Peaches and Cream Cake

One Bowl Peaches and Cream Cake

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Peaches and Cream Cake

Sweet, tree-ripe peaches and rich and creamy yogurt (or sour cream) are combined in this easy one-bowl Peaches and Cream Cake. Who doesn’t love a one-bowl dump-and-stir cake that’s also delicious? You can have this cake in the oven in 10 minutes or less. Read on to learn how to make this super simple, one bowl Peaches and Cream Cake (and only 8 points a slice on WW blue!)

Peaches and Cream Cake

Say No to Saying No

A lot of folks have asked me about losing 65#. Well, I won’t lie and tell you I eat what I want all the time. I have to make choices. One of my choices is dessert! Real dessert in the form of an actual dessert, not a piece of fruit. Don’t get me wrong, I love fruit, but fruit is not cake! The bottom line is that deprivation doesn’t work for me.

I know I can’t have dessert every night, and when I do have it I want it to be GOOD.

Bad cake is sad cake.

At the William L Brown Farm Market in Montezuma last summer.

Skinny Baking

I love to bake! I’ve been a baker since I was three years old. I make cakes, cookies, and all sorts of baked goods. Over the past few years, while making changes in my mind, body, and spirit I am adapting my recipes to be smaller and more healthful. I’ve also been working on portion size. To set yourself up for success, I find it’s better to have a decent portion instead of a micro portion that will still leave you wanting.

Instead of a two-layer cake, how about just a one-layer cake? Perhaps instead of 3 dozen cookies, what about making a modest dozen? Having less around means less temptation and it also can mean less food waste, too.

Healthful may also mean alternative flours and sugars, fat substitutions, and more.  It can also simply mean baking with just a *little* less sugar and fat. I like trimming off just enough that you can’t tell the difference, like with this One Bowl Peaches and Cream Cake. (If you follow WW this cake is only 8 points a slice on the blue plan!)


peaches and cream cake

I Get My Peaches Down in Georgia

Georgia produces over 130 million pounds of peaches a year. Did you know that one single peach tree can produce up to 150 pounds in a good year? That’s a lot of peaches! I grew up in the heart of Georgia peach country and I absolutely love, love, love peaches.

Some states may grow more, including South Carolina and California, but Georgia is deservedly known as “The Peach State”, the result of the efforts of a farmer in Marshallville, Georgia, who bred the Elberta peach from the seed of a Chinese Cling peach in the late 1800s. The peach industry took off, Georgia was tagged with the flavorful nickname, and the rest is sweet history.

Being from Georgia and literally growing up in the middle of it, my high school located in Marshallville, our school breaks dictated by peach season, and many of my classmates the sons and daughters of Georgia farmers, I am loyal to Georgia peaches.

One Bowl Peaches and Cream Cake

Food Network Kitchen

Excited to share that I’ve taped more Food Network Kitchen classes that are now streaming on the digital platform. They’re all about Canning, Pickling, and Preserving.

Subscribe to Food Network Kitchen online at for only $19.99/year. You can stream on your computer, phone, tablet, TV, Echo Show, Xfinity X1, or Xfinity Flex. And, of course, if you want the “big TV” experience you can cast it to your smart TV, too.

I’m super excited about what other shows we’re cooking up! More great classes are coming soon.

Thanks so much for reading. I really appreciate your support and hope you love this One Bowl Peaches and Cream Cake. Please let me know if you cook this cake by tagging me on social.

Bon Appétit, Y’all

Virginia Willis

PS Want to check out another amazing Peach dessert? Head over to Tony Chachere’s for my Sweet Heat Peach Mango Cobbler. OMG.

Peaches and Cream Cake

One Bowl Peaches and Cream Cake

Rich and indulgent tasting this this cake is only 8 points a slice on the WW blue plan! Serve solo or topped with more yogurt, sour cream, or with frozen yogurt.
Prep Time10 minutes
Cook Time1 hour
Course: Dessert, Snack
Cuisine: American, French, Southern
Keyword: angel food cake, easy cake, easy peach cake, one bowl cake, peach cake, peaches and cream, yogurt cake
Servings: 16


  • Nonstick spray
  • 1 ½ cups all-purpose flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon fine salt
  • ½ cup % Icelandic yogurt or reduced fat sour cream
  • ½ cup flavorless oil such as canola or grapeseed
  • 3 large eggs
  • ¼ teaspoon pure vanilla extract
  • 2 peaches diced (about 1 ½ cups)
  • Confectioner’s sugar for garnish


  • Place the rack in the center of the oven and preheat the oven to 350°F. Spray an 8-inch cake pan with nonstick or baking spray. Set aside.
  • Stir together the flour, sugar, baking powder and salt. Add yogurt, oil, eggs, and vanilla extract. Stir to combine. Fold in the chopped peaches. Transfer the batter into the prepared pan.
  • Slide into the oven until the cake begins to come away from the sides of the pan; it will be golden brown and a knife inserted into the center of the cake will come out clean, 55 to 60 minutes.
  • Transfer the pan to a rack, cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up. Dust with confectioner's sugar. Slice with a serrated knife. Keeps for up to 3 days in an airtight container.

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Heads up! I am not a doctor, RD, or health professional nor am I an official WW ambassador or representative. I am sharing here what works for me. Thanks for reading!

If you are interested in hosting me for a speaking engagement, event, cooking class, or a book signing, let me know! Send an email to and we’ll be back in touch as soon as possible.

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Please note that this post may contain affiliate links.

Virginia Willis

Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Her segments feature authentic and innovative Southern cooking. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking — but it all started in her grandmother’s country kitchen. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 2 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” She is the author of Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” Her legion of fans loves her down-to-earth attitude, approachable spirit, and traveling exploits. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. She is a food and hunger advocate for No Kid Hungry and a premier member of the No Kid Hungry Atlanta Society. She a member of The James Beard Foundation, Chef’s Collaborative, Georgia Organics, and Southern Foodways Alliance.

This Post Has 3 Comments

  1. Charles Hopper

    Hi, I will be making the One Bowl Peaches,And Cream Cake;Great Recipe! Charles

  2. Anonymous

    I have been loving the Pearson Farms peaches at stores in the SE now. They only spot spray for use of pesticides reducing exposure and are wonderful people too!

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