So, today I decided to experiment a little. I have been stressing out about complex recipes so today I threw in a fairly simple and quick cake recipe that everyone can make. Made of the chunky peach reserve, soft layer of sponge cake, that is oh so amazing. It sits great, too. Once refrigerated for a few hours the layer gets moister. But we love it when still warm. Super easy to whip up but darn this is so good you’d want more for yourself. I love peach and cream, they are paradise! Almost similar to peach cobbler, even light cheesecake but this unique and delicious cake is a superb remake! Buttery, with juicy peaches, light, and luscious sweet cream cheese layer. Sprinkled with cinnamon sugar, this Peaches and Cream Cake is perfect the way it is!
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
1 can(s) sliced peaches, reserve liquid (15 oz)
FOR THE CREAM FILLING
8 oz cream cheese, room temperature
1/2 cup sugar
3 teaspoons reserved peach juice
FOR THE TOPPING
1 teaspoon sugar
1/2 teaspoon cinnamon
How to make Peaches and Cream Cake
Step 1: Make the dough by mixing the flour, baking powder, and salt in a mixing bowl.
Step 2: Add in the egg, milk, and butter. Beat for about 2 minutes until just combined.
Step 3: Then, pour the mixture into a 9-inch well-greased round pan.
Step 4: Now, drain the peaches but reserve the juice.
Step 5: Place the peaches over the dough.
Step 6: Make the cream filling by combining the cream cheese, sugar, and reserved peach juice. Cream the ingredients then spoon over the peaches.
Step 7: For the topping. In a small bowl, mix the sugar and cinnamon. Then, sprinkle the topping over.
Step 8: Place inside the oven and bake at 350 degrees for approximately 30 to 35 minutes.
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