Peaches and Cream Cake

Indulge in the irresistible Peaches and Cream Cake, a deliciously moist dessert made with fresh peaches, creamy butter, and a light, fluffy cake batter. This easy, homemade cake is perfect for summer and is ideal for fruit lovers looking for a simple, yet decadent treat. With simple ingredients like vanilla, whole milk, and baking powder, this cake is a perfect addition to family gatherings, potlucks, or any occasion. Whether served chilled with whipped cream or a scoop of ice cream, this peach cake is sure to impress. Looking for a comforting, fresh fruit dessert? This peaches and cream cake is the ultimate crowd-pleaser, combining juicy peaches with a soft, creamy texture that’s both satisfying and refreshing.

Ingredients

• 2/3 cup white sugar (just shy of 2/3 cup)
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/3 cup butter, melted
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 6 tablespoons whole milk, at room temperature
• 6–7 fresh peaches (or canned peaches, drained and sliced)

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Instructions

1. Prepare the Pan:
   • Preheat the oven to 350°F (175°C).
   • Grease an 8- or 9-inch round cake pan with oil or butter. Sprinkle a thin layer of brown sugar on the bottom.
   • Line the bottom with parchment paper, and wrap the outside of the pan with aluminum foil for added security.
2. Make the Batter:
   • In a mixing bowl, whisk together the egg, egg yolk, sugar, vanilla extract, and melted butter using a hand mixer until the mixture becomes foamy and pale (about 3–4 minutes).
   • Gently fold in the flour and baking powder until just combined.
   • Stir in the milk until the batter is smooth.
3. Add the Peaches:
   • Chop the peaches into bite-sized chunks and fold them into the batter.
4. Bake the Cake:
   • Pour the batter into the prepared cake pan, spreading it evenly.
   • Bake in the preheated oven for about 55 minutes or until a toothpick inserted into the center comes out clean.
5. Cool and Chill:
   • Allow the cake to cool completely in the pan.
   • Refrigerate overnight to enhance the flavors and texture before slicing and serving.

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Tips

• If using canned peaches, make sure to drain them thoroughly to prevent excess moisture.
• Room temperature milk ensures smoother mixing and better consistency.
• For easier removal, grease the sides of the pan well and ensure the parchment paper fits snugly.

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Variations and Substitutions

• Swap fresh peaches for other stone fruits like nectarines or plums for a different flavor.
• Add a sprinkle of cinnamon or nutmeg to the batter for a warm, spiced twist.
• Use almond extract instead of vanilla for a nutty flavor profile.

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FAQs

Can I use frozen peaches?
Yes, but thaw and drain them thoroughly to avoid excess liquid in the batter.

How should I store this cake?
Store the cake in an airtight container in the refrigerator for up to 3 days.

Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

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Serving Suggestions

• Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with a drizzle of caramel sauce or honey for extra sweetness.
• Garnish with fresh peach slices for a beautiful presentation.

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Why You’ll Love This Recipe

• Combines the natural sweetness of peaches with a moist, tender cake.
• Perfect for summer gatherings, tea parties, or as a simple family dessert.
• Easy to customize with seasonal fruits or your favorite flavor additions.