Description
Peaches and Cream Cake is a delightful dessert that combines a moist vanilla pudding-infused cake base with luscious cream cheese topping and juicy peaches, finished with a cinnamon-sugar sprinkle for a warm, comforting treat perfect for any 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, 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
For Topping:
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease the sides and bottom of a 10-inch springform pan thoroughly to ensure the cake doesn’t stick.
- Make Cake Batter: Using an electric mixer or stand mixer fitted with a paddle attachment, beat together the softened butter, egg, and 2% milk on medium speed until combined.
- Add Dry Ingredients: Gradually add the all-purpose flour, salt, baking powder, and vanilla pudding mix to the wet ingredients. Continue beating for 2 more minutes to create a smooth batter.
- First Bake: Pour the cake batter into the greased springform pan and bake in the preheated oven for 10 minutes. This initial bake helps set the cake base before adding toppings.
- Prepare Cream Cheese Topping: While the cake is baking, in a small bowl, beat the softened cream cheese, granulated sugar, and reserved peach juice until the mixture is light and fluffy, about 2 minutes.
- Assemble Cake: Remove the partially baked cake from the oven. Evenly sprinkle the chopped peaches over the surface.
- Spread Cream Cheese Layer: Spoon the cream cheese mixture over the peaches and gently spread it out to the edges of the pan for uniform coverage.
- Add Cinnamon Sugar Topping: Combine the tablespoon of granulated sugar with the teaspoon of cinnamon, then sprinkle this mixture evenly over the cream cheese layer.
- Final Bake: Return the cake to the oven and bake for an additional 30 to 35 minutes, or until the top is golden brown and set.
- Cool and Serve: Allow the cake to cool completely before removing from the springform pan. Store the cake in the refrigerator until ready to serve to maintain freshness.
Notes
- For a larger batch, double the recipe and bake in a 9×13 inch baking pan for 45-55 minutes.
- Calories and nutrition are based on the cake being cut into 8 slices. Nutritional values may vary depending on ingredient brands.
- It is recommended to consult a nutritionist for precise dietary information.
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
