Description
Peaches and Cream Cake is a delightful, moist cake layered with fresh peaches and a creamy, sweetened cream cheese topping. This recipe combines the rich flavors of vanilla pudding, fresh peaches, and cinnamon sugar, baked to a golden-brown perfection. Perfect for a summer dessert or a special occasion treat, it features a soft buttery cake base topped with luscious cream and juicy peaches.
Ingredients
Units
Scale
For the cake:
- 3 tablespoons salted butter, softened
- 1 large egg
- 1/2 cup 2% milk
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 ounces non-instant vanilla pudding mix (cook and serve)
- 1 1/2 cans (29 ounce each) sliced peaches, roughly chopped, drained, and patted dry (reserve 3 tablespoons juice)
For the cream:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 3 tablespoons reserved peach juice
For topping:
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease the sides and bottom of a 10-inch springform pan to prevent sticking during baking.
- Make the batter: Using an electric mixer or stand mixer fitted with the paddle attachment, beat together the softened butter, egg, and 2% milk on medium speed until combined.
- Add dry ingredients: Gradually add the flour, salt, baking powder, and vanilla pudding mix to the wet ingredients. Continue beating for about 2 minutes until the batter is smooth and well mixed.
- Initial bake: Pour the batter evenly into the prepared springform pan. Bake in the preheated oven for 10 minutes; this partially cooks the cake layer so it won’t become soggy later.
- Prepare cream cheese topping: While the cake is baking, beat the softened cream cheese, ½ cup granulated sugar, and 3 tablespoons of reserved peach juice in a small bowl until light and fluffy, about 2 minutes.
- Add peaches and cream topping: Remove the cake from the oven. Evenly sprinkle the drained and chopped peaches over the partially baked cake. Spoon the cream cheese mixture over the peaches and gently spread it to the edges.
- Add cinnamon sugar topping: Mix together 1 tablespoon granulated sugar and 1 teaspoon cinnamon. Sprinkle this evenly over the cream cheese layer.
- Final bake: Return the cake to the oven and bake for an additional 30-35 minutes or until the top is golden brown and set.
- Cool and serve: Allow the cake to cool completely in the pan before removing the springform sides. Chill in the refrigerator before serving for the best taste and texture.
Notes
- To make a larger cake, double the ingredients and bake in a 9×13-inch pan for 45-55 minutes.
- The nutrition information is an estimate based on 8 servings and may vary depending on ingredient brands and preparation.
- Store leftover cake in the refrigerator to maintain freshness.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 382
- Sugar: 38g
- Sodium: 358mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 67mg
