Peaches and Cream Cake
User Reviews
4.7
Peaches and Cream Cake
Description
This cake begins with a batter of softened butter, egg, milk, flour, salt, baking powder, and a non-instant vanilla pudding mix. After blending, the batter is poured into a greased springform pan and baked partially before adding toppings. Sliced peaches—drained and patted dry—are evenly spread over the partially baked cake.
Next, a cream cheese mixture made with cream cheese, sugar, and reserved peach juice is spooned gently over the peaches. A sprinkle of cinnamon-sugar tops the cake before returning it to the oven to bake until golden and set. The result balances a delicate vanilla cake with the juicy peaches and the tangy cream cheese topping.
The cake cools before serving and is stored refrigerated. It can be doubled and baked in a larger pan for larger gatherings. The use of real peaches and cream cheese contributes to its fresh, homemade quality.
Ingredients
For the cake:
- 3 tablespoons butter softened, salted
- 1 large egg
- ½ cup milk 2%
- 3/4 cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 3 ounces vanilla pudding mix 1 package, non-instant; cook and serve
- 1 ½ cans peach 29 ounce cans) (reserve 3 Tbs juice, sliced, roughly chopped, drained, and pat dry
For the cream:
- 8 ounces cream cheese (softened)
- ½ cup granulated sugar
- 3 tablespoons peach juice from the can as mentioned above, reserved
For topping:
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease sides and bottom of 10-inch springform pan.
- Use an electric mixer or a stand mixer with the paddle attachment to mix the batter. In a medium bowl (or bowl of a stand mixer), beat together butter, egg and milk on medium speed.
- Add in the dry ingredients, flour, salt, baking powder, and pudding mix, and beat for an additional 2 minutes.
- Pour batter into the greased springform pan and bake in oven for 10 minutes. (Don't worry...it will finish cooking later.)
- While cake is baking, make cream cheese topping. In a small mixing bowl, beat cream cheese, ½ cup sugar, and 3 tablespoons peach syrup until light and fluffy, about 2 minutes.
- Take the cake out of oven and sprinkle the peaches on the top.
- Spoon mixture over peaches and gently spread to the edges.
- Stir together sugar and cinnamon and sprinkle evenly over the top.
- Bake 30-35 minutes or until golden brown.
- Cool completely before serving. Store in the refrigerator.
Notes
- Double the recipe to bake in a 9x13" pan and increase the baking time to 45-55 minutes.
- The cake is typically cut into 8 slices for serving.
- Store the cake in the refrigerator and let it cool completely before slicing.
- Calorie counts are approximate and will vary based on ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 67mg | 22% |
| Sodium | 358mg | 15% |
| Potassium | 442mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 1090IU | 22% |
| Vitamin C | 11mg | 12% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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