You have got to try this delicious brown sugar peach cake recipe because the cake alone is amazing with tiny diced peaches (better if fresh) and the caramel brown sugar icing really makes it extra special!
This cake is very moist!
The diced, fresh pieces are really gorgeous in the yellow box cake mix!
Look at how stunning, tastes even better than it looks!
In preparing the icing, make sure to stir constantly so it doesn’t burn. This will make a thin, shiny icing similar to that of a sheet cake.
The cake will naturally rice in the center and the icing is thin and will fall to the sides so if you want a prettier finished product, you’ll want to trim the top off so that it’s level and flat. I didn’t do this process because it didn’t matter to me.
The icing is superb! You can see how how my cake’s tall center is sticking up! It looks funny but the whole thing was delicious!
Look at those tiny peach pieces! If you love biting into a peach you can leave your peach pieces bite size, go with what feels good to you.
Ingredients
- 15 ounce yellow cake mix, (I like Duncan Hines)
- 3 large eggs, 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 peeled and chopped peaches, (about 3-4)
- drop 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, and nectar and food coloring, if using, until well combined. Fold in the peaches and turn the batter into a lightly sprayed 9×13 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.
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Elizabeth Richey
About the Author: Elizabeth Richey, living and thriving in rural Arkansas, Aquarian and iced coffee enthusiast. When she’s not writing, gardening, playing with her chocolate lab Maple or sharing videos on YouTube (Elizabeth’s Many Adventures) you can find her enjoying time with her family or traveling somewhere new! Most of the time she’s dreaming of being kicked back in her hammock in her cottage garden listening to the birds sing.
