Brown Sugar Peach Cake
User Reviews
4.6
Brown Sugar Peach Cake
Description
This cake combines a standard yellow cake mix with eggs, vegetable oil, and peach nectar, folded with peeled, chopped peaches to add fresh texture and fruity flavor. The batter is poured into a 9x12-inch pan and baked until a toothpick inserted comes out with moist crumbs.
The brown sugar frosting is cooked briefly on the stove by boiling butter, cream, and brown sugar, then mixed with vanilla and sifted confectioners' sugar to form a smooth, sweet glaze. Spread quickly over the cooled cake before the frosting sets to prevent cracking.
The finished cake presents a moist crumb studded with peach pieces, complemented by the sweet, brown sugar-infused topping. It serves well as a summery dessert or for gatherings where a flavorful, easy-to-slice cake is desired.
Ingredients
- 15 ounce yellow cake mix (I like Duncan Hines)
- 3 large egg 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 peach about 3-4, peeled and chopped
- orange food coloring optional, drop
brown sugar frosting
- 1/2 cup unsalted butter cut in pieces
- 1/2 cup heavy cream
- 1 cup brown sugar packed
- 1 tsp vanilla extract
- 2 1/2 cups confectioners sugar sifted
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...you can 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 at add the vanilla and the sifted sugar. Whisk until well blended and the little lumps of sugar have disappeared. Put it back on a low heat if necessary.
- Pour the frosting over the cake, trying to get it evenly coated on the first try, because it will set up quickly and you won't be able to spread it without cracking the surface.
- Let the frosting harden at room temperature or in the refrigerator before cutting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 78g | 26% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 351mg | 15% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 62g | 124% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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