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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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!
Absolutely Delicious! I was visiting friends out of town and wanted to make something easy but yummy for brunch. With our new norm, I didn’t go out shopping and used whatever I had in the pantry so the fruits I had were canned pears and fresh apples and used these instead of peaches. Followed the rest of the recipe as is. I brought it over and it was a hit! Gone in less than 10 minutes even kids were having seconds. I love how moist it is almost like a bread pudding and not overly sweet. Pairs perfectly with coffee or tea. My friends demanded I make another asap! Thank you for sharing this recipe. I’m adding it to my recipe collection.
So glad to hear, Kelly :) Thanks so much!
Omg. THANK YOU! I just wanted to let you know 2 days later, I made it again because of the high demand for it lol. BTW if you ever want to try adding halved almonds on top just before baking, gives it an added texture that’s delicious. Thanks again!
So glad you enjoyed it and yes, almonds on top are a great addition :)
Any ideas about using frozen peaches? How much should I use, and thaw them first or throw them right in?
I’m excited to try this recipe!
Hi Shari, I haven’t tried frozen peaches, but I fear the added moisture if you add them frozen. I think I would thaw in a strainer, then dry well before adding.
Made this yesterday using canned peaches (3-15 oz cans). Absolutely yummy. It’s very easy and so delicious. I served it with whipped cream. Everybody loved it. Not too sweet but sweet enough.
So glad you enjoyed it, Saundra :) Thanks!
Just made your recipe today and for those who have asked, I used three 15 oz. cans of sliced peaches, drained good, and it worked out great. Had plenty of peaches peaking out of the cake on the top as you described. This is a real keeper and thank you for posting.
So glad you enjoyed it and thanks for the info on using canned peaches! Thanks :)
Can I use mangoes, fresh or canned? Should I use any particular spices with mangoes?
I feel like mangoes are very similar to peaches in texture and liquid content, so I see no reason why they wouldn’t work. I love a little lime with mangoes, myself. Could be a nice Summery note :)
I made this and it was delicious. I made per your recipe except I used one 16 oz can peaches drained and one 21oz can peach pie filling because that’s all I had. With Stay-at-home you gotta use what have. The cake part was creamy and plenty of peaches. Definitely need to let this cool to setup. I will be making this again. I have a jar of cherry pie filling from Door County for time. Note:The peach pie filling I used had nice slices of peaches.
So glad to hear, Donne :) Thanks so much!
Hi looks so delicious! I will definitely try thi. I am wondering if adding a full cup of flour will help with the firmness, so it doesn’t fall apart. Do you think that might help????
Hi Franca, I suppose you could do that, but I don’t see the “looseness” as a problem exactly. I really just pointed it out as I didn’t want anyone to think this was a firm , perfectly sliceable type of “cake”. It’s perfectly delicious as is really in all it’s loose goodness :)
Can one sub.buttermilk for the milk.
I don’t see why not, as long as you don’t mind the tangy flavour addition to the cake.
I would love to make this recipe. Can I use gluten free flour?
Hi Pat, I suspect you could use a cup-for-cup gluten free flour here, but I haven’t tested it myself.
Just to read the recipe my mouth is watering . I will make it soon.
What about using blueberries ?
Thank you so much for sharing !!
Greetings from Mexico
Thanks Alika, I’m not sure about blueberries. Not nearly as sweet. Or big :) As this is a loose cake, the larger pieces of peach help give it structure.
My mouth is watering just reading this recipe! It is winter now, don;t want to wait until summer, I wonder if I could use canned peaches?
Hi Connie, some people have reported that they have made this successfully with canned peaches. I haven’t tried it myself. I think it would be perhaps even softer than it’s normal soft state, so do expect it to be a little looser.
Hi Jennifer,
This cake/english pudding was so light creamy and wonderfully peachy!!!
Thank you for sharing !!!
Monica
So glad you enjoyed it, Monica :) Thanks so much!
I made this tonight with beautiful white peaches from my in-laws trees….wow it is incredible!! I used Swerve, a sugar substitute and added more peaches.
I will be making this over and over again! Thank you so much.
Does anyone know if this can be frozen?
Thanks again.
So glad you enjoyed it, Cheryl. I have never frozen it myself. Hopefully someone who has will weigh in for you :) Thanks!
Looks really yummy, can the recipe be doubled
Hi Betty, yes it can. I’m assuming you would just make two of the same size cakes though. I wouldn’t double the batter and bake it as a thicker cake in the same size pan, as I doubt it would stand up very well as a thicker cake.
Can this be frozen after baking?
Hi Karen, I haven’t frozen it myself. I do know that it keeps well in the fridge for several days. Perhaps someone who has frozen it can weigh in on this.
We live for the moment our local peaches are ripe so we can make this cake! It is the ONE “must make” recipe of peach season for us! It is so decadent. So perfectly sweet but not too sweet. I bless the day I found your recipe! :)
NOTE: Hubby is gluten-intolerant and I make this by using 3.5 oz. of my favorite all-purpose gluten-free flour with perfect results every time.
So glad to hear, Kris and great to know it works so well with gluten-free flour! Thanks so much :)
Hi Kris,
Would you mind sharing what brand of gluten free flour you used? Would love to make this for a friend who is GF. Thank you!
Made this for a Ladies glamping weekend. We enjoyed a slice with our morning coffee/tea before we were even awake. Everyone loved it!!
So glad to hear, Anne and I love the thought of a ladies glamping weekend :) Thanks!