Peaches and Cream Cake - Seasons and Suppers (2024)

Use your fresh summer peaches in this delicious peaches and cream cake, for a wonderful summer dessert! More peaches than cake, it really highlights wonderful fresh peaches.

This Peaches and Cream Cake is a “cake” in the very loosest meaning of the word. And I do mean loose. It’s mostly peaches, which is always a good thing. In between is a bit of creamy batter. The cake bakes up in to a form that is barely set on the outside and creamy on the inside. It’s very mildly sweet, which really lets the peaches shine.

I’ve enjoyed this cake cold from the fridge, at room temperature and slightly warm and honestly, it’s nice all ways. Just depends on your mood. It’s lovely as is, or you can never go wrong with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.

Ingredient Notes

Peaches – when fresh peaches are available, I think they would be the first choice for this cake. According to readers, canned or tinned peaches will also work here, though I haven’t personally tested this substitution.

All-purpose flour – this would be general baking or sometimes called Plain flour (not self-raising flour).

Milk – whole, full-fat milk will produce the best results, though 2% should work fine in a pinch, as would half and half cream (10% b.f.). I haven’t tested this recipe with non-dairy milk.

You will also need – white sugar, eggs, vanilla, butter and baking powder.

Recipe Video

Cook’s Notes

• A couple of notes for anyone who might be thinking about making this cake for company. If you’re the type who loves to deliver up a perfect slice to your guests, this may not be the cake to try. Not that it doesn’t slice. It definitely does, once cooled and refrigerated. You just can’t always count on it getting from the platter to the plate in a pretty way. It’s very soft, has lots of big peach chunks and it’s, well … loose. Definitely line the bottom of your pan with a parchment circle if you have any thoughts of removing it in one piece from the springform pan base and only attempt after it has been refrigerated for several hours.
• So that said, there’s really no reason to slice it if you don’t want to. You can just as easily scoop it out with a spoon and serve it that way, if you like.
• It’s a little tricky to gauge when this cake is done. A tester will always come out wet! It should bake between 50 and 55 minutes and be deeply golden over most of the top. Allow the cake to cool completely in the pan and then, ideally, pop into the refrigerator for an hour or two before removing from the pan. Refrigerate in the pan if making ahead.
• Finally, you’ll notice that the recipe is detailed in both grams and imperial measures. The recipe was originally in grams. I have added the imperial measures for those of us who still bake that way. In converting from grams, it doesn’t end up as precise measures, so I’ve use the term “scant” in the recipe to indicate that when measuring, it should be a “little less than” or “not quite” a certain measure. It felt more accurate to do it that way than to just round up :)

How To Peel A Peach The Easy Way!

I’m sure we all know about the boil then ice bath method of peach peeling, but I’m sure we all would agree that’s a lot of work, especially when we only need a few peeled peaches. When working with firm (not overly-ripe) peaches, my go-to method of peeling peaches is a good, sharp vegetable peeler, specifically a Y-shape peeler.

A good, sharp Y-peeler can quickly and easily remove just the skin, so there’s little wasting of good peach. The nice thing about a Y peeler is that it’s perfectly angled to take thin peelings, when peeling from top to bottom around the outside of the peach.

More peach recipes you might like …

originally published on Aug 14, 2014 (last updated Sep 9, 2021)

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