Fill your kitchen with the heavenly smell of fresh peaches baking in this homemade pound cake made with cream cheese! This moist, dense cake that tastes like fresh peach cobbler is from scratch. Trust me, as far as peach desserts go this one will make a peach lover out of anyone!
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Why You'll Love This Recipe
- A moist pound cake that tastes like a fresh peach cobbler!
- Peach season calls for a delicious peach cake!
- Perfect summer dessert!
Ingredient Notes
- Peaches - You'll need 2 large or 3 average sized fresh ripe peaches for this recipe. You can substitute frozen or canned peaches, but you'll need to drain all the excess liquid from them and pat them dry with paper towels before adding them to the batter.
- Flour - All purpose flour, not bread flour, not self rising flour and not cake flour.
- Butter - I always use salted butter but you may use unsalted butter as well.
- Cream Cheese - You can use either full fat or reduced fat cream cheese.
Couple Things You'll Need
Step by Step Instructions
- We're going to start with how to easily remove the peach skins.
- Bring a small pot of water to boil.
- Place the sweet peaches in the boiling water and boil for about 45 seconds.
- Remove the peaches from the boiling water and immediately plunge them into ice water.
- Let them sit in the ice water for about a minute.
- Rub the skins off the peaches.
- Slice and dice the peaches into small chunks and set aside.
- Preheat your oven to 350.
- Prepare a standard bread loaf pan by spraying it with non-stick cooking spray OR lining it with parchment paper to easily lift the loaf out of the pan (this is my favorite way)
- Just use office clips to hold the parchment paper in place.
- NOTE - This recipe does not work well in a bundt cake or a tube pan.
- In a large bowl, beat the cream cheese and butter until smooth.
- Beat in the sugar.
- Add the eggs, vanilla extract and almond extract.
- Beat in half the flour.
- Fold the diced peaches into the cake batter with the remaining half of the flour.
- Spread evenly the prepared loaf pan and yes, in will be quite full.
- Bake for 30 minutes then tent with aluminum foil to avoid over browning.
- Bake for 40-45 minutes longer.
- A toothpick will come out of the center of the cake with sticky crumbs and the top will be golden brown.
- Let the cake cool completely on a wire rack before removing from pan.
- Store this delicious pound cake loosely covered. It will get soggy in an airtight container.
Recipe FAQs and Expert Tips
I like mine room temp. when I eat it, but I did put store it in my fridge overnight instead of letting it sit on my counter top.
Yes, just make sure it's completely cool before wrapping well in saran wrap followed by a layer of foil and popping it in the freezer.
Related Recipes
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Fresh Peach Cobbler Pound Cake
Ingredients
- 2 Cups skinless, small diced peach chunks (roughly 2 large peaches)
- 12 Tbs. Butter room temp. (1 ½ sticks)
- 4 oz Cream Cheese room temp.
- 1 ½ Cups Sugar
- 2 teaspoon Vanilla
- 1 teaspoon Almond Extract
- 3 Eggs
- 1 ½ Cups Flour
Instructions
- We're going to start with how to easily remove the peach skins.
- Bring a small pot of water to boil.
- Place the peaches in the boiling water and boil for about 45 seconds.
- Remove the peaches from the boiling water and immediately plunge them into ice water.
- Let them sit in the ice water for about a minute.
- Rub the skins off the peaches.
- Slice and dice into small chunks and set aside.
- Preheat your oven to 350 degrees.
- Prepare a standard bread loaf pan by spraying it with non-stick cooking spray OR lining it with parchment paper to easily lift the loaf out of the pan (this is my favorite way)
- Just use office clips to hold the parchment paper in place.
- In a large mixing bowl, beat the cream cheese and butter until completely smooth.
- Beat in the sugar and cream well.
- Beat in the eggs, vanilla and almond extracts.
- Beat in half the flour.
- Fold the remaining flour in by hand with the peaches.
- Spread the batter evenly into the prepared loaf pan.
- Bake at 350 for 30 minutes then tent with foil to prevent over browning.
- Bake for an additional 40-45 minutes. A toothpick should come out with sticky crumbs.
- Cool completely, remove from loaf pan, slice and devour!
Notes
- A pasta spoon is the easiest way to transfer the peaches in and out of the boiling water.
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Mindee's Cooking Obsession is a positive place and I love to hear your success stories! Remember to keep comments or questions respectful and kind. I reserve the right to delete or reject any comments that are deemed not helpful to other readers or are offensive in nature.
Comments suggesting substitutions of multiple ingredients or rewrites of the above recipe to promote different dietary preferences will not be published as they are not tested for accuracy and may inhibit the success of other readers. Thanks!
Sarah
Best, easiest recipe! I dusted the top of mine with cinnamon sugar before baking… delicious!!
Mindee
Great idea!
Pat
I’m assuming this recipe refers to self-rising flour.?.
Mindee
As stated in the ingredient notes you use all purpose flour.
Pat
After 30 minutes with foil tent over loaf do I remove the foil and continue to bake the remaining 40-45 minutes? Thank you
Mindee
Bake the loaf for 30 minutes without foil, then tent with foil for the remaining 40-45 minutes.
Brenda
Hi I just made your pound cake we loved it will make it again and again please send me any other recipes thanks so much and have a fantastic day
Mindee
So glad to hear it! Be sure to subscribe to my newsletter so you get my recipes sent to your email!
Jeff
This is very good when peaches come on in the fall