Peaches and Cream Cake

A cross between a peach cobbler, cake and even a light cheesecake, this unique and delicious peaches and cream cake is one for the remakes! Sent to me by Natalie W., a reader, I adapted it heavily in order to swap out the prepackaged pudding mix for my readily available pantry items. And then I crossed my fingers and hoped it would work.

And it did – with flying colors! A buttery, tender cake layer is topped with juicy peaches and layered again with a light, luscious sweet cream cheese layer. Oh, wait, and don’t forget the generous sprinkling of cinnamon and sugar! Because we ate it slightly warm, it reminded me of a peach cobbler revved up by the creaminess on top.

Just in case someone inquires – you could probably use fresh peaches when they are in season (but only the juiciest!) but will have to find a substitute for the reserved peach juice that is mixed in with the cream cheese layer (milk? simple sugar syrup?). Either way, I can see this cake being perfect for a neighborhood BBQ, church potluck, or an outdoor dinner with the family. Simple and delicious. Just the way we like it!

Peaches and Cream Cake

One Year Ago: No-Bake Lemon Cheesecake
Two Years Ago: Glazed Poppy Seed Bundt Cake
Three Years Ago: Frozen Key Lime

Peaches and Cream Cake

Yield: Serves 12

Peaches and Cream Cake

Ingredients

    Cake:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup milk
  • 6 tablespoons butter, melted
  • Peaches and Topping:
  • 29-ounce can sliced peaches or 1 quart home-bottled peaches
  • 16 ounces (2 packages) cream cheese, light or regular, softened to room temperature
  • 1 cup granulated sugar
  • 6 tablespoons reserved peach juice
  • Cinnamon and sugar for sprinkling

Directions

  1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
  2. In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Blend. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.
  3. Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. It doesn’t have to be perfect, just try to spread it as evenly over the top as possible (it’s ok if peaches are peeking through in spots). Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.
  4. Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. This is a difficult cake to test for doneness because of the gooey cream cheese layer. If the middle is still jiggly, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm or at room temperature.
http://www.melskitchencafe.com/peaches-and-cream-cake/

Recipe Source: adapted from Natalie W.

62 Responses to Peaches and Cream Cake

  1. Nisrine says:

    It looks so moist and delicate. Absolutely fantastic!

  2. Heather B. says:

    This sound divine!!! What about mashing up some peaches and making your own “syrup” with those and some sugar to mix into the cream cheese? I was thinking something like the blueberry syrup your favorite muffin recipe. In fact these would probably make delicious muffins! I was thinking the peach ones I made needed some kind of cream in them. I can’t wait to try!

  3. Erin says:

    Totally want to make this today with my boys:) Thanks for posting so many recipes that have non processed items!! I want to incorporate more of that in my eating style:)

  4. Chelsea says:

    I opened 16 cans of peaches yesterday to make these tin can treats for the teachers in our church and I was needing something beyond dutch oven peach cobbler to use them in. Thanks for fulfilling my needs! Cream cheese makes everything divine and I love that you got rid of the pudding mix.

  5. Yum!! I just got back from visiting friends and family in Georgia and have had peaches on my mind! Haha! I love peaches and seriously can’t wait to try this…. maybe this weekend at a family dinner.

  6. Gianna says:

    This sounds great! My canned peaches are waiting..

  7. What a beautiful cake, Mel! It looks so flavorful and moist and perfect for slicing into on a warm spring day. Great job and thanks for sharing! Have a great weekend. :)

  8. nicole says:

    this is so what I am making for dessert this Sunday thanks Mel.

  9. Hey lady. I am loving your recipes! I really am wanting to change our eating habits by cooking more at home. I want to use a lot of your recipes. So thanks for posting all of them. One question though. Do you have a list of what to keep in your pantry. I want to stock my pantry, do you have any ideas?

  10. This cake sounds delicious! I just need some in-season peaches.

  11. Carol says:

    I absolutely love your site!! This recipe sounds amazing. I love that you change things up and make it work. You’re brilliant!

  12. Kira says:

    Making for my mother-in-laws birthday today! Hope it turns out!

  13. These look so yummy! With summer coming I am getting more and more excited for all the fruity treats I’m going to make (and eat)! Thanks for another great recipe!

  14. grace says:

    i can’t wait until fresh peaches reach my neck of the woods. i love when they’re so ripe, the juice runs down my chin…but a cake is a much cleaner way to consume them. :)

  15. faye swiger says:

    Do you drain the peaches for your peaches and cream cake?

  16. Kathleen says:

    Mel, this looks totally delish! I love peach anything but it sounds especially yummy in a cake. Great recipe

  17. Kim-min-nim says:

    My sister, Kitty, made this today and it is UNBELIEVABLY GOOD. Light, fluffy texture and not too sweet. This is an excellent dessert, but it would also be perfect with a cup of coffee in the morning.

  18. Kira says:

    Absolutely delicious!

  19. Chaya says:

    This is the kind of cake that I says is what dreams are made of. The idea of peaches, which I love and cream cheese in the same cake, is fantastic.

  20. Erin says:

    This turned out good, nice and creamy. Fun treat:)

  21. Kristine says:

    This looks like a perfect summer dessert. Peaches, cake, and cream cheese together- yum!

  22. Samantha says:

    First off… LOVE ALL your recipes! Thank heavens for your website. We had company stay with us this last weekend. I thought this would be perfect for dessert. Plus, I loved that I had all the ingredients already!! It. was. fabulous!! Everyone had seconds! Thanks for the great recipe!

  23. I can’t wait until fresh peaches are in season! Yum, I would love this.

  24. Christina says:

    Making this cake for a family bbq as I type this. Can’t wait to taste it!

  25. Ali says:

    I made this for dessert tonight and it was loved by all!! Absolutely delicious!!! Even my young nieces and nephews devoured it! Thanks for the recipe.

  26. Jody, RD says:

    I made a variation of this recipe THE VERY NEXT DAY! It was awesome. I featured it on my blog today. Thank you for the inspiration :)

    http://blogfoodbetter.blogspot.com/2011/05/peaches-and-cream-cake.html

  27. Dianna says:

    This is such a delicious alternative to either peaches and cream, or peach cobbler! We used it for my birthday cake, and it was a hit! It was served with Dryers Peach slow churned frozen yogurt. I think I’ve gained 10 pounds because I could not stop eating this cake!!!! Thanks for sharing!

  28. Marla says:

    Your Peach Cake looks wonderful & I will be linking to it tomorrow :)

  29. Lindsay says:

    Wow! This cake is SOOOO delicious! I am sending the remaining cake to work with my husband. If I don’t…I will eat the entire 13×9 pan. Your recipes never let me down!

  30. I made this cake TWICE within TWO days because it was loved so much at our house! It even achieved teenager Facebooking status with my brother’s status update of, “Oh man this dessert is fantastic!!! Thanks Shay!!!” (And I am not exaggerating the number of exclamation points.) Thank you Mel for making me look so good with another fabulous recipe!

  31. [...] Peaches and Cream Cake from Mel’s Kitchen Cafe Peaches and Cream Ice Cream from Leite’s Culinaria Peaches and Cream Muffins from Never Enough Thyme [...]

  32. Molly in MN says:

    As usual, your recipes are top notch. LOVED this cake!

  33. [...] some peaches to make this delicioso peaches and cream cake….. seriously it is the BOMB!!  Sorry no picture from me…. I may or may not have licked [...]

  34. [...] desserts are summery, very appropriate. This Peaches and Cream Cake is right up that alley! This Weeks Pick: I absolutely have to go with my flag cake. It was [...]

  35. [...] and spring gets here my mind switches to fruit gear. If you’re into fruity desserts this Peaches and Cream Cake is ideal! I try to get in a fair share of fruit desserts, but I can’t get chocolatey [...]

  36. Amy says:

    I just found and LOVE your blog. Reading your ABOUT page- I want to be you when I “grow up” (excuse the fact that I am 42 and have 3 daughters I am blessed to be staying home to raise).

    I am so excited to try this cake for Easter. I was hoping you could tell me if I can sub cake flour for the all purpose flour and cornstarch called for in the recipe? I’ve never used cake flour but it is what my husband picked up when I told him I needed flour for a cake.

    Any advice would be appreciated. I’m making this for guests and want to get it right.

  37. Mel says:

    Amy – thanks for the comment! Yes, you could definitely sub the cake flour for the cornstarch and all-purpose flour. Just use 1 1/2 cups cake flour and it should work out. Good luck!

  38. Amy says:

    Thank you so much!

  39. [...] from Mel’s Kitchen Cafe [...]

  40. Lauren says:

    Can you use fresh peaches for this?

  41. Mel says:

    Lauren – sure, I think that would work just fine. You’ll have to sub water or something else for the reserved peach juice (even apple juice might work).

  42. Brandi says:

    Sinfully delicious! Super easy to make too! I used fresh peaches and substituted the peach juice with a light syrup I made by diluting a couple spoons of syrup in water. I used 4 and a half teaspoons of oil in the cake instead of butter and used normal sugar. In the cream cheese topping I used castor sugar instead. Cooking in about 55 mins then took it out to cool. Before it was done cooling my friends and I had already finished a quarter of it. Absolutely delicious! It’ll definitely be a regular. Ill reduce the sugar next time though, it was a tad bit too sweet.

  43. Brandi says:

    *tablespoons of oil not teaspoons :)

  44. Debbie says:

    Was wondering if a box cake mix would work ???

  45. Mel says:

    Debbie – I haven’t tried it with a boxed mix. Good luck if you try it!

  46. [...] The cake is structured in 3 layers: the base is a plain vanilla cake, the middle is sliced peaches and the top is a cream cheese mix. The recipe is from Mels Kitchen Cafe, simply follow this link to the website for detailed instructions: http://www.melskitchencafe.com/2011/05/peaches-and-cream-cake.html [...]

  47. sandra says:

    Made this cake this A.M. Sooooo good. Added a few blueberries. And shared with friends—-a HIT!

  48. Wendi says:

    Cant tell you how devine this desert is.Its a hit at wok at home everywhere I LOVE IT

  49. Wendi says:

    I’m putting it in the fridge,but do I have to?

  50. Mel says:

    Wendi – I store the leftovers in the refrigerator, also.

  51. Katie says:

    Could you do this in a dutch oven? Any adjustments needed?

  52. Mel says:

    Katie – I have no idea. Sorry!

  53. ColleenJ says:

    Made this yesterday and it is divine! It was a big hit with my family! It looked just like your picture! I would definitely make this again and again……in fact it would be perfect to serve to guests. I wouldn’t change a thing! Thanks so much, Mel, for this beautiful cake!

  54. [...] found this recipe at Mel’s Kitchen Café where you will find all sorts of tasty new treats to try.  I have followed her blog for a long [...]

  55. Diane G. says:

    I made this for my Mah Jongg group and it was delicious! I did use fresh peaches as I had some nice ripe ones. After blanching, peeling, and removing the pits, I noticed they were leaving a lot of liquid on my cutting board, so I put them in a bowl to collect that “sauce”. I tasted it and it was sweet, not just watery, so I used that for the peach syrup and it worked out perfectly!

  56. Angelina says:

    9×13 inch pans aren’t available at all here in Taiwan, so I thought I’d just halve the recipe for an 8×8 inch pan. Do you think I should decrease the baking time or do any changes to the recipe? This cake looks like spring, your photos made me smile :)

  57. Valeda says:

    I am making this cake again as I am writing. I just put it in the oven. The first time I made it, I had to hurry and share it because I found myself getting more and more. Very delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Notify me of followup comments via e-mail. You can also subscribe without commenting.