Description
This Peaches and Cream Cake is a delightful and moist dessert featuring a soft vanilla pudding-infused cake layered with juicy peaches and a creamy, sweetened cream cheese topping. Finished with a cinnamon-sugar sprinkle and baked to golden perfection, this cake is perfect for a comforting treat or a special occasion.
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" type, 1 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 cans)
For topping:
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit and grease the sides and bottom of a 10-inch springform pan to prevent sticking.
- Make the cake batter: Using an electric mixer or a stand mixer with paddle attachment, beat together the softened butter, egg, and 2% milk on medium speed until well combined in a medium bowl or the stand mixer bowl.
- Add dry ingredients: Gradually add the all-purpose flour, salt, baking powder, and the vanilla pudding mix to the butter mixture. Beat on medium speed for an additional 2 minutes until the batter is smooth and properly incorporated.
- Begin baking the cake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 10 minutes. This partial baking prepares the base for the topping without fully cooking the cake.
- Prepare the cream cheese topping: While the cake is baking, in a small bowl, beat together the softened cream cheese, ½ cup granulated sugar, and 3 tablespoons of reserved peach juice until the mixture is light and fluffy, approximately 2 minutes.
- Add peaches and cream topping: Remove the partially baked cake from the oven. Evenly sprinkle the roughly chopped peaches over the surface. Then, spoon the cream cheese mixture over the peaches and gently spread it to the edges to cover.
- Apply cinnamon sugar topping: Mix the 1 tablespoon granulated sugar with 1 teaspoon cinnamon in a small bowl and sprinkle this cinnamon sugar evenly over the cream cheese layer.
- Finish baking: Return the springform pan to the oven and bake for an additional 30 to 35 minutes or until the topping is golden brown and the cake is fully baked.
- Cool and serve: Allow the cake to cool completely before removing the springform pan. Serve chilled or at room temperature. Store leftovers in the refrigerator.
Notes
- You can double this recipe and bake it in a 9×13 inch baking pan for 45 to 55 minutes, adjusting time accordingly.
- The nutrition information is an estimate based on 8 servings. Ingredient brand variations can affect exact nutritional values.
- For best results, ensure peaches are well drained and dried to prevent excess moisture in the cake.
- Storing the cake in the refrigerator helps maintain freshness, especially due to the cream cheese topping.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 382 kcal
- Sugar: 38 g
- Sodium: 358 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 67 mg
