Description
This delightful Brown Sugar Peach Cake is a moist and flavorful dessert that perfectly combines the sweetness of peaches with a hint of caramel from the brown sugar icing.
Ingredients
Units
Scale
Cake:
- 1 cup brown sugar
- 1/3 cup butter, softened
- 3/4 cup milk
- 1/4 cup peach syrup (use milk if using fresh peaches rather than canned)
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups peaches, fresh or canned (if using fresh, peel as described in the notes below)
Icing:
- 1/4 cup butter
- 1/4 cup cream
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350ºF. Grease a 9×13 cake pan.
- Beat butter and brown sugar together until creamy.
- Mix in milk, peach syrup, and vanilla.
- Combine flour, baking powder, and salt in a separate bowl, then add to wet ingredients.
- Fold in the peaches.
- Spread the batter in the prepared pan and bake for 25 minutes.
- Cool the cake completely.
- For the icing, combine butter, cream, and brown sugar in a saucepan. Bring to a boil, then remove from heat and whisk in vanilla and powdered sugar until smooth.
- Pour the icing over the cake and spread quickly before it sets.
Notes
- To peel fresh peaches, blanch them in boiling water then transfer to an ice bath for easy peeling.
Nutrition
- Serving Size: 1 serving
- Calories: 328 kcal
- Sugar: 44g
- Sodium: 239mg
- Fat: 11g
- Saturated Fat: 7g
- Trans Fat: 0.4g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 31mg
