Peaches And Cream Cake Recipe
This delicious peaches and cream cake is made with fresh succulent peaches. And has a heavenly whipped topping. You just need 12 ingredients to make this light and fluffy cake.
Servings: 16 servings
- 1 lbs peaches, chopped (450g)
- ½ cup granulated white sugar (100g)
- 1 tablespoon freshly squeezed lemon juice (15ml)
- 3 ½ cups all-purpose flour, spooned and leveled (420g)
- 2 ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup unsalted butter, room temperature (113g)
- ½ cup canola or mild vegetable oil (120ml)
- 1 ½ cups granulated white sugar (300g)
- 4 large eggs, room temperature
- 3 vanilla beans* (or 3teaspoon=1tablespoon vanilla extract)
- 1 ½ cups buttermilk, room temperature (360ml)
- 3 cups heavy whipping cream (360ml)
- ¼ cup granulated white sugar (50g)
Place all ingredients in a large saucepan and bring over medium heat to a boil. Cook for 5-8 minutes until the peaches get soft. Stir constantly. Blend peaches with an immersion blender roughly.
Cook another 5-8 minutes or until the filling has thickened and reduced by about ⅓. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside.
In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until fully incorporated. Add vanilla* and stir to combine. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir just until combined.
Divide batter into the two prepared baking pans equally. Bake for 30-33 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally.
Place one cake layer on a cake stand or serving plate. Spread ¼ of the whipping cream over the cake. Layer with ⅓ of the peach filling. Repeat two more times.
Place last cake layer on top and top with remaining whipped cream. Refrigerate 4 hours. Store leftovers in an airtight container in the fridge up to 2 days.
If you can't have eggs, don't worry! You can still make this incredible peach layer cake. Simply replace ¼ cup (62.5g) per egg with any of the following ingredients:
You can add additional flavors to the peach cake filling or the peach jam. It's important that you don't use more than 1 pound of fruit total and you can do whatever combination you want to have in your fresh fruit cake. Here are a few ideas to try out:
- Yogurt (Greek or flavored)
- Whenever possible use ripe fresh peaches for best results.
- Allow the cake to chill in the fridge for the full 4 hours because it's way better when served cold and the cream has time to stabilize.
- You don't need to remove the skin on peaches.
- The peach jam can be slightly chunky or smooth based on your preference.
First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
Calories: 524kcal | Carbohydrates: 55g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 132mg | Sodium: 222mg | Potassium: 245mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1040IU | Vitamin C: 2.5mg | Calcium: 104mg | Iron: 1.7mg