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Easy Peach Sheet Cake

Made up of a moist almond sheet cake, fluffy whipped cream and delicious caramelized peaches, this easy treat comes together in just under an hour.

  • Author: The Simple, Sweet Life
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 20 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale

For the almond sheet cake:

  • 3 eggs
  • 1 1/3 cup granulated sugar
  • 3/4 cup vegetable oil
  • 1 cup milk
  • 1/3 cup sour cream
  • 2 tsp almond extract
  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

For the caramelized peaches:

  • 4 medium-sized peaches, sliced into wedges
  • 4 tbsp unsalted butter
  • 1/4 cup brown sugar
  • 1/4 tsp ground cinnamon

For the whipped cream:

  • 2 cups heavy whipping cream
  • 1 tsp vanilla extract

Instructions

  1. Whip the eggs and sugar until light and fluffy (about 2-3 minutes).
  2. In a bowl, whisk together the wet ingredients (oil, milk, sour cream, almond extract).
  3. In another bowl, stir together the dry ingredients (flour, baking powder, baking soda, salt).
  4. Add half of the dry ingredients to the egg/sugar mixture and mix on low until just incorporated.
  5. Add the wet ingredients, again mixing on low until just incorporated.
  6. Add the remaining dry ingredients, mixing until just combined.
  7. Pour the batter onto a parchment paper lined 10″x15″ baking sheet.
  8. Bake at 350F for 22-25 minutes, or until a toothpick inserted in the center comes out mostly clean.
  9. While the cake bakes, combine the brown sugar and butter for the caramelized peaches in a large saucepan over medium heat.
  10. Cook, stirring occasionally, until the butter has melted and the sugar has dissolved.
  11. Add the peaches and cinnamon and continue cooking until the peaches are tender and the sauce has caramelized (about 5 minutes).
  12. In a large bowl, combine the heavy whipping cream and vanilla extract
  13. Beat on high until stiff peaks form.
  14. Spread the whipped cream over the cooled sheet cake and top with the caramelized peaches.

Notes

  • Testing for doneness: Although tempting to wait until the toothpick comes out clean, doing so will likely lead to over-baking your cake. Instead, you want your toothpick to come out without any raw batter and with some cooked crumbs still clinging to it.
  • Serving time: Because this cake combines juicy fruit and whipped cream, it’s best served immediately or within a few hours.
  • Working ahead: If you want to make this cake ahead of time, simply make the cake, caramelized peaches and whipped cream and wait to assemble it until you’re ready to serve.
  • Storage: While it won’t look as good as when it was first made, this cake can be stored in the refrigerator for up to three days.

Caramelized peach recipe from Martha Stewart

Nutrition

Keywords: peach sheet cake, peach cake, summer peach cake