Brown Sugar Peach Cake with Caramel Icing Recipe

Introduction

This Brown Sugar Peach Cake is a delightful summer dessert featuring a classic yellow cake loaded with fresh peaches. Topped with a rich brown sugar caramel frosting, it’s a perfect treat for warm days and gatherings.

Ingredients

• 15 ounces yellow cake mix (such as Duncan Hines)
• 3 large eggs (or as specified by cake mix)
• 1/3 cup vegetable oil (or as specified by cake mix)
• 1/2 cup peach nectar or peach juice
• 1 pound 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 teaspoon vanilla extract
• 2 1/2 cups confectioner’s sugar, sifted

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Lightly spray a 9×12-inch baking pan.
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: Fold in the peeled and chopped peaches gently, then pour the batter into the prepared baking pan.
4. Step 4: Bake for about 28 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Remove from oven and let cool slightly.
5. Step 5: While the cake bakes, prepare the brown sugar frosting. In a saucepan, combine the butter, heavy cream, and brown sugar. Bring to a boil over medium heat, stirring constantly.
6. Step 6: Remove the saucepan from heat. Stir in the vanilla extract and sifted confectioner’s sugar, whisking until smooth and lumps disappear. Return to low heat briefly if needed to blend.
7. Step 7: Pour the frosting evenly over the warm cake. Try to spread it evenly on the first pour, as the frosting sets quickly and can crack if spread later.
8. Step 8: Allow the frosting to harden at room temperature or in the refrigerator before cutting and serving.

Tips & Variations

• For a more intense peach flavor, use fresh, ripe peaches and consider adding a splash of peach liqueur or extract to the batter.
• If you prefer a tangier frosting, substitute half of the heavy cream with buttermilk.
• Adding a pinch of cinnamon or nutmeg to the batter complements the peaches beautifully.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Before serving, allow it to come to room temperature or warm slightly for the best texture. The frosting may harden further when chilled but will soften nicely as the cake rests.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Yes, canned peaches can be used if fresh are not available. Drain them well to avoid adding excess moisture to the batter.

Can I make the frosting ahead of time?

Yes, you can prepare the frosting in advance and reheat it gently over low heat before pouring it over the cake to ensure it spreads smoothly.

Brown Sugar Peach Cake with Caramel Icing Recipe

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This Brown Sugar Peach Cake is a delightful summer dessert featuring a classic yellow cake loaded with fresh, juicy peaches and topped with a rich brown sugar caramel icing. The combination of moist cake and luscious frosting makes it a perfect treat for warm-weather gatherings.

• Author: reem
• 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 (Duncan Hines recommended)
• 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)

Brown Sugar 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 Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake batter evenly.
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 smooth and well combined. Carefully fold in the peeled and chopped peaches to maintain their texture.
3. Bake Cake: Lightly spray a 9×12-inch baking pan with cooking spray. Pour the batter into the pan, spreading it evenly. Bake for about 28 minutes or until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
4. Make Brown Sugar Frosting: While the cake bakes, combine the unsalted butter, heavy cream, and packed brown sugar in a saucepan. Stir constantly and bring the mixture to a boil. Remove from heat and stir in the vanilla extract and sifted confectioner’s sugar. Whisk until smooth and lumps dissolve. If necessary, return to low heat briefly to help dissolve sugar.
5. Ice the Cake: Once the cake comes out of the oven, pour the warm brown sugar frosting evenly over the cake. Work quickly to coat the surface evenly because the frosting will set up fast and become difficult to spread without cracking.
6. Allow to Set: Let the frosting harden completely at room temperature or place the cake in the refrigerator for faster setting before slicing and serving.

Notes

• If fresh peaches are not available, frozen peaches (thawed and drained) can be substituted.
• Orange food coloring is optional and used to enhance the peach color.
• Ensure the frosting is poured warm for easy spreading and a smooth finish.
• Store leftover cake covered at room temperature or refrigerated for up to 3 days.

Keywords: baking, brown sugar, cake, caramel, dessert, peaches, sheet cake, summer