Peaches 'n Cream Pound Cake

Name: Peaches 'n Cream Pound Cake
Prep time: 20 min
Cook time: 90 min
Total time: 120 min
Yield: 16
Ingredients: 3 sticks unsalted butter, softened; 8 oz cream cheese, softened; 3 cups granulated sugar; 6 large eggs; 1½ teaspoons vanilla extract; 3 cups all-purpose flour; 4 cups peeled and finely diced fresh peaches; 1 cup powdered sugar; 1 teaspoon ground cinnamon; 1-2 tablespoons heavy whipping cream

Recipe GLPRbba8b1c7ee0300

Dessert

120 min

522 cal

Servings: 16

Oven

SNAP eligible

A moist and elegant pound cake featuring fresh peaches folded throughout a rich cream cheese and butter batter. The delicate crumb is crowned with a sweet cinnamon glaze that adds warmth and visual appeal. Perfect for special occasions or afternoon gatherings.

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Ingredients

3 sticks unsalted butter, softened

8 oz cream cheese, softened

3 cups granulated sugar

6 large eggs

1½ teaspoons vanilla extract

3 cups all-purpose flour

4 cups peeled and finely diced fresh peaches

1 cup powdered sugar

1 teaspoon ground cinnamon

1-2 tablespoons heavy whipping cream

Directions

Preheat your oven to 350°F. Grease and flour a 10-inch Bundt pan, ensuring all crevices are well coated.
In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
Gradually add the granulated sugar to the butter and cream cheese mixture, beating continuously until well combined and pale in color.
Add the eggs one at a time, beating well after each addition. Pour in the vanilla extract and mix until just combined.
Gently fold in the flour until just incorporated, being careful not to overmix. The batter should be smooth but not overworked.
Carefully fold the diced peaches into the batter, distributing them evenly throughout.
Pour the batter into the prepared Bundt pan and spread it evenly.
Bake for 75 to 90 minutes, or until a knife inserted to the bottom center of the cake comes out clean with no wet batter clinging to it. The top should be golden brown.
Allow the cake to cool completely in the pan, about 30-45 minutes. Once cooled, carefully invert it onto a serving plate.
While the cake cools, prepare the cinnamon glaze by whisking together the powdered sugar, ground cinnamon, and heavy whipping cream until smooth and pourable.
Drizzle the cinnamon glaze generously over the cooled cake, allowing it to cascade down the sides naturally.
Let the glaze set for about 15 minutes before slicing and serving. Store leftovers covered with plastic wrap at room temperature.

Comments

Grocery List Plus Editorial Staff4

All ingredients are widely available at Charlotte grocers—peaches are seasonal but reasonably priced June through August at Harris Teeter, Food Lion, and Kroger, and frozen peaches work year-round as a backup. At roughly $1.50 to $2 per serving for butter, cream cheese, and fresh peaches, this lands in the mid-range for a dessert that feeds a crowd. The stated 120 minutes is honest but front-loaded: most of that is oven time and cooling, so hands-on work is maybe 25 minutes, making it realistic for a weekend baker. It's a make-ahead dessert that slices cleanly and reheats well, though it's rich enough to sit at room temperature on a summer day without issue.