Fresh Peach Cream Cheese Cake
Fresh Peach Cream Cheese Cake is light and simple summer cake, so easy to make. Cream cheese and fresh peaches make it so good.
Ingredients
- 2 cups cake flour
- ¼ cup cornstarch
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 oz cream cheese
- 5 tablespoon unsalted butter softened
- 1 ¼ cups granulated sugar divided
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup greek yogurt
- 3 cups peeled and sliced fresh peaches divided
Instructions
- Preheat the oven to 350F. Line the bottom of a 9 inch spring form pan and I grease the sides with butter. Set aside.
- In a large dish combine flour, cornstarch, baking powder and salt. Set aside.
- In another large dish beat cream cheese and butter with an electric mixer at medium speed, for about a minute.
- Add 1 cup sugar and beat until creamy.
- Continue beating, adding eggs, vanilla and Greek yogurt until well combined.
- Add flour mixture and beat until well combined, at low speed.
- Fold in 2 cups sliced peaches.
- Spread evenly in the pan. Place the rest of sliced peaches and sprinkle with ¼ cup sugar.
- Bake for 55-60 min or until the toothpick comes out clean or with a few crumbs on it.
- Take out of the oven, leave for 5 minutes and remove the sides of the pan.
Video
Notes
Store in a well sealed container, possibly air fresh, or keep covered with plastic foliage, at a room temperature, up to 3 days.
Nutrition
Serving: 1gCalories: 356kcalCarbohydrates: 55gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 70mgSodium: 198mgFiber: 1gSugar: 30g
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