Brown Sugar Peach Cake
Description
This is the perfect summer yellow cake, made from fresh peaches and peach nectar and topped with a delicious brown sugar frosting. This recipe will get you raves and a 5 star rating.
Ingredients
15 oz. yellow cake mix
3 large eggs (or the amount specified by cake mix)
1/3 c. vegetable oil (or the amount specified by cake mix)
1/2 c. peach nectar
1 lb. (3-4) peeled and chopped peaches (about 2 full cups)
1 drop orange food coloring
Brown Sugar Frosting:
8 T. unsalted butter, cut into pieces
1/2 c. heavy cream
1 c. packed brown sugar
1 t. vanilla extract
2 1/2 c. powdered sugar, sifted
Directions
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Preheat oven to 350 degrees.
Blend together cake mix, eggs, oil, peach nectar and food coloring until well combined. Fold in the peaches. Turn batter into a lightly sprayed 9 x 13 inch pan. Bake for about 28 minutes, or until done Check with a wooden toothpick, it should come out without batter clinging to it, but moist crumbs are fine.
Put butter, cream and brown sugar in a saucepan; bring to a boil, stirring constantly. Take off the heat; add vanilla and sifted sugar; whisk until well blended and little lumps of sugar have disappeared. Place it back on a low heat, if necessary.
Carefully pour the frosting over the cake, trying to get it evenly coated on the first try, because it will set up quickly and then you won't be able to spread it without cracking the surface.
Allow the frosting to harden at room temperature or in the refrigerator before cutting.
Serve.
12 servings.
*Nectarines can be substituted for the peaches, if desired.