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brown sugar peach cake
John

Brown Sugar Peach Cake

This brown sugar peach cake combines tender yellow cake with fresh peaches and a rich brown sugar caramel frosting. Perfect for summer gatherings, potlucks, or anytime you crave a simple yet impressive homemade dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups brown sugar packed
  • 3 large eggs room temperature
  • 3/4 cup vegetable oil or canola oil
  • 1/2 cup peach nectar or juice
  • 3 medium fresh peaches peeled and diced
Frosting Ingredients
  • 1/2 cup unsalted butter
  • 1 cup brown sugar packed
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups confectioner's sugar sifted

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Whisk
  • Small saucepan

Method
 

  1. Preheat your oven to 350°F. Grease and lightly flour a 9x13-inch baking pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In another large bowl, beat together the brown sugar, eggs, and vegetable oil until smooth and slightly thickened, about 2 minutes.
  4. Stir the peach nectar into the wet mixture, then gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  5. Carefully fold in the diced peaches, keeping them in chunks.
  6. Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake bakes, prepare the frosting. In a small saucepan over medium heat, melt the butter. Add brown sugar and heavy cream, stirring constantly until the mixture comes to a gentle boil.
  8. Remove from heat and stir in vanilla extract. Gradually whisk in confectioner's sugar until smooth and pourable.
  9. Let the cake cool for 10-15 minutes, then pour the warm frosting evenly over the top. Allow frosting to set before slicing and serving.

Notes

Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Substitutions: You can use frozen peaches (thawed and drained) or canned peaches (drained and patted dry). Nectarines also work beautifully.