Dessert
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Indulge in the delightful flavors of Peaches and Cream Cake, a luscious dessert that combines the sweetness of ripe peaches with the smoothness of cream. This cake is perfect for celebrations, summer gatherings, or simply as a special treat. With its moist layers and creamy topping, Peaches and Cream Cake is sure to become a favorite in your dessert repertoire.
The inspiration for my Peaches and Cream Cake came from a family trip to a local peach orchard. We spent the day picking the juiciest, sweetest peaches, and I knew I had to create something special with our haul. When I unveiled this cake at our family dinner, the reaction was pure delight. My husband and children couldn’t get enough of the tender cake layered with fresh peaches and topped with a heavenly cream frosting. Since then, this cake has become a beloved tradition in our home, especially during peach season. It’s more than just a dessert; it’s a sweet reminder of our family adventures and the joy of sharing delicious moments together.
Why You’ll Love Peaches and Cream Cake
1. Moist and Flavorful: The cake layers are incredibly moist, infused with the natural sweetness of fresh peaches. 2. Creamy Delight: The cream topping adds a rich and smooth texture that complements the peaches perfectly. 3. Easy to Make: With straightforward steps and simple ingredients, this cake is a breeze to prepare. 4. Versatile Dessert: Perfect for birthdays, summer parties, or any occasion that calls for a special treat.
Ingredients Notes For Peaches and Cream Cake
1. Fresh Peaches: Use ripe, juicy peaches for the best flavor and texture. If fresh peaches are not available, canned or frozen peaches can be used. 2. Cake Batter: A classic vanilla cake batter provides a perfect base for the peaches. 3. Cream Topping: A mix of whipped cream and cream cheese creates a luscious, stable frosting. 4. Sweetener: Granulated sugar for the cake and a touch of powdered sugar for the cream topping balance the flavors beautifully.
Recipe Steps
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together 2 1/2 cups of flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.
- In a large bowl, beat 1 cup of softened butter and 1 1/2 cups of sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Mix in 2 teaspoons of vanilla extract.
- Gradually add the flour mixture, alternating with 1 cup of milk, beginning and ending with the flour mixture.
- Fold in 2 cups of diced fresh peaches.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake the Cakes:
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Prepare the Cream Topping:
- In a large bowl, beat 8 ounces of softened cream cheese until smooth.
- Gradually add 1 cup of powdered sugar and continue to beat until well combined.
- In a separate bowl, whip 2 cups of heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of the cream topping over the cake.
- Arrange thin slices of fresh peaches on top of the cream layer.
- Place the second cake layer on top and spread the remaining cream topping over the top and sides of the cake.
- Garnish with additional peach slices if desired.
- Chill and Serve:
- Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the cream topping to set.
- Slice and enjoy!
Storage Options
Store Peaches and Cream Cake in the refrigerator, covered, for up to 3 days. The cake is best enjoyed chilled.
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Ingredients
- For the Cake:
- 1 cup of unsalted butter softened
- 1 1/2 cups of granulated sugar
- 4 large eggs
- 2 teaspoons of vanilla extract
- 2 1/2 cups of all-purpose flour
- 2 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 cup of whole milk
- 3 cups of peeled and sliced peaches fresh or canned, drained if using canned
- For the Cream Cheese Frosting:
- 1 8-ounce package of cream cheese, softened
- 1/2 cup of unsalted butter softened
- 4 cups of powdered sugar
- 2 teaspoons of vanilla extract
- For the Whipped Cream Topping:
- 2 cups of heavy whipping cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Make the Cake Batter:
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Add Peaches:
Gently fold in the sliced peaches into the cake batter.
Divide the batter evenly between the two prepared cake pans and spread it out smoothly.
Bake the Cakes:
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare Cream Cheese Frosting:
In a medium mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, beating until well combined and smooth.
Mix in the vanilla extract.
Prepare Whipped Cream Topping:
In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
Assemble the Cake:
Place one cake layer on a serving plate.
Spread a layer of cream cheese frosting on top of the first cake layer.
Place the second cake layer on top of the frosting.
Frost the entire cake with the remaining cream cheese frosting.
Add Whipped Cream and Serve:
Spread or pipe the whipped cream topping over the top of the cake.
Decorate with additional peach slices if desired.
Chill the cake for at least 1 hour before serving.
