Easy Peaches and Cream Cake
An easy peaches and cream cake featuring a moist vanilla cake topped with juicy peaches and a rich cream cheese cinnamon sugar topping. Perfect for dessert any time of year.
Servings: 12 Slices
Calories: 414kcal
Equipment
- 9x13-inch baking pan
- parchment paper or baking spray
- large mixing bowl
- medium mixing bowl
- whisk or electric mixer
- offset spatula
Ingredients
- 6 Tablespoons vegetable oil
- 1 Cup whole milk
- 2 eggs
- 1 Teaspoon vanilla extract
- 3/4 Cup granulated sugar
- 1 Tablespoon cornstarch
- 2 Teaspoons baking powder
- 1 1/2 Cup all purpose flour
- 1 29-ounce can sliced peaches, drained (juice reserved)
- 2 packages cream cheese, softened (8 ounces each)
- 1 Cup granulated sugar
- 6 Tablespoons reserved peach juice
- 1/4 Cup granulated sugar
- 1 Tablespoon cinnamon
Instructions
- Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper or coat it with nonstick baking spray.
- In a large bowl, combine the flour, baking powder, salt, granulated sugar, and cornstarch. Stir in the milk, vegetable oil, eggs, and vanilla extract until the batter is smooth.
- Spread the batter evenly into the prepared baking pan.
- Roughly chop the drained peaches into bite-sized pieces and scatter them evenly over the batter.
- In a medium bowl, beat together the softened cream cheese and reserved peach juice until light and fluffy. Spoon the mixture over the peaches and gently spread it with an offset spatula.
- Combine the granulated sugar and cinnamon, then sprinkle over the cream cheese layer. You may not need to use all of the cinnamon sugar.
- Bake for 50 to 60 minutes until the edges are golden and puffed, and the cream cheese layer is bubbly and mostly set. The center may still be slightly jiggly and will firm as it cools.
Notes
The center may still look slightly jiggly when removed from the oven but will firm up as it cools. Reserve the peach juice from the canned peaches for the cream cheese topping.