Description
A delightful Peaches and Cream Cake featuring a soft, buttery base with juicy peaches and a creamy, sweet cream cheese topping, finished with a cinnamon-sugar sprinkle. Perfect as a comforting dessert that balances fruity freshness and rich creaminess.
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 package)
- 1 1/2 cans sliced peaches, roughly chopped, drained, and patted dry (29 ounce cans) (reserve 3 tablespoons juice)
For the Cream:
- 8 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 3 tablespoons reserved peach juice (from the can)
For Topping:
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease the sides and bottom of a 10-inch springform pan thoroughly to prevent sticking.
- Make Cake Batter: Using an electric or stand mixer fitted with the paddle attachment, beat together 3 tablespoons softened salted butter, 1 large egg, and ½ cup 2% milk on medium speed until combined. Then, add ¾ cup all-purpose flour, ½ teaspoon salt, 1 teaspoon baking powder, and 3 ounces of non-instant vanilla pudding mix. Beat the mixture for another 2 minutes until smooth and well incorporated.
- First Bake: Pour the batter into the greased springform pan and bake in the oven for 10 minutes. This initial baking sets the base which will finish cooking later after topping addition.
- Make Cream Cheese Topping: While the cake bakes, in a small bowl, beat 8 ounces softened cream cheese, ½ cup granulated sugar, and 3 tablespoons reserved peach juice together using a mixer until the mixture is light and fluffy, about 2 minutes.
- Add Peaches and Cream: Remove the partially baked cake from the oven. Evenly spread the roughly chopped and drained peaches over the top. Spoon the cream cheese mixture over the peaches and gently spread it out to the edges of the cake.
- Add Cinnamon Sugar Topping: Stir together 1 tablespoon granulated sugar and 1 teaspoon cinnamon. Sprinkle this mixture evenly over the cream cheese layer for a sweet and spicy finish.
- Final Bake: Return the cake to the oven and bake for an additional 30 to 35 minutes or until the top is golden brown and set.
- Cool and Serve: Allow the cake to cool completely on a wire rack before serving to ensure clean slices. Store leftovers covered in the refrigerator.
Notes
- For a larger cake, double the recipe and bake in a 9×13-inch baking pan for 45-55 minutes.
- Calories and nutrition are estimated based on 8 servings; ingredient brand differences may alter exact nutritional content.
- We recommend consulting a nutritionist for precise dietary needs and adjustments.
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
