Ingredients
Scale
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
- Preheat the Oven: Set your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
- 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.
- Add Sugar Gradually: Slowly beat in the sugar, one cup at a time, until fully incorporated. Scrape the sides of the bowl occasionally.
- Add Eggs One at a Time: Beat in the eggs one by one, mixing well after each addition.
- Mix Dry Ingredients Separately: In another bowl, whisk together flour, baking powder, and salt.
- Combine Wet and Dry: Add the flour mixture to the wet batter gradually. Mix just until combined—don’t overdo it.
- Add Flavor: Stir in the vanilla and almond extracts.
- Prepare the Peaches: Toss chopped peaches in 1 tablespoon of flour (this helps prevent sinking), then gently fold them into the batter.
- 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).
- Cool It Down: Let the cake cool in the pan for 20 minutes before flipping it onto a wire rack to cool completely.
- Optional Glaze: Whisk together powdered sugar, milk, and vanilla. Drizzle over the cooled cake.
Notes
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.