Sweetly delicious peach pound cake with juicy chunks of cinnamon peaches and topped with silky cream cheese frosting. Is your mouth watering yet?
I’m bringing back this lovely peach pound cake with cream cheese frosting! It was first published in August of 2015. SO LONG AGO!
Peaches are absolutely some of the summer’s best fruits! I love stopping by peach stands along the side of the road during the month of August to grab the biggest, juiciest peaches they have.
I’ll never forget driving to the beach for our wedding in 2008. It was the end of August and peach stands were scattered along the back roads. I was the lead car in our four-car convoy.
As we were passing one of the stands, I caught a glimpse of some of the biggest peaches I’d ever seen. Without hesitation, I slammed on my breaks and swerved over to the side of the road.
Everyone behind me thought something was wrong and they jumped out of their cars to my rescue. The reality was, I just wanted some of those peaches. I HAD to have them!
They turned out to be the best peaches I’ve ever had. To this day, I’ve yet to find a peach that comes close to comparison.
Every time I make this pound cake, I’m reminded of that day and that summer’s best stone fruit.
This recipe comes from my sour cream pound cake that is so moist and easy to make. It’s one of my favorite holiday cakes.
The recipe is only slightly altered. I used Greek yogurt instead of sour cream and cut it back by half. The first time around, I used the full amount of yogurt but the cake came out too wet.
My peaches were super ripe and juicy. If you’re using firm peaches that aren’t as ripe, you can probably get away with using the full amount of yogurt.
This pound cake is incredibly moist. It actually doesn’t even have the dense texture of pound cake. It falls somewhere in between a tender vanilla cake and a buttery pound cake. It’s the best!
Let’s get to the logistics of peach pound cake with cream cheese frosting.
The batter is made with simple ingredients like butter, sugar, eggs, vanilla, flour, and Greek yogurt. And of course, there’s both baking powder and baking soda to help it rise.
Then there’s the wonderful peachy goodness that gets folded into the batter. Perfectly ripened peaches are tossed with cinnamon just before joining the rest of the crew in the mixing bowl.
Bake it up a 9×5 inch loaf pan and the result will have you swooning. Your house is going to be filled with the heavenly scent of cinnamon and peaches.
The cake is perfect on its own but I couldn’t resist adding a cream cheese frosting. It’s simple with just a few ingredients – cream cheese, confectioners’ sugar, milk, and vanilla. Less milk will give you a firmer frosting. Mine wasn’t as thick because I was going for that drippy effect.