Prep Time: 15 minutes | Cook Time: 55 minutes | Total Time: 1 hour 10 minutes | SERVINGS: 8 servings
A wonderful summer dessert with loads of fresh peaches! Mildly sweet with a creamy batter that’s barely set on the outside and creamy inside, and don’t forget the fresh peaches which is the highlight of this amazingly delicious Peaches and Cream Cake.
INGREDIENTS
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2/3 cup white sugar (scant 2/3 cup)
1 large egg
1 large egg yolk
1 tsp vanilla
1/3 cup butter (melted)
1/2 cup all-purpose flour
1 tsp baking powder
6 Tbsp whole milk (at room temperature)
6-7 fresh peaches
How to make Peaches And Cream Cake
Step 1: Grease and line with a round parchment paper an 8 or 9-inch springform pan. Sprinkle with a little amount of brown sugar inside and wrap the outside of the pan with a piece of aluminium foil.
Step 2: Prepare the oven. Preheat it to 355 degrees F.
Step 3: Peel and cut flesh off sides of the peaches. Chop in chunks, but not too small, and set aside.
Step 4: Next, melt the butter and set aside to cool.
Step 5: Add the flour and baking powder in a medium bowl. Whisk until incorporated and set aside.
Step 6: Meanwhile, whisk the eggs and sugar for about 2 to 3 minutes or until light and fluffy. Stir in the vanilla and the melted butter until incorporated. Pour in the milk and add in the flour sifted with baking powder. Whisk until combined before folding in the peaches.
Step 7: Transfer the batter in the prepared pan. If you want a bit more peaches, you can add more. If desired, sprinkle over some white sugar before baking to have that sweet top crust.
Step 8: Place inside the preheated oven and bake for about 50 to 55 minutes.
Step 9: Once done, remove from the oven to a cooling rack, still in the pan to cool completely.
Step 10: Then, place in the fridge until ready to use. Or when serving right away, use a knife to remove the outer ring by running around the outside of the cake.
Step 11: Slice the cake and serve either cooled, at room temperature, or somewhat re-warmed. If preferred, dust with icing sugar or a scoop of vanilla ice cream or a dollop of sweetened whipped cream. Enjoy!
NOTES:
For best accuracy, use a gram measurement if available.
Let the cake cool completely in the pan because it’ll be very loose. And place in the fridge to set for a couple of hours so it’ll be easier to slice.
NUTRITION FACTS:
Calories: 229kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 83mg | Potassium: 308mg | Fiber: 1gSugar: 26g | Vitamin A: 685IU | Vitamin C: 7.4mg | Calcium: 55mg | Iron: 0.9mg
Ingredients
- 2/3 cup white sugar (scant 2/3 cup)
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla
- 1/3 cup butter (melted)
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 6 Tbsp whole milk (at room temperature)
- 6-7 fresh peaches
Instructions
Step 1: Grease and line with a round parchment paper an 8 or 9-inch springform pan. Sprinkle with a little amount of brown sugar inside and wrap the outside of the pan with a piece of aluminium foil.
Step 2: Prepare the oven. Preheat it to 355 degrees F.
Step 3: Peel and cut flesh off sides of the peaches. Chop in chunks, but not too small, and set aside.
Step 4: Next, melt the butter and set aside to cool.
Step 5: Add the flour and baking powder in a medium bowl. Whisk until incorporated and set aside.
Step 6: Meanwhile, whisk the eggs and sugar for about 2 to 3 minutes or until light and fluffy. Stir in the vanilla and the melted butter until incorporated. Pour in the milk and add in the flour sifted with baking powder. Whisk until combined before folding in the peaches.
Step 7: Transfer the batter in the prepared pan. If you want a bit more peaches, you can add more. If desired, sprinkle over some white sugar before baking to have that sweet top crust.
Step 8: Place inside the preheated oven and bake for about 50 to 55 minutes.
Step 9: Once done, remove from the oven to a cooling rack, still in the pan to cool completely.
Step 10: Then, place in the fridge until ready to use. Or when serving right away, use a knife to remove the outer ring by running around the outside of the cake.
Step 11: Slice the cake and serve either cooled, at room temperature, or somewhat re-warmed. If preferred, dust with icing sugar or a scoop of vanilla ice cream or a dollop of sweetened whipped cream. Enjoy!
NOTES:
For best accuracy, use a gram measurement if available.
Let the cake cool completely in the pan because it'll be very loose. And place in the fridge to set for a couple of hours so it'll be easier to slice.
