Peaches and Cream Cake

To make a peaches and cream cake from scratch, you can create your own cake batter using flour, sugar, eggs, baking powder, and butter. For a simple vanilla cake, combine 2 cups of flour, 1 ½ cups of sugar, ½ cup of softened butter, 1 cup of milk, 3 eggs, and 2 teaspoons of baking powder. Mix until smooth, then bake at 350°F (175°C) until a toothpick comes out clean.

Yes, you can easily make a gluten-free peaches and cream cake by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the cake mix you choose is also gluten-free if you're using a box mix. Additionally, check that all other ingredients, like the whipped cream, are gluten-free.

To store leftover peaches and cream cake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It should stay fresh for up to 3-4 days. If you want to keep it longer, consider freezing individual slices in airtight containers for up to 2 months.

If you're looking to reduce sugar in your peaches and cream cake, you can substitute granulated sugar with alternatives like coconut sugar, honey, or maple syrup. Keep in mind that using liquid sweeteners may alter the cake's texture, so adjust the dry ingredients accordingly.

Peaches and cream cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on top. You can also serve it with a side of fresh berries or a drizzle of caramel sauce for added flavor. A light, fruity white wine or sparkling cider would complement the dessert beautifully.