Peach Cake With Brown Sugar Frosting: A Sweet Slice of Summer
Indulge in the flavors of summer with this delectable Peach Cake topped with luscious Brown Sugar Frosting. Bursting with juicy peaches and topped with a rich, creamy frosting, this cake is the perfect treat for any occasion. Whether you’re celebrating a special event or simply craving a slice of something sweet, this dessert is sure to impress. Let’s dive into the recipe and discover how to create this irresistible Peach Cake with Brown Sugar Frosting!
Ingredients:
For the Cake:
- 1 (15 oz.) box yellow cake mix
- 4-6 fresh peaches, peeled and sliced, or 1 (16 oz.) package frozen peaches, unthawed
- 2 (3 oz.) packages peach Jell-O
- 4 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
For the Frosting:
- 2 cups brown sugar
- 2/3 cup heavy cream
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt, optional
- Ice bath, optional
Instructions:
For the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan and set aside.
- Prepare Peaches: If using fresh peaches, peel and slice them thinly. If using frozen peaches, ensure they are unthawed and pat them dry with a paper towel.
- Mix Cake Batter: In a large mixing bowl, combine the yellow cake mix, peach Jell-O packets, eggs, vegetable oil, and vanilla extract. Mix until well combined and smooth.
- Add Peaches: Gently fold the sliced peaches into the cake batter until evenly distributed.
- Bake: Pour the cake batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake from the oven and let it cool completely in the pan on a wire rack.
For the Frosting:
- Prepare Brown Sugar Mixture: In a medium saucepan, combine the brown sugar, heavy cream, butter, and salt (if using). Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.
- Cook to Soft-Ball Stage: Continue to cook the mixture, stirring constantly, until it reaches the soft-ball stage, about 235°F (113°C) on a candy thermometer. If you don’t have a candy thermometer, you can perform a soft-ball test by dropping a small amount of the mixture into a bowl of cold water. It should form a soft ball that holds its shape but is still pliable.
- Cool: Once the frosting reaches the desired consistency, remove it from the heat and stir in the vanilla extract. If the frosting becomes too thick, you can place the saucepan in an ice bath to cool it down while stirring occasionally.
- Frost the Cake: Once the cake has cooled completely, pour the warm brown sugar frosting over the top of the cake and spread it out evenly with a spatula. Allow the frosting to set before slicing and serving.
Cook’s Tips and Variations:
- Fresh vs. Frozen Peaches: While fresh peaches are ideal when in season, you can also use frozen peaches for convenience. Just be sure to thaw them before using and pat them dry to remove excess moisture.
- Peach Jell-O: The peach Jell-O adds extra flavor and moisture to the cake. If you can’t find peach Jell-O, you can use vanilla or white chocolate Jell-O as a substitute.
- Adjust Frosting Consistency: If the frosting becomes too thick as it cools, you can gently reheat it over low heat or add a splash of heavy cream to thin it out.
Keto and Low-Carb Adaptations:
Keto Version:
- Substitute the yellow cake mix with a keto-friendly cake mix made with almond flour or coconut flour.
- Use a keto-friendly sweetener such as erythritol or monk fruit sweetener in place of brown sugar for the frosting.
Low-Carb Version:
- Reduce the amount of sugar in the cake batter and frosting to suit your dietary preferences.
- Opt for a low-carb frosting made with cream cheese and powdered erythritol for a creamy and indulgent topping.
Frequently Asked Questions (FAQs):
1. Can I make this cake ahead of time? Yes, you can bake the cake ahead of time and store it at room temperature, covered with plastic wrap or aluminum foil, for up to 2 days. Wait to frost the cake until just before serving for the best results.
2. Can I freeze leftover cake? Yes, you can freeze leftover cake slices for up to 3 months. Wrap each slice tightly in plastic wrap and then aluminum foil before placing them in an airtight container or freezer bag. Thaw overnight in the refrigerator before serving.
3. Can I use a different type of frosting? Absolutely! While the brown sugar frosting adds a rich and caramel-like flavor to the cake, you can also use cream cheese frosting, whipped cream, or vanilla buttercream as alternatives.
4. Can I add nuts or other toppings to the cake? Yes, feel free to customize the cake with chopped pecans, walnuts, or almonds for added texture and flavor. You can also garnish the frosted cake with fresh peach slices or a sprinkle of cinnamon for a decorative touch.
Peach Cake With Brown Sugar Frosting is a delightful dessert that captures the essence of summer in every bite. With its moist and tender cake infused with juicy peaches and topped with a decadent brown sugar frosting, it’s a treat that will leave you craving more. Whether enjoyed on a warm summer day or as a sweet ending to any meal, this cake is sure to delight your taste buds and impress your guests. So, gather your ingredients, preheat your oven, and get ready to savor the flavors of summer with this irresistible Peach Cake!
