Peaches and Cream Cake – This Peaches and Cream Cake is the perfect dessert for a hot summer day. Made with fresh juicy peaches, fluffy cake batter, and a touch of creamy vanilla, it’s the perfect combination of sweet and tart flavors. The moist cake is sure to melt in your mouth, leaving you with a heavenly taste that will leave you craving for more. Plus, it’s easy to make and is sure to impress your family and friends.
I remember the first time I made this Peaches and Cream Cake for my husband’s birthday. He’s a huge fan of peaches, and I wanted to make something special for him. The cake was a hit, and we ended up eating it for breakfast, lunch, and dinner for the next few days! It quickly became a staple in our household and has been a go-to dessert for all of our family gatherings. It’s amazing how such a simple recipe can bring so much joy and happiness to our lives.
Why This Peaches and Cream Cake Is a Must-Try?
This Peaches and Cream Cake is unique because it uses fresh, juicy peaches as the star ingredient. The combination of the peaches with the creamy vanilla cake batter is simply irresistible. Plus, it’s easy to make, and you probably have most of the ingredients on hand already. This recipe is perfect for entertaining or for a special occasion. You can also dress it up with a scoop of vanilla ice cream or a dollop of sweetened whipped cream for an extra special touch.
Ingredients:
- Scant 2/3 cup (133 g) white granulated sugar
- 1 large (1 large) egg
- 1 large (1 large) egg yolk
- 1 tsp (5 ml) vanilla, or vanilla bean paste
- 1/3 cup (75 g) butter, melted, salted or unsalted
- 1/2 cup (62 g) all-purpose flour
- 1 tsp (5 g) baking powder
- Pinch of salt (if using unsalted butter)
- 6 Tbsp. (90 ml) whole milk, at room temperature (3% b.f.)
- 6-8 fresh peaches, about 3 1/2 cups chopped
- Icing/confectioners’ sugar, for dusting before serving
Directions:
Grease an 8 or 9-inch springform pan and sprinkle the inside with a bit of brown sugar. If you’d like to later remove the cake from the base, be sure to line the bottom with a round of parchment paper.
Preheat your oven to 355°F (not convection setting).
Peel and chop 6-8 fresh peaches into chunks and set aside.
Melt the butter and set aside to let it cool. In a medium bowl, whisk together the flour, baking powder, and pinch of salt (if using unsalted butter). Set aside.
In another medium bowl, whisk the eggs with the sugar until the mixture is light and fluffy (2-3 minutes). Add the vanilla and mix in. Add the milk, the cooled, melted butter, and then the flour mixture and mix until well combined.
Gently fold the chopped peaches into the batter.
Pour the batter into the prepared pan. (*You’ll know you have enough peaches if they poke above the batter when you pour it in the pan. If not, you may want to add another.)
If desired, sprinkle the top with white sugar before baking for a sweet top crust.
Bake in the preheated 355°F oven for 45-55 minutes. The cake should be evenly deep golden on top and should have pulled away from the sides of the pan.
Remove the cake from the oven and let it cool completely in the pan.
Once cooled, refrigerate the cake in the pan if you are making it ahead. To eat right away, run a knife around the outside and remove the outer ring. Slice and serve the cake cool, at room temperature, or slightly re-warmed, garnished with a dusting of icing sugar.
For an extra special touch, you can also serve the cake with a scoop of vanilla ice cream or a dollop of sweetened whipped cream. Enjoy!
Notes:
- If you don’t have fresh peaches, you can use canned or frozen peaches, but be sure to drain them well before using.
- If your peaches are not very sweet, you can sprinkle a bit of sugar on them before adding to the cake batter.
- To make this recipe gluten-free, you can use a gluten-free all-purpose flour blend.
- This cake can be made a day ahead and stored in the refrigerator until ready to serve.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
In conclusion, this Peaches and Cream Cake recipe is a delicious and easy-to-make dessert that’s perfect for any occasion. The combination of sweet, juicy peaches and a rich, creamy batter creates a mouth-watering dessert that will leave your taste buds wanting more. With simple ingredients and easy-to-follow directions, this cake can be whipped up in no time, making it a great choice for impromptu get-togethers or last-minute dinner parties. So why not give it a try? You won’t be disappointed!
FAQ
Can I use canned peaches instead of fresh?
Yes, you can use canned peaches, but make sure to drain them well before using.
Can I use a different type of fruit?
Yes, you can use other types of fruit, such as nectarines or apricots, but the baking time may vary depending on the juiciness of the fruit.
Can I make this cake ahead of time?
Yes, you can make this cake a day ahead and store it in the refrigerator until ready to serve.
Can I freeze this cake?
Yes, you can freeze this cake, but it may lose some of its texture when thawed.
How long will leftovers last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Peaches and Cream Cake
Ingredients
- Scant 2/3 cup 133 g white granulated sugar
- 1 large 1 large egg
- 1 large 1 large egg yolk
- 1 tsp 5 ml vanilla, or vanilla bean paste
- 1/3 cup 75 g butter, melted, salted or unsalted
- 1/2 cup 62 g all-purpose flour
- 1 tsp 5 g baking powder
- Pinch of salt if using unsalted butter
- 6 Tbsp. 90 ml whole milk, at room temperature (3% b.f.)
- 6-8 fresh peaches about 3 1/2 cups chopped
- Icing/confectioners' sugar for dusting before serving
Instructions
- Grease an 8 or 9-inch springform pan and sprinkle the inside with a bit of brown sugar. If you'd like to later remove the cake from the base, be sure to line the bottom with a round of parchment paper.
- Preheat your oven to 355°F (not convection setting).
- Peel and chop 6-8 fresh peaches into chunks and set aside.
- Melt the butter and set aside to let it cool. In a medium bowl, whisk together the flour, baking powder, and pinch of salt (if using unsalted butter). Set aside.
- In another medium bowl, whisk the eggs with the sugar until the mixture is light and fluffy (2-3 minutes). Add the vanilla and mix in. Add the milk, the cooled, melted butter, and then the flour mixture and mix until well combined.
- Gently fold the chopped peaches into the batter.
- Pour the batter into the prepared pan. (*You'll know you have enough peaches if they poke above the batter when you pour it in the pan. If not, you may want to add another.)
- If desired, sprinkle the top with white sugar before baking for a sweet top crust.
- Bake in the preheated 355°F oven for 45-55 minutes. The cake should be evenly deep golden on top and should have pulled away from the sides of the pan.
- Remove the cake from the oven and let it cool completely in the pan.
- Once cooled, refrigerate the cake in the pan if you are making it ahead. To eat right away, run a knife around the outside and remove the outer ring. Slice and serve the cake cool, at room temperature, or slightly re-warmed, garnished with a dusting of icing sugar.
- For an extra special touch, you can also serve the cake with a scoop of vanilla ice cream or a dollop of sweetened whipped cream. Enjoy!
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