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Peaches And Cream Cake

Highlighted under Category: Sweet Italian Endings

This peaches and cream cake features generous chunks of fresh (or canned) peaches baked into a soft, creamy batter. The simple method calls for whisking eggs, sugar, vanilla, and melted butter until light, then folding in flour and baking powder. Milk keeps the crumb moist, while the peaches create juicy pockets throughout. After baking, a chill in the refrigerator helps set the cake for perfect slices. Whether you serve it for breakfast, brunch, or dessert, this cake is an inviting treat with minimal fuss and maximum flavor.

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Brought to You By Valeria Rossi
Last modified on Tue, 27 May 2025 18:11:11 GMT
Peaches And Cream Cake Save
Peaches And Cream Cake | recipesvaleria.com

This Peaches and Cream Cake is all about making the most of juicy summer peaches and a simple creamy batter that anyone can master in no time. There is no need for fancy mixing techniques or intricate layers you just combine everything in one bowl and bake. The result is a cake that is full of fruit with a tender crumb and just the right touch of sweetness.

Every time I bake this my kitchen fills with the scent of warm peaches and vanilla and it instantly reminds me of lazy summer mornings at my grandmother’s house

Ingredients

  • White sugar: for sweetness try to use fine granulated sugar for best texture
  • Large egg and large egg yolk: they add richness and help create that creamy crumb use fresh eggs for a best result
  • Vanilla: for smooth flavor choose pure vanilla extract if possible
  • Butter: for a tender cake texture opt for unsalted and make sure to melt it fully
  • All-purpose flour: for structure sift it to avoid lumps
  • Baking powder: essential for lift check the date to be sure it is fresh
  • Whole milk: for moisture room temperature so the batter blends well
  • Fresh or canned peaches: the star of the recipe using ripe peaches will bring out the most flavor and juiciness

Step-by-Step Instructions

Prep the Pan:
Grease an 8 or 9 inch round cake pan thoroughly with butter or oil then sprinkle some brown sugar over it for a deep caramel note Line the bottom with parchment and wrap the outside of the pan with foil to prevent leaks
Mix the Wet Ingredients:
Whisk eggs sugar vanilla and melted butter on high with a hand mixer until pale and foamy about three to four minutes This step makes the cake light and creamy
Combine the Dry Ingredients:
Add the flour and baking powder to the wet mixture and stir gently just until there are no dry streaks Avoid over mixing
Bring It All Together:
Pour in the milk and fold in the peach chunks until just combined The batter will look thick and fruity
Bake:
Scrape the batter into the prepared pan and level it out Bake for fifty five minutes or until a toothpick comes out mostly clean with a few moist crumbs
Cool and Chill:
Let the cake cool completely before removing it from the pan For the best flavor and texture refrigerate overnight
Peaches And Cream Cake Save
Peaches And Cream Cake | recipesvaleria.com

My favorite part is using peak season peaches because they turn meltingly soft Each summer my family picks peaches together at a local orchard and we always save the ripest ones for this cake

Storage Tips

Refrigerate the cake after cooling to keep it moist and fresh It will stay good for up to four days

Wrap slices in plastic to keep them from absorbing fridge odors

You can freeze individual slices just wrap tightly and thaw in the fridge overnight

Ingredient Substitutions

Try nectarines or apricots if peaches are not available They bake up just as delicious

If you only have canned peaches choose those packed in juice and drain well

Dairy free versions work with plant butter and oat or almond milk

Serving Suggestions

Serve chilled straight from the fridge or briefly warm the cake so the peaches become extra soft

Add a dollop of whipped cream or a scoop of vanilla ice cream for a true treat

It pairs beautifully with coffee or an afternoon cup of tea

Cultural and Historical Context

Peaches and cream is a classic combination in American summer desserts Many southern families have their own take on cakes pies and cobblers using the best stone fruit of the season This cake brings those nostalgic flavors together in a single pan no complicated steps required

Frequently Asked Questions About Recipes

→ Can I use canned peaches instead of fresh?

Yes, canned peaches work well. Just drain them thoroughly before adding to the batter to avoid excess moisture.

→ Do I need to peel the peaches?

Peeled peaches provide a softer texture, but you may leave the skins on if you prefer a rustic feel or added fiber.

→ Why refrigerate the cake overnight?

Chilling helps the cake set and enhances the creamy texture. Slices will also hold together better when served.

→ Can I bake this in advance?

Absolutely. Prepare and bake the cake a day ahead, store it covered in the fridge, and serve chilled or at room temperature.

→ What pan size should I use?

An 8 or 9-inch round cake pan is best. Grease and line it with parchment paper for easy removal and even baking.

→ How do I know when the cake is done?

The cake is ready when the center is set, and a toothpick inserted comes out with moist crumbs, not raw batter.

Peaches And Cream Cake

Sweet, tender cake bursting with peaches. Simple, creamy layers with an airy crumb. Ideal for any meal or gathering.

Preparation Time
15 minutes
Cooking Duration
55 minutes
Overall Time Required
70 minutes
Brought to You By: Valeria Rossi

Recipe Group: Desserts

Skill Requirement: Perfect for Beginners

Cuisine Type: American

Recipe Output: 8 Number of Servings (1 round cake)

Diet Preferences: Quick Vegetarian Option

Required Ingredients

→ Batter

01 135 g white sugar
02 1 large egg
03 1 large egg yolk
04 1 teaspoon vanilla extract
05 75 g butter, melted
06 62 g all-purpose flour
07 1 teaspoon baking powder
08 90 ml whole milk, at room temperature

→ Fruit

09 6 to 7 fresh peaches, peeled and diced (or use canned if fresh are unavailable)

→ Pan Preparation

10 Oil or butter for greasing pan
11 Brown sugar, for dusting pan base
12 Parchment paper
13 Tin foil

How to Make It

Step 01

Preheat oven to 175°C. Generously grease an 20 or 23 cm round cake pan with oil or butter. Sprinkle brown sugar evenly over the base. Line bottom with parchment paper, then wrap the outside of the pan with tin foil.

Step 02

In a large mixing bowl, use a hand mixer to whisk together the egg, egg yolk, white sugar, vanilla extract, and melted butter until the mixture is pale and foamy, about 3 to 4 minutes.

Step 03

Add the all-purpose flour and baking powder into the wet mixture. Stir with a spatula or low speed on the mixer until just combined.

Step 04

Pour in the milk and fold in the diced peaches, mixing gently until evenly distributed without overworking the batter.

Step 05

Transfer the batter to the prepared cake pan, smoothing the top. Bake in the centre of the oven for 55 minutes, or until the surface is golden and a skewer inserted in the centre comes out clean.

Step 06

Remove from oven and let cool in pan. Once completely cool, refrigerate overnight before unmoulding and slicing for optimal flavour and texture.

Additional Information

  1. For best results, use ripe peaches at the peak of their season; this enhances the cake’s sweetness and aroma.
  2. Lining the pan and using tin foil help prevent sticking and overbaking of the edges.

Essential Tools

  • Hand mixer
  • Mixing bowls
  • 20 or 23 cm round cake pan
  • Spatula
  • Parchment paper
  • Aluminium foil

Allergy Notes

Double-check every ingredient for potential allergenic risks. Reach out to your doctor with any concerns.
  • Contains eggs, milk, butter, and wheat (gluten).