Peaches & Cream Cake
Recipe from Family Circle

This cake recipe explodes with fresh peach flavor. The syrup used to cook the peaches is used in the cake batter, chopped peaches are added to both the cake and the whipped cream frosting, and peach wedges are used for garnish.

Peaches & Cream Cake

by 4  people

add your rating
add a comment
    • 4   
      ripe peaches (2 pounds)
    • 1   cup 
    • 1/2  cup 
      granulated sugar
    • 2 1/2  cups 
      all-purpose flour
    • 2   teaspoons 
      baking powder
    • 1/4  teaspoon 
    • 4   
      egg whites (about 1/2 cup)
    • 1   tablespoon 
      granulated sugar
    • 1   cup 
      vegetable oil
    • 1   cup 
      heavy cream
    • 1/4  cup 
      confectioners sugar

    Bring large pot of water to simmering. Cut an X in bottom of each peach. With a slotted spoon, slide the peaches into the simmering water; simmer until the peach skins are loosened, about 4 minutes. Remove the peaches with a slotted spoon and plunge them into large bowl filled with ice water to stop the cooking.
    When the peaches are cool, slice peaches in half. Remove pit and peel off skin. Place peach halves in medium-size saucepan. Add 1 cup water and the sugar. Bring to a simmer, covered, over medium heat; simmer until peaches are very tender but not mushy, 4 to 6 minutes. Drain, reserving liquid; let cool.

    Heat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan with nonstick cooking spray.
    Whisk together flour, baking powder and salt in large bowl. Whisk together egg whites, sugar and oil in second large bowl. Whisk 3/4 cup reserved peach cooking liquid into egg white mixture.
    Chop 4 of the peach halves into bite-size pieces; set aside the remaining peaches. Stir the egg white mixture into the flour mixture in the large bowl until smooth. Fold in the chopped peaches. Pour the batter into prepared pan, spreading evenly with a rubber spatula.
    Bake in 350 degree F oven for 35 minutes or until a toothpick inserted in the center of cake comes clean. Let the cake cool completely in the pan on wire rack.

    To serve, chop the remaining peach halves into bite-size pieces. Beat together the heavy cream and confectioners sugar in a medium-size bowl until stiff peaks form. Fold in the chopped peaches. Spread the whipped cream mixture over top of cake. Serve immediately, or refrigerate until ready to serve. Makes 12 servings.
    Nutrition information
    Per Serving: cal. (kcal) 465, Fat, total (g) 26, chol. (mg) 27, sat. fat (g) 6, carb. (g) 56, fiber (g) 2, pro. (g) 5, sodium (mg) 138, Percent Daily Values are based on a 2,000 calorie diet
    Add Your Review
    Peach Cobbler Ice Cream: A Classic Dessert Gone Frozen
    ... of ice cream when it's hot outside. So why not combine the two? Click here for our peach mascarpone ice... cream recipe Recently I hit upon this recipe for Peach Mascarpone Ice Cream and decided it needed... of flaky pie crust would be a fantastic addition to this ice cream, and thus Peach Cobbler Ice Cream... read more...
    Peaches for Summer Cobblers, Pizza and More
    ... of milk. Peaches and Cream Flan Barry roasted some under ripe fruit to make this drop-dead-gorgeous flan...Who can resist a fresh peach that is so ripe that the juice runs down your chin? If you're lucky... prime peach season. From boozy baked goods to grilled salads, food bloggers are clearly inspired... read more...
    Lazy Day Rustic Peach Tart
    ... this Lazy Day Peach Tart instead. It comes together quickly, it transforms simple fruit into decadent.... Click here for our rustic peach tart recipe The recipe starts with a pound of peaches, so pick up ripe... together if you have super sweet and delicious peaches!) I also left the skin on my fruit since I like... read more...
    how tos
    Food Blogs We Love
    see more blogs

    shop our favorite products