Why Make This Recipe

Peaches and Cream Cake is a delightful dessert that combines the juicy sweetness of fresh peaches with a moist and fluffy cake base. This recipe is perfect for a summer gathering or a cozy family dinner. Not only is it easy to make, but the creamy whipped topping adds an extra layer of indulgence that everyone will love. It’s a simple way to impress your guests and satisfy your sweet tooth.

How to Make Peaches and Cream Cake

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup buttermilk
3 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups fresh peaches, sliced
1 cup heavy cream
2 tablespoons powdered sugar

Directions

Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
Gently fold in the sliced peaches.
Pour the batter into the prepared pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool.
In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
Serve the cake slices topped with whipped cream.

How to Serve Peaches and Cream Cake

Serve the Peaches and Cream Cake warm or at room temperature. Cut the cake into slices and top each piece with a generous dollop of whipped cream. You can also add extra peach slices on top for a pretty presentation. This cake pairs well with a scoop of vanilla ice cream too!

How to Store Peaches and Cream Cake

To store the cake, wrap it in plastic wrap or put it in an airtight container. Keep it in the refrigerator for up to 3-4 days. If you have leftover whipped cream, store it separately in the fridge. The cake can also be frozen for up to 2 months if wrapped well.

Tips to Make Peaches and Cream Cake

Use ripe peaches for the best flavor. They should be slightly soft to the touch.
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
For added flavor, consider sprinkling some cinnamon over the batter or the peaches.

Variation

You can try adding nuts like chopped pecans or walnuts for a crunchy texture. Alternatively, you might replace some peaches with other fruits like blueberries or raspberries to create a mixed fruit cake.

FAQs

Can I use canned peaches instead of fresh ones?
Yes, you can use canned peaches. Just make sure to drain them well to avoid adding extra liquid to the batter.

Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just keep it covered in the refrigerator and add the whipped cream right before serving.

Is it possible to make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend designed for baking. Make sure to check the blend’s instructions for the best results.