Peaches and Cream Cake

Peaches and Cream Cake

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.

Peaches and Cream Cake

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

Peaches and Cream Cake

Peaches and Cream Cake

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 247 kcal
Author: Jennifer
If you have a kitchen scale, use the gram measurements for best accuracy. This cake is very loose. Allow to cool completely in pan or ideally, refrigerate in pan for several hours if you'd like it to slice easily. Lovely cool, at room temperature or slightly re-warmed.


  • 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


  1. *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.

  2. Preheat oven to 355° F.
  3. Peel peaches and cut flesh off sides, then cut in to chunks (don't have to be too small). Set aside.
  4. Melt the butter and let it cool. In a medium bowl, whisk together the flour and baking powder. Set aside.
  5. 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.
  6. 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
  7. dress it up with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.

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    • Thanks Katrina. This is definitely that kind of cake. My daughter had it for breakfast, reasoning that it was mostly fruit so … :)

    • Well my daughter thought it was a great idea! Honestly, it really is mostly peaches and it’s not overly sweet. I say go for it ;)

    • Thanks MB. We really loved this one. Very much about the peaches and not super sweet, so was just right for any time of day. Thanks for pinning!

  • I made this cake with perfectly ripe, sweet white peaches and it was absolutely divine. It received high praise from everyone., particularly regarding the texture and flavor of the custard. I might add that I thought it tasted out-of-this-world when I warmed it and topped it with fresh whipping cream. No modification is needed.

    • So glad you enjoyed it Mandy. You can’t beat warmed and whipped cream! I was pleasantly surprised at home nice it was straight from the fridge.

  • Hi Jennifer, this cake looks absolutely divine. I have fresh peaches from the garden and I am planning to give it a try. I really like cakes with less “bread” :)))) I will report the result. Best regards

  • Hi again Jenni, I have made the pie and its absolutely buttery delicious! Thank you so much for the recipe. I will post it in my blog, referenting to you. Best regards, Ani

    • Gosh Maxine, I really don’t know about frozen peaches in this one. My gut says this cake is so loose already, that the extra moisture that comes with frozen (and even frozen then thawed) peaches might be too much for it to hold together. If you’re brave, give it a try. Let me know how it works out if you do!

  • I have loved peaches-and-cream pie for years – happy to stumble on your recipe and as soon as peaches are again in season I’m anxious to try it. Don’t know how I will endure the months waiting for that as this is only January but I’ll try!

  • This is soooooooooooooooooooo GOOD !
    I just made today. I was using 7 peaches. This totally amazing . I was afraid of very loosen cake before bake.
    But no problem ! Even after baking pretty much stable. And put refrigerator make cold. Especially at Summer, I think recommend eat as cold.
    Thank you for excellent recipe !

  • I’am actually making it righ now,its in the oven, but i forgot to wrap the sheet with aluminium is it important? We have guests for dinner i hope it would turn out delicous.

    • Hi Niyan, It’s just to protect against leakage. You might want to put a baking sheet underneath to catch any leaks.

  • Made this last night- it is soooooo good and super easy to make. Thank you so much for sharing this recipe and your helpful tips!

  • I’m wondering if I can use a 9×13 as well. Wanting to make it tonight and we don’t have a springform pan.

    • Hi Amber, As I mentioned to another commenter, I think a 9×13 is too big. The cake would be far too thin. I would try something smaller (8 or 9-inch round cake pan?) If 9×13 is your only option, I would double the recipe.

  • I just made this using canned peached (drained out the syrup) and it was quite scumptious. Waiting for summer to arrive and then I will try it out using fresh peaches, which I’m sure will make it taste even better. Thanks for this easy and delicious recipe.

  • OK… going peach picking and this is on the top of the list…
    Do you think I can get away with dividing it up in ramekins for individual servings?

  • With fresh local Delaware peaches on the countertop this morning, I decided to give your recipe a try. I am now at the most difficult step in the entire recipe . . . .waiting for it to cool.

  • Hi there. I’m making this cake right now. Just waiting for it to bake And it smells divine! One note that I thought might help with the peaches. I had really large peaches and wasn’t sure how many to use. I assumed your 6-7 peaches were average sized and looked up the conversion to cups. One average peach is about 2/3 cup chopped. So you need about 4 to 4 2/3 cups of chopped peaches. I can’t wait for it to finish baking and cool so we can dig in tonight!

  • I am always hunting around to get peaches on sale since I have developed an addiction to this cake. It brings out the best in peaches. I love it so much! It really is easy to make and goes together so well. I, too eat it for breakfast. Heaven on earth is captured with this cake and acup of coffee. I keep it in the fridge because of the milk content. This firms it up and it looks wonderful. Thanks Jen for a real treasure!

  • I tried this today and loved the cake. Thank you so much for the recipe. Have you tried this recipe with any other fruit? Apple maybe? It reminds me the great apple dessert I ate in Milano .

  • I’ve just made it with canned peaches and it is fabulous!
    I’m doing it tomorrow again but double for my daughter’s birthday on Monday!

  • This cake was “yummy” made with my first batch of Ontario peaches! I’m not a weigh gal but I followed your instructions & was not disappointed. Sure tased like cream was an ingredient. Kept the cake refrigerated & ended up serving at room temperature. Hoping to make another one of your peach receipes before peaches are gone.

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