Peaches and Cream Cake

I love peaches, and our Palisade peaches from the Western Slope are the best peaches I have ever tasted. They are so sweet and juicy. You could almost make them a meal by themselves. But I didn’t. I used them for a peaches and cream cake instead.

Peaches and Cream Cake

Preheat the oven to 350* F or 180* C.

Spray a 9×13 baking pan with cooking spray.

1 1/3 cup flour

2 tsp baking powder

1 tsp salt

2 eggs

1 cup milk

6 TBSP melted butter

2/3 cup sugar

1 tsp ginger

4 cups chopped peaches

Mix all the dry ingredients together, including the sugar, and set aside.

Combine the milk, eggs and melted butter and beat a bit, then add to the dry ingredients and mix just until everything is blended together. Pour into the prepared baking pan. Top with the chopped peaches.

Bake for about 35-45 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

Allow the cake to cool completely before removing from the pan and adding the frosting.

The Frosting

1 8-oz package whipped cream cheese

2/3 cup powdered sugar

1 tsp vanilla

3 TBSP peach juice

aout 2 cups chopped peaches, optional

Combine all the ingredients together except the peaches, then spread evenly over the cake. Top with the chopped peaches. Refrigerate until ready to serve.

As soon as you put this delicious cake out, don’t turn your back on it, or it will be gone before you know it. 🙂

Life is just peachy, especially if you are using Palisade peaches. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.