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.
Follow Me On Instagram!
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.