Easy Brown Sugar Peach Cake

This Easy Brown Sugar Peach Cake is a delightful, moist cake packed with fresh peaches and topped with a rich brown sugar frosting. It’s perfect for summer gatherings or any time you want to enjoy the sweet taste of peaches. Let’s get baking!

Why You’ll Love This Easy Brown Sugar Peach Cake ?

• Peachy Flavor: Loaded with fresh peaches for a delicious fruity taste.
• Moist Cake: The peach nectar adds extra moisture to the cake.
• Rich Frosting: The brown sugar frosting is the perfect complement to the peach cake.
• Easy to Make: Uses a cake mix for convenience without compromising on taste.

Ingredients:

For the Cake:

• 15 ounce yellow cake mix (I like Duncan Hines)
• 3 large eggs (or the amount specified by your cake mix)
• 1/3 cup vegetable oil (or the amount specified by your cake mix)
• 1/2 cup peach nectar or peach juice
• 1 lb peeled and chopped peaches (about 3-4)
• Drop of orange food coloring (optional)

For the 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

Directions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. Prepare the Cake Batter:
   • In a large mixing bowl, blend together the cake mix, eggs, oil, peach nectar, and food coloring (if using) until well combined.
   • Fold in the chopped peaches.
   • Turn the batter into a lightly sprayed 9×13-inch baking pan.
3. Bake the Cake:
   • Bake for about 28 minutes, or until done. You can check with a toothpick; it should come out without batter clinging to it, but moist crumbs are fine.
   • Allow the cake to cool in the pan.
4. Make the Brown Sugar Frosting:
   • In a saucepan, combine the butter, cream, and brown sugar. Bring to a boil, stirring constantly.
   • Remove from heat and add the vanilla extract and sifted confectioner’s sugar.
   • Whisk until well blended and smooth. If necessary, put it back on low heat to help dissolve any lumps of sugar.
5. Frost the Cake:
   • Pour the frosting over the cooled cake, aiming to coat it evenly on the first try. The frosting will set up quickly and won’t spread easily once it starts to harden.
   • Let the frosting harden at room temperature or in the refrigerator before cutting.
6. Serve:
   • Slice and serve your delicious Brown Sugar Peach Cake. Enjoy!

Notes:

• Fresh Peaches: Make sure to use ripe peaches for the best flavor.
• Frosting: Work quickly when pouring the frosting over the cake as it sets up fast.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Variations:

• Different Fruits: Try using nectarines or apricots in place of peaches for a different flavor.
• Nuts: Add chopped pecans or walnuts to the cake batter for a bit of crunch.

Easy Brown Sugar Peach Cake

Equipment:

• Mixing bowls
• Electric mixer
• 9×13-inch baking pan
• Saucepan
• Whisk

Tips:

• Avoid Overmixing: Mix the batter until just combined to avoid a dense cake.
• Check for Doneness: Use a toothpick to check if the cake is done baking. It should come out clean or with moist crumbs, but not wet batter.

FAQ:

Q: Can I use canned peaches?

A: Yes, just be sure to drain them well and pat dry before adding to the batter.

Q: Can I freeze this cake?

A: Yes, you can freeze the unfrosted cake. Thaw completely before frosting and serving.

Q: Can I make this cake gluten-free?

A: Use a gluten-free cake mix and ensure all other ingredients are gluten-free.

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Easy Brown Sugar Peach Cake

Yield: Makes about 12 servings

Prep Time: 20 minutes

Cook Time: 23 minutes

Total Time: 43 minutes

This Easy Brown Sugar Peach Cake is sure to be a hit at your next gathering. Enjoy making and sharing this delightful dessert with your loved ones!

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Ingredients

• For the Cake:
• - 15 ounce yellow cake mix (I like Duncan Hines)
• - 3 large eggs (or the amount specified by your cake mix)
• - 1/3 cup vegetable oil (or the amount specified by your cake mix)
• - 1/2 cup peach nectar or peach juice
• - 1 lb peeled and chopped peaches (about 3-4)
• - Drop of orange food coloring (optional)
• For the 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

1. Preheat oven to 350°F (175°C). Lightly spray a 9x13-inch baking pan with cooking spray.
2. In a large mixing bowl, blend together the cake mix, eggs, oil, peach nectar, and food coloring (if using) until well combined. Fold in the chopped peaches.
3. Turn the batter into the prepared 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.
4. Allow the cake to cool in the pan.
5. For the frosting, combine butter, cream, and brown sugar in a saucepan. Bring to a boil, stirring constantly. Remove from heat and add vanilla extract and sifted confectioner's sugar. Whisk until smooth. Put back on low heat if necessary.
6. Pour the frosting over the cooled cake, aiming to coat it evenly on the first try as the frosting sets quickly.
7. Let the frosting harden at room temperature or in the refrigerator before cutting. Slice and serve.

Enjoy your delicious Brown Sugar Peach Cake!

Notes

Approximate Nutrition Information:

• Calories: 350 kcal per serving
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 80mg
• Sodium: 200mg
• Total Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugars: 35g
• Protein: 4g

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