Roasted Peaches and Cream Cake. A simple butter cake covered in whipped cream and filled with a flavour concentrated roasted peach compote.
Roasted Peaches and Cream Cake.
Summer peaches are among my absolute favourite fruits. I remember picking them up at roadside stands on the Niagara peninsula in Ontario when I was a kid.
This was during a late summer family road trips when they were at their peak of sweetness and juiciness. I’ve been in love with them ever since and they are among my most preferred fruits for summer desserts too.
Fresh or frozen peaches both work well in this simple recipe idea.
My annual anticipation of baking my Perfect Peach Pie is one of the highlights of my culinary year. That one will have to wait a few weeks for Canadian peaches.
But with some quite good US peaches available in my local supermarket this week, I decided to try out this idea for a roasted peach compote used on a simple butter cake with vanilla whipped cream as a frosting.
Roasted Peaches and Cream Cake.
The result was utterly delicious as some of my neighbours who were the lucky recipients of much of this cake can attest. The roasting of the peaches released their sweet juice and intensified the flavour.
This would make a great summer celebration cake for occasions like Father’s Day, Canada Day, the Fourth of July or any summer birthday.
Love homemade cakes from scratch?
We’ve put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love.
Originally published June 2013. Updated Sept 2020.
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Roasted Peaches and Cream Cake
Roasted Peaches and Cream Cake. A simple butter cake covered in whipped cream and filled with a flavor concentrated roasted peach compote.
Ingredients
For the Butter Cake
- 1 1/4 cups sifted all purpose flour
- 1 1/2 cups sifted cake flour
- 1/2 teaspoon baking soda
- 1 1/2 tsp baking powder
- 1 teaspoon salt
- 2/3 cup butter
- 1/3 cup vegetable oil
- 2 tablespoons good quality vanilla extract
- 1 1/2 cups sugar
- 3 large eggs
- 1 1/2 cups buttermilk
For the Roasted Peach Compote
- 2 1/2 pounds fresh peaches, peeled and diced large
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 2 tsp vanilla extract
For the Vanilla Whipped Cream
- 3 cups whipping cream
- 6 tbsp icing sugar, powdered sugar
- 2 tsp vanilla extract
Instructions
To prepare the Butter Cake
- Grease two 8 or 9 inch cake pans and line the bottoms with parchment paper. Preheat oven to 325 degrees F.
- Sift together the all purpose flour, cake flour, baking soda, baking powder and salt and set aside.
- In the bowl of an electric mixer beat together the butter, vegetable oil, vanilla extract and sugar well at high speed with whisk attachment until light and fluffy.
- Beat in the eggs, one at a time, beating well after each addition.
- Fold in the dry ingredients alternately with the buttermilk. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
- Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
To prepare the Roasted Peach Compote
- Toss all ingredients together in a glass baking dish and bake at 350 degrees for approximately one to one and a half an hours, stirring occasionally until the jam reduces and the juice almost completely boils off.
- Watch it closely toward the end of the cooking time because the sugars will be very concentrated and will more easily burn.
- Allow to cool completely.
To prepare the Vanilla Whipped Cream
- Beat the whipping cream, vanilla extract and icing sugar together to firm peaks.
To construct the cake
- Use a piping bag or a Ziploc bag with the corner snipped off to pipe a 1/2 inch wide line of cream around the perimeter of the first layer of cake. This step is important because it will keep the peach filling from spilling out as you assemble the cake. Fill the center of the ring with peach compote and place the second layer of cake on top.
- Frost the sides of the cake and pipe another border on the top and bottom of the cake. Fill the center of the top border with peach compote. Chill for several hours before serving.
- As an alternative, you may find it easier to serve it as two separate, single layer shortcakes.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 535Total Fat 30gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 12gCholesterol 107mgSodium 350mgCarbohydrates 62gFiber 2gSugar 43gProtein 6g
Shirley
Wednesday 9th of September 2020
I’ve roasted strawberries for jam, tomatoes for tomato jam, (thinking could finish that on stove with ketchup spices & blend for home made ketchup). Peaches here—use small dice or mash a bit at end & use as a jam? Touch of rum? Is it worth trying to roast blueberries?
Rachel
Monday 14th of July 2014
Is the cake party light and fluffy or more of a dense cake?
Barry C. Parsons
Monday 14th of July 2014
It is a denser, old fashioned type cake but if you want lighter be sure to try the White Velvet Cake recipe to use here instead. https://www.rockrecipes.com/white-velvet-cake/