Easy Peaches and Cream Cake Made with Fresh Milled Flour

This fresh milled flour peaches and cream cake recipe is what summer dreams are made of. There are only a few desserts that instantly feel like summer to me, and this one is perfectly peachy. The sweet aroma of fresh peaches baking alongside buttery fresh milled flour is enough to make your whole family ask for dessert before dinner.

This peach cobbler cake has a warm, slightly nutty flavor that pairs beautifully with juicy peaches and creamy filling. You might almost call it a peach gooey butter cake, and I think it’s way better than a peach cobbler dump cake. It’s the kind of dessert that looks impressive enough for company but is easy enough to bake on a random Tuesday because you found ripe peaches at the farmers market.

If you’ve been looking for a freshly milled flour peach dessert recipe that celebrates the flavor of whole grains and fresh summer fruit, this cake is for you. Every bite is soft, creamy, fruity, and comforting without being overly rich. Summer doesn’t last forever, but recipes like this make it feel like it sticks around just a little longer.

Want more peach recipes? Try making Peach Dumplings, Peach Butter, or Peach Bourbon Jam.

Looking for more soft white wheat recipes? We’ve got you covered with Snickerdoodles, Oatmeal Fudge Bars, Zucchini Muffins, Cornbread Muffins, or Maple Pecan Banana Bread.

Why You’ll Love This Perfect Peach Cake Recipe

Peaches and cream cake is the best summer dessert! It’s made with 100% fresh milled flour for incredible flavor and nutrition, includes fresh peaches that become sweet and jammy while baking, and the creamy layer keeps every slice moist and tender.

• Perfect for summer picnics, family dinners, potlucks, or brunch.
• Easy enough for beginner bakers.
• Delicious served warm, chilled, or at room temperature.
• A wonderful way to use ripe seasonal peaches before they disappear for the year.
• Tastes even better the next day after the flavors have mingled.

Want to learn more about home-milling? Check out our Fresh Milled Flour 101 Beginner’s Guide or our Grain Guide. 

Fresh Milled Flour Peaches and Cream Cake Recipe

Tools

• Grain Mill
• Mixing Bowls
• Stand Mixer or Hand Mixer
• Spatula
• 9 x 9 pan (or 8 x 8)
• Immersion Blender

Ingredients

Cake Base:

• 120 g Soft White Wheat
• 1/2 tsp Salt
• 1 tsp Baking Powder
• 96 g Instant Vanilla Pudding , (1 – 3.4oz box)
• 57 g Butter, softened
• 1 Egg
• 170 g Milk
• 1 tsp Vanilla Extract

Filling:

• 3 Medium Peaches , sliced and peeled (3 slices reserved)
• 226 g Cream Cheese , softened (1 – 8oz block)
• 112 g Sugar
• 1 tsp Vanilla Extract
• Splash of Water

Topping:

• 1 TBSP Sugar
• 1 tsp Cinnamon

Notes:

• You can use canned peaches, just be sure to drain them and use about 3 tablespoons of the juice instead of blending up a peach for the filling
• Making the cake layer and letting it sit in the pan while you slice peaches and make filling allows the freshly milled flour time to fully hydrate, so don’t feel like you need to rush that part
• Let cream cheese, egg, and milk come fully to room temperature before mixing.
• Try not to overmix the batter for the softest crumb.
• Bake time may vary depending on the oven, altitude, or pan size
• Grease your spatula when spreading cake batter into the pan so it doesn’t stick

How to Make Fresh Milled Flour Peaches and Cream Cake

Prep: Preheat your oven to 350°F. Grease a 9 x 9 pan and set aside.

Dry Ingredients: Mill soft white wheat berries and add to mixing bowl along with vanilla pudding mix, salt, and baking powder.

Wet Ingredients: Add egg, butter, milk, and vanilla to dry ingredients and beat until just combined. Avoid overmixing. Press into prepared pan and set aside.

Peaches: Slice and peel fresh peaches, setting aside 3 slices. Blend 3 slices with vanilla and a splash of water with an immersion blender.

Prepare the Cream Filling: In another bowl, beat together cream cheese, sugar, and blended peach until completely smooth. Set aside.

Layer: Top cake batter with sliced peaches. Spread the cream mixture evenly over the peaches, then mix sugar and cinnamon before sprinkling evenly over the top.

Bake: Bake for 32-36 minutes, or until cake is set but still has a slight jiggle.

Cool: Allow the cake to cool for about 30 minutes before slicing. This allows the creamy layer to set and makes it easier to slice. You can serve right away or store in fridge for later.

Creamy Peach Cake Variations

One of the best things about this peaches and cream dessert is how easy it is to make it your own.

• Sprinkle chopped pecans or sliced almonds over the top before baking for extra crunch
• Swap vanilla for almond extract if you enjoy that classic peach-and-almond combination
• Add a pinch of cardamom or nutmeg to the topping for a subtle twist
• Serve with homemade whipped cream or a scoop of vanilla ice cream

This fresh milled flour peaches and cream cake is one of those recipes I look forward to making every summer when peach season hits. It’s cozy without feeling heavy, simple without being boring, and special enough that you’ll enjoy it year after year.

Plus, peaches and cream cake leftovers make the best breakfast (if you manage to have any left)!

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