If you’re on the lookout for a dessert that combines the juicy sweetness of fresh peaches with the caramel delight of brown sugar, our Brown Sugar Peach Cake is about to become your new favorite! This heavenly creation brings together a moist, tender cake topped with a luxurious brown sugar icing that captures the essence of summer and autumn in every bite. It’s a delightful dish that will turn your dessert hour into a celebration.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The buttery cake base pairs perfectly with the tangy sweetness of peaches and the caramelly notes of brown sugar.
- Simple to Make: With a handful of ingredients and easy steps, this cake is accessible even for a baking novice.
- Impressively Delicious: Ideal for gatherings, this delightful dessert is sure to leave an impression on your family and friends.
- Versatile: Easily adapt the recipe with canned or frozen peaches when fresh ones are not in season.
Ingredients You’ll Need
The beauty of this Brown Sugar Peach Cake lies in its straightforward ingredients which, when combined, create something truly special. Each element has its role, adding to the moist texture, vibrant color, and rich flavor the cake brings to the table.
- Fresh Peaches: These gems provide the juicy, natural sweetness and contribute wonderful texture to the cake.
- Yellow Cake Mix: The unsung hero of this recipe. It’s our quick fix for a fluffy cake base without sacrificing flavor.
- Unsalted Butter: Adds richness and depth to both the cake and icing. Make sure it’s melted and cooled before mixing.
- Peach Nectar: Intensifies the peach flavor throughout the cake. If unavailable, substitute with liquid from canned peaches.
- Brown Sugar: Provides that signature caramel flavor that crowns the cake like a dream.
Variations
This cake is as versatile as it is delicious. Feel free to personalize it according to what’s available in your pantry or to better suit dietary needs and flavor preferences.
- Using Canned Peaches: A quick alternative to fresh peaches. Just drain, and you’re good to go!
- Gluten-Free Version: Substitute the cake mix with a gluten-free variety to make this dessert gluten-friendly.
- Nutty Addition: Sprinkle chopped pecans or walnuts into the batter for added crunch and flavor.
How to Make Brown Sugar Peach Cake
Step 1: Prepare Your Peaches
Begin by peeling the fresh peaches. If you’re feeling ambitious, the blanch and shock method makes peeling a breeze. Score the peaches, submerge them in boiling water, then quickly cool them in ice-cold water. Voilà, the skins slip off effortlessly!
Step 2: Mix the Batter
In a large mixing bowl, combine the dry cake mix, melted butter, peach nectar, vanilla, and eggs. Beat these ingredients until the batter is lusciously thick and creamy. Then, gently fold in your chopped peaches.
Step 3: Bake to Perfection
Pour the batter into a greased 13×9 baking dish and pop it into a preheated oven at 350°F. Bake for about 25-30 minutes, until a toothpick inserted into the center comes out clean.
Step 4: Make the Brown Sugar Icing
In a saucepan over medium-high heat, combine brown sugar, butter, and cream. Bring the mix to a boil while whisking. Once ready, stir in vanilla and powdered sugar until smooth. Pour this golden icing over the hot cake right after it emerges from the oven.
Pro Tips for Making Brown Sugar Peach Cake
- Ultimate Icing Consistency: If your brown sugar icing is ready early, keep it warm by placing your saucepan in hot water to prevent it from hardening too soon.
- Moist Cake Secret: Consider using the liquid from canned peaches as a substitute for peach nectar when in a pinch.
- Timing is Key: Pour the icing while the cake is still hot to ensure a smooth, crack-free finish.
How to Serve Brown Sugar Peach Cake
Garnishes
Add a touch of elegance with thin slices of fresh peaches or sprinkle toasted nuts over the top for added texture and flavor contrast. It makes the cake not just a treat for the palate but also for the eyes!
Side Dishes
Pair your slice of Brown Sugar Peach Cake with a scoop of vanilla ice cream or a dollop of whipped cream. This duo makes for an indulgent dessert that can transform any meal into a special occasion.
Creative Ways to Present
Serve each piece on a colorful dessert plate or tiered cake stand for an eye-catching presentation. A mint sprig on top can add a fresh pop of color, elevating the appeal of each slice.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container at room temperature for up to three days. If you like your cake chilled, feel free to store it in the fridge. Just make sure it’s covered well to keep it moist.
Freezing
For longer storage, wrap individual slices tightly in plastic wrap and freeze them for up to three months. Thaw in the fridge or at room temperature just before serving.
Reheating
For a warm treat, reheat individual slices in the microwave for about 15 seconds. This quick zap brings back the fresh-baked taste and makes the icing wonderfully gooey.
FAQs
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Can I use frozen peaches instead of fresh ones?
Absolutely! If using frozen peaches, don’t thaw them before adding to the batter. This ensures they maintain their shape during baking.
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What can I use as a substitute for peach nectar?
If peach nectar is not available, try using the syrup from a can of peaches or even orange juice for a citrusy twist.
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How do I prevent my icing from cracking?
Ensure the icing is warm when applied to the hot cake. This helps it spread smoothly without cracking as it sets.
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Can this recipe be made vegan?
For a vegan version, use a vegan cake mix, substitute butter with vegan butter, eggs with flax eggs, and cream with coconut cream.
Final Thoughts
This Brown Sugar Peach Cake promises to become a staple in your dessert repertoire. Its homey flavors combined with effortless charm make it a dish you’ll want to share with loved ones again and again. So go ahead, grab those peaches, and let’s bake something memorable together!
Print
Brown Sugar Peach Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Brown Sugar Peach Cake is a moist, flavorful dessert combining fresh peaches with a tender cake topped with a rich, glossy brown sugar icing. Perfect for summer gatherings, it features the natural sweetness of peaches enhanced by the caramel notes of brown sugar in the icing, all baked into a soft, airy cake with a luscious topping that crackles as it cools.
Ingredients
For the Cake
- 1 pound fresh peaches peeled and chopped (about 2 cups)
- 1 box yellow cake mix (13.25 ounces)
- 11 Tablespoons unsalted butter melted and cooled (150g)
- 1/2 cup peach nectar (or peach juice from can)
- 1 teaspoon vanilla extract
- 3 large eggs
For the Brown Sugar Icing
- 1 cup packed brown sugar (240g)
- 1/2 cup unsalted butter (113g)
- 1/3 cup heavy whipping cream (80ml)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar (227g)
Garnish (optional)
- Sliced peaches for garnish
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (177°C). Grease or spray a 13×9-inch baking dish to prevent sticking.
- Prepare peaches: Peel the fresh peaches using the blanch and shock method—boil in water for 30 seconds, then transfer to ice water, and easily slip off the skins. Chop peaches into bite-sized pieces and set aside.
- Make the cake batter: In a large mixing bowl, combine the dry cake mix, melted butter, peach nectar, vanilla extract, and eggs. Use an electric mixer to beat for 1 minute until the mixture is thick and creamy. Gently fold in the chopped peaches with a rubber spatula.
- Bake the cake: Spread the batter evenly into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and set aside.
- Prepare the icing: In a medium saucepan, combine brown sugar, butter, and heavy cream. Bring to a boil over medium-high heat, whisking constantly to melt all ingredients. Boil for 30-45 seconds, then remove from heat and whisk in vanilla. Add the sifted powdered sugar and whisk until smooth and glossy.
- Finish the cake: Pour the warm brown sugar icing over the hot cake immediately after removing from the oven. Use a spatula to spread the icing quickly across the surface. Let the cake cool to room temperature, then refrigerate for 30 minutes for cleaner slicing if desired. Garnish with sliced peaches before serving.
Notes
- Ensure the icing is ready and warm when you pour it over the hot cake to achieve the best crackling topping.
- If your icing begins to crack as it cools, whisk it vigorously to smooth it out.
- For convenience, canned or frozen peaches can be used — just drain and chop them before adding.
- Replacing the melted butter in the cake with oil can yield a slightly different moistness but is acceptable if desired.
- Let the cake cool thoroughly to prevent the icing from cracking upon setting.
Nutrition
- Serving Size: 1 slice (about 1/15th of cake)
- Calories: 340 kcal
- Sugar: 30g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
