Delicious peach pound cake studded with chunks of juicy, fresh peaches is an easy summer treat. The addition of cream cheese in the batter gives it even more flavor and keeps this peaches and cream pound cake tender and moist.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
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Why you should make this recipe
If you wait for stone fruit season every year like I do, and you love peaches in baked goods, you might enjoy this simple loaf cake.
- Easy – The recipe is great for any level of experience. It’s just a bit of mixing and stirring.
- Perfect for anytime – Loaf cakes make a delicious snack any time of the day. It goes perfectly with a cup of tea or coffee for an afternoon treat.
- Make ahead – This pound cake stays moist for days, thanks to the cream cheese in the batter.
Peaches and cream pound cake
Recently, I’ve fallen back in love with pound cakes. They are a simple, humble dessert or afternoon treat that anyone can make. They are sweet comfort food and they go splendidly with a cuppa.
This peach pound cake has cream cheese in the batter, along with half and half to make this cake moist and delicious. One thing it is not is heavy. In spite of having a dense crumb, it is not at all heavy. The peaches lend a nice freshness to this cake.
This is an anytime kind of cake that you can easily make whenever the craving strikes. I used fresh peaches, because they are in season, but you can make this anytime of the year with frozen peaches.
You can also swap out the peaches for other fruit, like berries. This blueberry pound cake was a such a hit, I made twice in one week.
- Flour – Regular all-purpose flour is the backbone of this cake.
- Baking powder – This is a leavener that helps the cake rise.
- Salt – All baked goods need salt.
- Butter – Choose unsalted butter so you can control the amount of alt in your recipes.
- Cream cheese – Cream cheese provides moisture, fat and flavor in our pound cake.
- Sugar – Just enough to sweeten the cake.
- Eggs – Eggs provide moisture and help to bind it all together.
- Vanilla – Vanilla extract gives baked goods wonderful flavor.
- Milk – Milk or half and half provides moisture to the batter.
- Peaches – Choose peaches that are perfectly ripe, if possible. Underripe fruit won’t have much flavor.
This is the scale that I own and use daily. It is easy to use, plus it measures in pounds, ounces and grams.
Measuring ingredients by weight, ESPECIALLY in baking, is much more accurate than cup measurement.
Tools and equipment needed
How to make it
Here’s a quick summary of how to make a peach pound cake. Please see the recipe card at the bottom of this post for the full recipe.
First, you’ll want to butter and flour your pan. For this cake, I used an 8 x 5 loaf pan. You can use a pan that is molded like this one, or a loaf pan with folded corners that gives you sharp edges.
The first one is easier to clean, but has rounded edges. The second one has beautiful crisp edges, but can be a pain to clean. For this cake, I chose easy to clean.
Next, sift your dry ingredients together.
No need to drag the big mixer out, a hand-held electric mixer is all you’ll need for this recipe.
Beat the butter and cream cheese together before adding the sugar and eggs. Finally the milk, vanilla and flour mixture gets added to make the pound cake batter.
Here is a trick to avoiding sinking fruit – I put about a third of the batter in the bottom of the pan first before adding the peaches.
Then, gently fold the fresh peaches into the rest of the batter and layer on top of the plain batter.
Bake the cake for about an hour, or until a tester comes out clean with a few moist crumbs stuck to it.
Let the cake cool in the pan for a few minutes before unmolding. As the cake cools, you’ll notice that it begins to pull away from the sides. That is your cue to go ahead and take the cake out of the pan.
Once you have removed your pound cake from the loaf pan, let it cool on a wire cooling rack. If you plan to glaze the cake, it must be completely cooled before glazing, otherwise the glaze will run right off the cake.
It is absolutely delicious as is, which is how I really like it, but if you want to glaze it, I’ve shared a recipe for a delicious creamy glaze in the recipe.
Peach pound cake FAQ’s
Absolutely. Store your peach pound cake in an airtight container and freeze for up to 3 months.
Yes. Peach pound cake stays moist for days, so you can make it a day ahead of time.
It will last for about 5 days if stored in an airtight container.
Stone fruit season is short, so while they are around, try a few more peach recipes!
- Peach pepper jam
- Blueberry peach muffins with streusel topping
- Bourbon poached peaches
- White wine sangria with peaches
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For the cake
- 1 3/4 cups all-purpose flour // 210g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tbsp. unsalted butter, room temp. // 57g
- 3 ounces cream cheese, room temp. // 6 tbsp.
- 1 cup sugar // 200g
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup milk or half & half // 120ml
- 2 cups fresh peaches, peeled and diced // 3 - 4 medium peaches
For the glaze
- 1 cup powdered (confectioners) sugar //115g
- 2 tablespoons butter, melted and cooled
- 2 - 3 tablespoons cream or half & half, room temp
- 1 teaspoon vanilla
- Preheat oven to 350°F / 180°C / Gas mark 4.
- Butter and flour an 8 x 5 loaf pan.
- Sift flour, baking powder and salt together, set aside.
- Using an electric mixer, beat butter and cream cheese together until light and fluffy, about 4 minutes.
- Add sugar and beat to combine. Scrape down bowl and add eggs, one a time, mixing thoroughly before adding in second egg.
- Add vanilla and milk, beat on low just to incorporate.
- Add flour mixture on low, beating just until mixture is almost incorporated, but not fully.
- Scrape down bowl, making sure to scrape the bottom of the bowl, beat on low for 30 seconds.
- Add 1/3 of the batter to the loaf pan. Smooth to make an even layer in the bottom of the pan.
- Then add peaches to the remainder of the batter and gently fold them in, using a rubber spatula.
- Add remaining batter to loaf pan and smooth the top.
- Bake for 60 - 70 minutes, or until a knife inserted comes out clean.
- Cool cake in pan for 10 minutes, then invert cake to release.
- Cool pound cake completely on wire rack.
- Combine all ingredients for glaze in a small bowl and beat with electric mixer until completely smooth, about 3 minutes. (Glaze, if desired).
Check cake after 55 minutes. Everyone's oven is a little different, so if your oven tends to run hot, check your cake a little earlier.
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Amount Per Serving: Calories: 426Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 104mgSodium: 311mgCarbohydrates: 52gFiber: 1gSugar: 29gProtein: 6g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂
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Originally published 6/27/20.