When a homestyle dessert is on your mind, there are many choices, but few as sweet as this one! Brown Sugar Peach Cake feels like a captured glimpse of your grandma’s kitchen from back in the day, and you are going to love it! A moist, yellow cake develops after adding some sweet peaches (and some of their juice) to create that down-home, orchard-fresh taste. Topped with a smooth, vanilla-enhanced, brown sugar icing, Brown Sugar Peach Cake is the absolute best at making you feel right at home. Let’s eat cake!
Ingredients
For the peach cake:
- 2 (15-ounce) cans peaches in juice
- 1 (15.5-ounce) package yellow cake mix, divided
- 3 large eggs
- 1/2 cup vegetable oil
For the brown sugar icing:
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, cubed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat a 9×13-inch baking dish with nonstick cooking spray.
Step 3 -Drain about 1/2 cup of the peach juice from the cans into a glass measuring cup and discard the rest.
Step 4 -Chop the peaches into small pieces, then pat them dry with paper towels.
Step 5 -In a small bowl, add the chopped peaches and 1 tablespoon of the yellow cake mix and toss to coat.
Step 6 -In a large bowl, add the remaining yellow cake mix, the eggs, the vegetable oil, and the reserved 1/2 cup of peach juice and beat until it is well-combined.
Step 7 -Pour the cake batter into the prepared baking dish.
Step 8 -Sprinkle the coated peach pieces over the batter mixture.
Step 9 -Bake the cake until a toothpick inserted into the center comes out clean with a few moist crumbs, about 28-33 minutes.
Step 10 -Transfer the baking dish to a wire rack and let the cake cool.
Step 11 -In a medium saucepan over medium heat, add the brown sugar, the butter, and the heavy cream and bring to a boil, stirring constantly.
Step 12 -Cook the cream mixture, stirring constantly, until the brown sugar has dissolved, about 10-15 minutes from the time the heat was applied.
Step 13 -Add the vanilla extract to the cream mixture and stir to combine.
Step 14 -Transfer the saucepan from the heat. Gradually add the confectioners’ sugar to the icing mixture and whisk until it is smooth.
Step 15 -Immediately pour the icing over the warm cake and use a spatula to quickly spread in an even layer.
Step 16 -Slice and serve.
