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Peaches and Cream Cake


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Rate this recipe 4.6/5 (25 Votes)


  • For the Cake
  • 1/2 C butter, softened
  • 3/4 C sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 C flour
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • For the Filling
  • 1 1/2 C fresh peaches, peeled and sliced
  • 1/4 tsp fresh lemon juice
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp vanilla extract
  • For the Glaze
  • 3/4 C confectioner’s sugar
  • 2 tsp vanilla extract
  • 1 tbsp milk


Adapted from


Step 1

Preheat oven to 350. Line an 8×8 inch baking dish with aluminum foil and spray with non-stick cooking spray.
In the bowl of a stand mixer, cream together butter and sugar. Add in eggs, one at a time and beat until creamy. Scrape down sides of bowl as needed. Beat in vanilla.
Add flour, cinnamon, nutmeg, ginger, and salt. Beat until just combined.
In a separate bowl, mix together all ingredients for filling.
Spread half of batter into the bottom of prepared baking dish. Evenly distribute peach filling over the top. Drop remaining batter by tablespoon fulls over peaches.
Bake for 30-35 minutes or until edges just start to turn golden brown and toothpick inserted into the center comes out clean.
Remove to a wire rack to cool.
While cake is cooling, stir together ingredients for glaze. Drizzle glaze over the top of the cooled cake.

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