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Easy Brown Sugar Peach Cake Recipe

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4.1 from 58 reviews

This EASY Brown Sugar Peach Cake is a moist and flavorful dessert perfect for peach lovers. Featuring a yellow cake base studded with fresh peaches and topped with a rich brown sugar frosting, this cake combines the sweetness of peaches with a buttery, caramel-like glaze. Ready in just 43 minutes, it’s ideal for casual gatherings or a special treat any time of year.

Ingredients

Cake

  • 15 ounces yellow cake mix (such as Duncan Hines)
  • 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

  • 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 prepare for baking the cake.
  2. Make the cake batter: In a mixing bowl, combine the yellow cake mix, eggs, vegetable oil, peach nectar, and optional orange food coloring. Blend until ingredients are well incorporated. Gently fold in the peeled and chopped peaches to preserve their texture.
  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. Check doneness by inserting a toothpick into the center; it should come out clean or with moist crumbs but no wet batter.
  4. Prepare the frosting: While the cake bakes, place the unsalted butter, heavy cream, and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly to dissolve the sugar. Remove from heat and stir in vanilla extract and sifted confectioner’s sugar. Whisk until smooth and lump-free. If the frosting is too thick, warm gently over low heat to maintain a pourable consistency.
  5. Frost the cake: Once the cake is out of the oven but still slightly warm, evenly pour the brown sugar frosting over the surface. Aim to coat the cake on the first try, as the frosting sets quickly and will become difficult to spread without cracking.
  6. Set the frosting: Allow the frosting to harden at room temperature or place the cake in the refrigerator until the frosting is fully set before cutting and serving.

Notes

  • You can substitute peach nectar with peach juice or even apple juice if unavailable.
  • Using fresh, ripe peaches enhances the cake’s flavor, but canned peaches drained well can be used as an alternative.
  • The optional orange food coloring gives the cake a more vibrant color but does not affect flavor.
  • For a lighter frosting, you can reduce the brown sugar slightly or use half brown sugar and half granulated sugar.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Find it online: https://justsosavory.com/easy-brown-sugar-peach-cake-recipe/