Peach Cream Cheese Cake

This peaches and cream cake is my go to comfort dessert for celebrations and family get togethers. The creamy layer melts into the tender cake and the sunny peach flavor brings smiles every single time.

I whipped up this cake for my mom’s birthday and even my picky nephew asked for seconds. It has become my family tradition when fresh peaches are out of season.

Ingredients

• All purpose flour: Gives structure to the cake and ensures a tender crumb look for an unbleached flour for best result
• Salt: Balances the sweetness and improves flavor use fine sea salt
• Baking powder: Adds lift and makes the cake light and fluffy always check your baking powder is fresh for best rise
• Non instant vanilla pudding: Makes the crumb soft adds vanilla warmth stick to non instant for the right texture
• Butter: Provides rich flavor and moisture use real unsalted butter for best taste
• Egg: Binds everything together and helps the cake rise opt for fresh large eggs whenever possible
• Milk: Adds moisture and helps the pudding blend in use whole milk for best results but two percent works too
• Canned sliced peaches: Offer sweet fruitiness even out of season choose peaches packed in juice for best flavor and texture
• Cream cheese: Brings luscious tang to the topping make sure it’s softened for easy mixing
• Granulated sugar: Sweetens both the cake and topping use extra fine for quicker dissolving
• Reserved peach juice: Adds flavor to the cream cheese layer gives freshness and a subtle fruit note
• Cinnamon: Gives the top a warm spice kick use good quality ground cinnamon

Step by Step Instructions

Make the cake batter:

Beat butter egg and milk together until completely smooth and creamy. Take your time with this step creamy butter means a finer cake crumb

Blend in dry ingredients:

Add flour salt baking powder and pudding mix. Mix on medium speed for another two minutes so everything is well incorporated and the pudding activates. The batter will look thick but spreadable

Bake the base:

Pour the cake batter into a greased ten inch springform pan making sure to smooth the top. Bake at three hundred fifty degrees for ten minutes until just set. This pre bake helps the base stay tender under heavy fruit

Mix the cream cheese topping:

While the base bakes beat softened cream cheese sugar and reserved peach juice until fluffy. Use a hand mixer and scrape the bowl so the mixture is super smooth with no lumps

Layer the fruit and cream:

Arrange the chopped peaches evenly over the partially baked cake. Spoon the cream cheese mixture on top using an offset spatula or the back of a spoon to gently spread it to the edges. Take your time so every bite has both fruit and cream

Add cinnamon sugar:

Mix sugar and cinnamon together and sprinkle this over the cream cheese layer for an aromatic crust. It gives the cake a lovely finish baked up golden with hints of spice

Finish baking:

Return the cake to the oven and bake about thirty to thirty five minutes. The topping should look set and lightly browned and the edges will pull just away from the pan. Cool in the pan on a rack then unmold and slice when completely cool

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There is something magic about the way the cream cheese browns at the edges where it meets the sticky peaches. My husband always sneaks the corners for this caramelized bit and we all fight for those crunchy cinnamon sugar spots.

Storage Tips

Once completely cool wrap the cake tightly in plastic wrap or store in an airtight container. It keeps well in the fridge for up to four days and actually tastes better after a night in the fridge. For longer storage slice and freeze individual pieces separated by parchment and thaw overnight before eating

Ingredient Substitutions

If you’re out of canned peaches fresh or frozen peaches work beautifully too just peel and dry them well. You can swap low fat cream cheese if you prefer a lighter dessert but expect a softer texture. For an extra boost try almond extract instead of vanilla or add a handful of blueberries with the peaches

Serving Suggestions

This cake tastes especially good cold from the fridge and you do not need any extra topping. For special occasions serve with softly whipped cream or an extra sprinkle of cinnamon. It also makes a lovely brunch treat with a hot mug of coffee or sweet tea

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Cultural and Historical Context

Recipes like this have deep roots in Southern kitchens where fruit and cream cheese are pantry staples and canned fruit means you can bake something delightful year round. The combination of cake cream and fruit is popular everywhere from church picnics to family reunions

Recipe FAQs

→ Can I use fresh peaches instead of canned?

Yes, fresh peaches can be used if peeled, sliced, and drained well to limit excess moisture. Reserve a small amount of juice or syrup for the cream layer.

→ How do I know when the cake is done?

The top should be golden brown and the center set. A toothpick inserted near the center should come out mostly clean, with just a little moisture from the cream cheese layer.

→ Can I substitute the cream cheese?

For a slightly lighter texture, try using mascarpone or Neufchâtel cheese. The flavor will change slightly but will still work well with peaches.

→ What's the best way to serve this dessert?

Let the cake cool completely before slicing. It's delicious chilled or at room temperature and pairs well with whipped cream or a dusting of powdered sugar.

→ How should leftovers be stored?

Keep any remaining slices refrigerated in an airtight container for up to three days to maintain freshness and texture.