Peaches And Cream Cake Recipe

There's something about the sweet scent of peaches and cream cake baking in the oven that instantly makes a house feel like a home. The warm, buttery aroma combined with hints of vanilla and fresh peaches creates a mouthwatering anticipation that’s hard to resist.

this Recipe

I first made this cake one summer after visiting a local orchard, arms full of ripe peaches. It started as a way to use up fruit that was ripening too fast, but it quickly became a family favorite. This easy, crowd-pleasing cake is now a must-bake whenever peaches are in season. Light, fluffy, and bursting with juicy fruit, it's the perfect end to any warm-weather meal.

Let's dive into why this peaches and cream cake deserves a spot in your recipe rotation.

Why You'll Love This Peaches And Cream Cake

Get ready to fall in love with your new go-to summer dessert. This peaches and cream cake is more than just a treat—it's a slice of sunshine in every bite.

First, it’s incredibly simple to make. With minimal prep and easy-to-follow steps, even beginner bakers can master this cake. There's no layering, no complicated techniques—just straightforward baking with delicious results.

This cake is also perfect for entertaining. Whether you're hosting a barbecue, a brunch, or just having friends over for coffee, it looks as beautiful as it tastes. Serve it warm with a scoop of vanilla ice cream or cold with a dollop of whipped cream—either way, it's a guaranteed hit.

Another reason to love it? It’s budget-friendly. Fresh peaches are affordable when in season, and the rest of the ingredients are pantry staples you probably already have on hand. You get a bakery-quality dessert without spending a fortune.

And let’s not forget about the versatility. Want to use canned or frozen peaches? Go for it. Prefer nectarines? Swap them in. This recipe is easy to adapt based on what you have available.

Now that you know why this recipe is worth baking, let’s take a closer look at the ingredients that make it so special.

Ingredients Notes

The magic of this peaches and cream cake lies in its balance of fresh fruit, creamy texture, and tender crumb. Each ingredient serves a clear purpose and contributes to the cake’s irresistible flavor and texture.

Fresh peaches are the heart of this dessert. Look for ripe but firm peaches—too soft and they'll break down too much during baking. I prefer to peel them, but if you're short on time, leaving the skin on works just fine. The natural sugars in the fruit caramelize slightly in the oven, creating sweet, jammy pockets throughout the cake.

Heavy cream gives this cake its signature richness and soft crumb. It adds a creamy undertone that pairs beautifully with the juicy peaches. If needed, you can substitute with half-and-half, but the end result won’t be quite as luscious.

Butter, unsalted and softened, brings that classic homemade cake flavor. Creaming the butter with sugar helps create a light, fluffy base that contrasts beautifully with the moisture from the peaches.

All-purpose flour acts as the structural base of the cake. Be sure to measure it properly—spoon it into your measuring cup and level it off to avoid adding too much, which can make the cake dense.

A touch of vanilla extract rounds out the flavor, enhancing both the cream and the peaches. It’s a small ingredient, but one that makes a big difference in the overall aroma and depth of the cake.

You won’t need any special tools to make this recipe. A hand or stand mixer helps cream the butter and sugar efficiently, and a standard 9-inch round or square baking dish works perfectly for the batter.

How To Make This Peaches And Cream Cake

Baking this cake is a breeze, and you’ll be amazed at how quickly it comes together. Let’s walk through the steps so you can get this delicious dessert on your table in no time.

Start by preheating your oven to 350°F (175°C) and greasing your baking dish with butter or nonstick spray. If you’d like a little extra insurance, line the bottom with parchment paper—it makes removal even easier.

While the oven heats, prepare your peaches. Peel and slice them into thin wedges, then gently pat them dry with a paper towel to remove excess moisture. This helps prevent the cake from becoming soggy. Set the peaches aside while you prepare the batter.

In a large bowl, cream the butter and sugar together until light and fluffy. This step is key to creating a tender cake. Take your time—about 2-3 minutes with an electric mixer should do the trick. Then add in the eggs, one at a time, beating well after each addition.

Next, stir in the vanilla extract, followed by alternating additions of the dry ingredients and heavy cream. Start and end with the dry ingredients to keep the batter smooth and avoid overmixing. You’ll end up with a thick, velvety batter that smells amazing.

Pour the batter into your prepared baking dish, spreading it evenly. Then, gently press the peach slices into the top of the batter in a decorative pattern or scattered style—either works! As the cake bakes, the peaches will sink slightly and release their juices into the cake.

Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Let the cake cool for at least 15 minutes before slicing. The total time, including prep, is just around an hour, making it perfect for a last-minute dessert.

Storage Options

This cake stores beautifully, making it a great make-ahead dessert. Once completely cooled, cover it tightly with plastic wrap or foil and store it at room temperature for up to 2 days. If your kitchen is warm, it's better to keep it in the fridge.

In the refrigerator, the cake will last up to 5 days. Store it in an airtight container to prevent it from drying out. The flavors continue to deepen over time, making that second or third-day slice even better.

To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. The cake will keep well for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.

For reheating, a quick 10-15 seconds in the microwave brings the cake back to life, especially if you want that fresh-out-of-the-oven warmth. Add a dollop of whipped cream or scoop of vanilla ice cream for an extra special touch.

Variations and Substitutions

One of the best things about this peaches and cream cake is how adaptable it is. You can tweak it based on what's in season or what you have in your kitchen.

If fresh peaches aren’t available, canned or frozen peaches work well too. Just make sure to drain canned peaches thoroughly and pat frozen peaches dry to avoid excess moisture in the batter.

Not a peach fan? Try swapping in nectarines, plums, or berries. Blueberries and raspberries make especially delicious variations, adding a tart contrast to the creamy cake.

To make this dessert dairy-free, substitute the heavy cream with coconut cream and use a dairy-free butter alternative. The flavor will change slightly, but it will still be rich and satisfying.

Want to turn this into a more decadent treat? Add a streusel topping made from brown sugar, butter, and flour before baking. It adds a sweet, crumbly layer that pairs beautifully with the soft fruit.

Don’t be afraid to play around with spices, either. A touch of cinnamon or cardamom in the batter can bring a warm, cozy twist to this summery cake.

At the end of the day, this peaches and cream cake is all about comfort, simplicity, and making the most of what you have. However you decide to make it your own, it’s sure to be a recipe you’ll come back to again and again.

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