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!
I have made this a few times and no matter if I use 7 peaches or 4 it comes out really yummy! Thank you for this simple but wonderful recipe.
So glad you are enjoying it, Amalia :) Thanks so much!
Can i used 2% milk instead ?
You can use 2% here. It will be a little less “creamy”, but still nice.
I made this yesterday for my family. I used frozen peaches and it was really nice. In Mississippi we call this a cobbler. It turned out beautifully.
Thanks for sharing!
So glad you enjoyed it! Thanks :)
hi jeniffer, can i substitute Apple instead of peaches..?
I have never tried this with apples myself. The cooking time of 50 minutes would seem to be enough to cook the apples, so thinking it should be fine. I would keep the apple pieces on the smaller side, just to be sure they cook through.
Loved this recipe. I substituted ?Monk Fruit sweetener as I’m Type II, and my company who are not diabetics loved it and wanted the recipe. The substitution along with such a small amount of flour makes this a great dish for those watching their blood sugar. Yes, the peaches have their own sugars, but it is still glycemic friendly, in moderation.
Can’t wait to try this with plums, apricots, and strawberry-rhubarb.
So glad you enjoyed it! Thanks so much :)
I am grateful to Mark for mentioning his Type II and how to make this recipe more glycemic friendly. Thanks
This sounds amazing. Can canned peaches be sustituted for fresh?
Hi Susan, I haven’t done it myself, but I understand from commenters that it does work :)
This cake looks absolutely delicious? Can it be made gluten-free? If so what flour or flour blend would be substituted for the all-purpose flour and would other changes be needed to be made to the recipe? Thanks.
How far in advance can I make this cake sound great
Hi Betty, you could make it up to 24 hours ahead, I’d say.
Can you use frozen peaches? If so, do they have to be thawed and drained? TY
Hi Marilyn, I have only ever made this with fresh peaches. Maybe someone who has used frozen can weigh in for you. If I had to guess, I’d say thaw, drain and pat dry before using.
This is a great cake. I added some cinnamon and nutmeg as others suggested, also made a graham cracker crust. I had (2) 24 oz jars of peaches that needed using and it was perfect. Thank you for this wonderful recipe.
Sounds delicious, Barb! So glad you enjoyed it. Thanks :)
Thank you for adding how many jars of peaches you used, for it is not always peach season.
Kat
I bet it would be excellent with Italian prune plums too when they are in season.
Looks so good need to try it.
Thanks Beverly :)
This cake looks absolutely delicious! Do you think it can be made with gluten free flour or a gluten-free flour blend and would other adjustments be needed to be made to the recipe? Thank you so much.
Hi Sharon, I wish I could say yes, but I have never tried it myself and I just scanned through the comments and I don’t see anyone saying they made it with gluten free flour. My gut says a “cup for cup” gluten free flour would probably work not too badly. Not sure how it will affect the thickening, but the flavours would still be nice. Maybe just not as sliceable (which it is barely with regular flour :)
Thanks for sharing! The tips on peeling peaches were very helpful too!
Thanks Vanessa :)
This looks so good! What a delicious dessert to serve to company! How far ahead of time can I make it?
Hi Suzanne, This cake will keep well in the fridge once made. You could make it up to 24 hours ahead, I think.