Peaches and Cream Cake
This peaches and cream cake is perfect for peach season. It it is a one layer white layer with a big layer of whipped cream and topped with a peach topping. It is like strawberry shortcake, but with peaches.
Servings: 16 slices
Calories: 353kcal
Ingredients
White Cake
- 1 3/4 cup All-purpose flour
- 1 TBSP Cornstarch
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/4 cup Unsalted butter room temperature
- 1/4 cup Oil canola or vegetable
- 1 cup White granulated sugar
- 1 TBSP Pure vanilla extract
- 3 Egg whites room temperature
- 1/2 cup Sour cream room temperature or greek yogurt
- 1/2 cup Buttermilk room temperature
Peach Topping
- 1 lb Peaches frozen of fresh, sliced
- 1/2 cup Light brown sugar packed
- 1 TBSP Cornstarch
- 1 TBSP Lemon juice
Whipped Cream
- 8 oz Cream cheese
- 1/4 cup Powdered sugar
- 2 TBSP Heavy cream
- 1 1/2 cups Heavy cream
- 1/4 cup Powdered sugar
- 1 tsp Pure vanilla extract
Instructions
White Cake
- Preheat the oven to 350℉. Spray a 8-inch cake pan with baking nonstick spray. Line the bottom with a parchment paper circle and spray again.
- In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, and salt. Set aside.1 3/4 cup All-purpose flour, 1 TBSP Cornstarch, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt
- Using a mixer in a large bowl, beat the butter, oil, and sugar on high speed for 2 minutes. It will be white in color.1/4 cup Unsalted butter, 1/4 cup Oil, 1 cup White granulated sugar
- Add in the egg whites, vanilla, and sour cream. Mix on medium speed until combined.1 TBSP Pure vanilla extract, 3 Egg whites, 1/2 cup Sour cream
- Add in the flour mixture and buttermilk. Mix on low speed until just combined. Take off the mixer and use a rubber spatula to make sure the batter is all mixed together.1/2 cup Buttermilk
- Pour the cake batter in the cake pan and spread evenly.
- Bake for 38-43 minutes. Bake until a toothpick inserted comes out clean.
- Let the cake sit in the hot pan for 10 minutes before turning out on a cooling rack. Cool the cake completely before decorating.
Peach Topping
- In a large sauté pan over medium heat, heat the peaches, brown sugar, cornstarch, and lemon juice until it comes to simmer.1 lb Peaches, 1/2 cup Light brown sugar, 1 TBSP Cornstarch, 1 TBSP Lemon juice
- Stirring occasionally, heat the peaches until the juice thickens, about 10-15 minutes. Pour the peaches into a bowl.
- Place the peaches in the fridge to cool down quickly.
Whipped Cream
- Start this right before decorating. Using a hand mixer, in a small bowl, beat the cream cheese, powdered sugar, and heavy cream on high speed for 1 minute.8 oz Cream cheese, 1/4 cup Powdered sugar, 2 TBSP Heavy cream
- Using a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until it starts to thicken.1 1/2 cups Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
- Add in the cream cheese mixture and beat on high speed until stiff peaks form.
Assembling the Cake
- Use a serrated knife to trim the dome off the top of the cake.
- Add the whipped cream to the top of the cake and spread evenly. Place cake in the freezer for 15 minutes to help set the whipped cream.
- Add the peaches to the top of the whipped cream. When adding the peaches, I will drain any of the remaining juice.
- Store the cake in an air tight container in the fridge for up to 5 days.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 353kcal | Carbohydrates: 40g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 193mg | Potassium: 132mg | Fiber: 1g | Sugar: 24g | Vitamin A: 784IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg