Dessert

Peaches And Cream Cake Recipe

BySana Jeannette November 28, 2025November 28, 2025

Introduction

Peaches and Cream Cake is a delightful dessert that combines juicy fresh peaches with a light, creamy batter. This simple yet elegant cake is perfect for summer gatherings or a cozy treat at home.

A close-up image of a single-layer round apple cake with a golden brown crust and a soft, light yellow interior. The top layer is textured with baked apple pieces, slightly caramelized, and dusted with a thin layer of powdered sugar. The cake rests on crumpled parchment paper that lines a round white plate, placed on a white marbled textured surface with a light gray and white striped cloth underneath. To the right, a jar of caramel sauce sits on a small white plate, with some caramel spilled beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup white sugar (scant)
1 large egg

1 large egg yolk
1 tsp vanilla

1/3 cup butter (melted)
1/2 cup all-purpose flour

1 tsp baking powder
6 Tbsp whole milk (at room temperature)
6-7 fresh peaches (or canned)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a round 8 or 9-inch cake pan with oil or butter, then sprinkle some brown sugar evenly over the bottom. Line the bottom of the pan with parchment paper and cover the outside with tin foil.
Step 2: Using a hand mixer, whisk together the eggs, sugar, vanilla, and melted butter until the mixture becomes foamy and pale, about 3 to 4 minutes.
Step 3: Add the all-purpose flour and baking powder to the mixture and gently stir until combined.

Step 4: Pour the whole milk into the batter and fold in the peeled and sliced peaches.
Step 5: Pour the batter into the prepared cake pan. Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Allow the cake to cool completely. For best results, refrigerate overnight before slicing and serving.

Tips & Variations

Use ripe, juicy peaches to maximize flavor and sweetness. If canned peaches are used, drain them well to avoid excess moisture in the cake.
Adding a sprinkle of cinnamon or nutmeg to the batter can enhance the warm flavors of the peaches.
For a lighter texture, substitute half the butter with Greek yogurt or sour cream.

Storage

Store the cake covered in the refrigerator for up to 3 days. Because it contains fresh fruit, keeping it chilled helps maintain freshness. Reheat slices gently in the microwave for 10-15 seconds if desired, or enjoy chilled.

How to Serve

A thick slice of yellow baked custard pie with a golden-brown, slightly crispy top layer sits on a white plate with a ridged edge. The pie has a dense and creamy texture with visible pieces of soft fruit or cake embedded inside. Beside the slice, on the same plate, there is a small dollop of amber-colored sauce with a silver spoon resting next to it. In the background, slightly out of focus, there is another slice of the same pie on a plain white plate set on a white marbled surface, and part of a white cup is visible. The lighting is soft and natural, coming from a window behind the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches instead of fresh?

Yes, you can substitute frozen peaches, but be sure to thaw and drain them thoroughly to avoid extra moisture, which can affect the cake’s texture.

Do I have to refrigerate the cake overnight?

While not mandatory, refrigerating overnight allows the flavors to meld and the texture to set, making the cake easier to slice and more flavorful.

Sana Jeannette