Peaches and Cream Cake
Peaches and Cream Cake
Ingredients
For the Cake Base:
¾ cup all-purpose flour
½ teaspoon fine sea salt
1 teaspoon baking powder
1 (3 oz) box non-instant vanilla pudding mix
4 tablespoons (¼ cup) unsalted butter, softened
1 large egg
½ cup whole milk
1 (29 oz) can sliced peaches — drained, chopped, and patted dry (reserve 3 tablespoons of the juice)
For the Cream Layer:
8 oz cream cheese, softened to room temperature
½ cup granulated sugar
3 tablespoons reserved peach juice
For the Topping:
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
Instructions
Preheat the oven to 350°F (175°C). Lightly grease the bottom and sides of a 10-inch springform pan and set it aside.
Make the cake batter:
In a medium mixing bowl, combine the softened butter, egg, and milk. Use an electric mixer to beat the mixture until smooth.
Add the flour, salt, baking powder, and dry vanilla pudding mix. Continue beating for about 2 more minutes until the batter is well combined.
Bake the base:
Pour the batter into the prepared pan and spread it evenly. Bake for 10 minutes to set the base.
Prepare the cream layer while the cake bakes:
In a small bowl, beat the softened cream cheese, granulated sugar, and 3 tablespoons of reserved peach juice. Beat for about 2 minutes until light, fluffy, and smooth.
Assemble the cake:
After 10 minutes, remove the partially baked cake from the oven. Evenly distribute the chopped, dried peach slices over the top of the cake base.
Gently spoon the cream cheese mixture over the peaches and spread it all the way to the edges of the pan.
Add the topping:
In a small dish, mix 1 tablespoon of granulated sugar with ½ teaspoon of cinnamon. Sprinkle this mixture evenly over the top of the cream layer.
Final bake:
Return the cake to the oven and bake for an additional 30–35 minutes, or until the top is golden brown and the center is set.
Cool and serve:
Let the cake cool completely in the pan before slicing. Release the springform sides, transfer to a serving plate, and enjoy!