Peaches and Cream Cake
This vanilla peach cake is ideal for summer. It is simple and delicate, it’s filled with fruity flavor and it’s topped with a crown of chantilly cream and peach slices. It is an exquisite cake. You cannot miss it!
Servings: 12 slices
Equipment
- 9-inch pan
Ingredients
Cake:
- 180 g Soft unsalted butter
- 220 g Granulated sugar
- 1 tbsp Vanilla extract
- 2 eggs
- 220 g flour All-purpose flour
- 100 ml Buttermilk see notes for substitute
- 2 tsp Baking powder
Decoration option 1 (without cream)
- 2 Thinly sliced peaches
- 20 g Granulated sugar
Decoration option 2 (with chantilly cream)
- 2 Peaches peeled and cut into slices
- 2 tbsp Peach jam
- 2 tsp Hot water
- 300 g whipping cream 35% fat or more
- 60 g Icing sugar
- 1 tbsp Vanilla extract
- 1 tbsp Milk powder optional
- mint leaves
Instructions
Cake
- Preheat the oven to 350°F (180°C). Butter and flour a 9-inch cake pan.
- In a large bowl, beat the soft butter with the sugar and vanilla extract until light and fluffy. Use a stand mixer with a paddle attachment or an electric handheld mixer.
- Add the eggs one at a time, beating well between each addition.
- In another bowl, combine flour and baking powder, and mix lightly with a small whisk.
- Add half the dry ingredients to the batter and continue mixing until combined.
- Add the buttermilk and mix well.
- Mix in the rest of the dry ingredients with a spatula until the batter is smooth.
- Peel and cut the peaches into small cubes. If they are very juicy, pat them dry with a paper towel. Toss them with the flour and gently add them to the batter with a spatula.
- Place the batter in the previously buttered and floured cake pan. Level with the spatula.
- Decoration option 1 (without cream): place thinly sliced peaches on the cake and sprinkle with sugar before baking. Decoration option 2 (with cream): bake directly without placing peaches or sugar.
- Bake in a preheated oven at 350°F for 1 hour to 1 hour 15 mins. Check with a stick until it comes out clean. If it takes more than an hour, place tin foil on the pan so the surface does not get too toasted. Wait 10 minutes and unmold it to avoid it from sticking to the pan.
Chantilly cream and decoration
- Place the cream (which must be cold out of the fridge) with the sugar, powdered milk, and vanilla in the mixer bowl. Beat at medium speed with the whisk attachment, until firm peaks form.
- Once the cake is completely cool, place the cream in the center and spread with a spatula.
- Mix the jam with the hot water and brush the peach wedges with it. Decorate the cake with them. Top with a few mint leaves and serve immediately or keep refrigerated.
Video
Notes
To make a buttermilk substitution, combine 80 ml whole milk with the juice of ½ a lemon or orange, and set aside for 5 minutes.