A lot of chunks of peaches, creamy and sweet batter are combined in this recipe. To make this cake you don’t need to be familiar with the kitchen at all because the ingredients are combined in a bowl and poured into the baking pan you are good to go.
There is only one thing left, waiting for the cake to be ready and cool down completely.
The name of the cake calls for a creamy inside. That’s why the batter of this cake is rather runny than thick, however, there is no need to worry about it.
After the cake is pulled out from the oven, let it cool completely (at least overnight) to be able to cut slices. During chilling the cake will thicken up into nice and creamy that you will be able to cut too.
THE INGREDIENTS;
- 2/3 cup white sugar (scant 2/3 cup)
- 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)
How to make peaches and cream cake step by step?
Follow the simple recipe below to make this delicious Peaches And Cream Cake from scratch.
- Step 1. Grease a smaller cake pan on the sides and line with parchment on the bottom. Pour some brown sugar on the sides. Cover the side of the pan with tin foil from the outside.
- Step 2., whisk eggs, sugar, vanilla, and melted butter until it’s fluffy and white. (3-4 minutes.)
- Step 3. Then, add flour, baking powder to this egg mixture, and stir to combine.
- Step 4. Finally, pour the milk into the mixture and stir in the chunks of peaches.
- Step 5. You know when you have enough peaches in the batter if they pop up on the top.
- Step 6. Put the cake in the oven, and let it bake for 55 minutes at 350F°.
Can I use frozen peaches in this recipe?
You can use fresh, canned, or frozen peaches as well if they are not in season. If you are using frozen ones be sure to defrost them before mixing them into the batter. This will prevent the cake from being too runny from the water coming out of the peaches during baking.
How do you store peaches and cream cake?
It contains eggs and milk so it is preferable storing it in the fridge to keep it from going bad. Keep in mind before putting the baked cake into the fridge let it cool at least to room temperature.
CHECK OUT THESE AWESOME, PEACH RECIPES
- CUSTARD PEACH PIE
- GRANDMOTHER FAVORITE PEACH COBBLER
- HOMEMADE FRESH PEACH CRISP RECIPE
- EASY PEACH COBBLER
Peaches And Cream Cake
Ingredients
- 2/3 cup white sugar (scant 2/3 cup)
- 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
- Preheat the oven to 350 F. Grease a round 8 or 9-inch cake pan with oil/butter and pour over some brown sugar. Then, line the bottom with parchment paper and cover the pan with tin foil from the outside.
- Whisk together the eggs, sugar, vanilla, and melted butter with a hand mixer until it is foamy and white. It takes 3-4 minutes.
- Add flour, baking powder into the mixture and stir to combine.
- Pour the milk into the mixture and add the chunks of peaches.
- Pour the batter into the pan and bake it for 55 minutes.
- If it's ready let the cake cool completely and refrigerate overnight before cutting.
This was one of the most delicious cakes ever…and I know my cakes.
That’s so nice to hear!! 😀
I made this cake and it was so delicious. Will make it again. Question: Can I use Apple’s instead of peaches for the fall. Thank you
Made this cake using the exact measurements & an 8 inch spring cake tin however the cake was very thin less than 1/2 inch in height it was very tasty & moist and went down well at dinner with friends I make a lot of cakes etc and I believe for this tin size you need to double the amounts of ingredients otherwise it’s a delicious cake and I will make again LILY
My husband is in love with this recipe. He keeps buying large quantities of peaches. Today he told me they were ripe. He wanted me to make this recipe for the third time this month. He enjoys that the dominant taste are the peaches.
Used – large and one small can peaches. Baked 60 mins in a 7.5” springform pan. Came out great! Very tasty.
Cake was amazing. Easy to make, moist. Just delicious.
I do believe that was the best peach dessert I have ever had. And so simple thank you thank you thank you
I plan to make this soon and will serve it with a fresh creme anglaise sauce
The recipe is great. Thanks! The cake turned out so so delicious. I made custard sauce too to go with it. Will definitely be making it again.
So glad you were able to customize it to your liking!
Can we use heavy cream instead of milk?
Heavy cream of any percentage of fat, half and half, concentrated milk – everything can be used! The taste and texture of the cake may vary, but the result should be excellent.
Curious if you need the height of the spring form pan Or will it work fine in a regular 8 or 9″ cake pan? Looks like it gets pretty tall. Thanks in advance
Yes, an 8 “or 9” cake pan will work fine. I prefer to use springform just to get off the cake easily.
I haven’t made this yet but will probably do so this weekend. My question is, if using canned peaches, do you drain them first??
Yes, put all the peaches in a colander to remove excess liquid, otherwise, the dough will turn out to be too runny and will not bake well.
What size cake pan? Because I wanted to make a 10inch pan.
Use 8 or 9-inch,
If using canned peaches, what size can? Looks delish!
I think two 15-ounce cans will be fine.
Easy and Deeelicious! Made mine with canned peaches that I rinsed off with water and dried them before adding them.
So glad you were able to customize it to your liking! Thanks so much for the 5-star rating!
I can’t wait to make this lovely cake!
I do have a question about step #4 in your instructions. It says to pour the milk into the mixture, and to then add the peaches. Do you mix up the batter by folding in the peaches or are they meant to just float around on the top?
I’ll wait for your answer before I make this cake. I don’t want to mess it up!
Thank you for helping me with this!
🌸💜🌸
Thanks, Beth
After adding milk, I stir the dough until smooth. Then I add the peach chunks, mix with the dough and pour everything into a baking dish.
This recipe sounds delicious!!! One question, have you ever tried using heavy cream instead of milk? I think since it is called peaches and “cream” maybe using cream would take it to the next level. I can’t wait to make it!
Yes, you can use heavy cream of any percentage of fat, half and half, concentrated milk – everything can be used!
The taste and texture of the cake may vary, but the result should be excellent.
This looks delicious, and I’d love to make it, but first I have some questions.
The directions seem to say that you grease the pan, coat it with brown sugar, and then cover the bottom with parchment paper. Is that right?
Also, the directions say “cake pan” but your picture looks like a springform pan. Which is correct?
Finally, what is the purpose of covering the pan with aluminum foil?
Thanks!
Hi Robin, That’s right, here I use a springform pan, but I constantly cook cakes in it, so I call it cake pan))) This baking dish is detachable, so I line the bottom with a sheet of parchment, then fasten it into a ring. I grease the side walls with butter and sprinkle with sugar, so I can easily remove the ring from the pie after baking. With a sheet of foil, I wrap the bottom of the springform pan on the outside so that the batter does not flow into the oven (at the junction of the bottom of the form with the rim).
Hi there!! I’ve just made the cake and can’t wait to try it tomorrow. I do have a question though regarding the pan size. I used my 8” springform pan and the batter only comes up to half way of the pan. Just wondering if you’re using the 6” deep springform pan?
Betty, same thing happened to me. But it was delicious!!! That’s why I actually came to look at the comments, to see if I’m the only one.