Description
Indulge in the perfect summer dessert with this Peaches and Cream Cake. This fruit-forward treat balances luscious, juicy fresh peaches with a rich, buttery, and incredibly tender crumb. Simple to prepare using pantry staples, this cake melts in your mouth and is the ideal centerpiece for any summer gathering. Its light, delicate texture and fresh peach flavor make it a guaranteed crowd-pleaser for both beginner bakers and seasoned pros alike.
Ingredients
2/3 cup white granulated sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
1/3 cup melted butter
1/2 cup all-purpose flour
1 tsp baking powder
6 tbsp whole milk
3 1/2 cups fresh peaches, chopped into bite-sized chunks
Pinch of salt
Brown sugar for dusting the pan
Instructions
Preheat your oven to 355 degrees Fahrenheit without convection settings.
Grease an 8 or 9-inch springform pan and line the bottom with parchment paper; dust the pan with brown sugar and wrap the exterior with foil to prevent leaks.
Peel the peaches, remove pits, and chop into one-inch chunks.
In a medium bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate bowl, whisk the eggs and granulated sugar until the mixture is pale and fluffy.
Notes
Ensure all ingredients like eggs and milk are at room temperature for better emulsion. The brown sugar dusting gives the bottom a slight caramelized effect. Store leftovers in an airtight container in the refrigerator and consume within 3 days.
- Prep Time: 15
- Cook Time: 55
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American