Are you dreaming of warm summer days and sweet, juicy peaches? Then this Peaches and Cream Cake recipe is your answer! This easy-to-make dessert is bursting with fresh peach flavor and creamy indulgence. Perfect for a casual weeknight treat or a special occasion, this homemade cake is guaranteed to be a crowd-pleaser. It's one of those delicious dishes that's surprisingly simple to whip up, making it an ideal choice for both beginner bakers and experienced cooks looking for a quick dinner idea or healthy meal option. Let's get baking!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Peach Filling:
- 4 cups fresh peaches, peeled and sliced
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Get started with the cake:
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Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan. This ensures your cake will release easily.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple step prevents lumps in your batter.
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In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best achieved using an electric mixer.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Overmixing can lead to a tough cake.
Prepare the Peach Filling:
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In a medium saucepan, combine the sliced peaches, sugar, cornstarch, and lemon juice.
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Cook over medium heat, stirring frequently, until the peaches are softened and the mixture has thickened. This usually takes about 5-7 minutes.
Assemble and bake:
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Pour half of the cake batter into the prepared pan.
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Spread the peach filling evenly over the batter.
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Pour the remaining cake batter over the peach filling.
Bake the cake:
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Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it to prevent overbaking.
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Let the cake cool completely in the pan before frosting.
Make the Cream Cheese Frosting:
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In a large bowl, beat together the softened cream cheese and butter until smooth.
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Gradually add the powdered sugar, beating until light and fluffy.
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Stir in the vanilla extract.
Frost and Serve:
Once the cake is completely cool, frost it with the cream cheese frosting. Slice and serve. Enjoy your delightful Peaches and Cream Cake!
Tips and Variations:
- For a richer flavor, use brown sugar instead of granulated sugar in both the cake and the peach filling.
- Feel free to add a sprinkle of cinnamon to the cake batter for a warm spice note.
- If fresh peaches are not in season, you can use frozen peaches (thawed and drained).
- To make this recipe even easier, use a boxed cake mix as a base and simply add the peach filling and frosting.
- For a beautiful presentation, garnish the frosted cake with fresh peach slices.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Fat: 20-25g Carbohydrates: 50-60g Protein: 5-7g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used. This recipe offers a sweet treat that can be enjoyed as part of a balanced diet. It's a great healthy meal option for dessert lovers!