Brown Sugar Peach Cake
This Brown Sugar Peach Cake is a classic yellow cake loaded with fresh peaches, topped with a brown sugar caramel icing.
Equipment
- 9x12 baking pan
Ingredients
Cake Ingredients
- 15 oz yellow cake mix I like Duncan Hines
- 3 large eggs or the amount specified by your cake mix
- ⅓ cup vegetable oil or the amount specified by your cake mix
- ½ cup peach nectar or peach juice
- 1 lb peeled and chopped peaches about 3-4
- orange food coloring optional
Brown Sugar Frosting
- ½ cup unsalted butter cut in pieces
- ½ cup heavy cream
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 ½ cups confectioner's sugar sifted
Instructions
Baking Instructions
- Preheat oven to 350F.
- Blend together the cake mix, eggs, oil, and nectar and food coloring, if using, until well combined. Fold in the peaches and turn the batter into a lightly sprayed 9x12 pan. Bake for about 28 minutes, or until done.
- Check with a toothpick; it should come out without batter clinging to it, but moist crumbs are fine.
- Put the butter, cream, and brown sugar in a saucepan and bring to a boil, stirring constantly. Take off the heat and add the vanilla and sifted sugar. Whisk until well blended and lumps of sugar have disappeared.
- Pour the frosting over the cake, trying to get it evenly coated on the first try.
- Let the frosting harden at room temperature or in the refrigerator before cutting.
Nutrition
Serving: 1sliceCalories: 492kcalCarbohydrates: 78gProtein: 4gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 78mgSodium: 351mgPotassium: 120mgFiber: 1gSugar: 62gVitamin A: 600IUVitamin C: 2mgCalcium: 108mgIron: 1mg
Tried this recipe?Let us know how it was!