A soft and moist peaches and cream cake made with fresh peaches and a creamy cake batter, perfect for summer desserts.

Scale

2/3 cup (130 g) white granulated sugar

1 large egg

1 large egg yolk

1 teaspoon vanilla or vanilla bean paste

1/3 cup (76 g) butter, melted

1/2 cup (63 g) all purpose flour

1 teaspoon baking powder

Pinch salt

6 Tablespoons (88 ml) whole milk

6–8 fresh peaches, chopped (about 3 1/2 cups)

Icing sugar for dusting

1. Grease an 8 or 9-inch springform pan and line with parchment paper

2. Preheat oven to 355°F

3. Peel and chop the peaches into chunks

4. Melt butter and let it cool

5. Mix flour, baking powder, and salt in a bowl

6. Whisk eggs and sugar until light and fluffy

7. Add vanilla, milk, and melted butter and mix well

8. Add dry ingredients and mix until smooth

9. Gently fold in the peaches

10. Pour batter into prepared pan

11. Bake for 45-55 minutes until golden

12. Cool completely before removing from pan

13. Dust with icing sugar and serve

Use fresh peaches for best flavor

Refrigerate before slicing for cleaner cuts

Serve with whipped cream or vanilla ice cream

Keywords: peaches and cream cake, fresh peach cake, easy fruit desserts, summer baking recipes