Brown Sugar Peach Cake (Print)
Moist yellow cake, loaded with peaches and crowned with brown sugar caramel icing. A summer dessert favorite.
# Ingredients:
→ Cake Base
01 -
425 g yellow cake mix
02 -
3 large eggs
03 -
80 ml vegetable oil
04 -
120 ml peach nectar or peach juice
05 -
450 g peeled and chopped fresh peaches
06 -
orange food colouring, optional
→ Brown Sugar Frosting
07 -
115 g unsalted butter, cut into pieces
08 -
120 ml heavy cream
09 -
200 g packed brown sugar
10 -
1 tsp vanilla extract
11 -
310 g sifted confectioner's sugar
# Steps:
01 -
Set oven to 175°C and lightly spray a 23x33 cm baking pan with nonstick spray.
02 -
In a large bowl, blend yellow cake mix, eggs, vegetable oil, peach nectar, and orange food colouring if desired, until mixture is uniformly combined.
03 -
Gently fold chopped peaches into the batter, ensuring even distribution.
04 -
Pour the batter into the prepared baking pan and bake for approximately 28 minutes. Test with a toothpick; it should exit with moist crumbs but no raw batter.
05 -
Combine unsalted butter, heavy cream, and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly.
06 -
Remove pan from heat. Add vanilla extract and sifted confectioner's sugar, whisking until smooth and free of lumps. Return briefly to low heat if needed for a pourable consistency.
07 -
Pour the frosting evenly over the warm cake, ensuring coverage in one motion as the icing firms rapidly upon cooling.
08 -
Allow cake to cool at room temperature or refrigerate until the frosting hardens before slicing and serving.
# Notes:
01 -
For optimal flavour, use ripe, juicy peaches and ensure the confectioner's sugar is thoroughly sifted for a smooth, lump-free frosting.