I love a good pound cake, especially when it features the sweet taste of peaches. Today, I’m sharing two wonderful peach pound cake recipes that you are going to adore. Both cakes are moist, flavorful, and perfect for a cozy afternoon treat or a special dessert.
Whether you like the extra richness of cream cheese or prefer a classic peach cake, I have a recipe here for you. Let’s get baking and fill your kitchen with the delicious smell of peaches!
Jump to Recipe:
Moist Cream Cheese Peach Cobbler Pound Cake Recipe
This cake brings together a creamy cheesecake feel, warm peach cobbler goodness, and the rich texture of a pound cake. It’s a comforting and impressive dessert, great for sharing with people you care about.
Key Ingredients & Tips for Peach Cream Cheese Pound Cake
- Cream Cheese Layer: Make sure your cream cheese is very soft. This helps it blend smoothly into the batter without any lumps, giving you a very creamy texture.
- Peaches Choice: You can use either fresh or frozen sliced peaches for this recipe. If you use frozen peaches, thaw them completely first and gently press out any extra water to keep your cake from getting too wet.
- Don’t Overmix the Batter: After you add the flour, mix the cake batter just until everything is combined. Overmixing can make your pound cake tough, and we want it light and moist.
What You Need for Peach Cream Cheese Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen sliced peaches
- 1/2 cup brown sugar (for peach topping)
- 1 teaspoon ground cinnamon (for peach topping)
⏱️ Time: Prep: 30 mins, Bake: 1 hr 15 mins🍽️ Yields: 12-16 slices
How to Make Cream Cheese Peach Pound Cake
Step 1: Get Ready to Bake
Preheat your oven to 325°F (160°C). Prepare a 10-inch Bundt pan by greasing it well and lightly dusting it with flour. In a separate small bowl, gently mix your sliced peaches with the brown sugar and cinnamon.
Step 2: Make the Cake Batter
In a large mixing bowl, beat together the softened butter, softened cream cheese, and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, making sure to beat well after each addition. In another bowl, combine the flour, baking powder, and salt. Gently add these dry ingredients to the wet mixture, alternating with the buttermilk and vanilla, mixing only until everything is just combined.
Step 3: Layer and Bake
Pour about half of your cake batter into the prepared Bundt pan. Spoon half of your peach mixture evenly over this layer. Carefully add the remaining cake batter, then top with the rest of the peaches. You can gently swirl the peaches into the top layer of batter with a knife if you like. Bake for 75-85 minutes, or until a wooden skewer inserted into the center comes out clean.
📝 Final Note on Cream Cheese Peach Pound Cake
Allow your cake to cool in the pan for about 10-15 minutes after baking. This little wait helps it set and makes it much easier to flip out onto a wire rack without breaking.
Moist Peach Cobbler Pound Cake Recipe
This classic pound cake gets a wonderful boost from sweet, juicy peaches baked right into the batter. It’s a simple, comforting cake that’s perfect for any time, whether for brunch or dessert.
Key Ingredients & Tips for Peach Pound Cake
- Choose Ripe Peaches: For the best flavor, pick peaches that are ripe and smell fragrant. If they are soft to the touch, they are ready!
- Creaming Butter and Sugar: This step is very important. Take your time beating the butter and sugar together until they are light and fluffy. This adds air to the batter, making your cake lighter.
- Room Temperature Ingredients: Always use butter and eggs that are at room temperature. This helps them mix smoothly with other ingredients, creating a better textured batter.
What You Need for Peach Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen sliced peaches
- 1/4 cup granulated sugar (for peach coating)
- 1/2 teaspoon ground cinnamon (for peach coating)
⏱️ Time: Prep: 25 mins, Bake: 1 hr 5 mins🍽️ Yields: 10-12 slices
How to Make Peach Pound Cake
Step 1: Prepare Peaches and Pan
Preheat your oven to 325°F (160°C). Prepare a 10-inch Bundt pan by greasing it well and dusting it lightly with flour. In a small bowl, gently toss the sliced peaches with 1/4 cup of sugar and the cinnamon.
Step 2: Make the Pound Cake Batter
In a large mixing bowl, beat the softened butter and 2 cups of sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each egg. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add these dry ingredients to the butter mixture, alternating with the milk and vanilla, mixing only until everything is just combined.
Step 3: Fold in Peaches and Bake
Gently fold the prepared peaches into the cake batter. Pour the entire batter into your prepared Bundt pan. Bake for 65-75 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
📝 Final Note on Peach Pound Cake
A light dusting of powdered sugar over the cake after it has cooled completely makes for a very pretty and delicious finish.
