Strawberry Peaches & Cream Cake

Strawberry Peaches & Cream Cake


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 2   Average: 5/5]


We love autumn, but we’re giving it one last-ditch effort to savor the remaining glimmers of summer. You may frost this cake or leave it plain.

  • Cake:
  • 2 3/4 Cups Unbleached Flour
  • 2 Cups Diced Peaches (Fresh Or Frozen)
  • 1 Cup Diced Strawberries (Fresh Or Frozen)
  • 2 Cups Sugar
  • 1 Cup Sour Cream
  • 1 Cup Butter
  • 4 Eggs
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Kosher Salt
  • 1 Tablespoon Vanilla
  • Frosting:
  • 1 Cup Powdered Sugar
  • 2 Tablespoons Heavy Cream
  • 1 Tablespoon Orange Juice
  1. Preheat oven to 375 degrees.
  2. Place peaches and strawberries in medium-size bowl.
  3. In medium-size bowl add 2 1/2 cups flour, baking soda, and kosher salt.
  4. In large-size bowl beat butter and sugar until creamy. Add eggs one at a time with sour cream and vanilla.
  5. Add the flour mixture to butter mixture and combine.
  6. Toss remaining 1/4 cup flour with peaches and strawberries.
  7. Layer batter and fruit into greased bundt pan, using one third of the batter and peaches at a time so the fruit will be evenly dispersed throughout the cake.
  8. Place in oven 60 to 80 minutes.
  9. To make frosting: In small-size bowl combine powdered sugar, cream, and orange juice. Beat until smooth.
  10. Remove from oven and let cool completely before frosting.
  11. Makes 1 Cake
  12. Prep Time: 30 Minutes Cook Time: 80 Minutes Total Time: 110 Minutes
  13. "Work With What You Got!"
  14. ©Tiny New York Kitchen © 2018 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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