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–+ servings
Peaches and Cream Cake

Peaches and Cream Cake

A delightful summer treat featuring fresh peaches and cream, capturing the essence of summer.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup White Granulated Sugar Sweetness is key; feel free to reduce for a lighter taste.
  • 1 whole Egg Provides necessary structure and moisture; replace with aquafaba for a vegan cake.
  • 1 large Egg Yolk Adds richness; omit for a lighter texture.
  • 1 teaspoon Vanilla Extract Consider using vanilla bean paste for a more robust taste.
  • 1/2 cup Unsalted or Salted Butter Brings moisture and richness; coconut oil works as a dairy-free alternative.
  • 1 1/2 cups All-Purpose Flour Gluten-free flour can be used for a gluten-free option.
  • 1 teaspoon Baking Powder Essential for rising; always check for freshness.
  • 1/2 teaspoon Salt Enhances flavor; especially important if using unsalted butter.
  • 1 cup Whole Milk 2% milk or half-and-half can be substituted.
  • 2 cups Fresh Peaches The star ingredient; canned peaches may vary in texture.
For Serving
  • 2 tablespoons Icing/Confectioners' Sugar Optional dusting before serving for a sweet touch.

Equipment

  • Springform pan
  • Mixing Bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 355°F. Grease a springform pan with butter or cooking spray and line the bottom with parchment paper for easy removal.
  2. Peel the fresh peaches and cut them into bite-sized chunks. Set aside.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Combine granulated sugar, egg, and egg yolk in a mixing bowl. Whisk until light and fluffy. Add vanilla extract and melted butter, mixing well.
  5. Pour the milk into the egg mixture. Gradually incorporate the dry ingredients, mixing until just combined.
  6. Gently fold in the peach chunks using a spatula.
  7. Pour the batter into the prepared pan, spreading evenly and ensuring some peach chunks peek above the batter.
  8. Bake for 45 to 55 minutes, or until the cake is golden brown and a toothpick comes out clean.
  9. Allow the cake to cool completely in the pan. Refrigerate for a few hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Refrigerating the cake enhances its flavor and structure, making it even more delightful when served.

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