Description
Indulge in the irresistible flavors of juicy peaches and rich cream in this dreamy Peaches and Cream Cake. This quick and easy recipe delivers a moist, tender cake with a creamy frosting in just 30 minutes, making it the perfect dessert for any occasion.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup milk
– 2 cups diced fresh peaches
– 1 cup heavy cream
– 1/4 cup powdered sugar
Instructions
1. – Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. – In a medium bowl, whisk together the flour, baking powder, and salt.
3. – In a large bowl, beat the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. – Add the flour mixture to the wet ingredients alternately with the milk, mixing just until incorporated. Fold in the diced peaches.
5. – Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. – Allow the cake to cool completely.
7. – In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the top of the cooled cake.
8. – Refrigerate the cake for at least 2 hours before serving.
Notes
For best results, use fresh, ripe peaches. You can also substitute canned or frozen peaches if desired. The cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American