Description
Sweet aromas of brown sugar peach cake drift through fragrant kitchens, promising delightful Southern comfort. Moist layers whisper stories of summer orchards, inviting eager palates to savor each tender crumb.
Ingredients
Scale
- 1 lb (454 g) peeled and chopped peaches (about 3–4 peaches)
- 1 15 oz (425 g) yellow cake mix (Duncan Hines)
- ½ cup (120 mL) peach nectar or peach juice
- 3 large eggs
- ⅓ cup (80 mL) vegetable oil
- 1 drop orange food coloring (optional)
- ½ cup (113 g) unsalted butter, cut into pieces
- 1 cup (220 g) packed brown sugar
- ½ cup (120 mL) heavy cream
- 2 ½ cups (300 g) confectioner’s sugar, sifted
- 1 tsp vanilla extract
Instructions
- Preparation: Warm the oven to 350°F and lightly grease a rectangular baking dish with non-stick spray, ensuring complete coverage.
- Batter Creation: Blend cake mix with liquid ingredients in a large mixing bowl, folding in fresh peach chunks with a gentle hand to maintain fruit integrity and distribute evenly throughout the mixture.
- Baking Process: Pour batter into the prepared pan, smoothing the surface for uniform baking, then place in the preheated oven and cook until a toothpick inserted near the center emerges with moist crumbs but no raw batter.
- Cooling Stage: Extract the cake from the oven and allow it to cool completely on a wire rack, permitting the texture to stabilize and flavors to develop fully.
- Glaze Preparation: In a saucepan over medium heat, combine butter, cream, and brown sugar, stirring constantly until the mixture reaches a gentle boil and transforms into a rich, caramel-like consistency.
- Frosting Finalization: Remove the caramel from heat, swiftly whisking in vanilla and powdered sugar until the glaze becomes smooth and glossy with a luxurious sheen.
- Cake Finishing: Drizzle the warm frosting across the cooled cake, ensuring an elegant, even coverage that cascades gracefully over the peach-studded surface.
- Serving: Allow the frosting to set at room temperature or expedite in the refrigerator, then slice into generous portions and serve, revealing the cake’s tender, fruit-filled interior.
Notes
- Select Ripe Peaches: Choose fragrant, firm peaches without bruises for maximum flavor and texture in your cake.
- Prevent Fruit Sinking: Lightly dust peach chunks with flour before folding into batter to prevent them from settling at the bottom during baking.
- Temperature Matters: Allow ingredients like eggs and butter to reach room temperature for smoother batter and more consistent cake texture.
- Glaze Timing: Drizzle brown sugar frosting while slightly warm to achieve the most attractive and smooth cake topping coverage.
- Prep Time: 15 min
- Cook Time: 28 min
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 320
- Sugar: 39 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg