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.

peaches and cream cake sliced on plate

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.

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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.

Peeled and pitted peaches cut into chunks in a large measuring cup.
1

Step 1: Start by peeling and pitting the peaches and cutting them into 1/2-inch chunks. Set aside.

Whisking the dry ingredients in a small bowl.
2

Step 2: Whisk the flour, baking powder and salt together in a small bowl. Set aside.

Butter melted in a small bowl.
3

Step 3: Melt the butter and set aside to cool slightly.

Eggs and sugar in the bowl of a stand mixer with the whisk attachment.
4

Step 4: Add the eggs and sugar to a mixer with the whisk attachment.

Eggs and sugar whipped together in the mixing bowl.
5

Step 5: Whisk until light and fluffy.

Adding the milk to the whipped eggs and sugar in the mixing bowl.
6

Step 6: Mix in the milk.

Adding the melted butter to the mixing bowl.
7

Step 7: Mix in the melted and slightly cooled butter.

Adding the flour mixture to the mixing bowl.
8

Step 8: Mix in the flour mixture.

Finished batter in the mixing bowl.
9

Step 9: The finished batter should be light and creamy with soft peaks.

Diced peaches added to the batter in the mixing bowl.
10

Step 10: Add the prepared peaches to the batter and fold in.

Peaches and cream cake batter spread into a springform pan.
11

Step 11: Spoon the batter into a greased 8-inch springform pan and level the top.

Peaches and cream cake in the baking pan after baking.
12

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.

peaches and cream cake sliced on plate

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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peaches and cream cake sliced on plate

Get the Recipe: Peaches and Cream Cake

Peaches baked in a creamy, lightly set, custard-style filling until set and golden. A delicious peach dessert to enjoy with fresh peaches, or try it with canned peaches out of season.
4.89 stars from 89 ratings
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings

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

Note 1: 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.
Note 2: Readers have reported they have made this with canned peaches successfully, if it isn’t fresh peach season.
Tips!
This cake is very loose, particularly when freshly baked. Allow to cool completely in the pan and ideally, refrigerate in the pan for several hours if you’d like it to slice easily.
This cake is lovely cool, at room temperature or slightly re-warmed.
Be sure to read the notes above this Recipe Card for more tips, substitution suggestions, step-by-step photos and a recipe video that you might find helpful.

Watch how to make it

Cuisine: American, Canadian
Course: Dessert
Author: Jennifer Maloney
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Serving: 1serving, Calories: 238kcal, Carbohydrates: 36g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 68mg, Sodium: 91mg, Potassium: 229mg, Fiber: 2g, Sugar: 28g, Vitamin A: 686IU, Vitamin C: 5mg, Calcium: 51mg, Iron: 1mg
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