Description
A moist, summery peach cake topped with a rich brown sugar frosting that hardens to create the perfect sweet finish. This easy dessert combines juicy fresh peaches with a convenient cake mix base for a delightful treat that’s sure to impress.
Ingredients
Scale
- 15 ounce yellow cake mix (Duncan Hines recommended)
- 3 large eggs
- 1/3 cup vegetable oil
- 1/2 cup peach nectar or peach juice
- 1 lb 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 tsp vanilla extract
- 2 1/2 cups confectioner’s sugar, sifted
Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C). This temperature will ensure the cake bakes evenly and develops a tender crumb while allowing the peaches to soften perfectly without burning the exterior of the cake.
- Prepare the Batter
- In a large mixing bowl, blend together the cake mix, eggs, vegetable oil, peach nectar, and orange food coloring (if using) until well combined. Mix until the batter is smooth with no dry pockets of cake mix. The peach nectar adds extra moisture and enhances the peach flavor throughout the cake.
- Add Fresh Peaches
- Gently fold in the peeled and chopped peaches using a spatula or wooden spoon. Be careful not to overmix, as you want to maintain the integrity of the peach pieces. Distribute the batter evenly into a lightly sprayed 9×12 inch baking pan.
- Bake the Cake
- Place the pan in the preheated oven and bake for approximately 28 minutes, or until done. Test for doneness by inserting a toothpick into the center – it should come out without wet batter clinging to it, though moist crumbs are fine. The top should be golden brown and slightly springy to the touch.
- Make the Brown Sugar Frosting
- While the cake is cooling, prepare the frosting. In a medium saucepan, combine the butter, heavy cream, and brown sugar. Bring the mixture to a boil over medium heat, stirring constantly to prevent burning. This process will dissolve the sugar and create a caramel-like base for your frosting.
- Finish the Frosting
- Once boiling, remove the saucepan from heat and add the vanilla extract and sifted confectioner’s sugar. Whisk vigorously until the mixture is well blended and all sugar lumps have disappeared. If necessary, return to low heat briefly to help dissolve any remaining sugar lumps.
- Frost the Cake
- Pour the warm frosting over the cake, working quickly to distribute it evenly on the first attempt. The frosting sets up rapidly and cannot be spread once it begins to harden without cracking the surface. Use an offset spatula to guide the frosting if needed.
- Cool and Serve
- Allow the frosting to harden completely at room temperature or in the refrigerator before cutting into squares and serving. This will give you clean, beautiful slices with a perfectly set frosting layer.
Notes
- For best results, use ripe but firm peaches. If peaches are out of season, you can substitute with frozen peaches (thawed and drained).
- The optional orange food coloring enhances the peachy color of the cake but doesn’t affect flavor.
- This cake can be stored covered at room temperature for 2-3 days or refrigerated for up to 5 days.
- The brown sugar frosting will develop a slight crust when set, giving a wonderful textural contrast to the soft cake.
- For extra peach flavor, consider adding 1/2 teaspoon of peach extract to the batter.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 42g
- Sodium: 215mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg