When the summer sun shines and juicy peaches drip with sweetness, there’s nothing quite like a Peaches and Cream Cake to celebrate the season! This scrumptious cake isn’t just a treat; it’s a delightful homage to one of summer’s best fruits. Imagine fluffy layers of rich cake complemented by velvety cream and luscious peach slices. Does that make your mouth water? Trust me, this is a dessert that will retract your love of store-bought cakes and give you a new summer favorite!
Fun fact: Peaches have been loved in the United States since their introduction in the 1600s! While many people enjoy them fresh or in pies, this Peaches and Cream Cake takes the love for this fruit to a whole new level. This recipe is incredibly easy to whip up and perfect for gathering family or impressing guests. If you’ve tried my delicious Strawberry Shortcake recipe, you’ll find this cake equally irresistible! So let’s dive in and make some magic with peaches!
What is Peaches and Cream Cake?
You might be thinking, “Peaches and Cream Cake? Is it just a fancy name for a peach dessert?” Well, not quite! This delightful cake is a beautifully layered affair that brings together moist cake, fresh peaches, and creamy goodness! It’s like a party for your taste buds, where sweet meets creamy!
Why do we call it Peaches and Cream Cake, you ask? Picture this: on a warm summer day, the scent of ripe peaches fills the air, and you scoop up a slice of cake topped with a dollop of whipped cream. It’s said that “the way to a man’s heart is through his stomach” and this cake is a perfect invitation to warm hearts and fill stomachs! So, roll up your sleeves and get ready to impress everyone.
Why You’ll Love This Peaches and Cream Cake
There are so many reasons to fall in love with this Peaches and Cream Cake! First and foremost, it is the star of summer desserts, with juicy, ripe peaches as the main highlight. You’ll get the creamy texture that blends beautifully with the fruity freshness, making each bite a pure joy.
Another benefit of making it at home is the cost-saving! With fresh ingredients, you can create a delectable dessert that far outshines any store-bought option. Plus, you’ll have the satisfaction of baking it yourself. Can you picture it? Homemade goodness that’s easy on the wallet is always a reason to celebrate!
Lastly, this cake features delightful toppings like whipped cream or perhaps a drizzle of caramel! It brings a comforting richness that pairs perfectly with the juicy fruits. If you’re looking for something equally refreshing yet distinct, check out my Lemon Blueberry Cake! Trust me, your dessert table will thank you later! Now, aren’t you excited to bake this cake at home?
How to Make Peaches and Cream Cake
Quick Overview
One thing you’ll love about this Peaches and Cream Cake is how straightforward it is to prepare. In just about an hour, you’ll have a moist, delectable cake ready to serve. With layers of peach and cream, it’s a tantalizing treat that will leave everyone asking for seconds. Plus, it’s perfect for anyone, from novice bakers to seasoned pros!
Key Ingredients for Peaches and Cream Cake
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup cream cheese
- 3 large eggs
- 1 cup milk
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 3 cups fresh peaches, diced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Step-by-Step Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the Cream Cheese: Mix in the cream cheese until well combined.
- Incorporate the Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Alternate Adding Dry and Wet Ingredients: Gradually add the flour mixture, alternating with the milk, until just combined. Do not overmix!
- Fold in the Peaches: Gently fold in the diced peaches until evenly distributed.
- Pour and Bake: Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Down: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Whipped Cream: In a medium bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the Cake: Place one layer of cake on a serving plate, spread whipped cream on top, then add the second layer, and finish with more cream and peach slices.
What to Serve Peaches and Cream Cake With
Pairing the Peaches and Cream Cake with fresh, whipped cream on the side is a no-brainer. You can also consider serving it with a scoop of vanilla ice cream – because who doesn’t love a little extra creaminess? For a refreshing drink, iced tea or lemonade will complement the fruity flavors perfectly. Add in some light salads to balance your meal, and you’ll have a delightful summer spread!
Top Tips for Perfecting Peaches and Cream Cake
To perfect this cake, remember to use ripe peaches for the best flavor. If you only have frozen peaches, ensure they are thawed and well-drained. When folding the peaches into the batter, be gentle to keep the cake light and fluffy.
If you want to make this a bit more exotic, add some almond extract for an interesting twist. Lastly, Keep an eye on the baking time; ovens can vary, so test for doneness a few minutes early to avoid overbaking.
Storing and Reheating Tips
This Peaches and Cream Cake is best enjoyed fresh but can be stored for about 3-4 days in the refrigerator. Make sure to cover it to keep it moist! If you want to enjoy it later, you can freeze the layers without the cream frosting. Wrap each layer tightly in plastic wrap and foil for up to two months. Thaw in the refrigerator overnight, then add your cream topping just before serving for the best taste.
So, are you ready to dive into this delightful Peaches and Cream Cake? Trust me, your taste buds will thank you! Happy baking!
Peaches and Cream Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Mix in the cream cheese until well combined.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Gradually add the flour mixture, alternating with the milk, until just combined. Do not overmix!
- Gently fold in the diced peaches until evenly distributed.
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Place one layer of cake on a serving plate, spread whipped cream on top, then add the second layer, and finish with more cream and peach slices.
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