Print

Peaches And Cream Cake Recipe

Print Recipe

★★★★★

4.7 from 81 reviews

Peaches and Cream Cake is a moist, tender dessert featuring fresh or canned peaches baked into a creamy, buttery cake base. With a hint of vanilla and a delicate crumb, it’s a perfect treat for summer or any occasion, finished with a subtly caramelized sugar crust.

Ingredients

Scale

Cake Batter

  • 2/3 cup white sugar (scant 2/3 cup)
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/3 cup butter, melted
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 6 Tbsp whole milk, at room temperature

Fruit

  • 6–7 fresh peaches, peeled and sliced (or canned peaches, drained)

Additional

  • Oil or butter, for greasing the pan
  • Brown sugar, to sprinkle in the pan
  • Parchment paper, for lining the pan
  • Tin foil, for covering the pan

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch round cake pan with oil or butter, and sprinkle the bottom with some brown sugar. Line the bottom with a piece of parchment paper to prevent sticking. Cover the outside of the pan with tin foil to prevent over-browning during baking.
  2. Mix wet ingredients: In a mixing bowl, whisk together 1 large egg, 1 large egg yolk, 2/3 cup white sugar, 1 tsp vanilla extract, and 1/3 cup melted butter using a hand mixer. Beat until the mixture is foamy and light in color, about 3 to 4 minutes.
  3. Add dry ingredients: Sift or add 1/2 cup all-purpose flour and 1 tsp baking powder into the wet mixture. Gently fold or stir them in until just combined, avoiding overmixing to keep the cake tender.
  4. Add milk and peaches: Pour 6 tablespoons of room-temperature whole milk into the batter and fold in the chopped peaches, ensuring the fruit is evenly distributed throughout the batter.
  5. Pour and bake: Pour the batter carefully into the prepared cake pan over the brown sugar. Place the pan in the oven and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and refrigerate: Once baked, allow the cake to cool completely in the pan. After cooling, refrigerate the cake overnight to let the flavors meld and for easier slicing the next day.

Notes

  • Using ripe fresh peaches will give the best flavor and texture, but canned peaches can be used as an alternative if fresh are out of season.
  • Covering the pan with foil externally helps prevent the edges from burning while the cake bakes through.
  • The overnight refrigeration step is important—it allows the cake to set fully and enhances the cake’s moist and creamy texture.
  • This recipe works well with a round 8 or 9-inch pan; adjust baking time slightly if using a different size.
  • For a dairy-free version, substitute the butter with a plant-based alternative and use almond or oat milk in place of whole milk.

Keywords: Peaches cake, Cream cake, Summer cake, Fruit cake dessert, Moist peach cake, Easy baked cake

Find it online: https://www.sanacooks.com/peaches-and-cream-cake-recipe/