This Cream Cheese Peach Cake is light, decadent and delicious. A vanilla cake filled with fresh diced peaches and topped with a cream cheese swirl. They make for a great summer brunch or even dessert.

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Okay, so after 10 years of writing this Blog, I still only have a small handful of recipes with peaches. A few summers ago, I made a delicious Homemade Peach Cobbler. And a few years before that I made Mascarpone Cream and Peach Tarts. Both were so good and I vowed I would start making more peach desserts and I have failed miserably. However, just the other day I did make these little bites of goodness. These little peach cake squares are a great summer dessert or even brunch. Take a look and see how to get them on your summer table.

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What Are These Peach Cake Squares Like

• Difficulty – Although this cake is pretty easy to make, be sure to follow the instructions and measurements exactly to achieve the desired results.
• Taste – This cake has a soft and light texture and is even a little spongy. The swirled in cream cheese layer isn’t too much and adds just the perfect amount of deliciousness. The peaches are not overpowering but noted. Also, the peaches add to the texture and moistness of the cake.
• Serving – This cake makes 16 cake squares. In the recipe card at the end of the post you can easily adjust the serving size.

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Ingredients

• Flour – All purpose or plain flour is used in this cake. It’s the most common type of flour used for baking cakes.
• Baking powder – Baking powder is the rising agent used in this cake.
• Salt – A small amount of regular table salt is used to enhance flavours.
• Butter – Room temperature unsalted butter is used for this peach cake.
• Sugar – This recipe uses granulated white sugar.
• Eggs – Large eggs at room temperature.
• Vanilla extract – This is a common extract used in baking to enhance flavours.
• Milk – This cake uses buttermilk which is high in fat content and keeps the cake moist.
• Peaches – This cake uses fresh peaches.
• Cream Cheese – I used full fat cream cheese for the cream cheese layer. You can easily use light cream cheese for this recipe.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350 f/180 c. Grease and line with parchment paper an 8-inch square baking pan.
2. Dice peaches – Dice the peaches and set aside.
3. Combine dry ingredients – In a medium sized bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
4. Mix butter, sugar and eggs – In the bowl of your electric mixer, add the butter and sugar. Mix on high speed between 3 – 5 minutes until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Whisk in the vanilla extract.
5. Add flour and milk – Stir in half of the flour mixture. Add all of the milk and then stir in remaining flour. *Reserve one tablespoon of the flour.
6. Combine peaches with the batter – Add most of the diced peaches to the batter, reserving about 1/2 cup to top the cake. Stir the coated peaches into the batter.
7. Pour into pan – Pour batter into the prepared cake pan.
8. Make cream cheese layer – In a clean mixing bowl, beat the cream cheese on high for about 30 seconds. Add all the sugar at once and mix until combined, about 1 minute. Add the egg and vanilla and mix until smooth, about 2 minutes.
9. Top cake – Spoon the cream cheese batter over the cake batter and swirl it in with a knife. Sprinkle over remaining 1/2 cup diced peaches
10. Bake – Bake between 40 – 50 minutes or until a toothpick comes out with a few crumbs.
11. Cool and serve – Remove from oven and place on a wire rack to cool for about 10 minutes. Lift out on parchment and place back on the wire rack to cool. When cooled, cut into squares and serve.

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Recipe Tips

• Use ripe peaches – Make sure your peaches are ripe and somewhat soft. If you use under ripe peaches, they will not soften during baking.
• Coat peaches in flour – We toss the peaches in about a tablespoon of flour to help prevent them from sinking.
• Mix batter well – Creaming the butter until it’s light and fluffy will ensure you get a light and spongy cake.
• Prevent cake from over browning – If you cake is over browning too quickly, simply place a sheet of aluminium foil over the top and allow the cake to finish baking.

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Recipe Tips

• Fresh peaches – If you can’t get your hands on good ripe peaches, use frozen peaches. Add them frozen!
• Buttermilk – You can add 1 tablespoon of white vinegar to regular milk, stir and let it sit for about 5 minutes. Alternatively, you can use regular whole milk or sour cream for this cake.

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Serving and Storage

• Serving – Serve this cake up with vanilla ice cream, fresh whipped cream, Homemade Caramel Sauce or Lemon Curd.
• Storage – Store this cake at room temperature up to two days. In the fridge it will keep up to five days.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!