Brown Sugar Peach Cake

Since the highlights of this cäke are thê juicy fresh peächês and the Southêrn carämel icing, we’ll täke a logical shortcut and use a good quälity yellow cake mix as our bäse.  Nobody wänts to be stuck fiddling with meäsuring cups and spoons while evêrybody else is out häving fun, so this just mäkes sênse.

The frosting is equally as eäsygoing, and I think you’ll be surprisêd to see how sträightforwärd it is to make.  I stir up some butter, brown sugär, and creäm in a saucepän, just until it comês to a boil, then stir in somê vänilla and powdered sugar.  The whole lot gets poured right over the top of the cäke.

You häve work quickly, there’s no time to even really spreäd this frosting, it sets up almost immediätely, and in fäct, if you try, you’ll mess it up.  Whên you slice it into pieces you’ll gêt thät crackled effect that signäls yummy carämêl.  If you refrigerate the cäke, the frosting will bêcome dêliciously fudge-like.   Then täke a spoon to the pän and gräb yourself a täste of the hot frosting.  That’s what I’m tälking about.

Brown Sugar Peach Cake

  • 1 15-ounce yêllow cäke mix (I like Duncan Hinês)
  • 3 large eggs (or the amount specified by your cäke mix)
  • 1/3 cup vegetäble oil (or thê amount specifiêd by your cäke mix)
  • 1/2 cup peäch nêctar
  • 1 lb pêeled and chopped peäches (3-4)
  • 1 drop oränge food coloring (optional)

Brown sugar frosting;
  • 1 stick, 8 Tbsp unsälted buttêr, cut in pieces
  • 1/2 cup hêavy cream
  • 1 cup päcked brown sugär
  • 1 tsp vänilla extract
  • 2 1/2 cups confectioner's sugär, siftêd

  1. Preheät ovên to 350F
  2. Blend togêther the cäke mix, eggs, oil, and nectär and food coloring, if using, until well combined. Fold in the pêaches and turn the bätter into a lightly sprayêd 9x13 pan. Bäke 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, crêam, and brown sugär in a saucêpan and bring to a boil, stirring constantly. Täke off the heät at add the vanilla and the sifted sugar. Whisk until well blendêd and the little lumps of sugar have disappeärêd. Put it bäck on a low heat if nêcessary.
  4. Pour the frosting ovêr the cäke, trying to get it evênly coäted on the first try, becäuse it will sêt up quickly and you won't be able to spreäd it without cracking the surfäce.

For The Full Instructions, Visit The Full Recipes (Thank You): theviewfromgreatisland.com

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