Peaches and Cream Cake
This Peaches and Cream Cake features juicy fresh peaches and warm cardamom, topped with powdered sugar. Enjoy it as a coffee cake, afternoon treat, or summer dessert!
Ingredients
- ⅔ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract, or vanilla bean paste
- 1 teaspoon almond extract
- ⅓ cup salted butter, melted (allow to cool a bit)
- ½ cup all purpose flour, + 1 Tbsp to add to peaches
- 1 teaspoon baking powder
- ½ tsp cardamom
- Pinch salt
- 6 Tablespoons heavy cream, or whole milk
- 6-8 fresh peaches, about 3 ½ cups chopped, drain off any juice
- Powdered sugar, for dusting before serving
Equipment
- 8-inch springform pan or 9 inch springform pan
Instructions
- Preheat your oven to 350°F and grease an 8 or 9-inch springform pan with butter, including the sides. *NOTE: Baking time with vary according to the size of pan.
- Sprinkle some brown sugar in the pan before adding the cake batter to create a lovely caramelized bottom crust.
- Wrap the outside of the pan with foil and place on a baking sheet. Set aside.
- Peel the peaches and chop them into uniform chunks, but not too small. Place them in a bowl and toss gently in 1 tablespoon of flour. Set aside.
- In a separate bowl, melt the butter. You can do this either in the microwave or over a double boiler. Set aside to cool.
- In a medium mixing bowl, whisk the flour, salt, baking powder, and cardamom together, then set aside.
- In another bowl, whisk the egg and egg yolk with the granulated sugar until light and fluffy (about 2-3 minutes). Add the extracts and mix.
- Add the milk, followed by the melted and cooled butter, and then the flour mixture. Mix until well combined.
- Drain any juice off the peaches and gently fold them into the batter with a rubber spatula. This gentle folding helps to keep the peaches from sinking.
- Pour the batter into the prepared pan and sprinkle the top with extra white sugar for a sweet top crust, if you like.
- Bake for 55-65 minutes at 350°F or until the cake starts to pull away from the edges of the pan and is golden brown on top. NOTE: Every oven is different!
- Remove from the oven and let the cake completely cool in the pan.
- If you’re making this cake ahead, transfer it (once cooled) while still in the pan to the fridge. Chilling the cake will make it easier to remove from the pan and slice.
- To serve immediately, run a butter knife around the outside to remove the outer ring of the pan.
- You can also run the knife along the bottom, then slide a spatula underneath. (Or keep it on the base for easy serving!)
- Slice the cake and enjoy cool, at room temperature, or slightly re-warmed.
- Garnish with a light dusting of powdered sugar as an optional topping.
Notes
Sandy’s tips:
- Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. The flavors of the cake deepens over time!
- Freezing: Wrap the cooled cake in plastic and again in foil. Transfer it to an airtight container or place individual wrapped slices in a freezer-safe bag to be stored in the freezer for up to 3 months. Thaw the cake overnight in the fridge and allow it to sit at room temperature for about 15 minutes before serving again.
- Drain the peaches before adding to the batter.
- Wrapping with foil: Don't forget this step. You can also use a larger piece in case you want to wrap it up around the edges as it bakes (so the edges don't get too dark). EVERY OVEN IS DIFFERENT.
- Make ahead: You can bake this peach cake ahead of time and even freeze it for up to a month. Add the light dusting of powdered sugar to the top of the cake just before serving.
- Prevent sinking: To prevent your chopped peaches from sinking to the bottom of the cake, lightly toss them in flour before gently folding them into the cake batter.
- Double the recipe: Bake in two springform pans when catering to a crowd. Adjust baking time by 5-10 minutes and keep a close watch.
- Check for doneness: You can tell when the peaches and cream cake is done baking by pulling away from the sides of the springform pan, the top turning a golden brown color, and by inserting a toothpick into the middle which should return clean. EVERY OVEN IS DIFFERENT and the time may vary according to the size of pan you are using.
Nutrition Facts
Calories: 265kcal, Carbohydrates: 35g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 78mg, Sodium: 141mg, Potassium: 172mg, Fiber: 2g, Sugar: 27g, Vitamin A: 831IU, Vitamin C: 5mg, Calcium: 51mg, Iron: 1mg