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Brown Sugar Peach Cake with luscious Peach Glaze Recipe

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4.3 from 10 reviews

This delightful Brown Sugar Peach Cake features fresh peaches folded into a moist yellow cake batter, topped with a rich, creamy brown sugar icing. Perfectly baked to a golden finish and brushed with a luscious peach-infused glaze, it’s a comforting dessert that elevates the natural sweetness of summer peaches.

  • Total Time: 45 minutes
  • Yield: 15 servings

Ingredients

Cake:

  • 1 pound fresh peaches (peeled and chopped, about 4-5 small or 3-4 medium, 2 cups)
  • 15 ounce box yellow cake mix (unprepared)
  • 11 tablespoons unsalted butter (melted and cooled, 5.4 oz / 150g)
  • 1/2 cup peach nectar
  • 1 teaspoon vanilla extract
  • 3 large eggs

Icing:

  • 1 cup packed brown sugar (8.5 oz / 240g)
  • 1/2 cup unsalted butter
  • 1/3 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar (sifted, 8 oz / 227g)

Garnish (optional):

  • Sliced peaches

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease or spray a 13×9-inch baking dish to prevent sticking.
  2. Peel and chop peaches: Using the blanch and shock method, score an “X” on each peach and boil for 30 seconds, then plunge into ice water. The skin will slide off easily. Peel and chop peaches into bite-sized pieces.
  3. Mix cake batter: In a large mixing bowl, combine the dry yellow cake mix, melted butter, peach nectar, vanilla extract, and eggs. Beat with an electric mixer for 1 minute until the mixture is thick and creamy.
  4. Fold in peaches: Gently fold the chopped peaches into the batter using a rubber spatula to distribute evenly without crushing the fruit.
  5. Bake the cake: Spread the batter evenly into the prepared 13×9 pan. Bake for 25-30 minutes, checking doneness with a toothpick — it should come out clean. Our cake was done around 28 minutes.
  6. Prepare the icing: In a medium saucepan, combine brown sugar, butter, and heavy whipping cream. Bring to a boil over medium-high heat while whisking to melt the butter. Boil for 30-45 seconds, whisking constantly to prevent scorching.
  7. Add vanilla and powdered sugar: Remove from heat and whisk in vanilla extract (the mixture will bubble up). Then whisk in sifted powdered sugar until the icing is smooth and creamy, about 1-2 minutes.
  8. Keep icing warm: If the icing is ready before the cake, place the saucepan into a shallow pan filled with hot tap water to keep it warm.
  9. Icing the cake: As soon as the cake comes out of the oven, pour the warm icing over the hot cake and spread quickly and evenly. The icing will start to harden and crack as it cools, so act fast.
  10. Cool and serve: Allow the cake to cool to room temperature. For cleaner slices, refrigerate for about 30 minutes before serving. Optionally, garnish with sliced peaches.

Notes

  • Use ripe, fresh peaches for the best flavor and texture.
  • The blanch and shock method makes peeling peaches quick and easy.
  • If icing hardens before applying, gently rewarm it over a hot water bath.
  • Refrigerating the cake after cooling enhances the icing’s firmness for neater slices.
  • Feel free to use frozen peaches if fresh are unavailable; thaw and drain excess moisture before folding in.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/brown-sugar-peach-cake-with-luscious-peach-glaze-recipe/