Peaches and Cream Cake
User Reviews
4.5
Peaches and Cream Cake
Description
Peaches and Cream Cake begins with a batter made from flour, baking powder, salt, sugar, cornstarch, vanilla, eggs, milk, and melted butter that is evenly spread in a greased baking pan. Sliced peaches are distributed over the batter, followed by dollops of a mixture of softened cream cheese, sugar, and reserved peach juice. The cream cheese topping is spread gently to form a smooth, creamy layer that mingles with the fruit.
The cake is sprinkled generously with cinnamon and sugar before baking at 350°F until the edges turn golden and a toothpick comes out clean. The result is a moist cake with pockets of cream cheese that add richness and a slight tang contrasted by the sweetness of the peaches.
This cake serves well as a comforting dessert or afternoon treat and can be enjoyed warm or at room temperature. Using either canned peaches or home-bottled peaches allows for flexibility based on availability.
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
- 2 large egg
- 1 cup milk
- 6 tablespoons butter melted
Peaches and Topping:
- 1 (29-ounce) (29-ounce) can peach or 1 quart home-bottled peaches, sliced
- 2 packages packages (8-ounces each) cream cheese softened to room temperature, light or regular
- 1 cup granulated sugar
- 6 tablespoons peach juice reserved
- cinnamon for sprinkling
- sugar for sprinkling
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
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
