Description
Indulge in the deliciousness of this Brown Sugar Peach Cake with a moist peach-infused cake base topped with a luscious brown sugar frosting.
Ingredients
Units
Scale
Cake:
- 15 ounce yellow cake mix (such as Duncan Hines)
- 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)
- 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 oven to 350F Blend together the cake mix, eggs, oil, peach nectar, and food coloring until well combined. Fold in the chopped peaches and transfer the batter to a 9×12 pan. Bake for about 28 minutes or until a toothpick inserted comes out clean with moist crumbs.
- Prepare the Brown Sugar Frosting: In a saucepan, combine butter, cream, and brown sugar. Bring to a boil, stirring constantly. Remove from heat, add vanilla and sifted confectioner’s sugar. Whisk until smooth, ensuring no lumps remain. Reheat gently if needed.
- Finish the Cake: Pour the warm frosting over the cake, ensuring even coverage. Allow the frosting to set at room temperature or in the refrigerator before slicing.
Notes
- You can enhance the peach flavor by adding a splash of peach schnapps to the frosting.
- For a decorative touch, garnish the cake with fresh peach slices or mint leaves.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 38g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
