Peach Cream Cheese Pound Cake

Introduction

Some desserts don’t just taste good—they hit something deeper. They bring you back to hot summers with the windows open, to your grandma’s faded apron, to the sound of a screen door slamming shut as you come running inside for something cold and sweet. This Peach Cream Cheese Pound Cake is one of those desserts. It’s thick and rich, but not heavy. Sweet, but not cloying. Creamy, but with the tang of cream cheese that wakes it up just enough. And those peaches—oh, those peaches. Juicy, golden chunks folded into the batter like treasure.

This cake walks a line between rustic and elegant. It belongs on a fancy table dressed in linen, and also on a chipped plate with a scoop of vanilla ice cream melting on the side. It’s a cake that demands patience, love, and good fruit. It’s also stupidly easy to mess up—too dry, too dense, too bland. But done right, it’s a showstopper. The kind of cake that makes people close their eyes when they take the first bite.

I first stumbled into this version during a sticky August in Georgia, half-expecting it to be just another pound cake. I was wrong. The cream cheese gives it body and depth, and the peaches? They steal the show. Let’s do this right. Let’s bake a Peach Cream Cheese Pound Cake worth remembering.

Why You’ll Love This Recipe

• Rich and Moist Texture: The cream cheese makes the crumb incredibly soft without being too heavy.
• Sweet Summer Flavor: Fresh peaches give every bite a burst of juicy, natural sweetness.
• Southern Comfort in Cake Form: Feels like a warm hug from your Southern grandma—even if you never had one.
• Easy to Make, Hard to Mess Up: As long as you follow the steps, it’s a low-risk, high-reward bake.
• Perfect for Any Occasion: Works for potlucks, brunch, birthdays, or just because it’s Tuesday.

This Peach Cream Cheese Pound Cake also stores beautifully, so you can enjoy a slice even days after baking. And every bite of this Peach Cream Cheese Pound Cake reminds you of why old-fashioned recipes still matter.

Ingredients

For the Cake:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 1 (8 oz) package cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp vanilla extract
• 1 tsp almond extract (optional but recommended)
• 2 cups fresh peaches, peeled and chopped (or well-drained canned peaches)
• 1 tbsp flour (to coat peaches)

For the Glaze (optional):

• 1 cup powdered sugar
• 2–3 tbsp milk or cream
• ½ tsp vanilla extract

Instructions

1. Preheat the Oven: Set your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
2. Cream the Butter and Cream Cheese: In a large mixing bowl, beat together softened butter and cream cheese until smooth and fluffy—about 2–3 minutes.
3. Add Sugar Gradually: Slowly beat in the sugar, one cup at a time, until fully incorporated. Scrape the sides of the bowl occasionally.
4. Add Eggs One at a Time: Beat in the eggs one by one, mixing well after each addition.
5. Mix Dry Ingredients Separately: In another bowl, whisk together flour, baking powder, and salt.
6. Combine Wet and Dry: Add the flour mixture to the wet batter gradually. Mix just until combined—don’t overdo it.
7. Add Flavor: Stir in the vanilla and almond extracts.
8. Prepare the Peaches: Toss chopped peaches in 1 tablespoon of flour (this helps prevent sinking), then gently fold them into the batter.
9. Bake: Pour batter into the prepared pan. Smooth the top. Bake for 75 to 85 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are okay).
10. Cool It Down: Let the cake cool in the pan for 20 minutes before flipping it onto a wire rack to cool completely.
11. Optional Glaze: Whisk together powdered sugar, milk, and vanilla. Drizzle over the cooled cake.

Tips & Variations

• Use Fresh Peaches When Possible: They taste better and hold up better in the batter.
• Don’t Overmix: Too much mixing makes the cake dense and tough.
• Try a Bourbon Glaze: Replace the milk in the glaze with a tablespoon of good bourbon for an adult twist.
• Go Nuts: Add a handful of chopped pecans or walnuts for crunch.
• Change the Fruit: Substitute nectarines, apricots, or even blueberries for a different flavor profile.

Note

Be sure the cream cheese and butter are fully softened—cold ingredients won’t cream properly and can ruin the texture of your Peach Cream Cheese Pound Cake.

Serving Suggestions

• Serve warm with a scoop of vanilla or peach ice cream.
• Pair it with a dollop of whipped cream and a sprig of mint.
• Enjoy with coffee in the morning—no judgment here.
• Slice thin for tea time or thick for dessert.
• Add grilled peach halves and a drizzle of honey for a dramatic plate.

This Peach Cream Cheese Pound Cake also makes a stunning centerpiece for summer brunches or late-night cravings alike.

Nutrition Information

Per Serving (Based on 12 Servings)

• Calories: 520
• Fat: 27g
• Saturated Fat: 16g
• Carbohydrates: 64g
• Sugar: 45g
• Protein: 6g
• Fiber: 1g
• Sodium: 210mg
• Cholesterol: 120mg

User Reviews/Comments

Martha T. – Charleston, SC
“Reminds me of my mama’s Sunday cakes. The cream cheese makes it so rich. Everyone asked for seconds.”

Darren P. – Nashville, TN
“I used canned peaches and it still came out fantastic. Don’t skip the almond extract—it adds magic.”

Keisha L. – Savannah, GA
“I brought this to a church picnic and not a crumb was left. Will be baking it again next weekend.”

FAQs

Can I use canned or frozen peaches instead of fresh?
Absolutely. Just make sure they are well-drained and patted dry to avoid adding excess moisture to your Peach Cream Cheese Pound Cake.

Why is cream cheese added to the pound cake?
It makes the texture incredibly rich and moist. Cream cheese also adds a slight tang that balances the cake’s sweetness beautifully.

How do I store leftover Peach Cream Cheese Pound Cake?
Wrap it tightly and keep it at room temperature for up to 3 days, or refrigerate for up to a week. It freezes well too—wrap slices individually.

Can I bake this cake in loaf pans instead of a bundt pan?
Yes. Divide the batter between two loaf pans and adjust the baking time to around 55–65 minutes.

What’s the best way to avoid the cake sticking to the pan?
Use a generous amount of butter or shortening to grease every part of the pan, then flour it thoroughly. Let the cake cool slightly before unmolding.

Conclusion

If there’s a cake that captures summer in a slice, it’s the Peach Cream Cheese Pound Cake. Rich, moist, and packed with peachy sweetness, this cake is as Southern as front porch swings and tall glasses of sweet tea. It’s not just dessert—it’s a memory in the making. Whether you serve it plain or fancy, at a family barbecue or a solo kitchen celebration, it always delivers.

When you bake your next Peach Cream Cheese Pound Cake, you’re baking more than a dessert—you’re baking tradition.

And if you’re curious about the roots of pound cake and how it evolved into regional classics like this one, dive into its history on Wikipedia.

Now, go bake your masterpiece. And don’t forget to save a slice for yourself—baker’s rights.

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