Peach Custard Cake
Indulge in the sweet, sun-kissed flavors of summer with this Peach Custard Cake—a dessert that effortlessly combines the soft, fluffy texture of a classic sponge cake with the rich creaminess of homemade custard. Layered with slices of juicy, fresh peaches arranged in an elegant pattern, this stunning cake offers a delightful balance of sweetness and fresh fruit flavor. The luxurious custard, made from scratch with heavy cream and egg yolks, adds a silky finish that elevates every bite. Perfect for special occasions or a weekend treat, this easy-to-follow recipe requires just 25 minutes of prep time and is dusted with powdered sugar for a simple yet elegant presentation. Whether served as a show-stopping centerpiece for a gathering or as a decadent slice with your afternoon tea, this peach dessert is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cup unsalted butter (melted)
- 0.5 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 medium fresh peaches (peeled and sliced)
- 1 cup heavy cream
- 3 large egg yolks
- 2 tablespoons cornstarch
- 0.25 cup powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (180°C). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, mix the melted butter, milk, vanilla extract, and eggs until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
Pour the batter into the prepared cake pan and gently spread it evenly with a spatula.
Arrange the sliced peaches on top of the batter, slightly overlapping the slices for a spiral or fan-like pattern.
Bake the cake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool slightly.
While the cake cools, prepare the custard. In a medium saucepan, whisk together the heavy cream, egg yolks, and cornstarch until smooth.
Cook the custard mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 5–7 minutes). Remove from heat and let cool to room temperature.
Once the cake has cooled, carefully remove it from the pan and transfer it to a serving plate.
Spread the custard evenly over the cooled cake, covering the peaches and filling any gaps.
Dust the top with powdered sugar, if desired, just before serving.
Slice and serve the Peach Custard Cake. Enjoy!
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 201 mg | 9% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 34.8 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 178 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
