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!
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.