Peach Cream Piece Recipe

Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving an overhang to lift the cake out.

In a medium bowl whisk together 1.5 cups all-purpose flour, 0.75 cups granulated sugar, 1.5 tsp baking powder and 0.25 tsp fine salt until evenly combined.

In a separate bowl whisk 0.5 cups melted butter, 0.5 cups whole milk, 1 large egg and 1 tsp vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix. Batter should be thick but spoonable. Scrape into the prepared pan and spread into an even layer.

Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and allow to cool in the pan on a wire rack while you prepare the peach layer and cream filling (about 20–30 minutes).

While the cake bakes, prepare the peaches. If using fresh peaches: bring a pot of water to a simmer, score an X at the bottom of each peach, blanch for 30–45 seconds, then transfer to an ice bath and slip off the skins. If using canned peaches, drain and pat dry.

Slice 3 peaches thinly. Toss the slices with 1 tbs lemon juice and 2 tbs granulated sugar in a bowl and let sit 10 minutes to macerate.

Mix 1 tsp cornstarch with 1 tsp cold water until smooth. Heat the macerated peaches and any juices gently in a small saucepan over medium-low heat, add the cornstarch slurry and stir for 1–2 minutes until the juices thicken slightly and glossy. Remove from heat and cool to room temperature (about 15–20 minutes). Reserve a few thin slices (about 6) for the top garnish.

Using a stand mixer or hand mixer with the whisk or paddle attachment, beat 8 oz room-temperature cream cheese on medium speed until smooth and free of lumps (about 1–2 minutes).

Add 0.5 cups powdered sugar, 1 tsp lemon zest and 0.5 tsp vanilla extract and beat until combined and smooth, scraping down the bowl as needed.

In a separate bowl chill the mixing bowl and whip 0.75 cups heavy cream to soft-medium peaks. Fold the whipped cream gently into the sweetened cream cheese mixture until fully incorporated and light in texture.

Once the cake base is cooled to warm/room temperature, spread the peach cream filling evenly over the cake base, leaving a small border (it will be easier to slice later).

Spoon the cooled peach mixture over the cream layer in an even layer, reserving the garnish slices. Gently press the peach slices into the cream so they adhere. Chill the assembled piece in the refrigerator for at least 1.5 hours to set.

After chilling, lift the peach cream piece from the pan using the parchment overhang and place on a cutting board. Using a sharp knife dipped in hot water and wiped dry between cuts, slice into 9 equal pieces (3x3) or 6 larger pieces as desired.

Arrange the reserved thin peach slices on top of each piece and dust lightly with 1 tsp confectioners' sugar if desired. Garnish with fresh mint leaves for color.

Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator for up to 3 days.