Brown Sugar Peach Cake (Print-Friendly Format)
Yellow cake with juicy peaches, covered in creamy brown sugar caramel icing. A summer dessert everyone loves.
# Required Ingredients:
→ Cake Base
01 -
425 g yellow cake mix
02 -
3 large eggs
03 -
80 ml vegetable oil
04 -
120 ml peach nectar or peach juice
05 -
450 g fresh peaches, peeled and chopped
06 -
a drop of orange food coloring, optional
→ Brown Sugar Frosting
07 -
115 g unsalted butter, cut into pieces
08 -
120 ml heavy cream
09 -
200 g packed brown sugar
10 -
5 ml vanilla extract
11 -
310 g confectioner's sugar, sifted
# How to Make It:
01 -
Preheat oven to 175°C and lightly spray a 23x33 cm baking pan with non-stick spray.
02 -
In a large bowl, blend yellow cake mix, eggs, vegetable oil, peach nectar, and orange food coloring if using, until smooth and fully combined.
03 -
Gently fold in the chopped peaches, distributing them evenly throughout the batter.
04 -
Transfer the batter to the prepared baking pan. Bake in the preheated oven for about 28 minutes, or until a toothpick inserted in the center comes out with moist crumbs, but no raw batter.
05 -
Remove from oven and allow the cake to cool in the pan while preparing the frosting.
06 -
In a saucepan, combine unsalted butter, heavy cream, and brown sugar. Stir continuously and bring to a boil over medium heat. Remove from heat, add vanilla extract and sifted confectioner's sugar. Whisk until smooth and no lumps remain. Return briefly to low heat if necessary for smoothness.
07 -
Immediately pour the warm frosting over the cooled cake, spreading evenly on the first pass as the frosting sets quickly.
08 -
Allow frosting to harden at room temperature or refrigerate before slicing and serving.
# Additional Information:
01 -
For best results, ensure peaches are fully ripe and thoroughly chopped for even distribution in the batter.