Peach Cream Cheese Pound Cake

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.