Get the Recipe: Peach Cream Cheese Cake
The love child of cheesecake and regular cake, this peach cream cheese cake is light in texture but with a tangy, creamy cheese flavour.
Ingredients
Topping:
- 2 Tablespoons white granulated sugar
- 2 Tablespoons all-purpose flour
- 1 Tablespoons butter, cold
Cake:
- 1/2 cup butter, at room temperature
- 3/4 cup white granulated sugar
- 4 oz full-fat cream cheese, at room temperature (1/2 standard block)
- 1 1/2 large eggs, at room temperature *see Note 1 below
- 1 1/4 cups all-purpose flour, spooned and levelled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk, 2 or 3% b.f. recommended
- 1 teaspoon vanilla extract
- 1 1/2 cups peaches, peeled and cubed *see Note 2 below
Instructions
- Preheat the oven to 350F (non-convection). Grease an 8 or 9-inch springform pan and line the bottom with parchment paper. Set aside.
For the crumb topping:
- Make the crumb topping by stirring together the flour and sugar in a small bowl. Add the cold butter and use a pastry blender to cut into fine crumbs. Set into the refrigerator while you prepare the cake.
For the cake:
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- Add the butter, sugar and cream cheese to a large bowl (with an electric mixer) or the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed for 2-3 minutes, or until light and fluffy.
- Beat in the egg, then use a spatula to scrape down the bowl well and re-mix until you have a smooth mixture.
- Add the flour mixture alternately with the milk and vanilla extract, beginning and ending with the flour mixture and mixing until well combined, but don't over-mix after adding the flour. Using a spatula, fold in the peaches.
- Put batter into the prepared pan and level, then sprinkle the crumb topping evenly over the batter.
- Tip! Baking times will vary from oven to oven and also depending on the colour and size of your baking pan (darker pans bake more quickly!). Check the cake regularly during the last part of baking and start testing when it appears to be approaching done. If using frozen peaches, baking time will be extended.
- Bake in the preheated oven for about 35 to 45 minutes or until the cake tests done. The cake will begin to pull away from the sides of the pan when it's done.
Notes
Note 1: To get 1/2 an egg, break a single egg into a small bowl, mix with a fork and then discard 1/2 of the mixture.
Note 2: Fresh peaches are recommended, but canned peaches should also work. For canned peaches drain the peaches and pat dry before using. Frozen peaches should also work, though note that baking time will be extended when starting with frozen fruit.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos there that you might find helpful.
Serving: 1serving, Calories: 260kcal, Carbohydrates: 35g, Protein: 5g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 57mg, Sodium: 297mg, Potassium: 172mg, Fiber: 1g, Sugar: 21g, Vitamin A: 464IU, Vitamin C: 1mg, Calcium: 92mg, Iron: 1mg
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