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Brown Sugar Peach Cake Recipe

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3.9 from 11 reviews

This Brown Sugar Peach Cake is a delightful dessert featuring fresh peaches folded into a rich yellow cake batter, baked to golden perfection, and topped with a luscious brown sugar icing. The combination of juicy peaches and sweet, creamy icing creates a comforting, flavorful treat perfect for any occasion.

  • Total Time: 45 minutes
  • Yield: 15 servings

Ingredients

Cake Ingredients

  • 1 pound fresh peaches (peeled and chopped; about 4-5 small or 3-4 medium peaches, approx. 2 cups)
  • 15 ounce box yellow cake mix (unprepared)
  • 11 tablespoons unsalted butter (melted and cooled, 5.4 oz / 150g)
  • 1/2 cup peach nectar
  • 1 teaspoon vanilla paste
  • 3 large eggs

Icing Ingredients

  • 1 cup packed brown sugar (8.5 oz / 240g)
  • 1/2 cup unsalted butter
  • 1/3 cup heavy whipping cream
  • 1 teaspoon vanilla paste
  • 2 cups powdered sugar (sifted, 8 oz / 227g)
  • Sliced peaches (optional garnish)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or spray a 13×9-inch baking dish to prevent the cake from sticking.
  2. Peel and Chop Peaches: Peel fresh peaches using the blanch and shock method: score an “X” on the peach skin, boil peaches for 30 seconds, then transfer immediately to ice water to loosen skins for easy peeling. Chop peeled peaches into bite-sized pieces.
  3. Mix Cake Batter: In a large mixing bowl, combine the dry yellow cake mix, melted and cooled butter, peach nectar, vanilla paste, and eggs. Beat with an electric mixer for about 1 minute until the batter is thick and creamy.
  4. Fold in Peaches: Gently fold the chopped peaches into the batter using a rubber spatula to evenly distribute the fruit without overmixing.
  5. Bake the Cake: Spread the batter evenly into the prepared baking dish. Bake in the preheated oven for 25-30 minutes, checking doneness with a toothpick inserted into the center; it should come out clean. The recipe-tested bake time is about 28 minutes.
  6. Prepare Icing: While the cake bakes, prepare the brown sugar icing. In a medium saucepan, combine brown sugar, butter, and heavy whipping cream. Heat over medium-high heat and bring to a boil, whisking constantly to melt the butter and avoid lumps. Boil for 30-45 seconds while continuing to whisk.
  7. Add Vanilla: Remove the saucepan from heat, then whisk in the vanilla paste. The mixture will briefly bubble up when you add the vanilla.
  8. Incorporate Powdered Sugar: Whisk in the sifted powdered sugar gradually, continuing to whisk for another minute or two until the icing becomes smooth and creamy. If the icing finishes before the cake is out of the oven, keep it warm by placing the saucepan in a shallow pan filled with hot tap water.
  9. Ice the Cake: Once the cake is removed from the oven, quickly pour the warm icing over the hot cake and spread it evenly. The icing will begin to harden and crack as it cools, so work efficiently.
  10. Cool and Serve: Allow the cake to cool to room temperature before serving. For cleaner slices, refrigerate the cake for about 30 minutes after it has cooled. Optionally garnish with sliced peaches before serving.

Notes

  • Use the blanch and shock method for easily peeling peaches.
  • Test cake doneness by inserting a toothpick into the center; it should come out clean.
  • If icing is ready before cake, keep it warm in a water bath.
  • Pour icing while cake is hot to allow it to absorb and harden properly.
  • Chilling the cake after cooling helps achieve neater slices.
  • Optional garnish with fresh sliced peaches adds a beautiful presentation.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/brown-sugar-peach-cake-recipe/