Jul 16, 2012

Peaches and Cream Cake

Ahh, lovely lovely Georgia peaches.  They are definitely my very favorite part of summer. (My least favorite? Humidity.  Hi frizzy hair.)  I look forward to them all year and once they show up at the farmer's market, I am there every Saturday to pick up a few or 20. ;)

This "cake" is light and sweet, not overly peachy and perfectly tangy and smooth from the cream cheese.  It's positively delightful and something that I foresee myself making many, many times with endless adaptations of different fruits.

I happened to have a jar of good quality jarred peaches in my pantry and I used those in combination with fresh peaches that I blanched, pealed and diced.  I think the two worked really well together giving subtly different textures.  You could definitely use all jarred or canned peaches or use all fresh.  The recipe calls for some of the syrup that the peaches are packed in but you could most likely substitute with a quick simple syrup.

Peaches and Cream Cake

Printable Version

For the cake: 1 ½ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
¾ cup granulated sugar
1 tbsp. cornstarch
1 cup milk
1 tsp. vanilla
2 eggs
6 tbsp. unsalted butter, melted and slightly cooled

For the peach layer and the topping: 23.5 oz. jar sliced peaches + 3 large, ripe peaches (about 30 oz. total), 6 tbsp. peach juice reserved
16 oz. (2 packages) cream cheese, at room temperature
½ cup granulated sugar
½ cup brown sugar
6 tablespoons reserved peach juice
Cinnamon and sugar for sprinkling (~½ cup sugar & ~2 tbsp. cinnamon, to taste)

1. Preheat the oven to 350° F and grease a 9x13-inch baking pan with cooking spray; set aside.
2. In a medium bowl, whisk together the flour, baking powder, salt, sugar, and cornstarch. In a glass measuring cup, stir together the milk, vanilla, and eggs. Add in the cooled butter. 3. Create a well in the center of the dry ingredients and add in the wet ingredients. Stir together until well mixed and then spread evenly in the prepared pan.
4. Dice the peaches and spread them over the batter evenly.
5. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugars, and reserved peach juice together until light and fluffy, about 3 minutes.
6. Drop the cream cheese mixture by the spoonful over the top peaches. Carefully spread into an even layer with a spatula.
7. Sprinkle the cinnamon and sugar over the cream cheese layer.
8. Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. When done, the cake should not jiggle or be runny. Let rest for at least 15 minutes before cutting and serving.

adapted from Mel's Kitchen Cafe, originally from her reader, Natalie W.


bianca @ sweet dreaming said...

This looks heavenly and so summery!

theviewfromGreatIsland said...

This looks even more delicious than a peach pie, I love the soft colors in your photo.

Peggy Garbe said...

With all the fresh peaches starting to come in, this cake sounds absolutely wonderful!  Can't wait to pick some up from the Farmer's Market this weekend =)

Patricia @ The Answer Is Cake said...

Peaches and cream are a classic combination - and with good reason too. This looks utterly divine! Well done.

hangkkk hangkkk said...

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Lee said...

I hope that using ALL fresh peaches works, too. It's peach season, so buying canned peaches seems utterly ridiculous. Can't wait to try this.

goodthymes said...

I'm sure that all fresh peaches will work beautifully!  You will need a simple syrup of some kind to substitute for the jarred peaches.  Enjoy!

hangkkk hangkkk said...

If you're interested in learning cupcake liners cupcake liners  more about cake decorating, there are a few approaches you can take to educating yourself:

Take a Class �C This is a great way if you are a hands-on learner and you want the ability to have direct feedback from an instructor. Many craft stores offer basic cake decorating classes cupcake cups  on a weekly or monthly basis.

Macaroni and Cheesecake said...

This is the perfect summer dessert and I love that it has the cream element from the cream cheese too! 

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