Print

Peach Cake with Caramel Icing Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 3 reviews

This moist and delicious peach cake features a tender crumb infused with fresh or canned peaches, topped with a luscious caramel-like icing. Perfectly sweetened with brown sugar and vanilla, this cake is an easy-to-make dessert that captures the essence of summer peaches.

Ingredients

Cake:

  • 1 cup brown sugar
  • ⅓ cup butter, softened
  • ¾ cup milk
  • ¼ cup peach syrup (use milk if using fresh peaches rather than canned)
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups peaches, fresh or canned (if using fresh, peel as described in notes)

Icing:

  • ¼ cup butter
  • ¼ cup cream
  • ½ cup brown sugar
  • ½ teaspoon vanilla extract
  • 1 ½ cups powdered sugar

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC) and grease a 9×13-inch cake pan to prevent sticking during baking.
  2. Cream Butter and Brown Sugar: In a large mixing bowl or the bowl of a stand mixer, beat together the softened butter and brown sugar until the mixture is light and fluffy, which helps provide structure and sweetness to the cake.
  3. Add Wet Ingredients: Beat in the milk, peach syrup (or milk if using fresh peaches), and vanilla extract until fully combined and smooth, creating a liquid base for the batter.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed to ensure even rising and flavor distribution.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet butter mixture, stirring gently until just combined to avoid overmixing which can cause a tough cake.
  6. Fold in Peaches: Carefully fold in the peeled and sliced peaches to incorporate fruit evenly throughout the batter without breaking them up too much.
  7. Bake the Cake: Pour and spread the batter evenly into the prepared cake pan. Bake in the center of the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is baked through.
  8. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before icing.
  9. Prepare the Icing: In a saucepan over medium heat, combine the butter, cream, and brown sugar. Bring the mixture to a boil while stirring constantly, then remove from heat and whisk in the vanilla extract and powdered sugar until the icing is smooth and creamy.
  10. Ice the Cake: Pour the prepared icing evenly over the cooled cake, spreading quickly as the icing sets fast. Allow the icing to set before slicing and serving.

Notes

  • If using fresh peaches, peel them by blanching in boiling water for 30 seconds and immediately transferring to ice water to loosen the skins for easy removal.
  • The peach syrup can be substituted with additional milk if using fresh peaches to maintain proper batter moisture.
  • Ensure the cake is fully cooled before icing to prevent the icing from melting and becoming runny.
  • This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Find it online: https://recipefeastful.com/peach-cake-with-caramel-icing-recipe/