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, this is the best peach recipe you'll ever try!
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Why Choose This Recipe
- It tastes like a fresh peach cobbler!
- 8 Simple ingredients!
- Quick, easy, and from scratch!
Ingredient Notes
- Fresh Peaches - you'll need 2 large or 3 average sized ones 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, not bread flour and never self rising.
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 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.
- Beat the cream cheese and butter until smooth.
- Beat in the sugar.
- Add the eggs, vanilla and almond extracts.
- Beat in half the flour.
- Fold the peaches in with the remaining half of the flour.
- Spread evenly the prepared loaf pan and yes, in will be quite full.
- Bake for 30 minutes and tent with foil.
- Bake for 40-45 minutes longer. A toothpick will come out with sticky crumbs.
- Cool completely, remove from pan and devour!
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.
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Fresh Peach Cobbler Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
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, this is the best peach recipe you'll ever try!
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 tsp Vanilla
- 1 tsp 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. 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.
Keywords: peach pound cake recipe, peach cobber pound cake recipe, fresh peach cake
ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
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
★★★★★