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 loaded with “whiskey’d” cranberries. 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.
Peach Pound Cake
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup Greek yogurt
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 cups peeled and diced fresh peaches about 2 peaches
- 1/2 teaspoon ground cinnamon
For the glaze
- 4 ounces cream cheese softened
- 2 cups confectioners' sugar
- 1-3 tablespoons milk
- 1/4 teaspoon vanilla extract
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.
1. Tent loosely with aluminum foil if the top is getting too brown during baking.
2. 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.
All images and text ©Jen Sobjack/Baked by an Introvert.