Peach Cream Cake Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) round cake pan with butter or nonstick spray and line the bottom with a round of parchment paper.

In a medium bowl whisk together the 2 cups flour, 2 tsp baking powder and 1 tsp salt. Set aside.

In a large bowl using a hand mixer or stand mixer fitted with the paddle, beat 8 tbs (1 stick) softened butter with 1 cup granulated sugar until pale and fluffy, about 3–4 minutes.

Add the 3 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Scrape down the bowl.

Mix in 1 tsp vanilla extract. With the mixer on low, add the dry ingredients in two additions alternating with 3 tbs whole milk (add dry, then milk, then dry), mixing just until combined after each addition. Do not overmix.

Spoon the batter into the prepared 8-inch pan and smooth the top with an offset spatula.

Arrange half of the prepared peach slices (about 1.5 cups) in an even layer over the batter, pressing them gently so they slightly sink into the batter. Reserve remaining peach slices for the peach layer.

Bake on the middle rack for 30–38 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid touching peach). Rotate the pan halfway through baking for even browning.

Remove cake from the oven and let cool in the pan on a wire rack for 15 minutes. Run a knife around the edge, then invert onto the rack, remove parchment, and invert again if needed so the peach-topped surface faces up. Let cool completely before assembling with cream, about 1 hour.

While the cake bakes, prepare the peaches. Place 3 cups thinly sliced peaches in a medium bowl. Add 2 tbs granulated sugar, 1 tbsp lemon juice and 1 tsp cornstarch. Toss gently to coat and let macerate for 15–20 minutes to draw out juices.

After macerating, if you prefer a slightly saucier peach layer, transfer the peaches and any released juices to a small saucepan and simmer over medium-low heat for 4–6 minutes until slightly thickened. Remove from heat and cool to room temperature. If you prefer fresh fruit texture, skip simmering and drain any excess liquid before using.

Reserve about 1/2 cup of the peach mixture (sliced peaches and any syrup) to spoon over the finished cake. The rest will be used between cake and cream.

Chill the mixing bowl and whisk attachment for 10 minutes in the freezer (cold equipment helps the cream whip better).

In a medium bowl beat 4 oz softened cream cheese with 1 tsp vanilla extract until smooth and lump-free.

In the chilled bowl, pour 1.5 cups cold heavy cream and 3 tbs powdered sugar. Whip on medium-high speed until soft peaks form.

Gently fold the whipped cream into the softened cream cheese in two additions until homogeneous and smooth, taking care not to deflate the cream. This yields a light stabilized cream for filling and topping.

If the cream seems too loose, refrigerate for 15–20 minutes to firm before assembling.

Place the cooled cake (peach-side up) on a serving plate or cake stand.

Spread about half of the cream mixture (roughly 1 cup) evenly over the top of the cake, creating a smooth layer that covers the peaches baked into the cake and reaches the edges.

Arrange the remaining fresh or cooked peach slices (reserved from the Peach Layer) on top of the cream in a single decorative layer. If you reserved syrup, drizzle 1–2 tbs over the peaches for extra sheen.

Top with the remaining cream to create small dollops or a light layer, depending on preference. Smooth or leave textured for a rustic look.

Chill the assembled cake in the refrigerator for at least 30 minutes to allow flavors to meld and the cream to firm up.

Just before serving, dust lightly with 1 tbs confectioners' sugar and garnish with fresh mint leaves if desired. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.