Indulge in the sweet, creamy goodness of Peaches and Cream Cake. This delightful dessert combines tender cake with luscious cream and fresh peaches, making it a perfect treat for any occasion. Whether you’re celebrating a special event or simply enjoying a dessert at home, this cake is sure to impress.
Ingredients:
For the Cake:
- ¾ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 (3 oz) package non-instant vanilla pudding mix
- 4 tablespoons (¼ cup) butter
- 1 large egg
- ½ cup milk
- 1 (29 oz) can sliced peaches, drained, chopped, and patted dry (reserve 3 tablespoons juice)
For the Cream:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 3 tablespoons reserved peach juice
For the Topping:
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
Directions:
1. Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease the sides and bottom of a 10-inch springform pan.
- In a medium bowl, beat butter, egg, and milk with an electric mixer until smooth.
- Add flour, salt, baking powder, and vanilla pudding mix. Beat for an additional 2 minutes until well combined.
- Pour the batter into the prepared pan and bake for 10 minutes.
2. Make the Cream Topping:
- While the cake bakes, prepare the cream topping. In a small bowl, beat together cream cheese, granulated sugar, and 3 tablespoons of reserved peach juice until fluffy, about 2 minutes.
3. Assemble and Bake:
- Remove the cake from the oven. Top with chopped peaches, spreading them evenly over the cake.
- Spoon the cream topping over the peaches, spreading it evenly to the edges.
- In a small bowl, mix granulated sugar and cinnamon. Sprinkle this mixture over the top of the cake.
- Return the cake to the oven and bake for an additional 30-35 minutes, or until golden brown.
4. Cool and Serve:
- Allow the cake to cool completely before serving. Enjoy!
Additional Information:
- Prep Time: 20 minutes
- Cooking Time: 40-45 minutes
- Total Time: 1 hour 5 minutes
- Calories: 350 kcal per serving
- Servings: 8
Serving and Storage Tips:
Serving Tips:
- Serving Temperature:
- Peaches and Cream Cake is best served at room temperature or slightly chilled. If the cake has been refrigerated, allow it to sit at room temperature for about 15 minutes before serving to enhance its flavor and texture.
- Presentation:
- Garnish each slice with a dollop of whipped cream or a sprinkle of additional cinnamon for an extra touch.
- Serve with a side of fresh peaches or a scoop of vanilla ice cream for added indulgence.
- Portioning:
- Use a serrated knife to slice the cake cleanly, ensuring that the cream and peach topping stay intact.
- Pairing:
- Pair the cake with a light, refreshing beverage like iced tea, lemonade, or a glass of chilled white wine to complement its fruity and creamy flavors.
Storage Tips:
- Refrigeration:
- Store leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Ensure the container is sealed tightly to prevent the cake from absorbing other odors in the fridge.
- Freezing:
- If you need to store the cake for a longer period, it can be frozen. Wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2-3 months.
- To thaw, transfer the cake to the refrigerator for several hours or overnight. Allow it to come to room temperature before serving for the best texture and flavor.
- Avoiding Sogginess:
- If you notice that the topping has become too soft or soggy, you can re-crisp it by placing the cake back in a preheated oven at 350°F (175°C) for 10-15 minutes before serving.
- Cutting Frozen Cake:
- For easier slicing, let the frozen cake thaw slightly at room temperature for about 15 minutes before cutting. This will help maintain the cake’s structure while slicing.
By following these serving and storage tips, you can ensure that your Peaches and Cream Cake remains delicious and fresh, ready to enjoy whenever you crave a sweet treat.
Variations:
1. Berry and Cream Cake:
- Ingredients: Substitute fresh peaches with mixed berries (e.g., strawberries, blueberries, raspberries).
- Instructions: Follow the same recipe, adding the berries to the cake before baking. Consider adding a bit of lemon zest to the cream for a zesty touch.
2. Apple Cinnamon Cream Cake:
- Ingredients: Replace peaches with peeled, chopped apples and add 1 teaspoon of ground cinnamon to the cake batter.
- Instructions: Toss the apple chunks in a bit of lemon juice and cinnamon before adding to the batter. Top with a streusel crumb topping for added texture.
3. Pineapple and Coconut Cake:
- Ingredients: Use crushed pineapple (drained) instead of peaches. Add ½ cup shredded coconut to the cream topping.
- Instructions: Mix pineapple into the cake batter and spread coconut in the cream topping. Garnish with additional toasted coconut flakes.
4. Mango and Lime Cream Cake:
- Ingredients: Substitute peaches with diced mango and add 1 tablespoon of lime zest to the cream topping.
- Instructions: Incorporate diced mango into the cake batter. Add lime zest to the cream topping for a tropical twist.
5. Cherry Almond Cake:
- Ingredients: Use pitted cherries in place of peaches and add ¼ cup chopped almonds to the cake batter.
- Instructions: Fold cherries into the batter and sprinkle additional chopped almonds on top before baking.
6. Strawberry Cheesecake Cake:
- Ingredients: Replace peaches with sliced strawberries and add 1 teaspoon of vanilla extract to the cream topping.
- Instructions: Layer sliced strawberries on the cake and use the vanilla-infused cream topping to create a cheesecake-like flavor.
7. Pear and Ginger Cake:
- Ingredients: Substitute peaches with diced pears and add 1 teaspoon of ground ginger to the cream topping.
- Instructions: Mix diced pears into the batter and blend ground ginger into the cream topping for a spicy-sweet twist.
8. Apricot and Almond Cream Cake:
- Ingredients: Replace peaches with chopped dried apricots and add ¼ cup almond meal to the batter.
- Instructions: Add chopped apricots to the batter and sprinkle almond meal over the top before baking.
9. Pumpkin Spice Cake:
- Ingredients: Use pumpkin puree instead of peaches and add 1 teaspoon of pumpkin pie spice to the batter.
- Instructions: Blend pumpkin puree into the cake batter and top with a sprinkle of cinnamon and nutmeg for a fall-inspired flavor.
10. Blueberry Lemon Cake:
- Ingredients: Replace peaches with fresh blueberries and add 1 tablespoon lemon juice to the cream topping.
- Instructions: Mix blueberries into the batter and add lemon juice to the cream topping for a fresh, tangy flavor.
These variations offer exciting twists on the classic Peaches and Cream Cake, allowing you to customize the dessert to suit different tastes and occasions. Enjoy experimenting with these flavorful adaptations!
FAQs:
1. Can I use fresh peaches instead of canned?
Yes, you can use fresh peaches. Peel, slice, and chop them, then pat dry to remove excess moisture. Make sure to use the same amount as specified for canned peaches.
2. What can I use if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular 10-inch cake pan. Just be sure to line the pan with parchment paper or grease it well to prevent sticking.
3. Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Store it in the refrigerator, covered, and allow it to come to room temperature before serving for the best texture.
4. Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
5. How do I know when the cake is done baking?
The cake is done when it is golden brown and a toothpick inserted into the center comes out clean. The cream topping should also be set and not jiggly.
6. Can I use a different type of pudding mix?
Yes, you can substitute the vanilla pudding mix with other flavors like butterscotch or lemon for a different twist on the cake.
7. How can I make the cream topping lighter?
To make the cream topping lighter, use reduced-fat cream cheese and substitute part of the sugar with a sugar substitute or honey.
8. What if the cream topping is too runny?
If the cream topping is too runny, try refrigerating it for a bit longer to firm up. You can also add a bit of cornstarch to thicken it if needed.
9. Can I add nuts to the cake?
Yes, you can fold in nuts like chopped walnuts or pecans into the cake batter for added texture and flavor. Sprinkle some on top before baking as well.
10. How do I store leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze as described above.
These FAQs address common questions and concerns to help ensure your Peaches and Cream Cake turns out perfectly and stays fresh for enjoyment.
Peaches and Cream Cake combines the sweet, juicy flavor of peaches with a creamy topping and a tender cake base. It’s a delectable dessert that’s both simple and elegant, making it a wonderful addition to any meal. Enjoy this delightful treat with family and friends!