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 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.
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.
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 it to cool completely in the pan. Refrigerate in the pan if making ahead.
I took my photos when my cake was cooled to room temperature by not refrigerated at all. It’s a little firmer when refrigerated.
Peaches and Cream Cake
- 125 g white sugar (scant 2/3 cup)
- 1 egg and 1 egg yolk
- 1 tsp vanilla
- 75 g melted butter (1/3 cup)
- 55 g all purpose flour (scant 1/2 cup)
- 1 tsp baking powder
- 90 ml whole milk at room temperature (6 Tbsp.)
- 6-7 peaches
*Note: "Scant" means not quite the whole measure - just a bit less than full)
Grease an 8 or 9-inch springform pan (if you don't have a springform, 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.
Peel peaches and cut flesh off sides, then cut in to chunks (don't have to be too small). Set aside.
Melt the butter and let it cool. In a medium bowl, whisk together the flour and baking powder. Set aside.
In the meantime, whisk the eggs with the sugar until the mixture is light and fluffy (2-3 minutes). Add the vanilla and (coolemelted butter until combined. Add the milk and then the flour sifted with baking powder. Gently fold peaches into the batter.
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 50-55 minutes. Remove to a cooling rack and allow to cool completely in the pan. Once cooled, refrigerate in the pan if you are making ahead. 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 or
dress it up with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.