Peaches and Brown Sugar Sheet Cake

Spatula lifting slice of peach sheet cake out of pan showing chunks of fruit in cake and drizzled brown butter icing on top.

Peaches and Brown Sugar Sheet Cake

Nectarines or peaches play so nicely with the warm flavor of brown sugar in this simple sheet cake. Add a little browned butter glaze for an out of this world flavor combination!

Prep Time15

Cook Time30

Total Time45

Servings: Servings

Author: Carlee

Ingredients

3 peaches or nectarines
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 cup butter
1 cup water
1 cup granulated sugar
1 cup light brown sugar packed
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

Makes: 13 x 18inch rectangle

Instructions

Preheat the oven to 375°F and grease a 13x18x1-inch half sheet cake pan.
Wash 3 peaches or nectarines and thinly slice or dice.
In a bowl, toss peach slices/cubes with 1 teaspoon cornstarch and 1 teaspoon ground cinnamon. Set aside.
In a large saucepan over medium heat, bring 1 cup butter, 1 cup granulated sugar, 1 cup light brown sugar, and 1 cup water to a boil. Remove from heat.
Whisk in 2 eggs, ½ cup plain yogurt, 2 cups all purpose flour, 1 teaspoon almond extract, 1 teaspoon vanilla extract, 1 teaspoon baking soda, and 1 teaspoon salt until just combined. Spread in prepared pan.
Arrange sliced peaches 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.

Notes

You can make half of the recipe in a 9x13-inch pan. Just use the button above the ingredients to adjust the amounts accordingly.

Nutrition

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