Peach Cream Recipe

Prep

Preheat the oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan or line with parchment; set aside.

In a medium bowl whisk together 2.25 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp fine salt. Set aside.

In a large bowl or stand mixer fitted with the paddle attachment, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy, about 3–4 minutes.

Add 3 large eggs one at a time, beating briefly after each addition until incorporated. Scrape bowl as needed.

Mix in 1.5 tsp vanilla extract and 1/2 cup peach puree until combined.

With the mixer on low, add the dry ingredients in three additions alternating with 3 additions of 3/8 cup (total 3/4 cup) whole milk, beginning and ending with the dry ingredients. Mix just until combined and no large streaks of flour remain. Do not overmix.

Pour batter into the prepared pan and smooth the top. Bake in the preheated oven for 28–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Remove cake from oven and let cool in pan for 10 minutes, then run a knife around the edge and invert onto a wire rack to cool completely.

While the cake bakes, combine 2 cups diced fresh peaches (reserve 1/2 cup slices for garnish) and 1/4 cup granulated sugar in a small saucepan. Add 1 tbsp lemon juice and stir.

In a small bowl, whisk 1 tsp cornstarch with 1 tsp water until smooth. Add the slurry to the peach mixture.

Cook over medium heat, stirring frequently, until the peaches release juices and the mixture thickens slightly, about 4–6 minutes. Taste and adjust sweetness if needed. Remove from heat and let cool to room temperature; the filling will continue to thicken as it cools.

For a stable, slightly tangy frosting (recommended), beat 4 oz softened cream cheese in a chilled bowl until smooth.

In a separate chilled mixing bowl, pour 2 cups cold heavy cream and whip on medium-high speed until soft peaks form.

Gradually add 3/4 cup powdered sugar and 1 tsp vanilla extract while continuing to whip to medium–stiff peaks.

Fold the whipped cream into the softened cream cheese (if using) gently until uniform and light. If you prefer a simpler whipped cream, omit the cream cheese and proceed with whipped cream alone.

Taste and adjust sweetness to your preference.

If the cake has domed, level the top with a serrated knife to make two even layers: slice horizontally through the cooled cake to create a top and bottom layer. If using a single layer, you may halve it or use as-is.

Place the bottom cake layer on a serving plate. Spread about half of the cooled peach filling evenly over the layer, leaving a small border at the edge to prevent sliding.

Spread a generous layer (about one-third) of the cream frosting over the peach filling. If you split the cake into two layers, place the second cake layer on top and repeat: peach filling, then more cream frosting.

Cover the entire cake with the remaining whipped cream frosting, smoothing with an offset spatula for an even finish.

Arrange the reserved peach slices on top of the cake in a decorative pattern. Add a few fresh mint leaves if desired for color and aroma.

Refrigerate the assembled cake for at least 1 hour to allow the filling and frosting to set. For best texture and flavor, chill 3 hours. Remove from refrigerator 15 minutes before serving to take the chill off.