This Peaches and Cream Cake is a delightful blend of sweet, creamy batter and juicy peach chunks. It’s incredibly easy to make, requiring just one bowl to mix the ingredients before pouring into a pan and baking. No special skills needed—just a love for delicious cake!
Ingredients:
- 2/3 cup white sugar (just under a full 2/3 cup)
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/3 cup butter, melted
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 6 Tbsp whole milk (room temperature)
- 6-7 fresh peaches (or canned), chopped
Instructions:
- Preheat the oven to 350°F. Grease an 8 or 9-inch round cake pan with butter or oil, then sprinkle some brown sugar over the bottom. Line the base with parchment paper and wrap the outside of the pan with tin foil.
- In a large bowl, whisk the eggs, sugar, vanilla, and melted butter with a hand mixer until the mixture is foamy and pale, about 3-4 minutes.
- Add the flour and baking powder to the mixture, stirring until just combined.
- Pour in the milk and gently fold in the chopped peaches.
- Transfer the batter to the prepared cake pan and bake for 55 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool completely. For best results, refrigerate the cake overnight before slicing and serving.
Enjoy this Peaches and Cream Cake for a sweet and fruity treat that’s perfect for any occasion!