Peaches And Cream Cake Recipe

There's something utterly irresistible about the blend of soft, golden cake and the juicy sweetness of ripe peaches. This Peaches and Cream Cake delivers on all fronts – moist, fragrant, and layered with luscious flavor in every bite.

I first made this cake on a whim during late summer when peaches were practically falling off the market stands. What began as a way to use up extra fruit quickly became a seasonal staple, requested by friends and family year after year. It's an easy, comforting dessert that feels just as welcome at a casual BBQ as it does at a holiday table.

Whether you're serving it warm with a scoop of vanilla ice cream or chilled straight from the fridge, this cake always brings smiles. Let’s take a closer look at why it deserves a permanent spot in your recipe box.

Why You'll Love This Peaches and Cream Cake

Get ready to fall head over heels for a cake that looks fancy but bakes up with ease. This Peaches and Cream Cake is your ticket to a dreamy dessert with minimal effort.

It’s surprisingly easy. Don’t let the layered look fool you – this cake comes together with simple ingredients and straightforward steps. A single bowl for the batter and a quick pour-over for the cream topping, and you’re nearly done.

Perfect for peach season – or not! While fresh peaches are glorious in the summer, this cake works just as well with canned or frozen fruit. That means you can enjoy its sunny flavor all year long.

It’s a showstopper. The golden edges, the tender center, and those pretty peach slices peeking through the creamy top – it’s a beauty both on the plate and in photos (hint: great for entertaining).

Versatile and crowd-pleasing. This cake is loved by kids and adults alike. It's lightly sweet, comforting, and pairs wonderfully with whipped cream, ice cream, or a drizzle of honey.

Once you try this cake, you’ll find yourself reaching for it whenever you need a reliable, delicious dessert that doesn’t require a bakery degree. Let’s talk ingredients.

Ingredients Notes

The beauty of this Peaches and Cream Cake lies in how a few pantry staples come together to create something truly magical. Here’s a closer look at what makes it tick.

Peaches are the star of the show. When they’re in season, ripe, juicy peaches bring unbeatable natural sweetness and texture. But don’t worry if fresh ones aren’t available – canned peaches in juice (not syrup) or even well-thawed frozen slices work beautifully too. Just pat them dry before layering them into the batter to avoid excess moisture.

All-purpose flour forms the structure of the cake. It’s the reliable base that keeps things light yet moist. Sift it for the softest texture, especially since the cake will be absorbing the cream topping later on.

Sugar plays a dual role here – sweetening the batter and helping caramelize the edges as it bakes. A little goes a long way because the peaches bring plenty of natural sugar to the party.

Heavy cream is what gives the cake its signature creaminess. Once poured over the partially baked batter, it seeps in and transforms the center into a dreamy, almost custard-like texture. For a lighter version, you can use half-and-half, but the richness of real cream is hard to beat.

Eggs and vanilla extract round everything out. The eggs bind the batter and give the cake structure, while vanilla enhances the fruit’s flavor without overpowering it.

You don’t need any fancy equipment – just a standard 9-inch round cake pan or deep pie dish, a hand whisk or mixer, and a little parchment paper to make clean-up easier.

How To Make This Peaches and Cream Cake

Making this cake is a breeze, even if you don’t bake often. Here’s how it all comes together.

Start by preheating your oven to 350°F (175°C). Grease your baking dish and line the bottom with parchment if you’d like extra insurance for easy removal. While the oven heats up, slice your peaches and set them aside to slightly macerate with a bit of sugar – this draws out juices and makes the slices extra tender.

In a large bowl, whisk together your dry ingredients: flour, baking powder, sugar, and a pinch of salt. In a separate bowl, beat together eggs, milk, vanilla, and melted butter until smooth. Combine the wet and dry mixtures gently until a thick batter forms – don’t overmix!

Pour the batter into your prepared dish and gently arrange your peach slices on top in a single layer. It’s okay if they sink slightly – they’ll rise and nestle beautifully into the cake as it bakes.

Bake the cake for about 25 minutes, or until the top is just beginning to set and the edges are golden. Now comes the magic: remove the cake from the oven and slowly pour the heavy cream all over the top. Use a spoon to guide it if needed so it distributes evenly.

Return the cake to the oven and bake for another 20-25 minutes, or until the center is puffed and set. A gentle jiggle is fine – it’ll continue to firm up as it cools. Let the cake cool for at least 20 minutes before slicing to allow the cream to settle.

In total, the process takes about an hour from start to finish, but most of that is hands-off baking time. The result? A rich, dreamy dessert that tastes like you spent all day making it.

Storage Options

This Peaches and Cream Cake keeps surprisingly well, making it ideal for prepping ahead or enjoying as leftovers.

Store any remaining cake tightly covered in the refrigerator for up to 4 days. The creamy center holds up beautifully, and the flavors meld even more after a day or two.

If you want to freeze it, slice the cake into individual portions and wrap them in plastic wrap followed by foil. Place the slices in a zip-top freezer bag. They’ll keep well for up to 2 months. Just thaw in the fridge overnight before enjoying.

To reheat, you can gently warm a slice in the microwave for about 20-30 seconds. This softens the cream and brings back that just-baked feel. It’s also delicious cold if you’re in a hurry.

Variations and Substitutions

One of the best parts about this recipe is how flexible it is. You can change things up depending on what you have on hand or what’s in season.

Swap the fruit. No peaches? No problem. This cake works wonderfully with nectarines, plums, apples, or even sliced strawberries. Just be mindful of water content and adjust baking time slightly if needed.

Make it gluten-free. Use your favorite 1-to-1 gluten-free flour blend in place of all-purpose flour. The cream ensures the cake stays moist and tender even without gluten.

Add a flavor twist. A sprinkle of cinnamon or cardamom in the batter adds a cozy warmth that pairs beautifully with the peaches. You could also stir in a bit of almond extract for a deeper, nutty note.

Try a biscuit topping. For a cobbler-style version, reduce the cream and top the cake with biscuit dough instead of cream before baking. It creates a more structured crust and still keeps all the peachy goodness.

Boost the sweetness. If you love extra-sweet desserts, add a glaze made from powdered sugar and milk after the cake has cooled.

Don’t be afraid to make it your own. This recipe is forgiving, flexible, and full of possibility – the perfect canvas for your next dessert creation.

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