Today, I am excited to share one of our most requested recipes! Our bakery has been making Peaches ‘N Cream Cake for more than a decade. It is our bakery’s best-selling product in the summer which is why we make it 80 cakes at a time. This time of year, customers stock up on Peaches ‘N Cream Cake and freeze it since we only make it during peach season. I have been trying for years to come up with something similar for the home baker so here is my best attempt.
I used a crumb topping from a family apple pie recipe and tweaked our Peachy Pound Cake from the Eckert Family Summer Cookbook by adding sour cream and more eggs. The resulting batter is very dense so be sure to follow the directions closely on mixing times and the order to incorporate ingredients.
After some recipe testing in our cooking classroom, I held a taste-off with our veteran staff members and they all thought the recipe tasted a lot like our bakery’s best-selling loaf. Last night I made the recipe again and tested it at home with Chris and the kids. They all thought the batter was a little denser and not quite as sweet as our bakery’s version. Chris suggested adding another ½ cup of sugar but I didn’t test that version yet.
I am anxious for you to try this recipe for yourself and decide. Let me know what you think!!
Eat well this summer,
P.S. Hurry on out to the Belleville Farm and pick some peaches! We will soon be winding down peach season and shifting gears to all apples! Click here for crop availability:
Almost Peaches ‘N Cream Cake
¼ cup granulated sugar
3 Tbs. all-purpose flour
¼ tsp. cinnamon
2 Tbs. unsalted butter, cold
1/3 cup finely chopped pecans
1 cup unsalted butter, softened
2 cups granulated sugar
6 large eggs
1 tsp. vanilla extract
3 cups all-purpose flour, stirred then measured
¼ tsp. baking soda
½ tsp. salt
½ cup sour cream
2 cups peeled and diced Eckert’s peaches
Preheat oven to 350 degrees. Combine topping ingredients in a small bowl and work with a fork or fingertips until crumbly.
For batter, in a large bowl, cream butter and sugar with a stand or hand mixer until light and fluffy (about 3 minutes). Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a medium bowl, combine flour, baking soda and salt and whisk to incorporate. Add dry ingredients to the butter mixture alternately with dollops of sour cream. Beat well after each addition. Drain peaches if they have drawn juice before adding to batter.
Pour topping into two buttered 8” loaf pans (we used glass pans). Then, sprinkle topping over the batter in both pans. Bake for 60 minutes. Cool for 10 minutes before removing from pan and cooling on a wire rack. Slice and serve. Freezes well.