Indulge in a culinary dream with our exquisite Peaches 'n Cream Cake, a symphony of flavors that will tantalize your taste buds. This delightful cake is a harmonious blend of sweet, juicy peaches and velvety cream, encased in a tender, fluffy cake batter. Each bite is a burst of summer freshness, perfectly balanced by the richness of the cream.
The Peaches 'n Cream Cake is a versatile dessert that can be enjoyed in various forms. The article provides a collection of recipes that cater to different preferences and skill levels. From the classic layer cake to individual cupcakes, and even a no-bake option, there's a recipe for every occasion.
For those who love the traditional approach, the layer cake recipe offers a step-by-step guide to creating a towering masterpiece. The layers of moist cake are generously filled with a luscious peaches and cream filling, then frosted with a dreamy cream cheese frosting.
If you're short on time or prefer individual servings, the cupcake recipe is the perfect choice. These mini delights are just as flavorful as the layer cake, with a perfectly balanced ratio of cake, filling, and frosting in each bite.
For those seeking a no-bake option, the no-bake cheesecake recipe is an absolute treat. This creamy, velvety cheesecake is made with a graham cracker crust and topped with a generous layer of peaches and cream filling. It's the perfect dessert for hot summer days when you don't want to turn on the oven.
No matter which recipe you choose, the Peaches 'n Cream Cake is guaranteed to be a hit. Its delightful flavors and elegant presentation make it ideal for any occasion, from casual gatherings to special celebrations. So, let's dive into the recipes and embark on a culinary journey that will leave your taste buds dancing with joy.
PEACHES 'N' CREAM GRAHAM DESSERT
Sweet juicy peaches, a fluffy filling and a graham cracker crust make this creamy dessert a fitting finish to any warm-weather meal. You'll be glad it makes four servings because it tastes too good to have just one. Karen Oakes of Wichita, Kansas sent in the recipe.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Line an 8x4-in. loaf pan with plastic wrap; coat with cooking spray. In a small bowl, combine the cracker crumbs, sugar and butter. Reserve 2 tablespoons for topping. Press remaining crumb mixture into prepared pan; set aside. , In a microwave-safe bowl, melt marshmallows with orange juice; stir until smooth. Cool. Whisk in confectioners' sugar until smooth. In a small bowl, beat cream until stiff peaks form. Fold into marshmallow mixture. Fold in peaches. , Pour over crust. Sprinkle with reserved crumb mixture. Cover and refrigerate overnight. Using plastic wrap, lift dessert out of pan; cut into four pieces.
Nutrition Facts : Calories 295 calories, Fat 15g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 140mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY
Delight friends and loved ones this summer with this beautiful Peaches 'n' Cream Cheesecake recipe. It may take a bit of time, but it's relatively easy to prep and it is definitely worth the wow factor!
Provided by Katie Aubin
Categories Desserts
Time 7h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.
- Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
- Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
- Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
- In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
- In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
- Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
- Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
- Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
- In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
- Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
- Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
- Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
- Release the springform and remove the parchment, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 542 calories, Carbohydrate 35 grams, Fat 41 grams, Fiber 1 gram, Protein 7 grams, Sugar 26 grams
PEACHES AND CREAM LAYER CAKE
Get a triple punch of peaches in a celebratory cake. Peaches flavor the cake, filling and frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8- or 9-inch round cake pans. Reserve 8 peach slices for garnish; cover and refrigerate. In blender or food processor, place remaining peaches. Cover; blend until pureed. Reserve 1/4 cup blended peaches for filling; cover and refrigerate.
- In large bowl, beat remaining blended peaches, the cake mix, oil, 1/4 cup whipping cream and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake 8-inch rounds 31 to 36 minutes, 9-inch rounds 26 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; carefully remove from pans to cooling racks. Cool completely, about 1 hour.
- In small bowl, stir reserved 1/4 cup blended peaches and 1/4 cup peach preserves until blended. Set aside for filling.
- In medium bowl, beat powdered sugar, butter, liqueur and just enough of the 2 to 4 tablespoons whipping cream with spoon or electric mixer on low speed until smooth and spreadable.
- Place 1 cake layer, rounded side down, on serving plate. Spread peach filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting.
- In small bowl, stir 3 tablespoons peach preserves; carefully spoon preserves around top edge of cake, allowing some to drizzle down side. Just before serving, cut reserved peach slices lengthwise in half; place on top of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 55 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 41 g, TransFat 0 g
PEACHES AND CREAM CAKE
With a fruity and creamy topping, this pretty golden cake is just peachy when you want a refreshing dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small bowl, mix whipped topping and 1 container yogurt until blended. Serve cake with peaches and topping mixture. Store loosely covered in refrigerator.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g
PEACHES AND CREAM BREAKFAST CAKE
Cake, for breakfast? Yes! The combination of peaches and cream screams decadent and rich, but not this breakfast cake! No one will ever know, but I've reduced the sugar and fat. This simple and quick one-bowl recipe is not quite as sweet as cake, but not as savory as a quick bread. You can keep it lean with the skyr topping or go more indulgent with whipped cream or even ice cream.
Provided by Virginia Willis
Categories main-dish
Time 2h
Yield 12 servings
Number Of Ingredients 14
Steps:
- Place the rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Set aside.
- Stir together the flour, sugar, baking powder and salt in a medium bowl. Add the oil, eggs, almond extract, vanilla bean seeds and 1/2 cup of the skyr. Stir to combine. Fold in the diced peaches and 1/4 cup of the almonds. Transfer the batter to the prepared pan. Top with the remaining 1/4 cup almonds.
- Bake until the loaf is golden brown, begins to come away from the sides of the pan and a knife inserted into the center of the cake comes out clean, 55 to 60 minutes.
- Transfer the pan to a rack to cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and let cool, right-side up, to room temperature.
- Meanwhile, combine the peach jelly and remaining 1/2 cup skyr in a small bowl, leaving a few streaks of jelly. Set aside.
- Slice the cooled cake with a serrated knife. Top with a dollop of the prepared skyr and garnish with sliced peaches and mint sprigs. The Peaches and Cream Breakfast Cake keeps for up to 3 days in an airtight container.
PEACHES 'N' CREAM POKE 'BOX' CAKE RECIPE BY TASTY
Here's what you need: white cake batter, peaches, sweetened condensed milk, heavy cream, whipped cream, peaches
Provided by Katie Aubin
Categories Desserts
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F (180°C).
- Grease a 9x13-inch (23x33cm) baking dish with nonstick spray. Pour the white cake batter into the baking dish.
- Bake for 25 minutes, or until the center is cooked through.
- In a medium bowl, whisk together the peaches, condensed milk, and heavy cream. Use the whisk to break up the peaches.
- Remove cake from oven and let cool for 30 minutes or until room temperature.
- Once the cake is cool, use the rounded end of a wooden spoon to poke 6 rows of 5 holes in the cake. Tip: Clean off the end of the wooden spoon after every other hole to prevent making cracks in the cake.
- Pour the peach mixture over the cake and use a spatula to spread it, filling all of the holes. Some of the mixture will stay on top of the cake. Chill in the fridge for 1 hour.
- Remove the cake from the fridge and use a spatula to cover the cake in whipped cream. Then, arrange the peach slices on top in 5 rows of 11 slices.
- Pairs well with Chardonnay.
- Enjoy!
Nutrition Facts : Calories 249 calories, Carbohydrate 47 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, Sugar 33 grams
PEACHES AND CREAM CAKE
I don't remember where I got this recipe but it has been a family favorite ever since I made it 8 years ago! My father-in-law requests it all of the time. It is easy to make and tastes wonderful. Everytime I take it somewhere, someone asks for the recipe. I use a butter flavored yellow cake mix.
Provided by Angie in St. Charles
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Drain peaches, reserving 1-3 T juice for the topping and set aside.
- Combine cake mix, melted butter, and egg in medium bowl.
- A soft dough will form.
- This can be done by hand or with an electric mixer.
- Press dough onto bottom and halfway up the sides of a 9x13 inch pan.
- Cover dough with drained peaches.
- To make the topping, mix the cream cheese, sugar, and juice with electric mixer until creamy.
- Spread over peaches.
- Sprinkle with cinnamon.
- Bake at 350 degrees for 30 to 35 minutes or until crust is golden brown.
A DREAM OF PEACHES N CREAM CAKE
Make and share this A Dream of Peaches N Cream Cake recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Make the cake per the boxes directions and bake in 2 round pans.
- Cool cake and split each cake layer in half making 4 layers.
- Cook the peaches with the next 3 ingredients until thick.
- Cool the peaches until they are completely cool.
- Place a 1/3 of the peach mixture on bottom layer; cover with a third of the sour cream. Repeat the layering twice use the whipped cream to ice the sides and top of the cake.
- Chill the cake until set.
Nutrition Facts : Calories 587.3, Fat 35.1, SaturatedFat 16.1, Cholesterol 124.9, Sodium 333.2, Carbohydrate 64.7, Fiber 1.3, Sugar 44.2, Protein 6
Tips:
- Use fresh peaches: Fresh peaches give the cake the best flavor. If you can't find fresh peaches, you can use frozen or canned peaches, but the flavor will not be as good.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake in a greased and floured pan: This will help prevent the cake from sticking to the pan.
- Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
- Use a cream cheese frosting: Cream cheese frosting is the perfect complement to the sweet peaches in this cake.
Conclusion:
This Peaches 'n Cream Cake is a delicious and easy-to-make cake that is perfect for any occasion. The sweet peaches and creamy frosting are a perfect combination, and the cake is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #desserts #fruit #oven #potluck #holiday-event #kid-friendly #spring #summer #cakes #easter #dietary #low-sodium #seasonal #comfort-food #low-in-something #pitted-fruit #peaches #brunch #taste-mood #to-go #equipment #number-of-servings
You'll also love