Nectarines or peaches play so nicely with the warm flavor of brown sugar in this simple peach sheet cake recipe. Add a little browned butter glaze for an out of this world flavor combination!
Whip up this warm brown sugar Texas sheet cake base with lovely fresh peaches baked right in. It is a simple cake batter to make, no fancy tools required. In fact you make it in a saucepan.
Then bake it to golden deliciousness and drizzle it with a tasty glaze. The combination of textures and flavors is amazing and it’s sized to feed a crowd.
Serve it as a dessert at a summer gathering, or serve it like a coffee cake for brunch. It is delicious no matter the time of day.
This scrumptious little beauty combines two of our favorite things lately; cooking with stone fruit and sheet cake. The results were amazing!
The peaches and nectarines have been so good lately, I can’t help but buy some every chance I get. This time I reached for the peaches, but nectarines work in this just as well.
I have made this several times now and both are fabulous. So just use whatever you have on hand.
I wanted to bring in some of the warm flavors of fall, but still highlight this late summer fruit. So, I tweaked the recipe for White Texas Sheet Cake to include the warmer flavors of brown sugar and a hint of cinnamon.
I wanted to make a sheet cake in the tradition of the Texas sheet cake. So, the batter was made on the stove top. Just boil the butter and water and whisk in everything else.
Then I arranged thinly sliced nectarines tossed in cinnamon and corn starch all over the top. While I like the look of slices, small cubes are easier to eat and serve.
Plus chopping and sprinkling the bits over the batter is super quick. Gently arranging thin slices of fruit over the batter takes a little longer. Obviously both ways taste great!
This cake smelled so good as it baked. Once it was mostly cooled, I drizzled some brown butter glaze over the top. The rest is history!
As with any sheet cake, this is perfect for a potluck or party. The fruit makes it perfect for summer bbqs as well.
It isn’t fussy, but it tastes great and feeds a crowd. One taste of the brown butter glaze melding with the cake and everyone will be hooked.
How do I store leftover peach sheet cake?
Leftovers are good for several days if left covered on the counter. Pieces of cake can be frozen in airtight containers for several months. The glaze on the thawed pieces of cake may get a little sticky, but will still test amazing. So any leftovers don’t have to go to waste.
More fun sheet cake recipes:
The Elvis sheet cake is a banana sheet cake topped with a glossy peanut butter icing is delicious. To make it an ode to the King himself we added some chopped bacon and a drizzle of honey.
Chocolate chip cookie dough sheet cake takes the one of my favorite guilty pleasures and turns it into a Texas style sheet cake. You are going to love it!
The Arnold Palmer sheet cake combines the flavors of sweet tea and lemonade in a fun Texas sheet cake. This one is perfect for any summer soiree.
More great peach recipes:
Peach breakfast cake is a great way to start your day with fruit! It is a streusel topped cake that can be made with fresh, canned or frozen peaches.
It is hard to beat a good peach crisp. Delicious fruit topped with golden oatmeal goodness just begging for a scoop of ice cream.
Peach rhubarb pie combines the tart taste of spring with summer’s sweet fruit. Peach and rhubarb come together under a golden streusel in this perfect fruity pie.
The warmth of brown sugar married with the goodness of peach cobbler. The brown sugar peach cobbler has a hint of cinnamon and makes the perfect landing pad for a scoop of ice cream!
Peaches and Brown Sugar Sheet Cake
- 3 peaches or nectarines
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- 1 cup butter
- 1 cup water
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs beaten
- ½ cup plain yogurt can sub sour cream
- 2 cups all purpose flour
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- brown butter glaze optional
- Preheat the oven to 375°F and grease a 13x18x1-inch half sheet cake pan.
- Wash peaches and thinly slice or dice.
- In a bowl, toss peach slices/cubes with corn starch and cinnamon. Set aside.
- In a large saucepan over medium heat, bring butter, sugar and water to a boil. Remove from heat.
- Whisk in remaining ingredients until just combined. Spread in prepared pan.
- Arrange nectarines over cake batter.
- Bake for 25-30 minutes or until cake is done (the cake will bake darker than you are used to due to the brown sugar. Test the cake and don't go by color.)
- Cool most of the way and then drizzle with brown butter glaze, or dust with powdered sugar.