Description
An incredibly moist and buttery peach cake loaded with fresh peaches and coated in a cooked brown sugar caramel icing.
Ingredients
Cake:
1 pound fresh peaches, peeled and chopped
15 ounce box of yellow cake mix, unprepared
11 Tablespoons unsalted butter, melted and cooled
1/2 cup peach nectar
1 teaspoon vanilla extract
3 large eggs
Icing:
1 cup packed brown sugar
1/2 cup unsalted butter
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
2 cups powdered sugar, sifted
Sliced peaches, optional garnish
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly.
2. Whisk melted butter, peach nectar, 1 tsp vanilla, and eggs in a large bowl until smooth.
3. Stir in the unprepared yellow cake mix until a thick, uniform batter forms.
4. Gently fold in the chopped fresh peaches and spread smoothly into the pan.
5. Bake for 30 to 35 minutes until golden and a toothpick comes out clean; cool slightly.
6. Boil brown sugar, 1/2 cup butter, and heavy cream in a saucepan for two minutes.
7. Remove icing from heat, whisk in vanilla and powdered sugar until smooth, and pour immediately over the cake.
Notes
Sift the powdered sugar to ensure a lump-free finish for the glaze. Pour the warm icing over the cake immediately as it sets up very quickly once removed from heat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 42g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 18g
- Protein: 4g