Peaches & Cream Cake with a cinnamon vanilla cake base with caramelized peaches and whipped cream cheese frosting.
It's still peach season and it also happens to be my birthday. Does that explain why peaches are one of my favourite fruits? I love a soft juicy peach on its own, anything with peaches in it, or anything peach-flavoured. I love peaches so much that I made this Peaches & Cream Cake for my birthday this year.
If you're looking for a great recipe to use up your ripe peaches right now, this recipe should be first on your list. This cake has a mild, moist cinnamon vanilla base, stuffed with caramelized peaches and sweet nectar, all covered in a peachy cream cheese frosting - does that not sounds like mid-summer heaven?!
Peaches & Cream Cake
Cinnamon Vanilla Cake Recipe
¼ cup unsalted butter, room temperature
1½ cup granulated sugar
½ cup oil
3 large eggs, room temperature
¾ cup plain Greek Yogurt or sour cream, room temperature
2 teaspoons vanilla extract
¾ cup milk, room temperature
2 ¼ cups all-purpose flour
1 tablespoon baking powder
½ tsp salt
1 teaspoon ground cinnamon
2 ripe peaches, diced
1 tablespoon water
1 tablespoon unsalted butter
1 teaspoon ground cinnamon
1 tablespoon maple syrup
Whipped Cream Cheese Frosting
8 ounces cream cheese, room temperature
1 cup whipping cream
3 tablespoons granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 tablespoon leftover sweet peach nectar (from caramelized peaches)
Make the Cinnamon Vanilla Cake
Preheat to oven 350°F and lightly grease a 6-inch round cake pan, or 3 if you have. Lightly grease the bottom of the bottoms of the pans, then line the bottoms with parchment. You can trace the bottom of the pans on the parchment if you don't have the right size of parchment sheets.
In a stand or hand mixer, add the butter and sugar and cream together for 1-2 minutes on medium. Then, add the oil and beat at medium-high speed for one more minute.
Add the eggs and beat into the batter at medium speed one at a time, until each is fully incorporated into the batter.
Add the yogurt/sour cream and vanilla and mix until just combined.
In a medium bowl, add the flour, baking powder, and salt and whisk until combined. Put the mixer on low and carefully and slowly add to the batter. Mix until just combined.
Distribute the batter evenly between the three pans or if you have one, add the batter and cook in thirds, replacing the parchment each time. Bake for 28-30 minutes or until the batter is fully cooked. You can tell if it's done if it doesn't jiggle and springs back when you press the centre of it.
Allow the cake to fully cool before frosting.
Make the Caramelized Peaches
In a small saucepan, add the all ingredients and bring to medium heat. Once bubbling, bring down to low and allow to simmer for 7-8 minutes. The peaches should still be intact but there should be a good amount of sweet nectar.
When done, strain the nectar into a jar and place the peaches in a small bowl. Set aside for the cake assembly.
Make the Whipped Cream Cheese Frosting
Using a stand mixer or hand mixer, whip the cream cheese on medium until just creamed - about one minute.
Scoop the cream cheese into a separate bowl and set aside.
Using the same mixing bowl/stand mixer, whip the cream cheese on high until fluffy and there are peaks in the whipped cream, about 5-7 minutes. Add the vanilla, sweet peach nectar, and salt at the beginning and then one teaspoon of sugar at a time.
Then, add the cream cheese back into the mixture and whip on high until completely combined. The icing should be light and airy.
Assemble the Peaches & Cream Cake
To assemble the cake, poke a few holes in each layer of cake with a fork, then lightly pour the remaining peach nectar over them.
On the first layer, add some frosting, then half the peaches. Repeat with the remaining layers. Then, use the remaining frosting to cover the cake. Mine ended up as a half-naked cake which was the perfect amount of icing for me!
Tried this recipe? Let me know how it went in the comments or send me a picture!