This Peaches and Cream Cake is a beautiful, tender cake that combines the natural sweetness of fresh (or canned) peaches with a rich, buttery batter. The result is a light and airy cake that’s perfect for summer gatherings or as a refreshing dessert any time of the year. With simple ingredients and easy preparation, this cake is a delightful way to enjoy the classic combination of peaches and cream in cake form.
Why You’ll Love This Recipe
- Fresh and Fruity: The peaches bring a natural sweetness and juiciness to the cake, making it feel light and summery.
- Easy to Make: This cake requires simple ingredients and easy-to-follow steps, making it a breeze to whip up.
- Perfect for Any Occasion: Whether you’re serving it at a picnic, family dinner, or tea party, this cake is always a crowd-pleaser.
Who Is This Recipe For?
This Peaches and Cream Cake is perfect for anyone who loves fruity desserts or is looking for a simple yet impressive cake to bake. Whether you’re a beginner or an experienced baker, this recipe is easy to follow and delivers delicious results. It’s great for summertime when peaches are in season, but you can also use canned peaches to enjoy this cake year-round.
Ingredients
- ⅔ cup white sugar (scant ⅔ cup)
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- ⅓ cup butter, melted
- ½ cup all-purpose flour
- 1 tsp baking powder
- 6 Tbsp whole milk, at room temperature
- 6-7 fresh peaches, or canned (drained and sliced)
Kitchen Equipment You’ll Need
- 8 or 9-inch round cake pan
- Parchment paper
- Whisk or hand mixer
- Mixing bowls
- Spatula
- Tin foil
Step-by-Step Directions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch round cake pan with butter or oil. Then, sprinkle a bit of brown sugar over the bottom of the pan to add some extra sweetness and caramelization. Line the bottom of the pan with parchment paper and cover the outside of the pan with tin foil to prevent any leaking.
2. Prepare the Batter
In a mixing bowl, whisk together 1 large egg, 1 large egg yolk, ⅔ cup sugar, 1 tsp vanilla extract, and the ⅓ cup melted butter using a hand mixer. Beat the mixture for about 3-4 minutes until it becomes foamy and white.
3. Combine the Dry Ingredients
In a separate bowl, sift together ½ cup all-purpose flour and 1 tsp baking powder. Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
4. Add the Milk and Peaches
Next, pour 6 Tbsp of whole milk into the batter and stir until smooth. Add the chunks of peaches (fresh or canned), folding them gently into the batter.
5. Bake the Cake
Pour the cake batter into the prepared pan and smooth it out with a spatula. Place the cake in the preheated oven and bake for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool and Refrigerate
Once the cake is fully baked, remove it from the oven and let it cool completely in the pan. For best results, refrigerate the cake overnight before slicing and serving to allow the flavors to fully develop.
Tips and Tricks
- Use Ripe Peaches: If you’re using fresh peaches, make sure they’re ripe for the best flavor. If using canned peaches, drain them well before adding them to the batter.
- Don’t Overmix: When adding the dry ingredients to the wet mixture, stir gently to avoid overmixing, which can make the cake dense.
- Refrigerate for Best Flavor: Letting the cake chill overnight allows the flavors to meld together, resulting in a more flavorful and moist cake.
