Homemade Peach Cream Cheese Pound Cake: A Moist, Rich Southern Classic
Looking for a show-stopping dessert that blends creamy richness with fruity brightness? This Peach Cream Cheese Pound Cake is a luxurious twist on a Southern favorite. With a velvety texture from cream cheese and bursts of juicy peach in every bite, this cake is perfect for holidays, summer gatherings, or a cozy weekend treat.
In this detailed guide, you’ll find step-by-step instructions, expert baking tips, storage solutions, and serving suggestions to ensure your pound cake turns out perfectly every time.
Why You’ll Love This Recipe
- Incredible Texture: Cream cheese adds a smooth, dense richness.
- Perfect Sweetness: Balanced with fruit and flavor extracts.
- Peachy Flavor: Fresh or canned peaches bring a juicy, summer twist.
- Great for Any Season: Serve it warm in summer or cozy in winter with tea.
Ingredients
Wet Ingredients:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ¾ cups granulated sugar
- 6 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
Dry Ingredients:
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
Fruit:
- 1 ½ cups chopped fresh peaches (or drained canned peaches)
- 2 tbsp flour (to coat peaches)
Instructions
1. Preheat and Prepare
- Preheat oven to 325°F (165°C).
- Generously grease and flour a 10-inch Bundt or tube pan. This prevents sticking and gives a beautiful finish.
2. Cream Butter & Cream Cheese
- In a large mixing bowl, beat butter and cream cheese together until smooth and creamy (2–3 minutes). Use a hand or stand mixer for best results.
3. Add Sugar
- Gradually add sugar, beating on medium speed until the mixture is light and fluffy (4–5 minutes). This step creates air in the batter, ensuring a soft crumb.
4. Add Eggs One by One
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract and optional almond extract.
5. Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
6. Add the Peaches
- Toss chopped peaches with 2 tablespoons of flour (this keeps them from sinking to the bottom).
- Gently fold them into the batter with a spatula.
7. Bake
- Pour the batter evenly into your prepared pan and smooth the top.
- Bake for 75–85 minutes. A toothpick inserted in the center should come out clean.
- If the top browns too quickly, loosely cover with foil during the last 20 minutes.
8. Cool and Serve
- Let the cake cool in the pan for 15–20 minutes.
- Then, carefully invert onto a wire rack to cool completely.
- Serve plain, dusted with powdered sugar, or with whipped cream or ice cream.
Serving Suggestions
- Warm with Vanilla Ice Cream: A classic Southern favorite.
- Drizzled with Peach Glaze: Blend fresh peach puree with powdered sugar.
- With Coffee or Sweet Tea: Ideal for breakfast or brunch.
Expert Tips for Success
- Room-Temperature Ingredients: Help the batter mix evenly and create a uniform texture.
- Don’t Overmix: Once the flour is added, mix just until combined to avoid a dense cake.
- Use High-Quality Peaches: Fresh in season, or well-drained canned for convenience.
- Test for Doneness: Use a skewer or toothpick and check the thickest part of the cake. Homemade Samoas Girl Scout Cookies
How to Store
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for 5–6 days. Bring to room temp before serving.
- Freezer: Wrap slices in plastic wrap and foil. Freeze for up to 3 months.
Nutrition (Per Serving):
- Calories: ~450 kcal
- Carbs: 50g
- Fat: 24g
- Sugar: 38g
- Protein: 6g
- Serving Size: 1 slice (makes 12 servings)
Prep and Bake Time
- Prep Time: 20 minutes
- Bake Time: 75–85 minutes
- Cooling Time: 30 minutes
- Total Time: About 2 hours
More Delicious Ideas
- Lemon Blueberry Pound Cake
- Strawberry Cream Cheese Loaf
- Classic Vanilla Bean Pound Cake