Peaches and Cream Cake
A comforting blend of fresh peaches and a light cream filling creates a delightful cake perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour provides structure
- 3 tablespoons granulated sugar adds sweetness
- 1 tablespoon baking powder aids in rising
- 0.5 teaspoon ground cinnamon contributes warmth
- 0.5 teaspoon salt enhances flavor
- 6 tablespoons cold unsalted butter, into 1/4-inch cubes adds richness
- 1 cup heavy cream creates a rich consistency
- 1 tablespoon heavy cream (for brushing) adds shine
- 0.5 teaspoon pure vanilla extract infuses flavor
- 1 cup diced fresh peeled peaches adds moisture and sweetness
Cream Filling Ingredients
- 1 cup confectioners’ sugar for sweetness and smoothness
- 1 tablespoon honey enhances sweetness
- 0.5 teaspoon pure vanilla extract further flavor depth
- 2 tablespoons milk adjusts consistency
Instructions
Preparation
- Preheat your oven.
- In a mixing bowl, combine the flour, granulated sugar, baking powder, ground cinnamon, and salt.
- Cut the cold unsalted butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream and ½ teaspoon of vanilla extract.
- Pour the wet mixture into the dry ingredients, gently stirring until just combined.
- Gently fold in the diced peaches.
- Transfer the batter into a greased 9-inch round cake pan.
Baking
- Bake the cake until golden brown and a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the cream filling by combining the confectioners’ sugar, honey, another ½ teaspoon of vanilla extract, and the milk.
- Whisk until smooth.
Assembly
- Once the cake is cooled, slice it in half horizontally.
- Spread the cream mixture evenly over the bottom layer and place the top layer back on.
- Brush the top of the cake with the reserved tablespoon of heavy cream.
Notes
This cake can be enjoyed for breakfast or as a dessert. Store leftovers in an airtight container for up to a week.