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 9x5 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.
Peach Pound Cake
Sweetly delicious peach pound cake with juicy chunks of peaches and topped with silky cream cheese frosting.
Ingredients
For the cake
- ½ cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup (57 grams) Greek yogurt
- 1 and ½ cups (195 grams) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups (255 grams) peeled and diced fresh peaches, about 2 peaches
- ½ teaspoon ground cinnamon
For the glaze
- 4 ounces (113 grams) cream cheese, softened
- 2 cups (240 grams) confectioners’ sugar
- 1-3 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
Make the cake
- Preheat the oven to 325ºF. Lightly grease and flour a 9x5-inch pan.
- In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beat well after each addition. Stir in the vanilla and yogurt until well combined.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Stir with a whisk. Gradually stir into the butter mixture. Gently toss the peaches in cinnamon and fold them into the batter. Spread the batter into the bottom of the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the glaze
- In a medium bowl, beat the cream cheese until fluffy. Gradually add the sugar, beating until smooth. Add just enough milk to make the glaze spreadable. Stir in the vanilla. Spread over cooled cake.
Notes
- Tent loosely with aluminum foil if the top is getting too brown during baking.
- Bake times will vary so keep a close eye on the bread. It's done when a toothpick inserted into the center comes out with a few moist crumbs.
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Nutrition Information
Yield 1Amount Per Serving Calories 335
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Sandy Dailey-Friend says
I love peaches, but living in South Florida, I have an abundance of mangos, similar fleash consistency and sweetness? Any thoughts?
Jen Sobjack says
I've not experimented with making mango pound cake but I imagine it would work fine and taste delicious.
Sandy Dailey-Friend says
Jen, just a quick update. Made the cake following your recipe exactly, substituting fresh chopped (sweet ripe) mango for the peaches. It was wonderful! Served with thinly sliced star fruit (also in season and ripening) across the top. Beautiful presentation and very yummy. Definitely a new favorite in our house. Thank you.
Barrie says
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 says
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 says
Can I make this cake without the peaches?
Jen Sobjack says
Sure.
Beata says
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 says
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.
Gloria says
Can you use can peaches if fresh ones are not available
Jen Sobjack says
Hi Gloria! I don't recommend using canned peaches because they are too soft and wet. You can try frozen and thawed peaches, though. That should turn out okay.
Pam says
Made this cake this weekend and its amazing.
Jen Sobjack says
I'm so happy you enjoyed it!
Rosa says
This sounds delicious,can anyone please tell me if I can use fresh peaches,and should I use water , because I won't have the juice from a can of peaches,thank you??
Jen says
Frozen peaches were used for this recipe but you could indeed use fresh. They need to be cooked until they are softened before going into the batter. Reserve the peach syrup after cooking and use that in the frosting.
Laura @ Laura's Culinary Adventures says
This makes me really excited for peach season! Yum!
Amber @ Dessert Now, Dinner Later! says
There is a town close by where I live that has "peach days" in August because of all the peach trees, and I cannot wait to pick some up and try this bread!
Jen says
Oh, that sounds so fun!
Denise | Sweet Peas & Saffron says
This cake looks incredible...especially that cream cheese icing! I would love a slice right now 🙂
Jen says
Thanks so much, Denise!
Ashley | Spoonful of Flavor says
Peaches remind me that summer is just around the corner! Love that glaze and chunks of fresh peaches.
Hayley @ The Domestic Rebel says
Ooh, what a great recipe for me to use up those leftover frozen peaches in my freezer! I love this summery, splendid pound cake. Looks so moist and totally heavenly!
Jen says
Thanks, Hayley!