Peach Cake with Cream Cheese Glaze
This moist peach cake is packed with soft, juicy peach pieces and topped with a sweet cream cheese glaze. It’s simple to make, full of fresh flavor, and perfect for summer dessert or brunch.
Ingredients
Cake
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon optional
- ½ cup unsalted butter melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups peeled and chopped peaches fresh, canned and drained, or thawed frozen
Cream Cheese Glaze
- 4 ounces cream cheese softened
- 1 tablespoon unsalted butter softened
- 1 cup powdered sugar
- 1 ½ teaspoons vanilla extract
- 2 –3 tablespoons milk
Instructions
Cake
- Preheat the oven to 350°F.
- Grease an 8x8-inch square pan or a 9-inch round pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a separate large bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth.
- Pour the dry ingredients into the wet ingredients and stir gently until just combined.
- Fold in the diced peaches until evenly distributed throughout the batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 35 to 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glaze
- To make the glaze, beat the softened cream cheese and butter together until smooth.
- Add the powdered sugar and vanilla extract and mix until creamy.
- Add milk, one tablespoon at a time, until the glaze reaches a pourable consistency.
- Once the cake is fully cooled, spread the cream cheese glaze evenly over the top.
- Slice and serve, or store covered at room temperature for up to 2 days or in the fridge for up to 5 days.