This Peaches and Cream Cake is a light, moist dessert that’s perfect for summer or any time you’re craving the sweetness of fresh peaches. The combination of juicy peaches baked into a fluffy vanilla-scented cake creates a soft, tender texture. The batter is easy to prepare, and the overnight chilling allows the flavors to meld, creating a refreshing, melt-in-your-mouth experience. Whether made with fresh peaches when they’re in season or canned for convenience, this cake is a crowd-pleaser.
Ingredients:
- ⅔ cup white sugar (slightly less than full)
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- ⅓ cup butter, melted
- ½ cup all-purpose flour
- 1 tsp baking powder
- 6 tbsp whole milk, at room temperature
- 6-7 fresh peaches (or canned peaches, drained and chopped)
Instructions:
- Prepare the Cake Pan:
Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch round cake pan with butter or oil. Sprinkle some brown sugar evenly across the greased surface to create a caramelized base for the cake. Then, line the bottom with parchment paper to prevent sticking. To protect the cake from over-browning, wrap the outside of the pan with foil. - Mix the Wet Ingredients:
In a large bowl, whisk together the egg, egg yolk, sugar, and vanilla extract using a hand mixer. Continue mixing for 3-4 minutes until the mixture becomes pale, foamy, and creamy. This will help incorporate air and give the cake a light texture. - Incorporate Dry Ingredients:
Sift the all-purpose flour and baking powder into the wet mixture. Stir gently with a spatula or whisk just until combined. Be careful not to overmix, as you want the cake to remain light and fluffy. - Add the Milk and Peaches:
Gradually pour in the room-temperature milk and stir until the batter is smooth. Gently fold in the peach chunks, ensuring they are evenly distributed throughout the batter. - Bake the Cake:
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for about 55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. If the cake starts browning too quickly, loosely cover the top with foil during the last 10-15 minutes of baking. - Cool and Chill:
Once baked, remove the cake from the oven and allow it to cool completely in the pan. After cooling, refrigerate the cake overnight. This step allows the flavors to develop and the cake to become perfectly moist. - Serve:
When ready to serve, slice the cake and enjoy as is, or top with whipped cream or ice cream for an extra layer of indulgence.
Tips for Success:
- Using Fresh Peaches: For the best flavor, use ripe, fresh peaches. If you prefer, you can blanch the peaches to easily remove their skins. Canned peaches are a good substitute when fresh are not available.
- Foil Wrapping: Wrapping the outside of the pan with foil helps prevent over-browning and ensures even baking.
- Chill Time: Don’t skip the overnight refrigeration—this allows the cake to fully set, and the flavors will be even better the next day.
Enjoy this delightful Peaches and Cream Cake for a simple yet impressive dessert!
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