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–+ servings
Peaches and Cream Cake

Delightful Peaches and Cream Cake for Sweet Summer Evenings

This Peaches and Cream Cake combines moist vanilla cake with juicy peaches and a creamy topping, perfect for summer evenings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend.
  • 2 teaspoons Baking Powder Ensure it's fresh for best results.
  • 2 tablespoons Cornstarch Can be omitted for a denser cake.
  • 1 cup Granulated Sugar Brown sugar can add moisture and flavor.
  • 0.5 cups Vegetable Oil Can substitute with melted butter.
  • 1 cup Whole Milk Almond milk or soy milk can be used for dairy-free version.
  • 2 large Eggs Replace with flaxseed meal or applesauce for vegan option.
  • 2 teaspoons Vanilla Extract Almond extract can offer a different profile.
For the Topping
  • 2 cups Sliced Peaches Fresh or canned peaches (drained, juice reserved) work well.
  • 8 ounces Cream Cheese Softened; ricotta or mascarpone can be alternatives.
  • 0.25 cup Peach Juice Apple juice can be used or omitted.
  • 0.5 cups Granulated Sugar Adjust to taste.
  • 1 teaspoon Cinnamon Nutmeg can be used as a substitute.

Equipment

  • 9x13-inch Baking Pan
  • Mixing Bowls
  • whisk
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan.
  2. In a bowl, whisk together flour, baking powder, salt, sugar, and cornstarch.
  3. Stir in milk, oil, eggs, and vanilla until just combined.
  4. Pour the batter into the prepared pan, spreading it evenly.
  5. Chop peaches and scatter them over the batter, pressing them in slightly.
  6. In another bowl, beat cream cheese and peach juice until fluffy.
  7. Drop dollops of the cream cheese mixture over the peaches.
  8. Mix sugar and cinnamon in a small bowl and sprinkle over the cake.
  9. Bake for 50 to 60 minutes until golden and bubbly.
  10. Cool for 15 minutes in the pan before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

Always use fresh baking powder and ripe peaches for best results. Avoid overmixing to maintain a light texture. Let the cake cool completely for enhanced flavor.

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