Peaches and Cream Sheet Cake

Certainly! Here's a detailed, 600+ word recipe for a delicious **Peaches and Cream Sheet Cake**—a soft, tender cake layered with juicy peaches and a creamy topping that makes it perfect for summer celebrations or casual gatherings.

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# Peaches and Cream Sheet Cake

**A Luscious, Fruity Dessert Featuring Juicy Peaches, Creamy Topping, and Soft Vanilla Cake—Perfect for Summertime Gatherings**

When peaches are in season, few things showcase their flavor as beautifully as a sheet cake. This **Peaches and Cream Sheet Cake** is the ultimate summer dessert—easy to make, easy to serve, and bursting with ripe, juicy flavor. It combines a soft vanilla cake base, a layer of sweet peaches (fresh or canned), and a creamy whipped topping that melts in your mouth. It’s perfect for picnics, BBQs, potlucks, or whenever you want a fuss-free, crowd-pleasing dessert.

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## Why You’ll Love This Recipe

- **One-pan dessert that feeds a crowd**

- **Super moist cake with a hint of vanilla and almond**

- **Topped with peaches and a fluffy cream layer**

- **Easy to make ahead and store**

- **Can be made with fresh, frozen, or canned peaches**

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## Ingredients

### For the Cake:

- 2 ½ cups (310 g) all-purpose flour

- 2 ½ tsp baking powder

- ½ tsp baking soda

- ½ tsp salt

- 1 cup (226 g) unsalted butter, softened

- 1 ¾ cups (350 g) granulated sugar

- 4 large eggs

- 1 tbsp vanilla extract

- ½ tsp almond extract (optional but enhances peach flavor)

- 1 cup (240 ml) whole milk or buttermilk

- 2 cups peeled and diced fresh peaches (or canned, drained and patted dry)

### For the Cream Topping:

- 8 oz (225 g) cream cheese, softened

- ¾ cup (90 g) powdered sugar

- 1 tsp vanilla extract

- 1 ½ cups (360 ml) heavy cream, cold

### Optional Garnishes:

- Thin peach slices

- Crushed graham crackers or toasted almonds

- A light drizzle of honey or caramel

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## Instructions

### Step 1: Prepare the Cake Batter

1. **Preheat the oven** to 350°F (175°C). Grease and flour a 9x13-inch sheet pan or line it with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, cream the butter and granulated sugar until light and fluffy, about 3–4 minutes using an electric mixer.

4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.

5. Add the dry ingredients to the creamed mixture in three additions, alternating with the milk. Begin and end with the flour mixture. Mix until just combined—don’t overmix.

6. Gently fold in the diced peaches.

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### Step 2: Bake the Cake

1. Pour the batter into the prepared pan and spread evenly.

2. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

3. Let the cake cool completely in the pan on a wire rack before adding the topping.

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### Step 3: Make the Cream Topping

1. In a large bowl, beat the softened cream cheese until smooth.

2. Add the powdered sugar and vanilla extract and continue beating until well combined.

3. Slowly add the cold heavy cream while mixing, and beat until soft peaks form. You should end up with a light, fluffy whipped topping.

4. Spread the cream mixture evenly over the cooled cake.

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### Step 4: Garnish and Chill

1. Arrange fresh peach slices on top for a beautiful presentation, if desired.

2. Sprinkle with crushed graham crackers, toasted nuts, or drizzle with honey for extra flair.

3. Refrigerate the cake for at least 1–2 hours before serving to allow the topping to set and the flavors to meld.

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## Tips for Success

- **Use ripe peaches** for the best flavor. If using canned peaches, be sure to drain and pat them dry to avoid a soggy cake.

- **Don't skip the almond extract**—it pairs beautifully with peaches and adds depth.

- **Want extra moisture?** Poke small holes in the cooled cake and brush it lightly with peach syrup or juice before frosting.

- **Make ahead**: This cake tastes even better the next day and can be stored in the fridge for up to 4 days.

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## Variations

- **Peach-Mango Combo**: Add chopped mango along with peaches for a tropical twist.

- **Cinnamon Swirl**: Swirl in cinnamon sugar before baking for a peach cobbler cake vibe.

- **Sheet Cake Cupcakes**: Use the same batter for cupcakes and top each with cream and a peach slice.

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## Final Thoughts

**Peaches and Cream Sheet Cake** is everything you want in a summer dessert—sweet, soft, refreshing, and crowd-pleasing. Whether you’re serving it at a backyard BBQ or bringing it to a potluck, it’s guaranteed to impress. With its buttery crumb, juicy fruit, and fluffy cream topping, it’s a slice of sunshine in every bite.

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Would you like a printable version or an alternative using other fruits like berries or plums?