Peach Cake With Cream Cheese Frosting Recipe

Name: Peach Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 3 large eggs, beaten; 1 3/4 cups sugar; 1 cup vegetable oil; 2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 2 cups sliced peaches (canned peaches that have been rinsed work better than fresh); c. chopped nuts (optional); Frosting; 3 ounces cream cheese, at room temperature; 4 tablespoons unsalted butter, at room temperature; 1 teaspoon vanilla extract; 2 cups powdered sugar; 1/2 teaspoon ground ginger

Servings: persons

Cake
3 large eggs, beaten
1 3/4 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups sliced peaches (canned peaches that have been rinsed work better than fresh)
c. chopped nuts (optional)
Frosting
3 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1/2 teaspoon ground ginger

1
The cake--center oven rack and preheat oven to 375u00b0; grease and flour a 10-inch tube pan.
2
In the bowl of a mixer, combine the eggs, sugar, and oil; mix on medium speed until just blended.
3
In another bowl, dry whisk the flour, salt, baking soda, and cinnamon together.
4
Add to the egg mixture and beat until just combined; the batter will be sticky.
5
With a spatula or wooden spoon, fold in the peaches and nuts.
6
Pour the batter into the prepared cake pan and bake for 50 minutes, or until cake tests done.
7
Let the cake cool for 10 minutes in the pan, then unmold onto a cake rack; let cool completely.
8
The frosting--with the mixer on medium speed, beat the cream cheese, butter, and vanilla extract until smooth.
9
Gradually add the powdered sugar and ginger; beat until smooth.
10
Apply the frosting to the cooled cake.
11
Cut into thick slices and serve.

1608

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cake, 3 large eggs, beaten, 1 3/4 cups sugar, 1 cup vegetable oil, and more.

Yes, Peach Cake With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach Cake With Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions