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Brown Sugar Peach Cake: A Summer Dessert Delight

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Summer is the season for fresh fruits, and what better way to celebrate the bounty of the season than with a decadent Brown Sugar Peach Cake? This delightful dessert is a perfect combination of moist, fluffy cake, sweet, juicy peaches, and rich, velvety brown sugar caramel frosting. It’s the kind of cake that makes you look forward to every slice, with each bite offering a warm, comforting, and slightly tangy sweetness that perfectly captures the essence of summer. Whether you’re preparing it for a family gathering, a picnic, or simply to indulge in the season’s best produce, this cake will not disappoint.

Ingredients

For the Cake:

  • Yellow Cake Mix (15 ounces): Using a cake mix makes the preparation process faster and simpler while still resulting in a tender and delicious cake. For this recipe, Duncan Hines yellow cake mix works perfectly, but feel free to use your favorite brand.
  • Eggs (3 large): Eggs help bind the ingredients together, providing structure to the cake while keeping it moist.
  • Vegetable Oil (1/3 cup): The oil contributes to the cake’s tenderness and moist texture.
  • Peach Nectar or Peach Juice (1/2 cup): This adds a layer of peach flavor to the cake, enhancing the fruity taste and keeping the cake moist.
  • Fresh Peaches (1 lb, peeled and chopped): The star of this recipe! Fresh peaches bring juicy sweetness and a natural fragrance to the cake, making it a perfect summer treat.
  • Orange Food Coloring (optional): A drop of food coloring gives the cake a beautiful, golden hue reminiscent of ripe peaches, but it’s purely optional.

For the Brown Sugar Frosting:

  • Unsalted Butter (1/2 cup, cut into pieces): Butter adds richness and flavor to the frosting, helping create a smooth, creamy texture.
  • Heavy Cream (1/2 cup): The heavy cream adds a luxurious, velvety consistency to the frosting.
  • Brown Sugar (1 cup, packed): Brown sugar is the key ingredient in the frosting, providing that deep caramel flavor with a hint of molasses.
  • Vanilla Extract (1 teaspoon): Vanilla enhances the overall flavor of the frosting, bringing warmth and depth.
  • Confectioner’s Sugar (2 1/2 cups, sifted): This adds sweetness and structure to the frosting, giving it the right consistency to coat the cake.

Instructions

  • Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the right temperature for baking your cake.
  • Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and peach nectar (or peach juice). If you’re using food coloring, add a drop of orange to give the cake a vibrant color. Use a hand mixer or stand mixer to blend the ingredients until smooth and well-combined.
  • Add the Fresh Peaches: Gently fold in the peeled and chopped peaches into the batter. The peaches should be evenly distributed throughout the batter to ensure each bite of the cake is loaded with fruity goodness.
  • Transfer to the Baking Dish: Lightly grease a 9×13-inch baking pan with cooking spray or butter. Pour the cake batter into the pan and spread it out evenly. Tap the pan gently on the counter to remove any air bubbles.
  • Bake the Cake: Place the pan in the preheated oven and bake for about 28 minutes, or until a toothpick inserted into the center comes out clean (moist crumbs are fine). Keep an eye on the cake towards the end of the baking time to ensure it doesn’t overbake.
  • Make the Brown Sugar Frosting: While the cake is baking, prepare the frosting. In a medium saucepan, melt butter and heavy cream together over medium heat. Once the butter has melted, add the brown sugar and stir constantly. Bring the mixture to a gentle boil, allowing it to cook for about 2-3 minutes. Remove from heat, then add vanilla extract and stir.
  • Add the Confectioner’s Sugar: Gradually sift in the confectioner’s sugar, whisking until the mixture becomes smooth and glossy. If the frosting feels too thick, you can return it to the heat on low to keep it warm and more spreadable.
  • Pour the Frosting: Once the cake has finished baking, remove it from the oven and let it cool for about 10 minutes. Then, pour the brown sugar frosting over the top of the warm cake, making sure to cover it evenly. The frosting will set quickly, so try to spread it smoothly on the first attempt.
  • Cool and Set: Let the cake cool at room temperature or place it in the refrigerator for faster cooling. This will allow the frosting to set, creating a firm, caramelized layer on top.
  • Serve: Once the cake has cooled completely, cut it into squares and serve. The cake is best enjoyed at room temperature, allowing the frosting to melt in your mouth.

Notes

  • Peach Alternatives: If peaches aren’t in season, you can substitute them with other fruits like nectarines, plums, or even canned peaches (just be sure to drain them well). Frozen peaches can also work in a pinch, though fresh is always best for flavor and texture.
  • Add Nuts: For some added texture and flavor, try folding in some chopped walnuts or pecans into the cake batter. The slight crunch will complement the soft cake and peaches.
  • Frosting Adjustments: If you prefer a lighter frosting, consider using a cream cheese frosting or whipped cream instead of the brown sugar frosting. These options will still pair beautifully with the cake’s flavor.
  • Gluten-Free Version: To make this cake gluten-free, simply substitute the yellow cake mix with a gluten-free cake mix and ensure the frosting ingredients are gluten-free.
  • Serving Suggestions: This cake is delicious on its own, but if you want to take it up a notch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess contrasts nicely with the warm, sweet cake.

Find it online: https://susanrecipes.com/brown-sugar-peach-cake-a-summer-dessert-delight/