Peaches and Cream Cake

Name: Peaches and Cream Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 15 servings
Ingredients: 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ¾ cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon vanilla; 2 large eggs; 1 cup milk; 6 tablespoons butter; 1 (29-ounce) (29-ounce) can sliced peaches; 2 packages packages (8-ounces each) light or regular cream cheese; 1 cup granulated sugar; 6 tablespoons reserved peach juice; Cinnamon and sugar for sprinkling

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4.5

408 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
15 servings
Calories
281 kcal
Course
Dessert
Cuisine
American

Peaches and Cream Cake

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

Cake:

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla
2 large eggs
1 cup milk
6 tablespoons butter melted

Peaches and Topping:

1 (29-ounce) (29-ounce) can sliced peaches or 1 quart home-bottled peaches
2 packages packages (8-ounces each) light or regular cream cheese softened to room temperature
1 cup granulated sugar
6 tablespoons reserved peach juice
Cinnamon and sugar for sprinkling

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Instructions

Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Blend. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.
Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. It doesn’t have to be perfect, just try to spread it as evenly over the top as possible (it’s ok if peaches are peeking through in spots). Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.
Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. This is a difficult cake to test for doneness because of the gooey cream cheese layer. If the middle is still jiggly, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm or at room temperature.

Nutrition Information

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Serving 1 Serving Calories 281kcal (14%) Carbohydrates 43g (14%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 54mg (18%) Sodium 334mg (14%) Fiber 1g (4%) Sugar 31g (62%)