Peach And Cream Cheese Cake
A luscious peach and cream cheese cake with a moist crumb, fruity sweetness, and creamy filling, perfect for summer gatherings or special occasions.
Ingredients
Instructions
- Mix flour, baking powder, salt, sugar, softened butter, eggs, milk, and vanilla extract well and pour into a greased and floured 10-inch round pan.
- Place sliced peaches evenly over the batter.
- Combine cream cheese, sugar, juice from peaches, and vanilla extract; beat until smooth.
- Spoon the cream cheese mixture over the peaches, filling almost to the edge of the batter.
- Mix sugar and cinnamon; sprinkle over the cream cheese filling.
- Bake in a preheated 350°F (175°C) oven for 30 to 35 minutes.
- Allow to cool; filling will appear soft after cooling.
- Store in refrigerator.
Tips & Substitutions
For a richer flavor, consider using fresh peaches instead of canned ones. If you prefer a lighter version, you can substitute low-fat cream cheese. Ensure your butter is at room temperature for easy mixing, and don't skip greasing the pan well to prevent sticking. If you're out of vanilla extract, almond extract can be a delightful substitute.
Serving Suggestions
Serve this Peach and Cream Cheese Cake as a dessert or a delightful brunch option. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing drink, consider serving it with iced tea or a light fruit punch. This cake also makes an excellent companion to coffee or tea.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you’d like to reheat, place individual slices in the microwave for about 15-20 seconds, or until warmed through. This cake is best enjoyed fresh but can still be delightful after a day or two.
Nutrition & Diet Analysis (per serving)
Each serving of Peach And Cream Cheese Cake contains roughly 667 calories, with 7g protein, 74g carbohydrates, and 39g fat. It is a good source of calcium (19% of the Daily Value), iron (16% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 1294mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peaches instead of canned?
Yes, you can use frozen peaches, but be sure to thaw and drain them well to avoid excess moisture in the cake. This way, you’ll still achieve that delicious peach flavor without compromising the cake's texture.
What can I substitute for cream cheese?
If you're looking for a lighter alternative, you can use Greek yogurt or mascarpone cheese. Both will provide a creamy texture, although the flavor may vary slightly. For a dairy-free option, consider using vegan cream cheese.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, it’s ready. Keep in mind that the filling may look soft, but it will set as it cools.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).