Big Peach And Cream Cake

Recipes by Chef Steph

Chef Steph

Big Peach And Cream Cake

An easy, summertime sweet & peachy treat!


Cake Batter
  • 1 stick - unsalted butter, at room temperature
  • 2/3 cup - granulated sugar
  • 2 large - eggs, at room temperature
  • 2 teaspoons - vanilla extract
  • 2 1/3 cups - all-purpose flour
  • 1/2 cup - fine cornmeal
  • 1 teaspoon - baking soda
  • 1 teaspoon - kosher salt
  • 1/2 cup - plain Greek yogurt
  • 3 - ripe peaches, pitted and sliced
  • 3 tablespoons - lemon juice, divided
  • 3/4 cup - confectioners’ sugar
  • 1/4 cup - Mississippi River Distillery Big Peach Liqueur
Prep time
15 minutes
Cook Time
40  minutes
6 to 10


  1. Preheat the oven to 350°F. 
  2. Spray an 8-inch cake pan with nonstick spray.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
  4. Add the eggs one at a time, then add the vanilla extract and mix well to combine.
  5. Add the flour, cornmeal, baking powder, and salt; mix to combine. 
  6. Add the yogurt and mix until just combined. 
  7. Spread the cake batter into the prepared pan in an even layer (it will be thick).
  8. Bake until a cake tester inserted into the center of the cake comes out clean, 40 to 45 minutes. 
  9. Cool in the pan for 15 minutes, then unmold and cool completely on a wire rack.
  10. Make the topping: Meanwhile, in a medium bowl, toss the peaches with 1 tablespoon lemon juice. 
  11. In a separate bowl, whisk together the confectioners’ sugar, Big Peach Liqueur and  remaining 2 tablespoons lemon juice.
  12. When the cake has cooled, spoon the peaches on top and drizzle with the glaze before serving.

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