Can I use canned or frozen peaches instead of fresh for brown sugar peach cake?

Yes, you can use canned or frozen peaches when fresh peaches are out of season. If using canned, drain them well and pat them dry to remove excess moisture. For frozen peaches, thaw them completely, drain off any liquid, and pat dry before folding them into the batter to prevent the cake from becoming soggy.

How do you keep fresh peach pieces from sinking to the bottom of the cake?

To prevent peach pieces from sinking, toss them lightly with about one tablespoon of flour before folding them into the batter. This flour coating helps suspend the fruit evenly throughout the cake during baking. Also, make sure your batter is thick enough to support the fruit and avoid over-mixing after adding the peaches.

How do you make the brown sugar caramel icing without it becoming grainy?

To make a smooth brown sugar caramel icing, stir the butter, heavy cream, and brown sugar constantly while bringing the mixture to a boil. After removing it from the heat, whisk in the vanilla and sifted confectioner's sugar until all sugar lumps disappear. If needed, return the saucepan to low heat briefly while stirring to dissolve any remaining crystals.

Can you freeze brown sugar peach cake for later?

Yes, freeze the cake without the brown sugar frosting for up to three months. Wrap the cooled, unfrosted cake tightly in plastic wrap and then aluminum foil. When ready to serve, thaw the cake at room temperature and prepare a fresh batch of the brown sugar caramel icing to pour over the top.

Brown Sugar Peach Cake With Caramel Icing Recipe

Name: Brown Sugar Peach Cake
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 12
Ingredients: 15 ounce yellow cake mix; 3 large eggs; 1/3 cup vegetable oil; 1/2 cup peach nectar or peach juice; 1 lb peaches, peeled and chopped; orange food coloring; 1/2 cup unsalted butter, cut in pieces; 1/2 cup heavy cream; 1 cup packed brown sugar; 1 tsp vanilla extract; 2 1/2 cups confectioner’s sugar, sifted

Ingredients

Scale

15 ounce yellow cake mix
3 large eggs
1/3 cup vegetable oil
1/2 cup peach nectar or peach juice
1 lb peaches, peeled and chopped
orange food coloring
brown sugar frosting
1/2 cup unsalted butter, cut in pieces
1/2 cup heavy cream
1 cup packed brown sugar
1 tsp vanilla extract
2 1/2 cups confectioner’s sugar, sifted

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Instructions

1-Preheat oven to 350F: Preheat oven to 350F
2-Blend together the cake mix, eggs, oil,: Blend together the cake mix, eggs, oil, and nectar and food coloring, if using, until well combined. Fold in the peaches and turn the batter into a lightly sprayed 9×12 pan. Bake for about 28 minutes, or until done…you can check with a toothpick, it should come out without batter clinging to it, but moist crumbs are fine.
3-Put the butter, cream, and brown sugar: Put the butter, cream, and brown sugar in a saucepan and bring to a boil, stirring constantly. Take off the heat at add the vanilla and the sifted sugar. Whisk until well blended and the little lumps of sugar have disappeared. Put it back on a low heat if necessary.
4-Pour the frosting over the cake, trying: Pour the frosting over the cake, trying to get it evenly coated on the first try, because it will set up quickly and you won’t be able to spread it without cracking the surface.
5-Let the frosting harden at room temperature: Let the frosting harden at room temperature or in the refrigerator before cutting.

Last Step:

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Prep Time: 15 min
Cook Time: 28 min
Method: bake

Nutrition

Calories: 492
Sugar: 62 g
Sodium: 351 mg
Fat: 20 g
Saturated Fat: 9 g
Carbohydrates: 78 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 78 mg