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Peaches and Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 48 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Easy Peaches and Cream Cake is a delightful and moist dessert featuring a tender cake base topped with juicy peaches and a luscious cream cheese layer infused with peach juice. Perfectly spiced with cinnamon sugar, this cake offers a harmonious balance of fruity sweetness and creamy richness, baked to golden perfection.

Ingredients

Cake Batter

  • 6 Tablespoons Vegetable Oil
  • 1 Cup Whole Milk
  • 2 Eggs
  • 1 Teaspoon Vanilla Extract
  • ¾ Cup Granulated Sugar
  • 1 Tablespoon Cornstarch
  • 2 Teaspoons Baking Powder
  • 1 ½ Cups All Purpose Flour
  • ½ Teaspoon Salt

Fruit Topping

  • 1 Can Sliced Peaches (29 Ounces, Drained but Juice Reserved)

Cream Cheese Layer

  • 2 Packages Cream Cheese (Softened, 8 Ounces Each)
  • 6 Tablespoons Peach Juice (Reserved From Peaches Above)
  • 1 Cup Granulated Sugar

Cinnamon Sugar Topping

  • ¼ Cup Granulated Sugar
  • 1 Tablespoon Ground Cinnamon

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit. Line a 9x13-inch baking pan with parchment paper or spray generously with nonstick baking spray to ensure easy removal of the cake after baking.
  2. Make the cake batter: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, granulated sugar, and cornstarch. Stir well to evenly distribute the dry ingredients. Then add the whole milk, vegetable oil, eggs, and vanilla extract. Mix all ingredients thoroughly until you get a smooth batter.
  3. Spread batter in pan: Pour the cake batter into the prepared pan and spread it evenly using a spatula to cover the entire surface.
  4. Add chopped peaches: Roughly chop the drained canned peaches into bite-sized pieces. Scatter these chopped peaches evenly over the surface of the batter.
  5. Prepare cream cheese mixture: In a medium bowl, beat the softened cream cheese together with the reserved peach juice until the mixture becomes light and airy. Use a spoon to drop dollops of this cream cheese mixture evenly over the peaches, then gently spread it out with an offset spatula where possible.
  6. Sprinkle cinnamon sugar: In a small bowl, mix together the cinnamon and ¼ cup granulated sugar. Sprinkle this cinnamon sugar mixture evenly over the cream cheese layer. It's okay if you don't use it all.
  7. Bake the cake: Place the pan in the preheated oven and bake for 50 to 60 minutes. The edges should become puffy and golden brown. The cream cheese topping should appear bubbly and set. The middle might still jiggle slightly, but it will firm up as the cake cools.

Notes

  • You can substitute fresh peaches when in season, but reduce added sugar accordingly as fresh peaches can be sweeter.
  • If you prefer a stronger peach flavor, add a teaspoon of peach extract to the cream cheese mixture.
  • Make sure cream cheese is softened to room temperature for easier mixing.
  • Let the cake cool completely before slicing to allow the cream cheese layer to set properly.
  • This cake can be stored covered in the refrigerator for up to 3 days.

Find it online: https://ivysrecipes.com/peaches-and-cream-cake-recipe/