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!
This is the second year I have used this recipe as my go to for a peach dessert. I couldn’t wait for peach season, so I could make it and I just put a third one in the oven!! I did use nectarines once when the peaches at Sam’s were recalled and it came out almost as good. Thanks so much!
So glad you are enjoying it, Leigh :) Thanks so much!
Best fresh peach recipe I’ve had. I made this for my mom who has an ileostomy and it was something she could easily eat!!! Thank you so much for sharing your recipe.
So glad to hear, Natalie :) Thanks so much!
Just made this and it was amazing! Do you think it will freeze well? I would like to use the rest of my peaches while they’re ripe.
Hi Nikki, I haven’t tried freezing this, but I feel like it would freeze reasonably well. Thanks :)
I have made this delicious cake several times and have frozen it. It freezes well.
Made this overnight and just finished a slice for breakfast:)! A celebration to peaches with perfect peaches to cake ratio. I cut the peaches almost bite sized, so just singing with every mouthful! Will try with ice cream later:) Keeper recipe. Thanks for sharing!
Lyn
So glad to hear, Lyn :) Thanks!
I just made it I used soy milk, can’t wait for the results.
I’ll let you guys know!!
That makes sense. I am going to make this soon.
Could I substitute almond flour to make it gluten free?
Hi Roni, I have no idea if that would work, but my thinking for this one would be it would be better to use a cup-for-cup gluten free all purpose flour instead.
Hi Jennifer,
Help….
I just read your recipe on Peaches & Cream Cake, but cannot able to open the Metric version of the recipe.
So anxious to make it.
Hi Lucy, sorry you are having trouble. It does work fine for me, so I haven’t been able to figure out why it doesn’t work for some. Nonetheless, here are the metric measurements for you …
133 g white sugar
1 large egg
1 large egg yolk
5 ml vanilla
75 g butter (melted)
62 g all purpose flour
5 g baking powder
90 ml whole milk (at room temperature)
6 fresh peaches
Hello,
This looks delicious. I have a spring form pan but I do not understand what you mean by wrapping the outside with foil? Please explain. Thank you!
Hi Diane, it’s just to ensure that the batter doesn’t leak out, as it’s quite thin and not all springform pans are super tight.
Made this for dessert this weekend to rave reviews.
It was so easy to put together.
I added some cinnamon, allspice and fresh ginger to the peaches before combining with the batter.
I then served it with a scoop of vanilla ice cream drizzled with homemade salted caramel sauce.
Definitely making this again.
So glad you enjoyed it, Dianne :) Thanks!
I couldn’t convert to grams. Metric button would not work.
H Elizabeth, it is working fine for me. What device/browser are you using?
I have not been able to find the gram version of this recipe. Can you please tell me where to find that. Especially for the peaches. It’s in the oven and I can hardly wait.
Hi Susan, just click the “Metric” button under the ingredients to switch to grams.
This recipe looks delicious, I was just wondering if you can use canned peaches. Thank you, Cam.
Hi Cam, I haven’t tried it myself, but some commenters have told me that it works with canned peaches. I would dry them well, so you don’t introduce too much liquid to it.
The perfect summer dessert. It’s not overly sweet- the taste of the fresh peaches really shines! I made several different peach desserts for a get together with friends, and this one was the first to disappear :) I loved it so much I made it two more times with the abundance of nectarines on my tree and it was equally delicious. This recipe is keeper. Thank you!!
So glad you are enjoying it, Aja :) Thanks so much!
This recipe tasted great! Could I call it a cake in good conscience? Not quite… But was it delicious? Absolutely! A delicious pudding creation! Reading through the recipe, I thought it would turn out more like a clafoutis, but it was still a softer consistency than that. The peaches really shine and it was so creamy. I would definitely make it again!
So glad you enjoyed it, Fiona :) Thanks so much!