Peaches and Chantilly Cream



Recipe Information

Total Time: 

30 minutes active; 1 hour total



A sumptuous cake that will be widely adored and fondly remembered.



  • 1/2 cup milk
  • 2 tablespoons butter
  • 3 eggs, room temperature
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon brandy or rum (optional)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Peach Topping

  • 3-4 large peaches (about 1 pound), peeled and sliced
  • 1/4 cup honey
  • 1 tablespoon brandy or rum (optional)
  • 1 tablespoon lemon juice

Chantilly Cream

  • 1 cup heavy cream, very cold
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract



  1. Cake: To prepare the cake, preheat the oven to 325 degrees F. Grease and lightly flour an 8” round cake pan. In a small saucepan over low heat, melt the butter into the milk. Once the butter has melted, set the mixture aside. With a mixer, beat the eggs for 4-5 minutes until light and fluffy. Add the sugar and beat another 5 minutes, adding 1/2 teaspoon of vanilla extract and 1 tablespoon of brandy or rum as you blend. In a small mixing bowl, whisk together the flour, baking powder and salt. Add to the eggs and sugar, mixing on low speed. Add the milk/melted butter mixture to the batter; blend well. Pour batter into the pan and bake about 25-30 minutes. A toothpick should come out clean when inserted into the cake. Let the cake cool 15-20 minutes before removing from pan.
  2. Peach Topping: Gently toss the peaches with honey, brandy or rum (optional), and lemon juice.
  3. Chantilly Cream: Place a cup of cold heavy cream into a bowl and beating for about 5 minutes until stiff peaks form. Add honey and vanilla extract and blend well.

Serving Suggestion

Cut the cake into 8 equal slices and top each slice with a scoop of the peaches and sauce and a spoonful of Chantilly Cream.

Nutritional Information

Calories: 311, Fat: 8 g, Cholesterol: 89 mg, Sodium: 151 mg, Carbohydrate: 54 g, Dietary Fiber: 1 g, Protein: 5 g