Peaches And Cream Cake Recipe

There's nothing quite like the sweet, summery aroma of Peaches and Cream Cake baking in the oven. The tender crumb of the cake paired with juicy peaches and luscious cream creates an irresistible dessert that feels like sunshine on a plate.

this Recipe

I first made this cake during peach season when the local farmers market was overflowing with perfectly ripe fruit. One bite, and it became a staple in our summer dessert rotation. It's not only beautiful to serve but also surprisingly simple to make.

Let’s dive right into why you’ll fall in love with this recipe.

Why You'll Love This Peaches And Cream Cake

Get ready to meet your new go-to dessert. This Peaches and Cream Cake is as delightful to make as it is to eat.

First, it's incredibly easy to prepare. With just a handful of ingredients and minimal prep time, you'll have this beauty in the oven in no time. It's perfect for those last-minute gatherings or when you're craving something sweet without spending hours in the kitchen.

Second, it's budget-friendly. Peaches are often very affordable during the summer months, and the rest of the ingredients are likely already sitting in your pantry. You'll create an elegant dessert without breaking the bank.

Third, this cake is wonderfully versatile. You can serve it warm or chilled, with or without additional toppings like whipped cream or vanilla ice cream. It shines on its own but adapts beautifully to different occasions and preferences.

Finally, it's an absolute showstopper when it comes to presentation. The golden peaches nestled into the creamy batter create a rustic yet elegant look that will impress guests every time.

Now that you're hooked, let’s take a closer look at what you’ll need.

Ingredients Notes

The magic of this Peaches and Cream Cake lies in its simple, wholesome ingredients. Each one plays a key role in building the perfect harmony of flavors and textures.

Fresh peaches are the star of the show. I highly recommend using ripe, fragrant peaches when they’re in season. Their natural sweetness and juiciness elevate the cake to another level. If fresh peaches aren’t available, high-quality canned or frozen peaches can substitute quite well — just be sure to drain them thoroughly.

All-purpose flour forms the sturdy foundation of the cake. It gives the cake its soft but stable crumb, allowing it to support the weight of the fruit and cream without becoming dense.

Granulated sugar adds the necessary sweetness and helps to tenderize the batter. You’ll also sprinkle a bit on top before baking, which creates a delicate, crackly crust that contrasts beautifully with the soft interior.

Heavy cream is where the “cream” in peaches and cream comes from. It enriches the batter, giving the cake its luxurious, moist texture. Full-fat cream works best here for optimal richness.

Eggs and vanilla extract bring structure and flavor to the cake. The eggs provide stability, while the vanilla infuses every bite with a warm, comforting aroma that complements the peaches perfectly.

For equipment, you’ll need a standard 9-inch round cake pan, an electric mixer for creaming the butter and sugar, and a rubber spatula to gently fold in the ingredients without overmixing.

How To Make This Peaches And Cream Cake

Creating this mouthwatering Peaches and Cream Cake is easier than you might think. Let’s walk through it step by step.

Start by preheating your oven to 350°F (175°C). Lightly grease your cake pan and line the bottom with parchment paper to ensure an easy release after baking.

While the oven heats, peel and slice your peaches into thin wedges. If your peaches are exceptionally juicy, lay them on a paper towel for a few minutes to absorb excess moisture. This helps prevent the cake from becoming soggy.

In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. This step incorporates air into the batter, ensuring a tender crumb. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together your dry ingredients. Slowly add the flour mixture to the wet ingredients, alternating with heavy cream. Start and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix, as this can lead to a dense cake.

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Arrange the peach slices on top in a circular pattern, slightly overlapping for a beautiful presentation. Sprinkle a light layer of sugar over the peaches for extra sweetness and a bit of crunch.

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

From start to finish, you can expect to have this delightful cake ready in about 1 hour, with only about 20 minutes of active prep time.

Storage Options

Storing your Peaches and Cream Cake is simple and straightforward.

If you have leftovers, allow the cake to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. It can be stored at room temperature for up to 2 days, but it’s best enjoyed fresh.

For longer storage, refrigerate the cake. The cool temperature helps preserve its freshness for up to 5 days. Just be sure to bring it to room temperature before serving to allow the flavors to fully develop.

You can also freeze the cake if needed. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. The cake will keep well for up to 3 months. Thaw overnight in the refrigerator before serving.

When reheating, a few seconds in the microwave or a short stint in a low oven (around 300°F) will warm it up beautifully without drying it out.

Variations and Substitutions

One of the best things about this Peaches and Cream Cake is how easily it can be customized to fit your taste or what you have on hand.

If peaches aren’t in season, try substituting with other stone fruits like nectarines, plums, or apricots. Each brings its own unique sweetness and texture to the cake.

For a slightly tangier twist, add a bit of lemon zest to the batter. The citrus brightens the flavors and pairs wonderfully with the peaches.

If you're looking for a dairy-free option, you can substitute the heavy cream with full-fat coconut milk and use a dairy-free butter alternative. The cake will have a slight coconut undertone, which complements the fruit beautifully.

For a richer version, fold in a half cup of sour cream or Greek yogurt into the batter. This adds moisture and a subtle tang that balances the sweetness of the peaches.

Don’t hesitate to experiment with spices, too. A pinch of cinnamon or nutmeg can add a warm, cozy note that's perfect for cooler months.

No matter how you choose to customize it, this cake is a forgiving and flexible recipe that invites creativity. Happy baking!

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