Ingredients:

  • 315g all-purpose flour
  • 96g instant vanilla pudding mix
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 225g unsalted butter, softened
  • 350g granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla bean paste
  • 120g full-fat sour cream
  • 450g fresh peaches, peeled and cubed
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • 225g cream cheese, brick style softened
  • 360ml heavy whipping cream, cold
  • 120g powdered sugar
  • 1 pinch ground cinnamon

Instructions:

  1. Prepare the peach foundation by peeling and cubing peaches into 1/2-inch pieces. Toss with lemon juice and 1 tsp cornstarch to prevent browning and excess moisture release.
  2. In a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on medium-high speed for 5 minutes until pale and aerated.
  3. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla bean paste.
  4. Whisk together the flour, pudding mix, baking powder, and salt. Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Do not overmix.
  5. Gently fold the prepared peaches into the batter using a rubber spatula.
  6. Pour batter into a greased 9x13-inch baking pan. Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
  7. While the cake cools completely, prepare the frosting by beating cream cheese and powdered sugar until smooth. Gradually pour in the cold heavy cream and whisk until stiff peaks form.
  8. Spread the cream cheese frosting over the cooled cake and dust with a pinch of cinnamon if desired.