Description
This Juicy Peaches and Cream Cake is a delightful summer indulgence featuring tender, sautéed peaches layered with fluffy whipped cream on a moist, buttery cake base. Perfect for warm-weather gatherings, it combines fresh fruit sweetness with rich, creamy textures for a refreshing dessert experience.
Ingredients
Scale
Peaches
- 3 cups Peaches (Fresh, canned, or frozen)
- 2 tablespoons Butter (for sautéing)
- 2 tablespoons Sugar (for sautéing)
Cake Batter
- 1/2 cup Butter (Softened)
- 3/4 cup Sugar
- 2 large Eggs
- 1 1/2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Vanilla Extract
Whipped Cream Topping
- 1 cup Heavy Whipping Cream
- 2 tablespoons Powdered Sugar (Optional)
Instructions
- Prepare the peaches: Peel and slice the peaches. Melt 2 tablespoons of butter in a skillet, add the peaches and 2 tablespoons of sugar, then sauté for 5-7 minutes until soft. Allow peaches to cool before using.
- Cream butter and sugar: In a mixing bowl, cream together 1/2 cup of softened butter and 3/4 cup of sugar until the mixture is light and fluffy.
- Add eggs and vanilla: Add eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then stir in 1 teaspoon of vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together 1 1/2 cups of all-purpose flour and 2 teaspoons of baking powder.
- Mix batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined to form the cake batter.
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan to prevent sticking.
- Bake the cake: Pour the batter into the prepared pan and bake for 25-30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Remove from oven and cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make whipped cream: Beat 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar until soft peaks form. Chill until ready to use.
- Assemble the cake: Spread the whipped cream over the cooled cake, then layer with the sautéed peaches. Optionally, dust with powdered sugar for decoration.
- Chill before serving: Refrigerate the assembled cake for 30 minutes to allow flavors to meld before slicing and serving.
Notes
- Using fresh peaches will enhance the flavor, but canned or frozen peaches work well too.
- Do not overmix the batter to keep the cake tender.
- The whipped cream can be sweetened more or less to taste.
- Chilling the cake helps the whipped cream set and improves slicing.
- You can substitute the all-purpose flour for gluten-free flour for a gluten-free version.
- Make sure peaches are cooled before layering to prevent melting the whipped cream.
