Peaches Cream Cake Slice (Print-Friendly Format)
Buttery cake topped with sweet peaches, creamy layer, and cinnamon sugar for a comforting dessert.
# Required Ingredients:
→ Cake Base
01 -
95 g all-purpose flour
02 -
1/2 teaspoon fine salt
03 -
1 teaspoon baking powder
04 -
1 package (85 g) vanilla pudding mix, non-instant
05 -
60 g unsalted butter, softened
06 -
1 large egg
07 -
120 ml whole milk
08 -
1 can (820 g) sliced peaches, drained, chopped, and patted dry (reserve 45 ml juice)
→ Cream Layer
09 -
225 g cream cheese, softened
10 -
100 g granulated sugar
11 -
45 ml reserved peach juice
→ Topping
12 -
13 g granulated sugar
13 -
1/2 teaspoon ground cinnamon
# How to Make It:
01 -
Preheat oven to 175°C and grease the sides and base of a 25 cm springform pan.
02 -
In a medium mixing bowl, beat softened butter, egg, and milk with an electric mixer until homogenous and creamy.
03 -
Add flour, salt, baking powder, and pudding mix to the wet mixture and continue beating for an additional 2 minutes until smooth.
04 -
Spread the batter evenly in the prepared springform pan. Bake for 10 minutes.
05 -
While the base bakes, beat cream cheese, sugar, and reserved peach juice in a separate bowl until light and fluffy, about 2 minutes.
06 -
Remove the partially baked cake from the oven. Arrange chopped peaches evenly over the surface, then spoon and spread the cream mixture to the edges.
07 -
Combine sugar and cinnamon, then sprinkle evenly over the cream layer.
08 -
Return to the oven and bake for an additional 30–35 minutes, or until the top is golden brown and set.
09 -
Allow to cool completely in the pan before slicing.
# Additional Information:
01 -
Ensure the peaches are well-drained and patted dry to prevent excess moisture affecting the texture of the cake.
02 -
For a cleaner slice, refrigerate for at least 1 hour after cooling.