Hey there, fellow kitchen adventurers! Picture this: sun-kissed peaches so juicy you can almost taste the summer right off their skin. Every time I whip up this Peach Cake with Brown Sugar Frosting, I’m transported back to my grandma’s cozy kitchen, where the smell of baking peaches was practically our family’s signature scent. You know, the sort of aroma that makes you feel like all’s right with the world?
Growing up, peach season was like a festival in our household. We’d have baskets brimming with fresh peaches, and my grandma would put them to good use in this beloved recipe. I remember standing on tiptoes to watch her swirl that rich brown sugar frosting, waiting patiently (or not so patiently) to lick the spoon clean. This Peach Cake isn’t just a cake; it’s a delicious bridge to those cherished summer memories.
Whether you’ve got a bushel of fresh peaches from a local farmer’s market or a trusty bag of frozen ones tucked in your freezer, this cake delivers the goods. The beauty of it? It’s straightforward enough for a weekday treat but fancy enough to wow at your next family gathering or potluck.
And let’s not overlook the brown sugar frosting. Oh, that frosting! It’s the crowning glory, the cherry on top—or should I say peach on top? Its creamy, caramel-like sweetness perfectly complements the peachy flavor. Trust me, once you spread that frosting and take a bite, you’ll be hooked. So, ready to bake up a slice of nostalgia with me? Let’s get peachy!
How to Make Peach Cake with Brown Sugar Frosting
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Ingredients
- 15 oz yellow cake mix
- 2 (3 oz) packages peach-flavored gelatin
- 4 large eggs
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 4-6 fresh peaches, peeled and sliced, OR 16 oz frozen peaches (do not thaw)
Brown Sugar Frosting Ingredients
- 2 cups packed brown sugar
- 2/3 cup heavy cream
- 1/2 cup (1 stick) unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt (optional)
Directions
- Begin by heating your oven to 350°F (177°C). Grease a 9×13 inch baking dish, ensuring it’s well-coated.
- In a mixing bowl, stir together the cake mix, peach gelatin, eggs, vegetable oil, and vanilla extract until just incorporated. Take care not to overmix.
- Fold in the sliced peaches gently, making sure they are evenly distributed throughout the batter.
- Pour the prepared batter into your greased baking dish. Bake for about 40-45 minutes, or until a toothpick inserted into the center of the cake emerges clean.
- Allow the cake to cool completely in the pan before moving on to the frosting.
- As the cake cools, create the frosting. In a saucepan over medium-high heat, combine the brown sugar, heavy cream, and butter. Bring it to a gentle boil, continuing for 1 minute before removing from heat.
- Add the vanilla extract and optional salt, then stir to combine.
- To expedite cooling, place the saucepan in an ice bath (a larger bowl filled with ice water) and stir continuously until it thickens. If not using an ice bath, let it cool at room temperature while stirring occasionally.
- Once cooled and thickened, whip the frosting for about 4-5 minutes until it becomes thick and fluffy.
- Spread the frosting evenly over the cooled cake, slice, and enjoy your delicious creation.
Flexible Ingredient Options for Every Cook
If you’re out of peach-flavored gelatin, try using lemon or raspberry to give your cake a unique twist. No fresh peaches? Canned peaches can work, just make sure to drain them well. Want to cut down on oil? Unsweetened applesauce makes a great substitute.
How to Make Peach Cake Last Longer
Keep your Peach Cake fresh by storing it covered at room temperature for up to three days. For extended freshness, stash it in the fridge, covered tightly, for up to a week. You can also freeze the cake (frosted or unfrosted) for longer storage, just make sure it’s wrapped well.
Perfect Pairings for Peach Cake
This cake pairs beautifully with a dollop of whipped cream or a scoop of creamy vanilla ice cream. For a refreshing beverage, a glass of iced tea or a chilled Moscato would complement the flavors perfectly. Consider garnishing with fresh mint leaves to elevate the presentation.
Secrets to Perfecting Peach Cake
For the best flavor, choose ripe, fragrant peaches. If using frozen peaches, ensure they’re incorporated directly from the freezer to avoid excess moisture in your batter. Trust the toothpick test to check for doneness—if it comes out clean, your cake is ready to cool.
Adding a Seasonal Spin to Peach Cake
In spring, swap peaches for strawberries and use strawberry gelatin. During fall, try pumpkin puree with pumpkin spice for a warm, cozy version. Winter calls for cranberries and orange zest to add a festive touch to this versatile cake.
FAQs:
Can I use canned peaches for this recipe?
Yes, you can use canned peaches if fresh or frozen are unavailable. Just be sure to drain them thoroughly to remove excess liquid, which can affect the cake’s texture. Canned peaches tend to be softer, so incorporate them gently into the batter to avoid mashing them.
What can I do if I don’t have gelatin?
If you don’t have peach gelatin on hand, consider using lemon or raspberry gelatin for a different flavor twist. Alternatively, you can leave out the gelatin and add a bit of peach extract to keep the peachy essence alive in your cake.
Can this cake be made gluten-free?
Definitely! Substitute the yellow cake mix with a gluten-free cake mix. Make sure all your other ingredients, particularly the gelatin, are also gluten-free. Follow the rest of the recipe as is, and you’ll have a delicious gluten-free peach cake.
How can I make the frosting more caramel-like?
To deepen the caramel flavor in the frosting, let the brown sugar and butter mixture simmer a little longer, just until you notice a richer color forming. Be careful not to overcook, as this can lead to a bitter taste. Stir continuously to prevent burning.
Is it necessary to use an ice bath for the frosting?
An ice bath isn’t mandatory, but it does help cool the frosting much faster, leading to a creamier finish. If you prefer not to use one, simply let the mixture cool at room temperature. Remember to stir occasionally to maintain a smooth consistency while it thickens.
What’s the best way to frost the cake?
Ensure your cake is completely cooled to room temperature before frosting to prevent the frosting from melting. Use a spatula to spread the frosting evenly across the cake’s surface. For an extra touch, try using a piping bag to create decorative swirls or patterns.
Peach Cake with Brown Sugar Frosting
Equipment
- 9x13-inch baking dish
- Large Bowl
- large saucepan
Ingredients
Cake Ingredients:
- 15 oz yellow cake mix
- 2 3 oz packages peach-flavored gelatin
- 4 large eggs
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 4-6 fresh peaches peeled and sliced, OR 16 oz frozen peaches (do not thaw)
Brown Sugar Frosting Ingredients:
- 2 cups packed brown sugar
- 2/3 cup heavy cream
- 1/2 cup unsalted butter (1 stick)
- 1 tsp vanilla extract
- 1/4 tsp salt (optional)
Instructions
- Preheat your oven to 350°F (177°C) and grease a 9x13 inch baking dish.
For Cake:
- In a large bowl, combine the yellow cake mix, peach gelatin, eggs, vegetable oil, and vanilla extract, mixing until just blended. Avoid overmixing.
- Gently fold the sliced peaches into the cake batter, ensuring they are evenly distributed.
- Pour the prepared batter into the greased baking dish. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the baking dish before applying the frosting.
For Frosting:
- In a large saucepan, mix together the brown sugar, heavy cream, and butter. Bring to a boil over medium-high heat.
- Once boiling, maintain for 1 minute, then remove from heat.
- Mix in the vanilla extract and optional salt for flavor.
- To cool the frosting rapidly, place the saucepan in a larger bowl filled with ice water, stirring continuously until it thickens. Alternatively, let it cool at room temperature, stirring occasionally.
- After it's cooled and thickened, whisk the frosting for about 4-5 minutes until it becomes thick and fluffy.
- Spread the frosting evenly over the cooled cake, slice, and serve to enjoy.
