Why You’ll Love Brown Sugar Peach Cake Recipe

Quick and Easy: Utilizing a boxed cake mix simplifies the baking process.
Flavorful: The combination of fresh peaches and brown sugar caramel icing offers a delightful taste experience.
Versatile: Suitable for various occasions, from casual gatherings to special celebrations.
Make-Ahead Friendly: Can be prepared in advance and stored for later enjoyment.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

15-ounce yellow cake mix (Duncan Hines recommended)
3 large eggs (or as specified by your cake mix)
1/3 cup vegetable oil (or as 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 into pieces
1/2 cup heavy cream
1 cup packed brown sugar
1 teaspoon vanilla extract
2 1/2 cups confectioner’s sugar, sifted

Directions

Preheat your oven to 350°F (175°C). Lightly spray a 9×12-inch baking pan with non-stick cooking spray.
In a large mixing bowl, blend together the cake mix, eggs, vegetable oil, peach nectar, and orange food coloring (if using) until well combined.
Fold in the chopped peaches, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it out evenly.
Bake for approximately 28 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
While the cake is baking, prepare the frosting. In a saucepan, combine the butter, heavy cream, and brown sugar. Bring to a boil, stirring constantly.
Remove the saucepan from heat and add the vanilla extract and sifted confectioner’s sugar. Whisk until the mixture is smooth and the sugar is fully dissolved. If necessary, return to low heat to help dissolve any remaining sugar lumps.
Once the cake is baked, immediately pour the hot frosting over the warm cake, spreading it evenly. The frosting will set quickly, so work efficiently.
Allow the frosting to harden at room temperature or refrigerate before cutting and serving.

Servings and Timing

Yield: 12 servings
Preparation Time: 15 minutes
Cooking Time: 28 minutes
Total Time: 43 minutes

Variations

Peach Substitutes: If fresh peaches are unavailable, canned or frozen peaches can be used. Ensure they are well-drained and chopped.
Flavor Enhancements: Add a teaspoon of cinnamon or nutmeg to the batter for a spiced version.
Nutty Addition: Sprinkle chopped pecans or walnuts over the frosting for added texture and flavor.
Gluten-Free Option: Use a gluten-free yellow cake mix to accommodate dietary restrictions.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing: The cake can be frozen for up to 2 months. Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil before freezing.
Reheating: To enjoy warm, microwave individual slices for 15-20 seconds or until heated through.

FAQs

Can I use canned peaches instead of fresh ones?

Yes, canned peaches can be used as a substitute for fresh peaches. Ensure they are well-drained and chopped before adding to the batter.

What is peach nectar, and where can I find it?

Peach nectar is a sweet, concentrated juice made from peaches. It can typically be found in the juice aisle of most grocery stores or in international food sections.

Can I make this cake ahead of time?

Absolutely. This cake can be baked a day in advance. Store it covered at room temperature or refrigerate, and serve when ready.

Is the orange food coloring necessary?

No, the orange food coloring is optional. It adds a vibrant hue to the cake but does not affect the flavor.

Can I use a different type of cake mix?

While a yellow cake mix is recommended for its flavor and texture, a white or butter cake mix can also be used as a substitute.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

Can I add nuts to the cake?

Yes, adding chopped nuts like pecans or walnuts to the batter or as a topping can enhance the texture and flavor.

How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze the cake?

Yes, the cake freezes well. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer for up to 2 months.

What can I serve with this cake?

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Conclusion

Brown Sugar Peach Cake is a delightful dessert that combines the sweetness of peaches with the rich flavor of brown sugar caramel icing. Its ease of preparation and delicious taste make it a perfect choice for any occasion, from casual gatherings to special celebrations. Enjoy this cake warm or chilled, and savor the delightful blend of flavors in every bite.

Brown Sugar Peach Cake

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This Brown Sugar Peach Cake is a delightful summer dessert that combines the ease of a yellow cake mix with the freshness of juicy peaches and a rich brown sugar caramel icing. Perfect for gatherings, this cake offers a moist texture and a sweet, crackly topping that will have everyone coming back for seconds.

Author: Emily
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Lightly spray a 9×12-inch baking pan with non-stick cooking spray.
In a large mixing bowl, blend together the yellow cake mix, eggs, vegetable oil, peach nectar, and orange food coloring (if using) until well combined.
Fold in the chopped peaches, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and smooth the top.
Bake for approximately 28 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
While the cake is baking, prepare the frosting: In a saucepan, combine the butter, heavy cream, and brown sugar. Bring to a boil over medium heat, stirring constantly.
Remove the saucepan from heat and stir in the vanilla extract and sifted confectioner’s sugar. Whisk until the mixture is smooth and free of lumps.
Once the cake is baked, pour the warm frosting over the hot cake, spreading it evenly. The frosting will set quickly, so work efficiently.
Allow the cake to cool before serving.

Notes

For best results, use fresh, ripe peaches. However, canned peaches in juice (drained) can be substituted if fresh are unavailable.
The frosting sets rapidly; ensure you pour and spread it promptly to achieve a smooth finish.
This cake can be stored at room temperature, covered, for up to 2 days, or refrigerated for up to 5 days.