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Peaches 'n Cream Pound Cake | Can't Stay Out of the Kitchen | This fabulous #cake is the perfect #summer #dessert. It's full of fresh #peaches & very moist. The #cinnamon glaze is especially good. #holiday #baking

Peaches 'n Cream Pound Cake

Teresa Ambra
This scrumptious pound cake is filled with peaches and cream cheese making it so much moister than regular pound cakes. Then it's drizzled with a luscious cinnamon glaze providing an extra pop of flavor. It's the perfect dessert for summer when fresh peaches are in season.
3.60 from 22 votes
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Prep Time 35 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 16
Calories 475 kcal

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

NOTE: It is critical that you do not underbake the cake. If you do the cake will come out in clumps.
 
NOTE: You must use the largest bundt pan available. Even still the cake will rise considerably while baking. I recommend using a narrow rubber spatula to go between the cake and the bundt pan so that it makes the cake come out easier. You may have to use a knife to separate the cake from the center tube in order to enable the cake to come out of the pan easier.
 
NOTE: My oven runs slow. I'm never able to get this cake done in less than 1 1/2 hours. But you should start checking at about 1 hour 15 minutes. If a knife inserted to the very bottom of the cake comes out completely clean, then the cake is done.
 
NOTE: Allow icing to set 15 minutes before cutting cake.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 475kcalCarbohydrates: 67gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 118mgSodium: 135mgPotassium: 145mgFiber: 1gSugar: 49gVitamin A: 781IUVitamin C: 2mgCalcium: 75mgIron: 1mg
Keyword cake, dessert, peaches, pound cake
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