why make this recipe
Peaches and Cream Cake is a delightful dessert that combines the sweetness of fresh peaches with a rich, creamy layer. It’s perfect for summer gatherings or any time you want to enjoy a light and flavorful cake. The combination of fluffy cake and creamy filling creates a delicious treat that is sure to impress your family and friends. Plus, it’s not too difficult to make, making it a great choice for bakers of all levels.
how to make Peaches and Cream Cake
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 2 cups fresh peaches, sliced
- 1 tablespoon lemon juice
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with flour.
- In a large bowl, beat the softened butter and sugar together until it’s light and fluffy.
- Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix this into the creamed mixture, alternating with the milk.
- Pour half of the batter into your prepared pan and spread it evenly.
- In another bowl, whip together the softened cream cheese and powdered sugar until smooth, then spread it over the batter.
- Pour the remaining batter on top, creating a cake layer.
- Toss the sliced peaches with lemon juice and layer them on top.
- Bake for 30-40 minutes, or until a toothpick comes out clean.
- Let the cake cool before slicing and serving.
how to serve Peaches and Cream Cake
Serve the Peaches and Cream Cake chilled or at room temperature. It’s delicious on its own, but you can also top it with whipped cream or a scoop of vanilla ice cream for extra indulgence.
how to store Peaches and Cream Cake
To store leftovers, cover the cake with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze slices. Just make sure to wrap them well to avoid freezer burn.
tips to make Peaches and Cream Cake
- Use ripe, fresh peaches for the best flavor.
- Make sure your butter and cream cheese are softened to make mixing easier.
- Don’t skip the lemon juice on the peaches; it helps enhance their flavor and keeps them from browning.
variation
You can try using other fruits like berries or cherries instead of peaches. Just make sure to adjust the sugar based on the fruit’s sweetness.
FAQs
1. Can I use canned peaches instead of fresh ones?
Yes, you can use canned peaches, but make sure to drain them well and pat them dry before adding to the cake.
2. Can I make this cake ahead of time?
Yes, you can make the cake a day ahead of time. Just store it in the refrigerator and let it come to room temperature before serving.
3. What can I substitute for cream cheese?
You can use mascarpone cheese or Greek yogurt as an alternative, although the texture and flavor will slightly differ.
Peaches and Cream Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cups unsalted butter, softened
- 1 cup milk
- 3.5 teaspoons baking powder
- 0.5 teaspoons salt
- 2 large eggs
- 1 teaspoon vanilla extract
Cream Layer Ingredients
- 1 cup cream cheese, softened
- 0.5 cups powdered sugar
Peach Topping Ingredients
- 2 cups fresh peaches, sliced
- 1 tablespoon lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with flour.
- In a large bowl, beat the softened butter and sugar together until it’s light and fluffy.
- Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix this into the creamed mixture, alternating with the milk.
- Pour half of the batter into your prepared pan and spread it evenly.
- In another bowl, whip together the softened cream cheese and powdered sugar until smooth, then spread it over the batter.
- Pour the remaining batter on top, creating a cake layer.
- Toss the sliced peaches with lemon juice and layer them on top.
Baking
- Bake for 30-40 minutes, or until a toothpick comes out clean.
- Let the cake cool before slicing and serving.