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Brown Sugar Peach Cake Close up view of a slice of peach cake that looks freshly baked and ready to enjoy. The cake’s tender yellow crumb is speckled with chunks of juicy peaches, while the thick frosting on top adds a creamy, indulgent layer of flavor. A peach wedge decorates the slice, enhancing the visual appeal and highlighting the fruitiness of the dessert. Shot with warm, natural light and a shallow depth of field, the image captures every texture detail—from the soft cake to the smooth frosting—making it look irresistible and perfect for food blogs, recipe posts, or social media content.

Brown Sugar Peach Cake

A moist, fruity peach cake topped with warm, caramel-like brown sugar icing that melts in your mouth.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 15 minutes
Total Time 58 minutes
Servings: 15
Course: Dessert
Cuisine: American
Calories: 401
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound fresh peaches peeled, chopped into bite-sized pieces; 4–5 small or 3–4 medium
  • 15 ounces yellow cake mix unprepared, any brand
  • 11 tablespoons unsalted butter melted and cooled, 150 g
  • ½ cup peach nectar or reserved juice from canned peaches
  • 1 teaspoon vanilla extract pure
  • 3 large eggs room temperature
  • 1 cup packed brown sugar 240 g
  • ½ cup unsalted butter for icing
  • ⅓ cup heavy cream for icing
  • 1 teaspoon vanilla extract for icing
  • 2 cups powdered sugar sifted, 227 g
  • Sliced peaches optional, for garnish

Method
 

  1. Preheat your oven to 350°F and lightly grease a 13x9-inch baking dish. prep
  2. In a large bowl, combine yellow cake mix, melted butter, peach nectar, vanilla, and eggs. Beat with an electric mixer until the batter is thick and creamy, about 1 minute. mix
  3. Fold the chopped peaches gently into the batter using a rubber spatula. mix
  4. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. bake
  5. While the cake is baking, combine brown sugar, butter, and heavy cream in a medium saucepan. Bring to a boil over medium-high heat while whisking constantly until the butter melts, about 30–45 seconds. mix
  6. Gradually whisk in the sifted powdered sugar until the icing is smooth and glossy. mix
  7. As soon as the cake comes out of the oven, pour the warm icing evenly over the hot cake and spread quickly. finish
  8. Allow the cake to cool to room temperature before serving. Refrigerate for 30 minutes if you want cleaner slices. finish

Nutrition

Serving: 110ServingCalories: 401kcalCarbohydrates: 58gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 82mgSodium: 233mgPotassium: 96mgFiber: 1gSugar: 46gVitamin A: 697IUVitamin C: 1mgCalcium: 87mgIron: 1mg

Notes

Serve this warm peach cake with your favorite cup of tea or coffee; the brown sugar icing adds a comforting, irresistible sweetness.

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