Peaches and cream cake recipe

Peaches and Cream Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delightful Peaches and Cream Cake recipe is a perfect combination of sweet and creamy flavors. Made with fresh, juicy peaches and a luscious cream filling, this cake is sure to be a crowd-pleaser. The moist and tender cake layers are infused with the natural sweetness of peaches, while the creamy filling adds a rich and indulgent touch. With its beautiful presentation and irresistible taste, this recipe is perfect for any special occasion or simply as a sweet treat.

Keywords: peaches, cream, cake, recipe, dessert

Peaches and cream cake recipe details

Peaches and cream cake recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

	For the sponge:
200 g	unsalted butter, softened
200 g	self-raising flour
1 tsp	baking powder
200 g	caster sugar
4 medium	eggs
2 tbsp	milk
	For the topping:
3 medium	peaches
85 g	light brown sugar
	For the Filling:
240 ml	clotted cream, or whipping cream if unavailable
2 tbsp	caster sugar
½ tsp	vanilla extract
	icing sugar to decorate

Instructions

Preheat oven to Gas Mark 4, 180°C, 350°F. Grease and line 2, 8-inch, 20cm sandwich tins with parchment.

Halve and stone the peaches and then cut each half into 4. Toss the peach slices with sugar and arrange in a circular pattern and in a single layer around the bottom of one tin. Set aside.

Sift flour and baking powder into a bowl and mix together. Add remaining ingredients and beat together using an electric whisk or food mixer, until smooth and lump free. Divide the mixture between the two tins so that the levels are roughly equal. Level the tops if required. Tap tins lightly to release any large air bubbles and bake for about 20-25 minutes until cooked and golden. If one sponge is done, remove it from the oven to start cooling.

The one with the peaches will likely take an extra 5-10 minutes as the moisture from the peaches will slow the cooking rate.

Allow sponges to cool in tun and then turn out when cool enough to handle. Allow to cool on a wire rack. When the one with the peaches is ready, allow to cool in tin as before but invert onto rack to cool.

To assemble, whisk the cream with sugar and vanilla until stiff. Spread over top of plain sponge. Place other sponge on top, with the peaches uppermost.

Sprinkle with icing sugar before serving.

Preparation time:
ca. 1 hr
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a