Peaches and Cream Cake
Peaches and Cream Cake
Katherine Gillen

In our humble opinion, nothing screams summer more than a juicy, ripe peach. When they’re good, they’re good, which is why we’re eschewing the usual buckles, pies and cobblers for a cake that features the fruit in its purest state. Meet peaches and cream cake: It has a tender, cornmeal-laced base, a lightly lemony glaze and a topping made from nothing more than fresh summer peaches.

Serve it at your next patio party, and save the leftovers for breakfast.

RELATED: Peaches-and-Cream Ice Pops

12 servings


1 stick unsalted butter, at room temperature

⅔ cup granulated sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

2⅓ cups all-purpose flour

½ cup fine cornmeal

1 teaspoon baking soda

1 teaspoon kosher salt

½ cup plain Greek yogurt


3 ripe peaches, pitted and sliced

3 tablespoons lemon juice, divided

¾ cup confectioners’ sugar

1. Make the cake: Preheat the oven to 350°F. Spray an 8-inch cake pan with nonstick spray.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

3. Add the eggs one at a time, then add the vanilla extract and mix well to combine.

4. Add the flour, cornmeal, baking powder and salt; mix to combine. Add the yogurt and mix until just combined. Spread the cake batter into the prepared pan in an even layer (it will be thick).

5. Bake until a cake tester inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool in the pan for 15 minutes, then unmold and cool completely on a wire rack.

6. Make the topping: Meanwhile, in a medium bowl, toss the peaches with 1 tablespoon lemon juice. In a separate bowl, whisk together the confectioners’ sugar and remaining 2 tablespoons lemon juice.

7. When the cake has cooled, spoon the peaches on top and drizzle with the glaze before serving.

292 calories

10g fat

47g carbs

5g protein

22g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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