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 was delicious but a little wetter than I expected. Do you know how many calories per slice?
Hi Valerie, the calories per serving (slice) are listed at the bottom of the Recipe Card (assumes you sliced the cake into 8 pieces).
Hi there, you say in your notes “ Finally, you’ll notice that the recipe is detailed in both grams and imperial measures”, but I don’t see the measurements in grams. Would it be possible to get them please? Thank you much.
Hi Fanny and I have added them in for the main ingredients. Enjoy!
Easy to prep. Not too sweet, flavors blend nicely. Will definitely make again.
So glad you enjoyed it, Bonnie :) Thanks!
I knew I needed to make this cake due to the number of 5 star reviews. I’m no different. My whole family loved this cake! I doubled it and used a 9×13. I’m not sure what I did different. I didn’t make the peaches very small. I buttered the pan well, I added a nice layer of brown sugar. (One of the best parts. Go heavy on the brown sugar!) I had no problem getting neat squares out of the pan. Maybe because they were squares? Maybe because I kept the peaches fairly large? I just halved the quartered parts and then halved the slices. Nevertheless, it was a delicious cake.
So glad you enjoyed it, Laura! Thanks :)
Absolutely delicious. This is a light, heavenly dessert. Perfect after a heavy meal. Will make again and again. P.B.
So glad you enjoyed it, Polly :) Thanks so much!
Thank you for this wonderful recipe. My husband loved the peaches and cream cake and told me not to lose the recipe. I had some fresh peaches and followed the recipe and it turned out just perfect. Will definitely make again.
So glad to hear, Laurel :) Thanks so much!
This is the best peach recipe i tried. Every summer i always make this recipe when peaches are in season. My daughters love it, my whole family does. Thank you for sharing the recipe.
So glad you enjoyed it, Randie! It’s one of my favourites when peaches are in season. Thanks :)
This is excellent. Made it today and let it cool before cutting into it. More like a custard but so very tasty. Lots of peach flavour. I used 6 medium peaches that gave me 41/2 cups. I also used 18% cream instead of the milk. Baked for 50 minutes and it came out perfect. Definitely will make again. Nice dessert after a heavy meal.
So glad you enjoyed it, Brenda. Sounds lovely! Thanks so much :)
This is my new favorite peach recipe! I tried it for the first time last year and it’s been the one I keep going back to. Absolutely delicious.
So glad you are enjoying it, Taylor :) Thanks so much!
Very nice recipe not too sweet I used almond milk and dairy free margarine due to allergies and turned out great. Thanks for the recipe
So glad you enjoyed it, Joanne and always good to know what substitutions work! Thanks :)
Once again, a winner. Thanks Jennifer for a wonderful recipe. I followed all your directions and 4 of us enjoyed a perfect cake topped with a dollop of ice cream. Perfect for a warm day.
I normally do not ‘experiment’ with a new recipe when having friends for dinner, however, yesterday I did and, as with all your recipes, it was perfect.
I will look forward to trying other perch recipes which you have been posting.
So glad you enjoyed it, Carole Ann! A great cake for all the lovely peaches right now. Thanks so much :)
This was so delicious. I made it in a pie pan. I sprinkled cinnamon sugar on top and didn’t peel the peaches. It was so good warm and cold in the refrigerator. I will make this recipe again.
So glad to hear, Caitlin :) Thanks so much!
I always look forward to peach season so I can make this! I’ve made it many times using the springform pan and it comes out perfectly. I love this recipe! It’s so delicious! Thank you for this wonderful recipe!
Me, too Sara :) So glad you are enjoying it, too. Thanks so much!
Could this be frozen in individual containers? I’m having to limit my carbs but would like a small amount to eat every week.
Hi Darlena, I think it can freeze, though I expect it will be a little more moist after freezing and thawing. Doing in individual containers will probably help, as there isn’t as much all together.
Could this be frozen, after baked, in individual containers? I’m having to limit my carbs but would like to have a small amount for dessert.