A delightful and easy-to-make peaches and cream cake, perfect for dessert lovers.
Ingredients
Peach Filling
- 6piecepeaches
- 1/2cupsugar
- 1/2piecelemon
Whipped Cream
- 3cupscream
- 1/2cupsugar
- 1tspvanilla extract
Cake
- 1box cake mix (French vanilla, yellow, or plain vanilla)
- 1pieceegg yolk
- 1/4cupflour
- melted butter (to replace oil)
How to make Peaches and Cream Cake
Prepare Peach Filling
Blanch peaches for 1 minute in hot water, then cool in an ice bath.
Peel, chop, and cook peaches with sugar and lemon juice until bubbling.
Mash the mixture and let it cool.
Prepare Whipped Cream
Whip cream, sugar, and vanilla until stiff peaks form.
Bake the Cake
Prepare the cake mix according to the instructions on the box, adding an extra egg yolk, replacing oil with melted butter, and mixing in flour.
Bake the cake and let it cool.
Slice the cake into 3 layers.
Assemble the Cake
Layer peach filling and whipped cream between the cake layers.
Tips & Tricks
Ensure the peaches are ripe for the best flavor.
Chill the mixing bowl and beaters before whipping the cream for better results.
FAQS
How do I make a peaches and cream cake from scratch without a box cake mix?
To make a peaches and cream cake from scratch, you can create your own cake batter using flour, sugar, eggs, baking powder, and butter. For a simple vanilla cake, combine 2 cups of flour, 1 ½ cups of sugar, ½ cup of softened butter, 1 cup of milk, 3 eggs, and 2 teaspoons of baking powder. Mix until smooth, then bake at 350°F (175°C) until a toothpick comes out clean.
Can I make a gluten-free peaches and cream cake?
Yes, you can easily make a gluten-free peaches and cream cake by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the cake mix you choose is also gluten-free if you're using a box mix. Additionally, check that all other ingredients, like the whipped cream, are gluten-free.
What is the best way to store leftover peaches and cream cake?
To store leftover peaches and cream cake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It should stay fresh for up to 3-4 days. If you want to keep it longer, consider freezing individual slices in airtight containers for up to 2 months.
What can I substitute for sugar in the peaches and cream cake recipe?
If you're looking to reduce sugar in your peaches and cream cake, you can substitute granulated sugar with alternatives like coconut sugar, honey, or maple syrup. Keep in mind that using liquid sweeteners may alter the cake's texture, so adjust the dry ingredients accordingly.
What are some great pairings for peaches and cream cake?
Peaches and cream cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on top. You can also serve it with a side of fresh berries or a drizzle of caramel sauce for added flavor. A light, fruity white wine or sparkling cider would complement the dessert beautifully.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia