Peaches ‘n Cream Pound Cake
Wow, Peaches ‘n Cream Pound Cake is one delicious cake. I started with my favorite Cream Cheese Pound Cake recipe and then added loads of fresh, home-grown peaches from our back yard. The result was sensational. My pound cake recipes all use cake flour which is much finer, so the texture is much finer than regular all-purpose flour.
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The cake is much denser, but due to the cream cheese and peaches the cake is moist rather than dry. This pound cake has a lot of sugar as well as a luscious cinnamon glaze so it’s rich and decadent even though there’s no chocolate involved! We found the combination of flavors and texture just wonderful.
Those of you who read my daily posts have seen a lot of different peach recipes come through the past few weeks as a result of six mature fruit bearing peach trees in the back section of our property. The first couple of years here we didn’t get a crop because of birds, squirrels, and not being in town during the harvest.
Last year they just seemed to die on the branch. So this year when we were putting in a new sprinkler system we added a section to water the peach trees in the back because we rarely get rain in Texas during the summer. The peaches came out strong, but next year we’re going to thin them out so they grow larger, and spray after the blossoms appear to get rid of the worms and spots, so we can enjoy more peaches for eating.
As it was, I had my hands full for two straight weeks. I could have made jellies or frozen them (and I may next year), but this year I decided to just bake…and bake…and bake…and bake some more!
Peaches ‘n Cream Pound Cake turned out so well. It’s a great cake for breakfast, brunch or dessert and certainly nice enough for special occasions. If fresh peaches aren’t available diced, frozen peaches would be the next best thing. And if all else fails, dice up canned peaches if you want to make this lovely cake in the winter or spring before peaches are in season again.
While Peaches ‘n Cream Pound Cake is similar to my Peaches ‘n Cream Coffeecake recipe, the textures and tastes are completely different. Each is special in its own way.
If your mouth is watering after looking at these pictures, and you love pound cakes, then make a bee-line to the store and get whatever you need to make up one of these cakes right now! Each mouthful is filled with fruit so the cake is delectable and addictive. Plus, your family will just adore this delightful cake.
Here are a couple of tips before using bundt pans: grease and flour the pan really well. Don’t take the cake out of the oven until a knife inserted ALL the way to the bottom comes out clean. This is usually close to an hour and a half–especially with slow ovens. Beware! If you don’t bake the cake long enough it will come out in clumps. Yikes!
Cool the cake completely before inverting onto a serving plate. Use a narrow rubber spatula around the edges and the cylinder to ease removal. Because there is so much filling for this cake, you may want to place it on a cookie sheet to pick up any drips. Use the largest possible bundt cake pan for this cake.
Finally, after drizzling the cinnamon icing over top, allow the icing to set about 15 minutes before cutting or wrapping in plastic wrap. That way the icing has a chance to harden and won’t become messy. Then prepare yourself for a culinary experience to die for!
Peaches ‘n Cream Pound Cake is moist because of all the fresh peaches in the batter, so it’s not dry like some pound cakes.
This is a great cake for special occasion brunches, holidays, or for dessert.
Peaches ‘n Cream Pound Cake is a terrific cake for company.
Grab a fork and let’s eat!
Here’s what I did.
I used these ingredients to make Peaches ‘n Cream Pound Cake.
Soften butter and cream cheese.
Mix with an electric mixer until creamy.
Add eggs, sugar and vanilla.
Cream with an electric mixer again until smooth.
Add CAKE FLOUR. Don’t use all-purpose flour for this recipe. It isn’t fine enough. Add finely diced peaches.
Stir with a wooden spoon to combine.
Grease and flour a very large bundt pan very generously. Pour pound cake mixture into bundt pan. You may want to set the cake on a cookie sheet before baking to catch any drips.
Bake at 350 for one hour and fifteen to one hour and thirty minutes–until a knife inserted all the way to the bottom comes out clean.
Allow cake to cool completely before inverting the cake onto a serving plate.
I used these ingredients to make the glaze. You can also use heavy whipping cream, or half-and-half instead of evaporated milk.
Whisk ingredients to combine. Drizzle over top of cake.
Allow icing to set at least 15 minutes before cutting cake.
Slice cake and serve.
Every bite of this Peaches ‘n Cream Pound Cake will have you drooling.
If you enjoy peaches, you’ll rave over this dessert.
Here’s the recipe.
PEACHES ‘N CREAM POUND CAKE
(Recipe inspired from Patti Carter’s Sour Cream Pound Cake, when we attended First Baptist Church of Indian Rocks, Largo, FL)
Peaches 'n Cream Pound Cake
Equipment
- 1 12-inch Bundt pan
- 1 large mixing bowl
- 1 electric mixer
- 1 small mixing bowl
- 1 whisk
- 1 medium mixing bowl
- 1 sharp knife to cut and pare peaches
- measuring cups
- measuring spoons
Ingredients
POUND CAKE:
- 8 oz. pkg. cream cheese softened
- 1 1/2 cups unsalted butter softened (3 sticks)
- 3 cups Swans Down cake flour you can use regular flour if you are out of cake flour, but cake flour makes a nicer consistency
- 3 cups granulated sugar
- 6 large eggs
- 1 1/2 tsp. vanilla extract
- 4 cups peaches peeled and finely diced
CINNAMON ICING:
- 1 cup powdered sugar
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1-2 tbsp. heavy whipping cream half-and-half or evaporated milk
Instructions
Peaches 'n Cream Pound Cake
- Cream butter and cream cheese in a large mixing bowl with an electric mixer.
- Add granulated sugar, eggs and vanilla and mix again with mixer.
- Stir in cake flour and peaches until combined.
- Grease and flour, very generously, a 12-inch Bundt pan.
- Spoon cake batter into prepared pan.
- Bake about 1 hour and 15-30 minutes at 350°.
- To test for doneness, insert knife or a bamboo skewer to the bottom of the pan. If it comes out goopy, continue cooking until it comes out clean.
- Cool completely before removing from pan.
- Invert onto serving plate.
- Drizzle Cinnamon icing over top of cake.
- Allow icing to set about 15 minutes before cutting or wrapping cake in plastic wrap.
Cinnamon Icing
- Whisk to combine.
- Drizzle over cooled cake.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 8-oz. pkg. cream cheese, softened
- 3 sticks unsalted butter, softened
- 3 cups[url href=”http://www.swansdown.com/site.php” target=”_blank” title=”swans down cake flour”] Swans Down cake flour[/url] (you can use regular flour if you are out of cake flour, but cake flour makes a nicer consistency)
- 3 cups sugar
- 6 eggs
- 1 ½ tsp. vanilla
- 4 cups peeled, finely diced peaches
- Cream butter and cream cheese.
- Add sugar, eggs and vanilla and mix again with an electric mixer.
- Stir in cake flour and peaches until combined.
- Grease and flour a 10-inch Bundt pan.
- Spoon cake batter into prepared pan.
- Bake about 1 hour and 15-30 minutes at 350°.
- To test for doneness, insert knife to the bottom of the pan. If it comes out goopy, continue cooking until it comes out clean.
- Cool completely before removing from pan.
- Invert onto serving plate.
- Drizzle Cinnamon icing over top of cake.
- Allow icing to set about 15 minutes before cutting or wrapping cake in plastic wrap.
- [b]CINNAMON ICING:[/b]
- 1 cup powdered sugar
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1-2 tbsp. heavy whipping cream, half-and-half or evaporated milk
- Whisk to combine.
- Drizzle over cooled cake.
Every bite of Peaches ‘n Cream Pound Cake is wonderful.
Aren’t you ready to sink you teeth into this dessert right now?
Add a dollop of ice cream and Peaches ‘n Cream Pound Cake will become one of your favorite desserts!
You may also enjoy these delicious recipes!
Peaches ‘n Cream Pound Cake
Equipment
- 1 12-inch Bundt pan
- 1 large mixing bowl
- 1 electric mixer
- 1 small mixing bowl
- 1 whisk
- 1 medium mixing bowl
- 1 sharp knife to cut and pare peaches
- measuring cups
- measuring spoons
Ingredients
POUND CAKE:
- 8 oz. pkg. cream cheese softened
- 1 1/2 cups unsalted butter softened (3 sticks)
- 3 cups Swans Down cake flour you can use regular flour if you are out of cake flour, but cake flour makes a nicer consistency
- 3 cups granulated sugar
- 6 large eggs
- 1 1/2 tsp. vanilla extract
- 4 cups peaches peeled and finely diced
CINNAMON ICING:
- 1 cup powdered sugar
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1-2 tbsp. heavy whipping cream half-and-half or evaporated milk
Instructions
Peaches ‘n Cream Pound Cake
- Cream butter and cream cheese in a large mixing bowl with an electric mixer.
- Add granulated sugar, eggs and vanilla and mix again with mixer.
- Stir in cake flour and peaches until combined.
- Grease and flour, very generously, a 12-inch Bundt pan.
- Spoon cake batter into prepared pan.
- Bake about 1 hour and 15-30 minutes at 350°.
- To test for doneness, insert knife or a bamboo skewer to the bottom of the pan. If it comes out goopy, continue cooking until it comes out clean.
- Cool completely before removing from pan.
- Invert onto serving plate.
- Drizzle Cinnamon icing over top of cake.
- Allow icing to set about 15 minutes before cutting or wrapping cake in plastic wrap.
Cinnamon Icing
- Whisk to combine.
- Drizzle over cooled cake.
39 Comments
Kittie
June 22, 2023 at 4:11 pm
Outstanding cake loved it so much, thanks so much for sharing
Teresa Ambra
June 25, 2023 at 9:44 pm
I’m so glad you enjoyed the recipe Kittie. Thanks for letting me know.
Neal
September 24, 2021 at 3:09 pm
I am a lover of pound cake and this one is outstanding! Everything that a pound cake should be and more. After making the cake I shared it with so many friends and neighbors and everyone absolutely loved it.
A couple of things I find makes a difference is that I first always make sure the peaches I use are ripe, sweet and juicy. I try to use white peaches if you can find them.
As for the flour, I generally don’t use cake flour in a pound cake since I like the texture from all purpose a little bit better. Personal preference. In this cake recipe you have 3 cups flour listed so I just remove approximately a generous 1/4 cup to make it 2 3/4 cup of all purpose and the cake came out perfect.
Since there is already lots of sugar in the cake, I left off the cinnamon icing, I didn’t feel it needed it but I’m sure it would also be good with the icing. Being a long time cook and baker, I love finding a new recipe with a twist and I will look forward to trying other recipes of yours.
Teresa
September 27, 2021 at 8:04 am
So glad you enjoyed the cake, Neal. It’s a great recipe made as is, as well.
Terri
June 23, 2021 at 9:10 am
Can this be frozen?
Teresa
June 23, 2021 at 11:49 am
Hi, Terri. Yes it can. Wrap it well with plastic wrap and then again with aluminum foil. I’ve had these cakes last six months in the freezer and still taste fresh!
Laura
August 9, 2020 at 11:19 pm
No way my Bundt pan was big enough, so I poured about half of the batter into a loaf pan, so I have two cakes! Next time I’ll cut the recipe in half…but I’m dreaming of pineapple and coconut! Great recipe! Thanks
Teresa
August 10, 2020 at 6:55 am
So glad you enjoyed the recipe, Laura. It’s a keeper!
Carm
July 21, 2020 at 9:47 am
Cream cheese or sour cream
Michelle
July 11, 2020 at 9:08 am
I never leave comments, but this poundcake is so good I have to make sure everyone tries it! I had never used cake flour before but it makes a huge difference in the texture. The recipe is so easy and I make it so often I have it memorized! I’m going to try it in 3 separate loaf pans, one with blueberry, one with mango, and one with peaches, to make for my moms birthday. Thank you for sharing this great recipe!
Teresa
July 11, 2020 at 10:10 am
Hi, Michelle. I’m so glad you love the recipe! I love the idea of trying it with mangos and blueberries, too. I know it’s good with cherries and cranberries. Thanks for sharing such an encouraging word with me today.
Rhonda Sharp
September 20, 2019 at 6:58 am
How many inches or cups is the bundt pan that YOU used? I might have to buy a bigger pan.
This recipe sounds amazing!!💐
I don’t want to mess it up!
I’m very precise in the Science of Baking. Lol
P.S. And a bit anal!! 😅
Teresa
September 20, 2019 at 8:54 pm
Hi Rhonda. I’m on vacation in Hawaii at the moment and can’t measure the pan but it’s a pretty large one. This is what I would do: Fill your pan so that the batter/fruit comes up about one and a half inches from the top. Don’t fill it any higher no matter how much filling you have. Put the rest in some other baking dish. That way the recipe can expand while baking. There are many times my batter will expand over the top of the pan so it’s helpful to have a cookie sheet underneath to catch drips. But when that happens it’s hard to get the cake out of the pan. To be safe, just use a little less if necessary. Just make sure you cook it long enough. Some of these bundt pans can take 1 1/2 hours to bake completely. Put a knife all the way to the bottom of the pan. Until there is no goo left on the knife, the cake is not done (and it will fall out of the pan in clumps, yikes!) It’s really a great cake, I hope you give it a try.
Carm
July 21, 2020 at 9:44 am
Sour cream or cream cheese
Teresa
July 23, 2020 at 8:39 am
This recipe uses cream cheese.
Kathy
August 31, 2019 at 8:53 pm
I made this but I used mangoes instead of peaches! It was great! Definitely a keeper!
Teresa
September 1, 2019 at 8:54 am
Hi, Kathy, I bet it was delicious! I’ll have to give it a go with mangoes the next time I make it. 🙂
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Barbara
July 9, 2018 at 6:06 pm
Does this cake call for baking powder,or salt,or baking soda?
Teresa
July 10, 2018 at 8:03 am
Hi, Barbara. I know it sounds odd, but it does not call for any of those ingredients. It does call for cake flour. Enjoy.
Jeanne Bird
June 25, 2018 at 9:49 am
Have you tried baking this in a 9 x 13 pan?
Teresa
June 25, 2018 at 11:35 am
Hi there, Jeanne. I haven’t. But I’m sure you could bake it that way if you prefer. The biggest difference will be baking time. Depending on how deep the batter fills the pan you may need to start checking after about 45 minutes. If you have a hot oven, maybe sooner. Check with a toothpick for doneness. Let me know how it turns out. 🙂
fannie s mitchell
February 21, 2017 at 8:13 am
Your Peaches ‘ n Cream Pound Cake looks so deliciousos can’t wait to taste it,happy eating !
Teresa
February 21, 2017 at 1:37 pm
It is delicious, Fannie, hope you give it a try!
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Mary Jo Bence
July 3, 2015 at 5:50 pm
Very disappointed this recipe was awful I should have realized it before I made it
Teresa
July 4, 2015 at 2:15 pm
Not sure what happened to your cake Mary Jo, but this cake has always turned out wonderfully for us. The key is making sure you bake the cake long enough. Bundt pans can take a lot longer to bake than regular cakes.
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Tracey Tripp
September 1, 2014 at 1:25 pm
Thanks. Bought peaches today so I definitely plan to try it.
Teresa
September 1, 2014 at 3:58 pm
Please let me know what you think of it.
Tracey Tripp
August 31, 2014 at 9:30 pm
Description and directions say Sour Cream, but I don’t see that listed in the recipe. Should it be 8 oz of Cream Cheese as written or 8 oz of Sour Cream? Thanks for the clarification.
Teresa
August 31, 2014 at 10:20 pm
Oh, Tracey, thanks for the good catch. I went back and looked at my recipes and realized I used my Cream Cheese Pound Cake recipe and not my Sour Cream Pound Cake recipe as the basis for this dessert. I was making so many peach recipes each day for two solid weeks, and I was trying to be faithful in copying down ingredients carefully, but I sure missed it on this one. Thanks so much for letting me know. I’ve corrected it in the post and the recipe card.
I hope you try it. It was really spectacular.
Teri McElveeb
August 31, 2014 at 9:31 am
I couldn’t find any fresh peaches. Could you use frozen or canned peaches? Of course they would be thawed or drained before using. I love this cake idea and can’t wait to try it.
Teresa
August 31, 2014 at 12:07 pm
Hey, Teri, I would use either of them, but dice them and pat the peaches dry before adding to the batter. Hope you enjoy it.
Dailypainter
August 30, 2014 at 11:51 am
Is the texture cakey at all? Cause it looks a little gluey from the pictures.
Teresa
August 30, 2014 at 12:10 pm
It is cakey, but if you’ve ever used cake flour it has a much finer consistency than regular flour. There are not a lot of air pockets like when using regular all-purpose flour. Rather than being dried out like most pound cakes are, this one is moist due to the sour cream and peaches. I didn’t find the cake “gluey.” If you are afraid of the cake being “gluey” you can always bake it longer. I baked this one about 1 1/2 hours. If you bake it too long, though, the cake will dry out. Sorry, I can’t be any more help than that.