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.
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Peach Pound Cake
Sweetly delicious peach pound cake with juicy chunks of peaches and topped with silky cream cheese frosting.
Ingredients
For the cake
- 2 ½ cups (350 g) diced fresh peaches
- ¼ teaspoon ground cinnamon
- 1 cup (226 g) butter, softened
- 2 cups (400 g) granulated sugar
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 cups (390 g) all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (80 g) buttermilk
For the glaze
- 4 tablespoons unsalted butter
- 1 cup (120 g) confectioner's sugar
- 2-3 tablespoons whole milk
Instructions
Make the cake
- Preheat oven to 325°F. Grease 10-inch fluted pan with nonstick spray.
- Gently toss the peaches in cinnamon and set aside.
- Using an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for about 5-7 minutes, or until light and fluffy.
- Reduce the speed to medium-low and add the eggs one at a time, mixing well after each addition.
- Add in the vanilla and almond extracts. Continue beating for an extra 2 minutes, scraping down the pan once or twice so that everything gets well mixed.
In a separate bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add to the butter mixture. With the mixer set to low speed, slowly pour in the buttermilk. Continue to beat just until combined. Do not over mix. - Use a silicone spatula to gently fold in the peaches. Pour into prepared pan and bake until a toothpick inserted in the center comes out clean, 70-80 minutes.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Make the glaze
- In a small pot, melt the butter over medium-high heat. Cook until the butter turns a golden brown color and has a nutty aroma, about 7 minutes. Remove from heat.
- Pour butter over confectioners’ sugar in a small bowl. Stir until well combined. Whisk in just enough milk to make the glaze pourable.
- Drizzle glaze over cooled cake and allow to sit until glaze hardens about 15 minutes.
Notes
Peaches: For the best flavor use fresh summer ripened peaches. Gently squeeze the peach with your fingers. If there’s only a little bit of give, the peach isn’t ripe enough to give the best flavor. Ready to use peaches will also have a strong sweet smell.
Buttermilk: I do not recommend substituting!
Bake time: Bake times will vary depending on how juicy your peaches are. Juicier peaches will seep more liquid into the cake which requires a longer bake time.
Make Ahead Tip
- Keep the cake covered tightly and store it in the refrigerator for up to 3 days.
- The cake can be frozen for up to 3 months. Thaw in the refrigerator overnight.
Nutrition Information:
Yield: 16 Serving Size: 1 sliceAmount Per Serving: Calories: 373Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 97mgSodium: 211mgCarbohydrates: 53gFiber: 1gSugar: 34gProtein: 5g
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.
Sandy Dailey-Friend
Thursday 10th of September 2020
I love peaches, but living in South Florida, I have an abundance of mangos, similar fleash consistency and sweetness? Any thoughts?
Jen Sobjack
Friday 11th of September 2020
I've not experimented with making mango pound cake but I imagine it would work fine and taste delicious.
Barrie
Saturday 5th of September 2020
This cake was easy to make and very tasty. I like how it makes a loaf size cake instead of a huge bundt cake. It was a good use of some not so yummy peaches.
Trish
Friday 7th of August 2020
Jen, This pound cake looks heavenly; it is baking now and the aroma (and batter!) are wonderful!!! I am making another one to freeze and am considering adding a touch of almond to the cream cheese! Thank you for such a great recipe!
Candice
Saturday 28th of December 2019
Can I make this cake without the peaches?
Jen Sobjack
Sunday 29th of December 2019
Sure.
Beata
Tuesday 3rd of September 2019
Great recipe, but I poured the batter into a 6x9 and that seemed too small of a pan (I know pound cakes are usually baked in that size pan). As much as this rises, it would have overflowed into a huge mess if I hadn’t changed pans before baking. Also, the icing is bland. A little lemon or orange would have added a nice touch.
Jen Sobjack
Thursday 5th of September 2019
This recipe is formulated to fit in a 9x5-inch pan. As pictured above, the batter will only fill the pan halfway. This leaves room for the cake to rise and the cake doesn't rise a whole lot.