Description
This Brown Sugar Peach Cake is a moist and flavorful dessert perfect for peach lovers. Made with yellow cake mix and fresh peaches, it’s baked to golden perfection and topped with a sweet, buttery brown sugar glaze that adds a rich, creamy finish.
Ingredients
Scale
Cake
- 15 ounces yellow cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1/2 cup peach nectar or juice
- 1 pound peeled and chopped peaches (about 3-4 peaches)
Brown Sugar Icing
- 1/2 cup unsalted butter, cut in pieces
- 1/2 cup heavy cream
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups confectioner’s sugar, sifted
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it is ready when your batter is prepared.
- Mix the cake batter: In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and peach nectar. Stir everything together until fully blended. Gently fold in the peeled and chopped peaches to incorporate them evenly into the batter.
- Prepare the baking pan: Grease a 9×12-inch baking pan thoroughly to prevent sticking. Pour the peach cake batter into the pan, spreading it evenly.
- Bake the cake: Place the pan in the preheated oven and bake for approximately 28 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter.
- Make the brown sugar icing: While the cake is baking, melt the butter in a saucepan over medium heat. Add the heavy cream and brown sugar, stirring until the mixture comes to a boil. Remove the pan from heat, and whisk in the vanilla extract and sifted confectioner’s sugar until the icing is smooth and creamy.
- Ice the cake: Immediately after removing the cake from the oven, pour the warm brown sugar icing over it evenly. Allow the icing to set as the cake cools.
Notes
- Use fresh ripe peaches for the best flavor and texture.
- You can substitute the peach nectar with pineapple juice or apple juice if peach nectar is unavailable.
- Ensure the baking pan is well greased to avoid the cake sticking.
- Let the cake cool slightly before serving to allow the icing to firm up.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
