Peaches and Cream Cake

A heavenly, made-from-scratch peaches and cream cake with chunks of juicy fresh peaches and a crunchy topping. One for you, one to share or freeze for later.

Fresh peaches are best for this recipe, but thawed frozen peaches are tasty too!

This post may contain affiliate links 

Are you a peach lover like I am? I literally wait all year for the fresh peaches to arrive.

This year I’m super excited because I haven’t been able to eat them for a couple of years.

As many of you know, I’m a throat cancer survivor. In 2015 I had a feeding tube and couldn’t eat. In 2016 my tastebuds hadn’t quite recovered from the radiation treatments so I couldn’t taste them.

This year I intend on making up for lost time! Stay tuned for more peachy recipes.

In case you missed it, you can find my post on how to easily peel peaches here.

You’ll need about 3-4 peeled and chopped medium sized peaches for this Peaches and Cream Cake.

Start by prepping your loaf pans. You can use regular cooking spray, but for sticky recipes like this I like to use baking spray.

Baking spray has flour in it and works better for baked goods. Pam Spray For Baking and Bakers Joy are the brands I like best. Store brands don’t seem to work as well so pop an extra few cents for the name-brand, it’s worth it. You can find them by the other cooking sprays or by clicking the links above.

Next, add the topping ingredients to a bowl and mash with a fork until it’s all crumbly. Set that aside while you mix together the batter.

In a medium bowl, mix together the flour, baking powder, and salt. Set it aside so it’s ready to go.

Next, in a large mixing bowl, beat the butter and sugar together until they’re light and fluffy, about 3 minutes. You’ll want a mixer for this, stand or hand, doesn’t matter.

Now add the eggs one at a time. Mix in each one well before you put the next one in. Put them in a measuring cup, it makes it easier and they slip in one at a time all by themselves.

When the eggs are in, add the vanilla and sour cream.

Then, with the mixer running, add the flour mixture at little at a time until it’s all incorporated.

Finally, Drain off any excess juice from the peaches and stir them in by hand.

Divide the batter between your loaf pans and sprinkle each loaf with half of the topping.

Bake for 55-60 minutes or until a toothpick comes out with a few moist crumbs. Cool your Peaches and Cream Cake loaves in the pan for 10 minutes then cool the rest of the way on a wire rack.

Slice and enjoy! Sometimes the topping falls off during cutting. Just scoop it up and toss it back on.

Check back over the next few weeks, I’ll be sharing more peachy goodness like my No Churn Peach Raspberry Sorbet

So excited and honored to have this recipe featured by my blogger buddy Alexandra at Wife Sense in her Ministry Meals post!

Resources (affiliate links):

If you try this recipe or have a tip to make it better, be sure to comment below ⇓⇓⇓. Click on the first and/or last picture to pin it to your Pinterest boards. And click on the social media options to share it. Be sure to sign up for my newsletter ⇒⇒⇒ to get new recipes in your inbox as they happen!

Print Recipe

Peaches and Cream Cake Yum

A heavenly, made-from-scratch peaches and cream cake with chunks of juicy fresh peaches and a crunchy topping. One for you, one to share or freeze for later.

Prep Time

20 minutes

Cook Time

60 minutes

Servings

16 slices US ImperialMetric

Ingredients

Topping Ingredients

• 1/4 cup granulated sugar
• 3 tablespoons all purpose flour
• 1/4 teaspoon ground cinnamon
• 1/3 cup pecans, finely chopped
• 2 tablespoons cold unsalted butter

Cake Batter

• 3 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) softened unsalted butter*
• 2 cups granulated sugar
• 6 large eggs
• 1/2 cup sour cream
• 1 teaspoon pure vanilla
• 2 cups chopped peaches (3-4 medium)

Prep Time 20 minutes Cook Time 60 minutes Servings 16 slices US ImperialMetric Ingredients Topping Ingredients 1/4 cup granulated sugar 3 tablespoons all purpose flour 1/4 teaspoon ground cinnamon 1/3 cup pecans, finely chopped 2 tablespoons cold unsalted butter Cake Batter 3 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) softened unsalted butter* 2 cups granulated sugar 6 large eggs 1/2 cup sour cream 1 teaspoon pure vanilla 2 cups chopped peaches (3-4 medium)

Instructions

1. Preheat oven to 350°. Spray 2 loaf pans with baking spray.
2. Mix together topping ingredients, cutting butter in with a fork, until crumbly; set aside.
3. In a medium mixing bowl, whisk together flour, baking soda, and salt; set aside.
4. In a large mixing bowl, beat butter and sugar with a mixer until light and creamy; about 3 minutes. With mixer running, add eggs one at a time mixing well after each addition. Mix in sour cream and vanilla.
5. With mixer running, add flour mixture a little at a time until incorporated. Drain peaches if necessary and hand mix into batter.
6. Divide batter evenly between prepared loaf pans. Sprinkle each with topping. Bake for 55-60 minutes or until toothpick inserted into middle comes out with a few moist crumbs.
7. Cool in pan for 10 minutes then remove from pan and cool on wire rack.

Recipe Notes

These Peaches and Cream Cake loaves freeze well.

Adapted from Almost Peaches 'n Cream Cake