Peaches and Cream Cake
A delightful dessert combining the juicy sweetness of fresh peaches with a moist and fluffy cake base topped with creamy whipped cream.
Ingredients
For the Cake
- 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
For the Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
Preparation
- 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.
Baking
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool.
Whipping Cream
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
Serving
- Serve the cake slices topped with whipped cream.
Notes
Serve the cake warm or at room temperature. It pairs well with vanilla ice cream. Store wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months if wrapped well.