Peaches N Cream Pound Cake
Indulge in the sweet, summery flavors of this Peaches N Cream Pound Cake, a moist and tender dessert that's as beautiful as it is delicious. Featuring a rich cream cheese and butter base, this cake is studded with fresh, juicy peaches and baked to perfection in a classic Bundt pan. A luscious glaze made from powdered sugar, heavy cream, and a touch of optional peach syrup adds the perfect finishing touch, drizzling elegantly down the golden exterior. With its delicate balance of creamy and fruity flavors, this pound cake is ideal for special occasions, potlucks, or simply treating yourself. Easy to make and irresistibly moist, it’s a must-try dessert that highlights the magic of fresh peaches.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Unsalted butter, room temperature
- 8 ounces Cream cheese, room temperature
- 6 Eggs, large
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 2 cups Fresh peaches, diced
- 1.5 cups Powdered sugar
- 3 tablespoons Heavy cream
- 1 tablespoon Peach syrup (optional, for glaze)
Instructions
Preheat your oven to 325°F (163°C) and generously grease and flour a 10-inch Bundt or tube pan.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the unsalted butter, cream cheese, and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, mixing just until combined. Do not overmix.
Gently fold the diced peaches into the batter using a spatula, being careful not to crush them.
Pour the batter evenly into the prepared pan, smoothing out the top with a spatula.
Bake in the preheated oven for 80-90 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
While the cake is cooling, prepare the cream glaze. In a medium bowl, whisk together powdered sugar, heavy cream, and peach syrup (if using) until smooth and pourable. Add a bit more cream if needed to reach your desired consistency.
Drizzle the glaze evenly over the cooled cake, allowing it to run down the sides.
Let the glaze set for 10-15 minutes, then slice and serve. Enjoy your Peaches N Cream Pound Cake!
Nutrition Facts
Calories |
6840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.2 g | 412% | |
| Saturated Fat | 187.8 g | 939% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1929 mg | 643% | |
| Sodium | 2844 mg | 124% | |
| Total Carbohydrate | 930.1 g | 338% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 636.9 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 525 mg | 40% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2012 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
