from soaking into the cake.
• Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: Brown Sugar Peach Cake, Peach Cake, Yellow Cake with Peaches, Brown Sugar Frosting, Peach Dessert