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!
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!