Peaches Cream Cake Delight

Peaches and Cream Cake is one of my favorite comfort bakes for family gatherings The soft vanilla base pairs perfectly with juicy peaches and a tangy cream cheese topping and every time I bring it to the table it is gone within minutes

I first baked this cake on a rainy afternoon when we wanted something fruity and comforting The blend of flavors won over everyone in the house and it is now my go to for quick family desserts

Ingredients

• All purpose flour: gives the cake its structure Use fresh flour for best results
• Salt: enhances all the flavors Just a pinch makes a difference
• Baking powder: ensures the cake rises and stays fluffy Always check your baking powder is active
• Vanilla pudding mix: makes the base moist and adds a subtle sweetness Choose the non instant variety for best texture
• Butter: brings richness and helps the cake stay tender Use real butter not margarine
• Egg: acts as a binder for the batter Go for a large fresh egg
• Milk: keeps the cake soft Whole milk gives a richer flavor but any milk works
• Canned sliced peaches: add a sweet juicy layer Look for peaches canned in juice not syrup and pat them dry before using
• Reserved peach juice: adds extra fruitiness to the cream Choose juice from the drained can of peaches
• Cream cheese: forms a tangy creamy topping Make sure it is soft so it blends smoothly
• Granulated sugar: sweetens each layer Fine sugar blends better and does not leave a grainy texture
• Cinnamon: adds a warm spicy note on top Use ground cinnamon for a fragrant finish

Step by Step Instructions

Prepare the Pan:

Preheat your oven to 350 degrees Fahrenheit and grease the bottom and sides of a 10 inch springform pan so the cake does not stick

Mix the Wet Ingredients:

In a medium bowl use an electric mixer to beat the butter egg and milk on medium speed until the mixture is smooth and creamy about two minutes This makes sure your base is light

Add Dry Ingredients:

Add the flour salt baking powder and vanilla pudding mix to the bowl Beat for another two minutes Start slow so the flour does not fly everywhere then go to medium

Bake the Cake Base:

Pour the batter into your prepared pan and spread evenly Bake in the center rack for ten minutes The cake will puff up a bit but will not be fully set

Make the Cream Topping:

While the cake base bakes beat the softened cream cheese sugar and reserved peach juice in a small bowl for about two minutes The mixture should be fluffy and fully blended

Assemble the Layers:

After ten minutes remove the cake from the oven Arrange the chopped peaches evenly over the partially baked cake Spoon the cream cheese mixture on top spreading out to the edges for even coverage

Add the Topping and Finish Baking:

Mix the sugar and cinnamon together Sprinkle evenly over the top of the cream cheese layer Return the pan to the oven and bake for thirty to thirty five minutes The edges should be golden and the center only slightly jiggly

Cool and Serve:

Let the cake cool completely in the pan before removing the sides Slice and enjoy the creamy fruity layers at room temperature

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Cream cheese is my favorite part of this recipe The tang cuts the sweetness and creates a cheesecake like center My kids love helping assemble the layers and swirling the filling right before baking so it turns into a fun family project

Storage Tips

Store the cake covered in the refrigerator It will last up to four days The flavors only get better as it sits If you want to freeze it wrap slices tightly and thaw in the fridge before eating

Ingredient Substitutions

You can swap the canned peaches for fresh or frozen just make sure to dry them well before adding If you have only instant pudding mix that works in a pinch but the cake may be slightly softer Dairy free cream cheese and plant based milk also work with small texture changes

Serving Suggestions

Serve slices with extra peach slices on the side or a dollop of whipped cream For an elegant presentation dust with a little extra cinnamon on top This cake is beautiful on brunch tables or for potlucks

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Cultural and Historical Context

Peaches and cream desserts have roots in southern kitchens where summer peaches were turned into all kinds of sweets Pairing stone fruit with rich dairy has always been a celebration of the season This cake is a modern twist that uses pantry staples so you can enjoy it anytime

Frequently Asked Questions About Recipes

→ Can I use fresh peaches instead of canned?

Yes, fresh peaches can be substituted. Peel, slice, and pat them dry before layering on the cake.

→ Why is vanilla pudding included in the batter?

Vanilla pudding adds extra moisture and a soft, tender crumb to the cake base, enhancing flavor.

→ How do I avoid a soggy cake bottom?

Pat the peaches dry thoroughly and drain excess juice to prevent extra moisture from seeping into the cake.

→ What is the purpose of the cinnamon sugar topping?

The cinnamon sugar creates a lightly spiced, sweet crust that contrasts with the creamy and fruity layers underneath.

→ Do I need a springform pan?

A springform pan helps with easy removal and neat slices, but a well-greased round pan can be used as an alternative.

→ How long should the cake cool before serving?

Allow the cake to cool completely so the cream layer sets, ensuring clean slices and best texture.