Brown Sugar Peach Cake with Creamy Brown Sugar Frosting Recipe
This Brown Sugar Peach Cake is a delightful dessert combining the sweet, juicy flavor of fresh peaches with a moist yellow cake base, topped with a luscious brown sugar glaze. Perfect for summer gatherings or any occasion where a fruity, rich treat is desired.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Batter
- 15 ounces 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)
Baking Pan Preparation
- Light cooking spray (for spraying the baking pan)
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the correct temperature when you are ready to bake the cake.
- 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 incorporate them without breaking them down.
- Bake the Cake: Lightly spray a 9×12 inch baking pan with cooking spray. Pour the batter into the prepared pan and spread evenly. Bake the cake in the preheated oven for about 28 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs, indicating it is fully baked.
- Make Brown Sugar Frosting: While the cake bakes, combine the unsalted butter, heavy cream, and packed brown sugar in a saucepan. Bring the mixture to a boil over medium heat, stirring constantly to prevent burning. Remove from heat and stir in the vanilla extract and sifted confectioner’s sugar. Whisk the mixture until smooth and lump-free. If needed, return to low heat briefly to maintain a spreadable consistency.
- Frost the Cake: Once the cake is out of the oven, immediately pour the warm brown sugar frosting evenly over the surface of the cake. Try to coat the cake in a single pour as the frosting will set quickly and become difficult to spread without cracking.
- Set the Frosting: Allow the frosting to harden at room temperature or place the cake in the refrigerator to help the glaze firm up before cutting and serving.
Notes
- Use fresh ripe peaches for the best flavor and texture.
- If peach nectar is unavailable, substitute with peach juice or a mild fruit juice like apple nectar.
- The optional orange food coloring enhances color but is not necessary for taste.
- Ensure the cake is slightly cooled before pouring the frosting to prevent it from soaking into the cake too much.
- Store leftover cake covered in the refrigerator; the frosting may harden further when chilled.
Keywords: brown sugar peach cake, peach dessert, yellow cake, brown sugar frosting, summer cake, fruit cake recipe
