A Sweet and Fruity Classic
If you love fruit-forward desserts, this Peaches and Cream Cake is a must-try. Combining juicy peaches with a rich cream cheese layer and soft cake, it’s a perfect balance of sweet and tangy flavors. This dessert is ideal for summer gatherings, family meals, or a comforting treat any time of the year. Each bite is moist, tender, and bursting with peachy goodness, while the cream cheese topping adds a luscious, creamy texture that makes the cake feel indulgent without being heavy.
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Why You’ll Love This Recipe
This cake is easy to make, yet it looks impressive and tastes gourmet. The use of canned peaches keeps the recipe simple while still delivering maximum flavor. The cream cheese topping adds richness and complements the sweetness of the peaches perfectly. Baking this cake results in a golden, fluffy cake base with pockets of sweet, juicy fruit and creamy swirls, making it visually appealing and delicious. It’s the kind of dessert that draws compliments every time you serve it.
Serving Ideas and Variations
Serve this cake warm or at room temperature with a scoop of vanilla ice cream for a decadent dessert. For extra flair, sprinkle a little cinnamon or nutmeg over the cream cheese layer before baking. You can also substitute the peaches with other fruits like pears, nectarines, or berries to create seasonal variations. This cake can be a showstopper for brunch, afternoon tea, or dessert for special occasions, and it’s just as good reheated the next day.
Ingredients
Cake
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup milk
- 6 tablespoons butter, melted
Peaches and Cream Topping
- 1 (29-ounce) can sliced peaches (reserve juice)
- 2 packages (8 ounces each) cream cheese, room temperature
- 1 cup granulated sugar
- 6 tablespoons reserved peach juice from can
- Sugar for sprinkling
Instructions
Step 1: Prep the Oven and Pan
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with cooking spray and set aside.
Step 2: Make the Cake Batter
In a medium or large bowl, combine flour, baking powder, salt, sugar, and cornstarch. Make a well in the center and add vanilla, eggs, milk, and melted butter. Whisk until smooth and well combined. Spread evenly in the prepared pan.
Step 3: Add the Peaches
Slice the peaches into bite-sized pieces and scatter them evenly over the top of the batter.
Step 4: Prepare the Cream Cheese Layer
In a medium bowl, beat cream cheese, sugar, and reserved peach juice until light and creamy.
Step 5: Add Cream Cheese to Cake
Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter. Use a spatula to gently spread if desired.
Step 6: Bake the Cake
Bake at 350°F (175°C) for 45–60 minutes until edges are puffed and golden and the cream cheese layer is bubbly. If the filling begins to brown too quickly, cover loosely with foil. The cake is done when the center no longer jiggles. Serve warm or at room temperature.
Nutritional Information (per serving, approx. 12 servings)
- Calories: 280
- Protein: 5g
- Carbohydrates: 42g
- Fat: 11g
- Fiber: 1g
- Sugar: 28g
Peaches and Cream Cake
Q: Can I use fresh peaches instead of canned?
A: Yes! Use ripe, peeled, and sliced peaches, but reduce additional liquid if needed.
Q: How do I prevent the cream cheese from browning too quickly?
A: Cover the cake loosely with foil if the top starts to brown before the cake is fully baked.
Q: Can I make this cake ahead of time?
A: Yes, bake ahead and store at room temperature or in the fridge.
Q: Can I substitute the peaches with other fruits?
A: Absolutely. Pears, nectarines, or berries work well.
Q: How do I know when the cake is done?
A: The cake is done when the edges are puffed and golden, and the center no longer jiggles.