# @brunchwithbabs on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/CSgvuJnF6DX
- **Gondola URL:** https://gondola.cc/posts/38123023-brunchwithbabs-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/0e90d23020.jpg
- **Posted:** 2021-08-13T10:44:00.000+00:00
- **Account Owner:** BABS (@brunchwithbabs) — https://gondola.cc/brunchwithbabs

## Caption

🍑PEACH CAKE w/ caramel frosting 🍑  TIP: Dust the fruit lightly with flour so it doesn’t sink to the bottom when baking 🍑 Ingredients: 1 15- ounce yellow cake mix (I like Duncan Hines)

3 large eggs or the amount specified by your cake mix

1/3 cup melted butter

1/2 cup peach nectar OR 1/2 cup milk

1 lb peeled and chopped peaches (about 3-4)

🍑brown sugar frosting
1 stick 8 Tbsp unsalted butter, cut in pieces

1/2 cup heavy cream

1 cup packed brown sugar

1 tsp vanilla extract

2 1/2 cups confectioner’s sugar sifted

🍑Directions: Preheat oven to 350F.  Blend together the cake mix, eggs, butter, and nectar or milk. Fold in the peaches and turn the batter into a lightly sprayed 9×13 pan. Bake 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.
	Put the butter, cream, and brown sugar in a saucepan and bring to a boil, stirring constantly. Take off the heat and add the vanilla and the sifted sugar. Whisk until well blended and the little lumps of sugar have disappeared. Put it back on a low heat if necessary.
	Pour the frosting over the warm cake, trying to get it evenly coated on the first try, because it will set up quickly and you won’t be able to spread it without cracking the surface.
	Let the frosting harden at room temperature or in the refrigerator before cutting. #peachcake #peachseason #easyrecipes

## Stats

- **Views:** 190,044
- **Likes:** 11,417
- **Shares:** 0
- **Comments:** 179

## Tags

easyrecipes, peachcake, peachseason

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