Description
A soft, fruit-filled Peaches and Cream Cake made with ripe fresh peaches, buttery batter, and a creamy tender center. This easy summer dessert tastes wonderful chilled, at room temperature, or slightly warm with powdered sugar, whipped cream, or vanilla ice cream.
Ingredients
Scale
- 2/3 cup white granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/3 cup butter, melted and cooled
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt, only if using unsalted butter
- 6 tablespoons whole milk, at room temperature
- 6 to 8 fresh peaches, peeled and chopped, about 3 1/2 cups
- 1 tablespoon brown sugar, for dusting the pan
- 1 tablespoon white sugar, optional, for the top
- Powdered sugar, for serving
Instructions
- Grease an 8-inch or 9-inch springform pan. Line the bottom with parchment paper if you want to remove the cake from the base after cooling.
- Sprinkle the inside of the greased pan with brown sugar. Wrap the outside of the springform pan with aluminum foil and place it on a baking sheet.
- Preheat the oven to 355°F.
- Peel the peaches, remove the pits, and chop the fruit into bite-size chunks. Set aside.
- Melt the butter and let it cool slightly.
- In a medium bowl, whisk together the flour, baking powder, and salt if using unsalted butter.
- In another medium bowl, whisk the egg, egg yolk, and sugar for 2 to 3 minutes, until pale and fluffy.
- Add the vanilla, milk, and cooled melted butter. Stir until smooth.
- Add the flour mixture and stir just until combined.
- Gently fold the chopped peaches into the batter.
- Pour the batter into the prepared pan. The peaches should poke slightly above the batter.
- Sprinkle the top with white sugar if desired.
- Bake for 45 to 55 minutes, until the top turns deep golden and the edges pull away from the pan.
- Place the pan on a cooling rack and cool completely.
- For cleaner slices, refrigerate the cooled cake in the pan for several hours before removing the ring.
- Run a knife around the edge, remove the springform ring, dust with powdered sugar, and serve cool, room temperature, or slightly re-warmed.
Notes
- This cake has a very soft, fruit-filled texture, so cool it completely before slicing.
- For the cleanest slices, chill the cake in the pan for several hours.
- Use ripe but firm peaches for the best flavor and texture.
- Canned peaches can work when fresh peaches are out of season, but drain and pat them dry before using.
- Serve with whipped cream or vanilla ice cream for a richer peaches and cream dessert.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 28
- Sodium: 95
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 75