Peaches and Cream Cake Recipe

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Introduction

Peaches and Cream Cake is a delightful dessert that combines the sweet, juicy flavors of peaches with a creamy, rich topping, all nestled within a light, fluffy cake base. This dessert is perfect for summer gatherings, family dinners, or just a treat to enjoy any time of the year. The combination of fresh fruit and creamy goodness makes it a favorite for many. Let’s dive into the details of this delicious recipe!

Overview of the Recipe

The Peaches and Cream Cake is composed of three main components: the cake, the cream, and the topping. The cake is a simple, yet moist and flavorful base made with basic ingredients like flour, butter, and milk, and enhanced with vanilla pudding mix. The cream layer is a luscious blend of cream cheese, sugar, and peach juice, which adds a tangy sweetness to the dessert. Finally, the topping is a sprinkle of sugar and cinnamon that adds a lovely crunch and spice to each bite. This cake is baked in a springform pan for easy removal and presentation.

History and Origin

Peaches and cream is a classic combination that has been enjoyed for centuries, originating from the early culinary traditions in Europe and making its way into American cuisine. The idea of combining fruit with cream dates back to the Middle Ages when dairy was a staple in many households. Peaches, native to China, were brought to Europe and the Americas by explorers and became a popular fruit due to their sweet, juicy flavor. The combination of peaches and cream became a symbol of luxury and indulgence, often served at banquets and special occasions. Over time, this pairing evolved into various desserts, with the Peaches and Cream Cake being a modern favorite that highlights the timeless appeal of these ingredients.

Ingredients

For the Cake:

  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 (3 oz) package non-instant vanilla pudding mix
  • 4 tablespoons (¼ cup) butter
  • 1 large egg
  • ½ cup milk
  • 1 (29 oz) can sliced peaches, drained, chopped, and patted dry (reserve 3 tablespoons juice)

For the Cream:

  • 8 oz cream cheese, softened
  • ½ cup granulated sugar
  • 3 tablespoons reserved peach juice

For the Topping:

  • 1 tablespoon granulated sugar
  • ½ teaspoon cinnamon

Instructions

Step 1: Prepare the Cake

  1. Preheat your oven to 350°F (175°C). Grease the sides and bottom of a 10-inch springform pan to prevent sticking.
  2. In a medium bowl, combine 4 tablespoons of butter, 1 large egg, and ½ cup of milk. Use an electric mixer to beat the ingredients together until smooth and well combined.
  3. In a separate bowl, sift together ¾ cup all-purpose flour, ½ teaspoon salt, 1 teaspoon baking powder, and 1 package of non-instant vanilla pudding mix.
  4. Gradually add the dry ingredients to the wet mixture, beating continuously for about 2 minutes until the batter is smooth and free of lumps.
  5. Pour the batter into the prepared springform pan, spreading it evenly.

Step 2: Bake the Cake

  1. Place the pan in the preheated oven and bake the cake for 10 minutes. This initial baking time helps set the base for the cream and peach layers.

Step 3: Prepare the Cream Topping

  1. While the cake is baking, prepare the cream topping. In a small bowl, combine 8 oz of softened cream cheese, ½ cup granulated sugar, and 3 tablespoons of reserved peach juice.
  2. Beat the mixture with an electric mixer on medium speed for about 2 minutes until it becomes fluffy and smooth.

Step 4: Add Peaches and Cream Topping

  1. After 10 minutes of baking, remove the cake from the oven. Evenly spread the chopped peaches over the partially baked cake base.
  2. Spoon the cream cheese mixture over the peaches, spreading it evenly to the edges of the pan.

Step 5: Add the Cinnamon Sugar Topping

  1. In a small bowl, mix together 1 tablespoon granulated sugar and ½ teaspoon cinnamon.
  2. Sprinkle this cinnamon sugar mixture over the top of the cream layer.

Step 6: Bake the Cake Again

  1. Return the cake to the oven and continue baking for an additional 30-35 minutes until the top is golden brown and the cream layer is set.
  2. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.

Step 7: Cool and Serve

  1. Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This helps the cake to firm up and makes it easier to slice.
  2. Once cooled, carefully remove the sides of the springform pan. Slice and serve the cake at room temperature or chilled.

Serving and Pairing Suggestions

Peaches and Cream Cake is best served slightly chilled or at room temperature. Here are some serving suggestions to enhance your dessert experience:

  • With Whipped Cream: Add a dollop of freshly whipped cream on top of each slice for extra richness.
  • Fresh Berries: Serve with a side of fresh berries like raspberries, blueberries, or strawberries to add a burst of color and flavor.
  • Vanilla Ice Cream: A scoop of vanilla ice cream pairs wonderfully with the warm, spiced flavors of the cake.
  • Mint Leaves: Garnish with fresh mint leaves for a touch of freshness and a pop of green color.

Variations of the Recipe

Gluten-Free Version:

  • Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
  • Ensure the vanilla pudding mix is gluten-free.

Vegan Version:

  • Use plant-based butter and cream cheese.
  • Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
  • Use a plant-based milk like almond milk or soy milk.

Fresh Peaches:

  • If peaches are in season, use fresh peaches instead of canned. Peel and slice about 4-5 ripe peaches and use them as directed.

Different Fruits:

  • Experiment with other fruits like apricots, nectarines, or berries for a different flavor profile.

Health Benefits and Notes

Nutritional Benefits:

  • Peaches: High in vitamins A and C, peaches are great for boosting your immune system and promoting healthy skin.
  • Cream Cheese: Provides calcium and protein, essential for strong bones and muscle repair.
  • Moderation: While this dessert is indulgent, enjoying it in moderation can be part of a balanced diet.

Notes:

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Enjoy leftover cake cold or warm it slightly in the microwave for a few seconds before serving.

FAQs

Can I use frozen peaches instead of canned?

Yes, you can use frozen peaches. Make sure to thaw them completely and pat them dry to remove excess moisture before using.

Can I make this cake ahead of time?

Absolutely! This cake can be made a day in advance. Store it in the refrigerator and bring it to room temperature before serving.

What can I use as a substitute for vanilla pudding mix?

If you don’t have vanilla pudding mix, you can use an equal amount of cornstarch and add a teaspoon of vanilla extract for flavor.

How do I ensure the cream layer sets properly?

Make sure to beat the cream cheese mixture until it’s fluffy and spread it evenly over the peaches. Baking for the recommended time should set the cream layer perfectly.

Conclusion

Peaches and Cream Cake is a delightful dessert that brings together the sweetness of peaches, the creaminess of a rich topping, and the comforting flavor of a homemade cake. Whether you’re making it for a special occasion or simply to enjoy with your loved ones, this recipe is sure to impress. With its simple ingredients and easy-to-follow steps, you’ll find yourself returning to this recipe time and time again. Enjoy the delicious combination of peaches and cream in this delightful cake!

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