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.

Table of Contents

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)

Instructions

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.
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.
Add the Peaches:
- Chop the peaches into bite-sized chunks and fold them into the batter.
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.
Cool and Chill:
- Allow the cake to cool completely in the pan.
- Refrigerate overnight to enhance the flavors and texture before slicing and serving.

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.

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.

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.

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.

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.