Go Back Email Link
Peach pound cake slices, with slices of fresh peaches on the side of the cake.
Print Recipe
4.63 from 72 votes

Peach pound cake with cream cheese

Delicious peach pound cake studded with chunks of juicy, fresh peaches is an easy summer treat.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Cake recipes
Cuisine: American
Servings: 8 servings
Calories: 437kcal
Author: Cheryl Bennett

Equipment

Ingredients

For the cake

  • 1 ¾ cups all-purpose flour 210g
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter (room temperature) 57g
  • 3 ounces cream cheese (room temperature) 6 tbsp.
  • 1 cup granulated sugar 200g
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup milk or half and 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 and half room temp
  • 1 teaspoon vanilla

Instructions

  • 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 tester inserted comes out with a few moist crumbs attached.
  • Cool cake in pan for 10 minutes, then invert cake to release. Turn cake back over and place on a cooling rack to cool completely.
  • Glaze cake, if desired: Combine all ingredients for glaze in a small bowl and beat with electric mixer, or whisk, until completely smooth, about 3 minutes. Drizzle over the cake and let it set for a few minutes before slicing.

Notes

  • 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.

Nutrition

Serving: 1g | Calories: 437kcal | Carbohydrates: 58g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 292mg | Potassium: 426mg | Fiber: 1g | Sugar: 36g | Vitamin A: 778IU | Vitamin C: 3mg | Calcium: 226mg | Iron: 2mg