Delicious Peaches and Cream Cake From Scratch
If you are looking for a summer dessert, this delicious peaches and cream cake from scratch is a wonderful option. The combination of fresh, juicy peaches paired with homemade cake is hard to resist. You will definitely want to hold onto this delicious recipe.
Servings: 12
Equipment
- 8-inch round cake pan
- Parchment paper
- Large mixing bowl
- Wire rack
Ingredients
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup sugar
- 1 stick butter at room temperature (1/2 cup)
- 5 egg whites
- 1 1/2 teaspoons pure vanilla extract
- 2/3 cup coconut milk
- 2 large peaches pitted and diced (about 10 ounces total)
- Whipped cream
Instructions
- Preheat Oven and Prepare Pan - Preheat the oven to 325 degrees. With parchment paper line the bottom of your cake pan.
- Whisk Together Dry Ingredients - Whisk together the flour, baking powder, and salt in a medium mixing bowl,
- Beat Butter and Sugar - Using an electric mixer with a large bowl, beat together the butter and sugar. Beat the mixture on low speed until it is smooth and creamy.
- Add Egg Whites and Vanilla - Add the egg whites and vanilla to the butter and sugar mixture. Beat on medium speed for about one minute, until the mixture becomes thick.
- Add Coconut Milk and Dry Ingredients - Add the coconut milk and half of the dry ingredients into the butter mixture. Beat at low speed for 30 seconds.
- Add in the rest of the dry ingredients and beat on low speed for another 30 seconds. After, beat on medium speed for about 30 seconds.
- Add in the Peaches - Remove the core of your peaches and chop them into small pieces. Using a rubber spatula, gently fold in 3/4 of your diced peaches to the cake batter. Refrigerate the remainder of the peaches.
- Bake the Cake - Gently pour the batter into the prepared cake pan. Bake the cake for about one hour, or until a toothpick inserted into the middle comes out clean.
- Best cool the cake in the pan on a wire rack. When ready to remove, use a knife to loosen the cake then invert it on a plate. Peel off the parchment paper.
- Decorate the Cake - Top the cake with whipped cream and add the remainder of the diced peaches to the top. Slice and serve the cake.
Notes
Since this cake has whipped cream on it, store it in the fridge. Usually, it can be kept in an airtight container in the fridge for 3-5 days.
The whipped cream will not freeze well on the cake. However, you can freeze the unfrosted cake for about three months. Wrap it in plastic wrap and then a layer of aluminum foil or an airtight container.
When ready to enjoy, allow the cake to thaw at room temperature for two hours or in the fridge overnight. Once thawed, top with whipped cream and freshly diced peaches.
Before cutting your peaches, be sure to thoroughly wash them off. It is important to clean all fruit before consuming it.
This cake tastes great on its own, but it is extra good when served with a scoop of ice cream. Try serving it with vanilla ice cream on the side for a refreshing summer treat. Even try it with a drizzle of caramel on top.
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