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Brown Sugar Peach Cake Recipe
Ben Carraoli

Brown Sugar Peach Cake Recipe

I first made this Brown Sugar Peach Cake on a warm afternoon when fresh peaches were everywhere in the market. From the moment it came out of the oven, the smell alone told me this cake was going to be special. The soft peach-filled sponge topped with warm brown sugar frosting tasted like pure comfort.
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Total Time 43 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 15 oz yellow cake mix – creates a soft fluffy base and saves time without sacrificing flavor
  • 3 large eggs – help bind the batter and give structure to the cake
  • 1/3 cup vegetable oil – keeps the cake moist; use a neutral oil for best taste
  • 1/2 cup peach nectar or peach juice – enhances the natural peach flavor better than water
  • 1 pound fresh peaches peeled and chopped – fresh peaches work best; frozen ones release too much moisture
  • 1 –2 drops orange food coloring optional – gives the cake a warm, peachy color
  • 1/2 cup unsalted butter cubed – adds richness and smooth texture
  • 1/2 cup heavy cream – creates a silky pourable frosting
  • 1 cup packed brown sugar – delivers deep caramel flavor
  • 1 teaspoon vanilla extract – balances sweetness and adds warmth
  • 2 1/2 cups confectioner’s sugar sifted – thickens the frosting and keeps it smooth

Method
 

  1. I always start by preheating the oven to 350°F so it’s ready when the batter is done. I grease my baking pan lightly to make sure the cake releases easily after baking.
  2. In a large bowl, I combine the cake mix, eggs, oil, and peach nectar until smooth. Once mixed, I gently fold in the chopped peaches so they stay juicy and intact.
  3. The batter goes into the prepared pan and bakes for about 28 minutes. I check doneness by inserting a toothpick into the center—it should come out mostly clean.
  4. While the cake bakes, I melt butter, heavy cream, and brown sugar together in a saucepan until bubbling. I remove it from heat and whisk in vanilla and sifted sugar until glossy.
  5. I pour the warm frosting over the hot cake right out of the oven. It spreads beautifully and starts to set almost instantly.
  6. I let the cake cool completely so the frosting firms up before slicing. This step makes clean, beautiful servings.

Notes

  • I always use very ripe peaches for maximum sweetness
  • I lightly coat peach chunks with flour so they don’t sink
  • I prepare the frosting while the cake bakes to save time
  • I avoid overmixing to keep the cake soft
  • I sometimes add a pinch of cinnamon for extra depth