Use your fresh summer peaches in this delicious peaches and cream cake, for a wonderful summer dessert! More peaches than cake, it really highlights wonderful fresh peaches.
This Peaches and Cream Cake is a “cake” in the very loosest meaning of the word. And I do mean loose. It’s mostly peaches, which is always a good thing. In between is a bit of creamy batter. The cake bakes up in to a form that is barely set on the outside and creamy on the inside. It’s very mildly sweet, which really lets the peaches shine.
I’ve enjoyed this cake cold from the fridge, at room temperature and slightly warm and honestly, it’s nice all ways. Just depends on your mood. It’s lovely as is, or you can never go wrong with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
Peaches – when fresh peaches are available, I think they would be the first choice for this cake. According to readers, canned or tinned peaches will also work here, though I haven’t personally tested this substitution.
All-purpose flour – this would be general baking or sometimes called Plain flour (not self-raising flour).
Milk – whole, full-fat milk will produce the best results, though 2% should work fine in a pinch, as would half and half cream (10% b.f.). I haven’t tested this recipe with non-dairy milk.
You will also need – white sugar, eggs, vanilla, butter and baking powder.
- A couple of notes for anyone who might be thinking about making this cake for company. If you’re the type who loves to deliver up a perfect slice to your guests, this may not be the cake to try. Not that it doesn’t slice. It definitely does, once cooled and refrigerated. You just can’t always count on it getting from the platter to the plate in a pretty way. It’s very soft, has lots of big peach chunks and it’s, well … loose. Definitely line the bottom of your pan with a parchment circle if you have any thoughts of removing it in one piece from the springform pan base and only attempt after it has been refrigerated for several hours.
- So that said, there’s really no reason to slice it if you don’t want to. You can just as easily scoop it out with a spoon and serve it that way, if you like.
- It’s a little tricky to gauge when this cake is done. A tester will always come out wet! It should bake between 50 and 55 minutes and be deeply golden over most of the top. Allow the cake to cool completely in the pan and then, ideally, pop into the refrigerator for an hour or two before removing from the pan. Refrigerate in the pan if making ahead.
- Finally, you’ll notice that the recipe is detailed in both grams and imperial measures. The recipe was originally in grams. I have added the imperial measures for those of us who still bake that way. In converting from grams, it doesn’t end up as precise measures, so I’ve use the term “scant” in the recipe to indicate that when measuring, it should be a “little less than” or “not quite” a certain measure. It felt more accurate to do it that way than to just round up :)
How To Peel A Peach The Easy Way!
I’m sure we all know about the boil then ice bath method of peach peeling, but I’m sure we all would agree that’s a lot of work, especially when we only need a few peeled peaches. When working with firm (not overly-ripe) peaches, my go-to method of peeling peaches is a good, sharp vegetable peeler, specifically a Y-shape peeler.
A good, sharp Y-peeler can quickly and easily remove just the skin, so there’s little wasting of good peach. The nice thing about a Y peeler is that it’s perfectly angled to take thin peelings, when peeling from top to bottom around the outside of the peach.
Get the Recipe: Peaches and Cream Cake
- 2/3 cup (133 g) white granulated sugar, scant 2/3 cup
- 1 large (1 large) egg
- 1 large (1 large) egg yolk
- 1 tsp (5 ml) vanilla, or vanilla bean paste
- 1/3 cup (75 g) butter, melted, salted or unsalted
- 1/2 cup (62 g) all purpose flour
- 1 tsp (5 g) baking powder
- Pinch salt, if using unsalted butter
- 6 Tbsp (90 ml) whole milk , at room temperature (3% b.f.) *see Note 1
- 6-8 (6) fresh peaches, about 3 1/2 cups chopped *see Note 2
- Icing/confectioners' sugar, for dusting before serving
- Grease an 8 or 9-inch springform pan (if you don't have a springform, you can use a regular round 8 or 9-inch cake pan, but note that you will not be able to remove in one piece from this type of pan). If you'd like to later remove the cake from the base, be sure to line the bottom with a round of parchment paper. Sprinkle the inside of the greased pan with a bit of brown sugar. Wrap the outside of the springform pan in a piece of aluminum foil and place on a baking sheet.
- Preheat oven to 355° F. (not convection setting).
- Peel peaches and cut flesh off sides, then cut in to chunks (don't have to be too small). Set aside.6-8 fresh peaches
- Melt the butter and set aside to let it cool. In a medium bowl, whisk together the flour and baking powder and pinch of salt, if using unsalted butter. Set aside.1/3 cup butter, 1/2 cup all purpose flour, 1 tsp baking powder, Pinch salt
- In the meantime, whisk the eggs with the sugar until the mixture is light and fluffy (2-3 minutes). Add the vanilla and mix in. Add the milk, the cooled, melted butter and then the flour mixture and mix until well combined. Gently fold peaches into the batter.2/3 cup white granulated sugar, 1 large egg, 1 large egg yolk, 1 tsp vanilla, 1/3 cup butter, 6 Tbsp whole milk
- Pour in to the prepared pan. (*You'll know you have enough peaches if they poke above the batter when you pour it in the pan. If not, maybe add another). If you like, you can sprinkle the top with white sugar before baking for a sweet top crust. Bake in preheated 355° oven for 45-55 minutes. Cake should be evenly deep golden on top and should have pulled away from the sides of the pan.
- Remove to a cooling rack and allow to cool completely in the pan. Once cooled, refrigerate in the pan if you are making ahead. (I like to refrigerate it for a bit in the pan, whenever I can, as it is much easier to remove from the pan and slice after it has set up in the fridge a bit. To eat right away, run a knife around the outside and remove the outer ring. Slice and serve cool, at room temperature or slightly re-warmed, garnished with a dusting of icing sugar.Icing/confectioners' sugar
- Dress up this cake with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if you like.
- You can use 2% milk, in a pinch or even half and half cream (10% b.f.) or a mixture of either. I haven't tested this recipe with non-dairy milks.
- Readers have made this with canned peaches with success, if it isn't fresh peach season.
More peach recipes you might like …
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
This is excellent. Made it today and let it cool before cutting into it. More like a custard but so very tasty. Lots of peach flavour. I used 6 medium peaches that gave me 41/2 cups. I also used 18% cream instead of the milk. Baked for 50 minutes and it came out perfect. Definitely will make again. Nice dessert after a heavy meal.
So glad you enjoyed it, Brenda. Sounds lovely! Thanks so much :)
This is my new favorite peach recipe! I tried it for the first time last year and it’s been the one I keep going back to. Absolutely delicious.
So glad you are enjoying it, Taylor :) Thanks so much!
Very nice recipe not too sweet I used almond milk and dairy free margarine due to allergies and turned out great. Thanks for the recipe
So glad you enjoyed it, Joanne and always good to know what substitutions work! Thanks :)
Once again, a winner. Thanks Jennifer for a wonderful recipe. I followed all your directions and 4 of us enjoyed a perfect cake topped with a dollop of ice cream. Perfect for a warm day.
I normally do not ‘experiment’ with a new recipe when having friends for dinner, however, yesterday I did and, as with all your recipes, it was perfect.
I will look forward to trying other perch recipes which you have been posting.
So glad you enjoyed it, Carole Ann! A great cake for all the lovely peaches right now. Thanks so much :)
This was so delicious. I made it in a pie pan. I sprinkled cinnamon sugar on top and didn’t peel the peaches. It was so good warm and cold in the refrigerator. I will make this recipe again.
So glad to hear, Caitlin :) Thanks so much!
I always look forward to peach season so I can make this! I’ve made it many times using the springform pan and it comes out perfectly. I love this recipe! It’s so delicious! Thank you for this wonderful recipe!
Me, too Sara :) So glad you are enjoying it, too. Thanks so much!
Could this be frozen in individual containers? I’m having to limit my carbs but would like a small amount to eat every week.
Hi Darlena, I think it can freeze, though I expect it will be a little more moist after freezing and thawing. Doing in individual containers will probably help, as there isn’t as much all together.
Could this be frozen, after baked, in individual containers? I’m having to limit my carbs but would like to have a small amount for dessert.
Could I use frozen peaches?
Hi Pauline and yes, I think you could. I would thaw and pat dry before adding to the batter. Enjoy!
Does this turn out like a clafoutis?
Hi Elise, it has more fruit than a clafoutis and a slightly different texture, but it is probably more clafoutis like than cake like. Hope that helps :)
My MIL just brought over a large basket of fresh peaches from the local farm and I’ve been searching for a recipe to make with them. I saw this beautiful Peaches and Cream Cake on your home page and I literally thought BINGO! This cake look so delicious and right up my alley!! I’m making this tomorrow or Thursday – can’t wait!!!!
Thanks Cheyanne and enjoy! It’s a lovely way to enjoy those peaches :)
Hi Jennifer, I am an experienced baker with a newly discovered egg sensitivity so I played a bit. I decided I only wanted a half recipe because there’s just two of us. Instead of egg I used yogurt and instead of milk I used whipping cream so that it would fluff up a bit. I increased the flour and baking powder a bit so that it had a bit more leavening and texture. I was worried it would be too wet otherwise. I sprinkled cinnamon and a bit of sugar on top for baking. It turned out quite nicely albeit a little more pudding-like than cake. I will be interested to see how it is when cooled as it was quite warm, verging on hot, when I ate it.
It may set up a bit more once refrigerated, Kathy-Anne. Unfortunately, I think the eggs in this one are an important part of the ability of it to set up nicely, as it is really somewhat of a thickened custard. That said, if your version tasted good, it’s all good :)
Wondering how many cans and what size of canned peaches everyone used that made this with canned.