Peach Cream Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment). Let butter come fully to room temperature.

Whisk together the dry ingredients: in a medium bowl, sift or whisk 2 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt until combined.

Cream the butter and sugar: in a large bowl or stand mixer fitted with the paddle, beat 10 tbs (1¼ sticks) softened unsalted butter with 1 cup granulated sugar on medium speed until light and fluffy, about 3–4 minutes.

Add eggs and vanilla: add the 3 large eggs one at a time, beating briefly after each addition until incorporated. Scrape the bowl, then beat in 2 tsp vanilla extract.

Combine wet and dry: with the mixer on low, add the dry ingredients in three additions alternating with 3 tbs whole milk (add dry, milk, dry, milk, dry), mixing just until combined after each addition. Do not overmix.

Bake: spread batter into the prepared 9-inch pan, smooth the top. Bake 28–34 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the top is lightly golden. Rotate pan halfway through baking for even color.

Cool: let cake cool in the pan on a wire rack 10 minutes, then run a knife around the edge and invert onto the rack to cool completely. If cake domed significantly, level gently with a serrated knife once cool.

Prepare peaches: peel (blanching or using a paring knife), pit, and dice 3 ripe peaches into roughly 1/2-inch pieces.

Macreate and thicken: place diced peaches in a small saucepan with 1 tbsp granulated sugar and 1 tbsp lemon juice. Sprinkle 1 tsp cornstarch over the peaches, toss to coat. Cook over medium heat, stirring occasionally, until the mixture becomes slightly syrupy and the peaches soften but still hold shape, about 4–6 minutes. Remove from heat and let cool to room temperature.

Taste and adjust: if peaches are very tart, add up to 1 additional tablespoon sugar to taste. Chill briefly if needed before assembling so the filling won't melt the whipped cream.

Optional stabilize: if using, beat 4 oz softened cream cheese in a bowl until smooth and slightly fluffy. Keep chilled until ready to fold in.

Whip the cream: in a chilled bowl, pour 2 cups heavy whipping cream and 1 tsp vanilla extract. Using a hand mixer or stand mixer with whisk attachment, whip on medium-high speed until soft peaks form.

Sweeten: gradually add 1 cup powdered sugar while whipping, continue to whip until medium-stiff peaks form. If you used cream cheese, fold the whipped cream into the smooth cream cheese gently until fully combined and uniform in texture. Chill if warm.

Prepare garnish: slice 1 fresh peach into thin fan slices for top decoration and toast 2 tbsp sliced almonds in a dry skillet over medium heat until golden, then cool.

Brush with simple syrup (optional): if desired, mix 1/4 cup simple syrup with 2 tsp peach liqueur or peach juice. Lightly brush the cooled cake layers or single layer with the syrup to add moisture and peach flavor.

Layer and fill: if you baked a single 9-inch layer and want more height, split the cake horizontally into two layers using a serrated knife. Place the bottom layer on a cake plate, spread about half of the cooled peach filling evenly over it, leaving a 1/4-inch border. Dollop and spread about one-third of the whipped cream on top of the peaches to create a stable layer.

Top layer and frosting: place the remaining cake layer on top (or if single-layer, continue). Use the remaining whipped cream to frost the sides and top of the cake smoothly or with rustic swirls using an offset spatula.

Garnish: arrange the fresh peach fan slices on the center or around the edge, sprinkle toasted sliced almonds over the top, and spoon any remaining peach filling in a small circle near the center for a glossy finish.

Chill and serve: refrigerate the cake for at least 1 hour to set the whipped cream. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled or at cool room temperature.