Print

Brown Sugar Peach Cake Recipe

Brown Sugar Peach Cake Recipe
Print Recipe

★★★★★

5.1 from 19 reviews

This delightful Brown Sugar Peach Cake combines the sweetness of ripe peaches with a moist yellow cake base, topped with a luscious brown sugar icing. Perfect for a summer dessert or a cozy afternoon treat, this cake offers rich flavors and a tender crumb that peach lovers will adore.

Ingredients

Scale

Cake

  • 15 oz yellow cake mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup peach nectar or juice
  • 1 lb peeled and chopped peaches (about 3–4 peaches)

Icing

  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 2 1/2 cups sifted confectioner’s sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to ensure it’s fully heated by the time your batter is ready.
  2. Prepare Batter: In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and peach nectar. Mix until the batter is smooth and well blended, then gently fold in the peeled and chopped peaches to keep them intact within the batter.
  3. Bake Cake: Grease a 9×12-inch baking pan to prevent sticking. Pour the batter evenly into the pan, smoothing the top with a spatula. Bake in the preheated oven for about 28 minutes. Use a toothpick inserted in the center to check for doneness; it should come out clean.
  4. Make Icing: While the cake bakes, prepare the icing. In a saucepan, melt the unsalted butter over medium heat. Add the brown sugar and heavy cream, stirring until the mixture comes to a boil. Remove from heat and whisk in the vanilla extract and sifted confectioner’s sugar until smooth and creamy.
  5. Ice the Cake: Once the cake is out of the oven, immediately pour the warm icing evenly over the top. The icing will soak slightly into the cake, adding moisture and sweetness. Allow the cake to cool completely before serving to let the icing set.

Notes

  • For best results, use fresh ripe peaches, but canned peaches can be used as a substitute if drained well.
  • Ensure the icing is poured warm over the hot cake to allow it to absorb properly.
  • The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • If peach nectar is unavailable, substitute with peach juice or diluted peach preserves.
  • To make the cake gluten-free, use a gluten-free yellow cake mix.

Nutrition

Keywords: Brown Sugar Peach Cake, Peach Cake, Brown Sugar Icing, Summer Dessert, Peach Recipes, Moist Cake

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