Peaches and Cream Cake – a from scratch peach coffee cake loaded with chunks of fresh fruit for a light but indulgent treat any time of the day.
If you loved my recent Strawberry Buttermilk Cake and my Mixed Berry Cake you’re going to love this peaches and cream cake. The combination of peaches and cream is one of the great joys of summer and here, you get that same wonderful combo in a cake that works equally well any time of day. It’s sweet, but not too sweet for breakfast! Serve this versatile cake for teatime or dessert with a scoop of ice cream or whipped cream.
peaches and cream cake ingredients
- peaches
- I like to use firm peaches for this cake, they sweeten as they bake, and hold their shape well. You can use yellow or white peaches, or mix and match. Note: I don’t recommend frozen or canned peaches for this cake.
- sugar
- butter
- eggs
- sour cream
- buttermilk*
- flour
- baking powder and salt
- vanilla
fresh out of buttermilk?
Buttermilk is great for baking because it makes baked goods like this peach cake tender, helps them rise better, adds a nice tangy flavor, keeps them moist, and creates a better texture. I’ve got three buttermilk subs to try:
- Use probiotic drinkable yogurt, this has the same consistency as buttermilk and has a similar cultured flavor. Use the leftover for smoothies, with granola, or just drink it up!
- Add a tablespoon of lemon juice per cup of plain milk. Stir together and let stand at room temperature for 10-15 minutes.
- Use plain yogurt, thinned down a bit with water if it’s thick.
go ahead, use those hard peaches!
My easy little peach cake has many good qualities, and one of them is that you can use those super firm peaches that show up in the stores impossibly early in the season. They’re almost as crisp as apples, but the oven works magic on them, and by the time the timer dings they’ve become fragrant, sweet, and juicy. Just chop them up, fold them into the batter, and let the oven do its thing.
If you’re drawn to delicate white peaches like I am, try my White Peach Bars. You can substitute white peaches in any classic peach dessert recipe, so try them in my Brown Sugar Peach Cake, or my Peach Pie Bars, too.
I plan to reinvent this peaches and cream cake and again this summer with every fruit I can get my hands on. Blackberries are next on the list!
It slices like butter, and I love the crackly top. It makes a really nice presentation when you use a spring form pan, although you can use a regular cake pan or even a cast iron skillet for a rustic look.
chef’s tips for peaches and cream cake
- I’ve found that this recipe is easy and foolproof, but I do recommend weighing your fruit. I use 14 ounces of chopped peaches, and it seems just right. This cake has a very moist texture, so using too much fruit can make it soggy.
- A kitchen scale for weighing your peaches is super handy.
- If you don’t have a a 10 inch spring form pan like I recommend, you can use the same size cake pan, but it’s too delicate to flip out, so you would have to serve it from the pan. A 9 inch pan will also work with a little extra baking time.
- I like to pop a few extra diced peaches onto the top of the cake before topping with sugar baking. Press them in gently with your hand. This makes the cake even more appetizing.
Peaches and Cream Cake
Equipment
- 10 inch springform pan
Ingredients
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 14 ounces diced FIRM peaches, no need to peel (if you don’t have a scale try about 2 1/2 cups)
- 1 stick, 1/2 cup unsalted butter at room temperature
- 1 cup sugar, plus 2 Tbsp for sprinkling
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup buttermilk
Instructions
- Set oven to 350F
- Lightly spray a 9 or 10 inch spring form pan.
- Whisk together the flour, baking powder, and salt and set aside.
- Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
- Add the eggs, one at a time, and then the vanilla.
- Whisk the sour cream and buttermilk together in a small bowl.
- Add the flour to the mixing bowl alternately with the sour cream mixture, beginning and ending with the flour. Mix until combined, but don’t over mix.
- Fold in the peaches and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with granulated sugar.
- Bake for 50-60 minutes, or until the cake is golden and a toothpick inserted in the center comes out without wet batter clinging to it.
- Let cool on a rack and then release from the pan to slice. Serve as is, or with a dollop of whipped cream.
Notes
- Make it with almond extract instead of vanilla.
- Make it with berries ~ most berries will work in this recipe, fresh is best because frozen give off more liquid and this cake is already quite moist.
I just made the Strawberry Buttermilk Cake for breakfast, and my house still smells so good! My kids loved it and I’m looking forward to making the peach version…and maybe every-fruit-I-can-get-my-hands-on-version! Thank you for such a delicious recipe!
You’re so welcome <3
Can’t wait to start drinking lemon water
And bake the peaches & cream breakfast cake
A good combo 😉
Hello, this looks so good! I’d like to try it for a birthday party. Do you think it should be doubled if I want to make a 9 x 13 pan? Sorry if you get this question all the time!
Hey Laura ~ I haven’t tried this in a 9×13 pan, but I think you could double the recipe. Not sure about the cooking time. You might check my Brown Sugar Peach Cake, which is another peach cake that might work for your party ~https://theviewfromgreatisland.com/brown-sugar-peach-cake-recipe/
You had me at breakfast cake! This is a summer dream. 🙂
I pinned the cake, it sounds like a great way to use those rock hard peaches that are in our market right now.
That’s why I love it Karen 🙂
Can’t wait to surprise my wife and daughter with this tomorrow morning. 🙂
Hope they love it!
They did love it! Great recipe!
:))
you’ve hooked me again–this cake looks great too!
White Peaches are my favorite too! Doesn’t tale a genius to figure out that this cake would be perfect any time of day or night! Now all I need is peaches.
You had me at….The first-of-the-season white peaches (that are too green to eat & enjoy) will become their true, sweet selves in this breakfast cake!!! Yay!
It’s so true Joy, and I can never hold back when I see those first peaches, so this is a good thing 🙂
Hi! I made the strawberry buttermilk cake you posted and, I have to tell you, it was the best strawberry cake I’ve ever made! I love its homey, country kind of vibe. I also love that this cake can be adapted to use whatever fruit is in season and I will be trying it with the peaches, for sure! Thanks for another ‘keeper’!!
I love that homey vibe in a cake, too Lynn, thanks for taking the time to come back here and let me know you like the strawberry cake ~ here’s to many more variations to come this summer!