Fresh Peach Cake with Boiled Brown Sugar Frosting
This moist Fresh Peach Cake is the ultimate summer-to-fall transition dessert. By using a yellow cake mix as a base and elevating it with fresh peaches and peach nectar, you get a bakery-style result with half the effort. The star of the show is the boiled brown sugar frosting that creates a smooth, fudge-like topping that sets to perfection.
- Prep Time: 15
- Cook Time: 28
- Total Time: 43
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
15 ounce yellow cake mix (Duncan Hines preferred)
3 large eggs
1/3 cup vegetable oil
1/2 cup peach nectar or peach juice
1 lb peeled and chopped peaches (about 3-4 medium peaches)
1 drop orange food coloring (optional)
1/2 cup unsalted butter, cut in pieces
1/2 cup heavy cream
1 cup packed brown sugar
1 tsp vanilla extract
2 1/2 cups confectioner’s sugar, sifted
Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease a 9×12-inch baking pan with non-stick spray.
2. In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and peach nectar. If using, add the orange food coloring for a more vibrant peach hue. Blend until smooth and well combined.
3. Gently fold in the chopped fresh peaches using a spatula to ensure they are evenly distributed.
4. Pour the batter into the prepared pan. Bake for approximately 28 minutes. Test with a toothpick; it should come out clean or with a few moist crumbs.
5. While the cake is cooling slightly, prepare the frosting. In a medium saucepan, combine the butter, heavy cream, and brown sugar.
6. Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, remove from heat immediately.
7. Whisk in the vanilla extract and the sifted confectioner’s sugar. Whisk vigorously until the frosting is smooth and no sugar lumps remain. If it starts to thicken too much, place it back over very low heat for a few seconds.
8. Quickly pour the frosting over the warm cake. Use a spatula to spread it evenly in one or two passes, as it sets very fast.
9. Allow the frosting to harden completely at room temperature or in the refrigerator before slicing and serving.
Notes
For the best flavor, use very ripe peaches that are slightly soft to the touch.
If you don’t have peach nectar, you can blend a canned peach with a little water or use apricot nectar.
Don’t over-mix the batter after adding the peaches to keep the cake light and airy.