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.
Ingredient Notes
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.
Recipe Video
Cook’s Notes
- 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.
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Get the Recipe: Peaches and Cream Cake
Ingredients
- 2/3 cup (130 g) white granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla, or vanilla bean paste
- 1/3 cup (76 g) butter, melted, salted or unsalted
- 1/2 cup (63 g) all purpose flour
- 1 teaspoon baking powder
- Pinch salt, if using unsalted butter
- 6 Tablespoons (88 ml) whole milk , at room temperature (3% b.f.) *see Note 1
- 6-8 fresh peaches, about 3 1/2 cups chopped *see Note 2
- Icing/confectioners' sugar, for dusting before serving
Instructions
- 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.
- 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.
- 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.
- 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.
- Dress up this cake with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if you like.
Notes
- 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!
can I use peaches that I have frozen?
Hi Lisa, I haven’t tried it, but if they were thawed and well patted dry, these should work alright.
Made this last night,, it’s all gone! It was super yummy.
So glad to hear, Kristina! Thanks :)
Can this be made a day ahead?
Hi Celeste, this one keeps pretty well in the fridge, so I don’t think that would be a problem. Enjoy :)
Can this cake be frozen?
Hi Eileen, I haven’t frozen it myself, but I suspect it would freeze just fine. Maybe someone who has actually frozen it will weigh in.
So delicious! We just moved and i have no measuring equipmet but I did my best. I also had no vanilla so I used BROWNED BUTTER to give it a little flavor kick. It was amazing! You should try it. I probablynused too much flour and it turned out very spongy like a pancake but there were no comsplaints. thank you and give it a try with the browned butter.
Sounds delicious! So glad you enjoyed it :)
I’m interested to know what type peach most folks have tried. White ? Yellow ? Also, for those who used ramekins, how long for the oven time ? Thanks !
I recently bought a house with 3 peach trees… So I’ve got tons of them. I do canning but was looking for a recipe to use some fresh and this fit the bill! I’ve made two now, the second one I added cinnamon and slivered almonds…. Both were delicious! Thank you for the great recipe!
Thanks DeAnna! So glad you enjoyed it :)
I love peaches in everything. This cake looks delicious. I would like to subscribe to your blog please.
Thanks Deborah and I’ve added your email to my mailing list, so watch for your first email early next week!
Made this with fresh peaches from our California tree. Read your instructions which were in the end, mandatory and this is by far the best desert I’ve ever made. Thank you!
So glad you enjoyed it Kate :) Thanks!
I made this yesterday for the 4th. It was great! Since you said it was super loose, I added a tablespoon of tapioca to the cut peaches to give it a little more stability. It formed up really well.
Next time I’ll definitely add some cinnamon or nutmeg. I’m also considering a graham cracker crust for more stability and some crunch.
Glad you enjoyed it :) Thanks!
Love your suggestions, Cassandra. I’m planning to make the cake this weekend – when you talk about a graham cracker crust, do you mean in addition to the cake batter? Just seeing if I could do something like this. Thanks!
Excellent! I added 1/4 cup ground almonds to the batter, and reserved one of the peaches, thinly sliced, plus fresh mint as a topping after cooling.
Sounds perfect, Nick! Thanks :)
Update ..
Did not stick to pan…I think I may have over baked by a few minutes Chilled for about 6 hours…Just had a slice and I can’t say enough how good this is ..thank goodness I don’t have whip cream or Ice cream in the house to add on it …fighting not to have a second piece…Ill be trying blueberries next..Thank you again !
So glad to hear and so glad you enjoyed it! Would love to know how it works out with blueberries, too :) Thanks!
Was looking for something different to pop in the oven today with fresh Jersry peaches when I came across this awesome looking dessert..Followed directions with making a couple adjustments. I only have 2% milk so I bumped up the flour adding a tablespoon more hoping to balance it out, in addition I like to add cinnamon to the peaches..This is my first attempt using a springform pan which I just purchased…after pouring batter into pan, I realized I forgot to grease it..Ugh….Grab the baking Pam & just sprayed around the top ….Hoping for the best..It is smelling mighty fine in the oven…Thanks for posting
I’m sure it will be fine, Nanny. Even if it sticks a bit, just spoon it in to a bowl and enjoy. It will still be delicious :)
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.
So glad you enjoyed it, Irene. I am madly eating and cooking with peaches, too :)
Amazing!! I made this tonight we have amazing peaches this time of year and this cake was everything I dreamed of!! I love that it’s just sweet enough and the peaches really are the star ! I let it cool completely and served with whipped cream Heavenly! I will keep this recipe FOREVER!! Thank You!
So glad to hear, Deborah! Thanks for coming back to let me know :)