This brown sugar peach cake is a standard yellow cake filled with fresh peaches and iced with brown sugar caramel. It's the perfect summer dessert!
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Ingredient
– 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 colouring, optionalBROWN SUGAR FROSTING– 1/2 cup unsalted butter, cut in piece– 1/2 cup heavy cream– 1 cup packed brown sugar– 1 tsp vanilla extract– 2 1/2 cups confectioner's sugar, sifted
Ingredient
Heat the oven up to 350F. The cake mix, eggs, oil, nectar, and food colouring, if using, should all be mixed together well.
Step 1
Step 1
Instructions
Combine the peaches with the batter and pour it into a 9x13 pan that has been lightly sprayed. After 28 minutes, or until done...For verification, you can use a toothpick.
Step 2
Step 2
It should come out clean, but moist bits are fine. In a pot, mix the brown sugar, butter, and cream together. Keep stirring as you bring the mixture to a boil.
Step 3
Step 3
Turn off the heat and add the sugar and vanilla. Blend the ingredients with a whisk until there are no more sugar lumps. If you have to, put it back on low heat.
Step 4
Step 4
Cover the cake with frosting. Try to spread it out evenly the first time because it will harden quickly and break when you try to spread it again.
Step 5
Step 5
Before you cut, let the frosting set at room temperature or in the fridge.
Step 6
Step 6
Also see
Lemon Layer Cake with Lemon Poppy Seed Frosting Recipe