Description
A moist and delicious Peaches and Cream Cake featuring a tender vanilla pudding-infused cake base layered with juicy sliced peaches and topped with a creamy, sweetened cream cheese mixture and a cinnamon sugar sprinkle. Perfect for dessert or a special occasion, this cake combines the freshness of peaches with a rich and creamy texture.
Ingredients
Units
Scale
For the Cake:
- 3 tablespoons salted butter, softened
- 1 large egg
- 1/2 cup 2% milk
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 ounces non-instant vanilla pudding mix (cook and serve)
- 1 1/2 cans sliced peaches (29-ounce cans), roughly chopped, drained, and patted dry (reserve 3 tablespoons juice)
For the Cream:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 3 tablespoons reserved peach juice
For the Topping:
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and prepare the pan: Preheat the oven to 350°F (175°C). Grease the sides and bottom of a 10-inch springform pan to prevent sticking.
- Mix the batter: Using an electric mixer or stand mixer fitted with the paddle attachment, beat together the softened butter, egg, and 2% milk on medium speed until well combined.
- Add dry ingredients: Gradually add the all-purpose flour, salt, baking powder, and vanilla pudding mix to the wet ingredients. Beat for an additional 2 minutes until the batter is smooth and well blended.
- Start baking the cake base: Pour the batter into the greased springform pan, smoothing the top evenly. Bake in the preheated oven for 10 minutes. This is just to start the cooking process.
- Prepare the cream cheese topping: While the cake is baking, in a small mixing bowl, beat together the softened cream cheese, ½ cup granulated sugar, and 3 tablespoons of the reserved peach juice until light and fluffy, about 2 minutes.
- Add peaches to the partially baked cake: Remove the cake from the oven after 10 minutes and evenly sprinkle the roughly chopped drained peaches over the top.
- Spread the cream topping: Spoon the cream cheese mixture evenly over the peaches and gently spread it to the edges of the cake.
- Apply cinnamon sugar topping: In a small bowl, stir together 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon. Sprinkle this mixture evenly over the cream cheese layer.
- Finish baking: Return the cake to the oven and bake for 30 to 35 minutes, or until the top is golden brown and set.
- Cool and serve: Allow the cake to cool completely before removing from the springform pan. Store in the refrigerator until ready to serve.
Notes
- Double the recipe and bake in a 9×13-inch baking pan for 45-55 minutes for a larger cake.
- The nutritional information is an estimate based on 8 servings per cake and may vary according to ingredient brands and measurements.
- Ensure peaches are well drained and patted dry to prevent excess moisture in the cake.
- Storing the cake in the refrigerator helps maintain the cream cheese topping’s texture and freshness.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 382
- Sugar: 38g
- Sodium: 358mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 67mg
