Peaches and Cream Cake

Once your dish has cooled, you can pop it in the fridge while it's still in the pan if you're preparing it ahead of time. I personally find that chilling it in the pan makes it so much easier to slice and remove later! If you're ready to dig in right away, simply run a knife around the edge and carefully lift off the outer ring.

5 from 6 votes

Summer’s in full swing, and it’s time to make the most of those juicy, fresh peaches! Dive into this mouthwatering Peaches and Cream Cake – it’s a summer dessert that lets those fabulous peaches shine! With more peaches than cake, every bite is bursting with sweet, summery goodness

Course Dessert, dessert recipe

Cuisine cake recipes, dessert, dessert recipes, summer

Prep Time 10

Cook Time 45

Servings slices

Author Beth Gorden

Equipment

9" Springfoam Pan

Ingredients

2/3 cup granulated sugar plus extra for sprinkling
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup salted butter, melted
1/2 cup all purpose flour
1 teaspoon baking powder
6 Tablespoons whole milk
6-8 fresh peaches (3 1/2 cups) pealed and chopped
powdered sugar for dusting
toasted almonds sprinkle on top
brown sugar for spriniling in pan

Instructions

Preheat the oven to 355°F.
Grease an 8 or 9-inch springform pan (or a regular round cake pan, but it won’t come out in one piece). Line the bottom with parchment paper you’ve cut to fit and sprinkle a little brown sugar inside.
In a medium bowl, whisk together the flour and baking powder.
Now whisk the eggs with the granulated sugar until the mixture is light and fluffy, about 2-3 minutes. Add the vanilla and mix in
Start by adding the milk, melted butter, and flour mixture to your wet ingredients. Mix everything together until it’s beautifully combined. Now, for the grand finale—gently fold in those juicy peaches!
Pour the batter into the prepared pan, ensuring that the peaches are prominent—if they poke above the batter, you’re good to go! If not, consider adding a few more for that perfect fruity finish. For an extra touch of sweetness, feel free to sprinkle a bit of white sugar on top before baking to create a delightful crust
Bake in a preheated oven at 355°F for 45 to 55 minutes, or until your cake turns a beautiful, even golden brown on top and begins to pull away from the sides of the pan. Once done, transfer it to a cooling rack and let it cool completely in the pan
- Once your dish has cooled, you can pop it in the fridge while it’s still in the pan if you’re preparing it ahead of time. I personally find that chilling it in the pan makes it so much easier to slice and remove later!
- If you’re ready to dig in right away, simply run a knife around the edge and carefully lift off the outer ring.
For an extra touch, sprinkle a dusting of powdered sugar and some toasted almonds on top! Enjoy slices at room temperature or warm them up slightly for a delightful treat