Peaches and Cream Cake
Indulge in the bliss of a Peaches and Cream Cake, where moist layers of fluffy cake embrace fresh, juicy peaches and luxurious cream. This delightful dessert captures the essence of summer in every bite, making it perfect for celebrations or cozy afternoons at home. With its stunning presentation and irresistible flavor, this cake will impress your guests and satisfy your sweet tooth. Get ready to create a memorable treat that brings joy to any occasion!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup diced fresh peaches (or canned)
- 1/2 cup heavy cream
- 1 cup powdered sugar (sifted)
- 1/2 tsp cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, sugar, baking powder, salt, and cinnamon until combined.
- In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually mix the dry ingredients into the wet mixture, alternating with milk until just combined. Fold in diced peaches gently.
- Divide the batter evenly between prepared pans and bake for 25-30 minutes or until golden brown. Cool in pans for 10 minutes before transferring to wire racks.
- While cooling, beat heavy cream until soft peaks form; gradually add powdered sugar until stiff peaks form.
- Assemble by layering cake with whipped cream and peach slices; repeat with the second layer.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 26g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg