Peach Cake With Brown Sugar (Print Version)
# Ingredients:
→ Cake
01 -
15 ounces yellow cake mix
02 -
4 to 6 fresh peaches, peeled and sliced, or 16 ounces frozen peaches, not thawed
03 -
6 ounces peach-flavored gelatin (two 3-ounce packages)
04 -
4 large eggs
05 -
1 cup vegetable oil
06 -
1 teaspoon vanilla extract
→ Frosting
07 -
2 cups brown sugar
08 -
2/3 cup heavy cream
09 -
1/2 cup unsalted butter, at room temperature
10 -
1 teaspoon vanilla extract
11 -
1/4 teaspoon salt (optional)
# Instructions:
01 -
Preheat the oven to 350°F (177°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray.
02 -
In a large mixing bowl, combine the yellow cake mix, peach-flavored gelatin, eggs, vegetable oil, and vanilla extract. Mix until just incorporated to avoid overmixing.
03 -
Gently fold the peeled and sliced peaches into the batter, ensuring even distribution.
04 -
Pour the batter into the prepared baking dish. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
05 -
Remove the cake from the oven and allow it to cool completely in the baking dish.
06 -
In a large saucepan, combine the brown sugar, heavy cream, and butter. Heat over medium-high heat, bringing the mixture to a boil. Boil for 1 minute, then remove from heat.
07 -
Stir in the vanilla extract and salt. If using an ice bath, place the saucepan into it, ensuring no water enters the mixture. Stir continuously until the frosting cools and begins to thicken.
08 -
Beat the cooled frosting for 4 to 5 minutes, or until it reaches a thick and fluffy consistency.
09 -
Spread the prepared frosting evenly over the cooled cake.
10 -
Slice the frosted cake into squares and serve.