A lovely, creamy peach cake with chunks of peaches in a lightly set, creamy, custard-style filling, channelling the flavours of peaches and cream. A lovely way to enjoy fresh peaches, or try it with canned peaches.
This Peaches and Cream Cake is a “cake” in the very loosest meaning of the word. It’s mostly peaches, held together with a creamy custard-style filling. The cake bakes up into a form that is barely set on the outside and creamy on the inside. It’s very mildly sweet, which really lets the flavour of the peaches shine.
I’ve enjoyed this peaches and cream cake cold from the fridge, at room temperature, and slightly warm and honestly, it’s nice all ways. It’s lovely enjoyed as is, or you can never go wrong with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
Ingredients and substitutions
A few notes about the key ingredients …
Peaches – When fresh peaches are available, I think they’re the best choice for this cake. According to readers, canned or tinned peaches will also work here, though I haven’t personally tested this substitution. I don’t recommend trying frozen peaches, as the extra liquid from the frozen fruit may make this cake watery and too loose.
Milk – Whole, full-fat milk (3 – 3/5% b.f.) will produce the nicest results, though 2% milk 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.
How to make peaches and cream cake: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
Step 1: Start by peeling and pitting the peaches and cutting them into 1/2-inch chunks. Set aside.
Step 2: Whisk the flour, baking powder and salt together in a small bowl. Set aside.
Step 3: Melt the butter and set aside to cool slightly.
Step 4: Add the eggs and sugar to a mixer with the whisk attachment.
Step 5: Whisk until light and fluffy.
Step 6: Mix in the milk.
Step 7: Mix in the melted and slightly cooled butter.
Step 8: Mix in the flour mixture.
Step 9: The finished batter should be light and creamy with soft peaks.
Step 10: Add the prepared peaches to the batter and fold in.
Step 11: Spoon the batter into a greased 8-inch springform pan and level the top.
Step 12: Bake until set and deep golden in colour.
How to make peaches and cream cake: video
Recipe tips!
- I like to refrigerate this cake in the pan before trying to remove it to a serving plate. It’s a little more stable when chilled.
- It’s a little tricky to gauge when this cake is done. 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.
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.
Making ahead, storing and freezing
This peaches and cream cake can easily be made several hours ahead and refrigerated; in fact, it is best and more set after sitting in the fridge for several hours. You can serve it cold from the fridge or at room temperature.
Store leftovers in the refrigerator for up to 3 days.
I don’t recommend freezing this cake as it may change in texture from the freeze/thaw process.
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Get the Recipe: Peaches and Cream Cake
Ingredients
- 6-8 fresh peaches, about 3 1/2 cups chopped *see Note 2
- 1/3 cup (76 g) butter, melted, salted or unsalted, slightly cooled
- 1/2 cup (63 g) all-purpose flour, spooned and levelled
- 1 teaspoon baking powder
- pinch salt, if using unsalted butter
- 2/3 cup (130 g) white granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract, or vanilla bean paste
- 6 Tablespoons (88 ml) whole milk , at room temperature (3% b.f.) *see Note 1
- 1-2 Tablespoons light brown sugar, for the pan
- Icing/confectioners' sugar, for dusting before serving
Instructions
- Grease an 8-inch springform pan. (If you don't have a springform, you can use a regular round 8-inch cake pan, but note that it may be more difficult to remove from the pan unless you line the bottom of the pan with a round of parchment paper. I suggest refrigerating for an hour before attempting to remove the cake from the pan.)
- Sprinkle the inside of the greased pan with a bit of 1-2 Tablespoons light brown sugar (for the pan). Wrap the outside of the springform pan in a piece of aluminum foil and place it on a baking sheet.
- Preheat oven to 355° F. (regular bake setting – adjust as needed for convection or fan-assisted baking).
- Peel the 6-8 fresh peaches (about 3 1/2 cups chopped *see Note 2), cut the flesh off the sides, then cut into 1/2-inch chunks. Set aside.
- Melt the 1/3 cup butter (melted, salted or unsalted, slightly cooled) and set aside to let it cool slightly (stirring helps to cool it). In a medium bowl, whisk together the 1/2 cup all-purpose flour (spooned and levelled), 1 teaspoon baking powder and pinch salt (if using unsalted butter). Set aside.
- Add the 1 large egg, 1 large egg yolk and 2/3 cup white granulated sugar to the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with an electric mixer). Mix at medium speed until the mixture is light and fluffy, about 2-3 minutes. Add the 1 teaspoon vanilla extract (or vanilla bean paste) and mix it in. Add the 6 Tablespoons whole milk (at room temperature (3% b.f.) *see Note 1), the cooled, melted butter and then the flour mixture and mix until well combined. Gently fold the prepared peaches into the batter.
- Spoon the batter into 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 a preheated 355° oven for 45-55 minutes. The cake should be evenly deep golden on top and should have pulled away from the sides of the pan.
- Allow the cake to cool for 15 minutes in the pan before slicing if you want to enjoy it right away. If not, I suggest transferring the pan to the refrigerator to chill before removing it from the pan and/or slicing. Slice and serve cool, at room temperature or slightly re-warmed, garnished with a dusting of icing sugar.
- Dress up this cake with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if you like.
- This cake can be made ahead and refrigerated. Store leftovers in the refrigerator for up to 3 days. Freezing isn't recommended as the texture of the cake may become grainy.
Notes
Watch how to make it
More peach recipes to love!
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!
Yum! Can’t wait to make iit!
Enjoy Sandy :)
Sounds so good! Can’t wait for peaches to be back in season!
Thanks Eden and me, too :) Soon!
Hi Jennifer, yes we love peaches! Made this delicious cake, just add a little more flour. I eat with fresh peach ice cream.!!!! Just waiting for summer again. May I have your permission to translate your recipe and post in my blog to my portuguese readers? Credits given to you. Thank you.
Hi Dona and glad you enjoyed it! Absolutely feel free to translate and share :)
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!
So nice to hear, Ana. Thanks for coming back to let me know :)
How many cans of peaches did you use? The large or small cans?
thankyou,
How many cans of peaches did you use? Large cans or small?
thank you,
Hi Elaine, I haven’t personally made this with canned peaches. Only with fresh peaches. I know some have made it with canned peaches with success. Perhaps they will weigh in here for you.
How many cans did you use?
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 .
Hi Vildan. No, I haven’t but I do think apples would be lovely (and pears, maybe!)
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!
So glad you are enjoying it, Despo. One of my favourites!
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!
Great tip, Jane. Thanks and enjoy the cake!
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.
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?
Hi Becky and yes, I think individual ramekins would work fine!
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.
Can you use 2% milk and still get the same results?
Hi Karla. The results will not be exactly the same, but should work.
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.
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!
So glad you enjoyed it! :)
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.
This cake is so amazing !!! I will make this over and over again! YUMMM