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This flavorful Peaches and Cream cake from scratch is so moist and delicious! I love it for summer gatherings!

INGREDIENTS

FOR THE CAKE

2 sticks (226g) unsalted butter, slightly softened

2 cups (400g) sugar

3 large eggs

1 cup (242g) sour cream

⅓ cup (81g) milk

2 teaspoons (8g) vanilla extract

3 cups (342g) cake flour (plain in the UK) — if you do not have cake flour see substitution below

3 teaspoons baking powder

½ teaspoon (3g) salt

1 ½ cups diced peaches tossed in 1 Tablespoon flour — (We use canned most often but if you prefer fresh, that works too.) Dice into

small pieces so the peaches will be less likely to sink to the bottom of the cake pan.

If using canned peaches, buy two 15oz (425g). Reserve the juice for brushing layers.

If using fresh peaches you will need 6 to 8 peaches depending on size

Peach Preserves/Jam

PEACHES AND CREAM FILLING

1 small box Jell-O 3.4oz (96g) Vanilla Instant Pudding (It must be instant)

2 cups heavy cream or whipping cream ( not a whipped topping such as Cool Whip)

1 cup diced peaches (canned or fresh)

FOR THE CREAM CHEESE FROSTING