Peach Brown Sugar Frosting (Print Version)

Tender cake with chunks of peach and smooth brown sugar icing, great for sharing at parties or curling up at home.

# Ingredients:

→ Cake

01 - 450 g frozen peach slices, don’t thaw
02 - 4 large eggs
03 - 425 g yellow cake mix
04 - 240 ml plain vegetable oil
05 - 170 g peach gelatin powder (2 packs, leave dry)

→ Brown Sugar Frosting

06 - 5 ml vanilla extract
07 - 400 g packed light brown sugar
08 - 115 g salted butter
09 - 160 ml heavy cream

# Steps:

01 - Smooth the frosting all over the cooled cake. Chop it up into slices and enjoy right away.
02 - Once the frosting’s cooled down, grab your hand mixer. Beat it on medium for a few minutes until you see it get thick but still easy to pour.
03 - Take the pan off the heat, stir in the vanilla. Place it in a big bowl filled with cold water and ice, being careful not to get water inside. Scrape the sides every so often. Let it hang out there until it’s not hot and has thickened up.
04 - In your medium saucepan, toss in butter, heavy cream, and brown sugar. Heat on medium-high, keep stirring, and as soon as it’s bubbling, let it cook for one more minute — keep stirring!
05 - Set the hot pan on a rack and forget about it until the cake is totally cooled down before you frost it.
06 - Scoop out the batter and spread it in the greased pan. Pop it in the oven for 40 to 45 minutes at 175°C. It’s done when a toothpick poked in the middle comes out almost clean, and the outside looks golden and dark at the edges.
07 - Cut those frozen peaches into small pieces and gently fold them into your batter. Use a wooden spoon so you don’t smash the fruit.
08 - Dump the cake mix, peach gelatin, eggs, and oil into a big bowl. Beat everything together until there are no lumps left.
09 - Heat your oven to 175°C. Grease up your 23 x 33 cm pan so nothing sticks.

# Notes:

01 - If you swap in fresh or canned peaches, make sure they’re nice and dry before mixing so the batter doesn’t get soggy.
02 - Try whipped cream or cream cheese frosting if you want something lighter on top.
03 - Make the peach taste pop by adding a bit of peach extract if it’s handy.
04 - Keep the cake covered at room temp for two days, or throw it in the fridge to last longer.
05 - Want it warm? Microwave single slices for around 10 seconds.

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