Peaches and cream cake

Prep 30 min
Total 1 hour 15 min
Plus 45 min cooling time
Makes 10 Servings



1 1/2 cups
all-purpose flour
1 1/2 tsp
1/4 tsp
2/3 cup
unsalted butter, at room temperature
3 tbsp
4 tsp
2 tsp
2 tbsp
1 1/2 cups
35% cream
2 tbsp
large peaches, unpeeled, cut into wedges


  • PREHEAT oven to 350F. Butter an 8-in. round cake pan and line bottom with parchment.
  • STIR flour with baking powder and salt in a medium bowl.
  • BEAT butter with 3/4 cup granulated sugar in a large bowl, with an electric mixer on medium, about 1 min. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lime zest and vanilla. Reduce speed and gradually beat in flour mixture until until just blended.
  • SCRAPE batter into a prepared pan and smooth top.
  • BAKE in centre of oven until a cake tester inserted in centre of cake comes out clean, about 35 min.
  • BOIL lime juice with 2 tbsp granulated sugar in a small saucepan until sugar is dissolved. Set aside to cool.
  • COOL cake in pan on rack for 15 min, then turn out onto rack. Remove parchment. Brush top of cake with lime syrup. Cool completely, about 45 min.
  • WHIP cream with icing sugar until soft peaks form, 1 to 2 min.
  • SPREAD whipped cream on cake. Top with peaches.


Calories 412, Protein 6 g, Carbohydrates 39 g, Fat 27 g, Sodium 139 mg.

How to shop for, peel and prepare peaches

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