Peach Cream Cheese Cake (Print)
Enjoy layers of tender cake, sliced peaches, and cream cheese all finished with a cinnamon sugar topping.
# Ingredients:
→ Base
01 -
95 g all-purpose flour
02 -
0.5 g salt
03 -
4 g baking powder
04 -
85 g vanilla pudding powder (non-instant, 1 package)
05 -
57 g unsalted butter, softened
06 -
1 large egg
07 -
120 ml whole milk
08 -
820 g canned sliced peaches, drained, chopped, and patted dry (reserve 45 ml juice)
→ Cream Filling
09 -
225 g cream cheese, softened
10 -
100 g granulated sugar
11 -
45 ml reserved peach juice
→ Topping
12 -
12 g granulated sugar
13 -
1 g ground cinnamon
# Steps:
01 -
Preheat oven to 175°C. Grease the sides and base of a 25-cm springform pan.
02 -
In a medium bowl, beat together the softened butter, egg, and milk using an electric mixer until smooth.
03 -
Add flour, salt, baking powder, and vanilla pudding powder to the mixture. Continue to beat for 2 minutes until well combined.
04 -
Pour batter evenly into prepared pan. Bake for 10 minutes.
05 -
While the base bakes, beat the cream cheese, granulated sugar, and reserved peach juice together in a small bowl until fluffy, about 2 minutes.
06 -
Remove base from the oven. Evenly distribute chopped peaches over the partially baked base. Spoon the cream filling over the peaches, spreading gently to edges.
07 -
Combine granulated sugar and cinnamon in a small bowl. Sprinkle evenly over the cream layer.
08 -
Return pan to oven and bake until the top is golden brown, 30–35 minutes.
09 -
Allow the cake to cool completely in the pan before releasing the springform and serving.
# Notes:
01 -
Ensure peaches are thoroughly drained and patted dry to prevent excess moisture in the cake.