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

Units Scale

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

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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