Easy Peach Cake with Brown Sugar Frosting
A moist, buttery peach cake topped with a rich, caramel-like brown sugar frosting. The perfect way to use seasonal summer peaches!
Ingredients
15 ounce yellow cake mix (Duncan Hines preferred)
3 large eggs
1/3 cup vegetable oil
1/2 cup peach nectar or peach juice
1 lb peeled and chopped peaches (about 3-4)
drop orange food coloring (optional)
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
1. Preheat oven to 350F.
2. 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 9×12 pan.
3. Bake for about 28 minutes, or until a toothpick comes out with just moist crumbs.
4. In a saucepan, bring butter, cream, and brown sugar to a boil, stirring constantly. Remove from heat.
5. Add vanilla and sifted sugar to the saucepan. Whisk until smooth and the lumps disappear. Heat slightly if needed to melt sugar.
6. Pour the frosting over the cake immediately, spreading quickly as it sets fast.
7. Let the frosting harden at room temperature before slicing.
Notes
If your peaches are very juicy, toss them in 1 tbsp of flour before folding them into the batter to prevent sinking.
The nectar can be found in the international aisle of most grocery stores.
Work fast with the frosting—it develops a fudge-like crust quickly!