This peach pound cake is a buttery, moist bundt cake made from scratch with fresh peaches and topped with smooth cream cheese frosting. It is full of sweet peach flavor and the perfect peach dessert for summer parties.
Ingredients
Cake
- 4 medium peaches, peeled, pitted, and diced
- 1 ½ cup (340 g) unsalted butter, room temperature
- 4 ounces (113 g) cream cheese, softened
- 2 ¼ cups (450 g) granulated sugar
- 5 large eggs, room temperature
- 3 teaspoons vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup (76 g) whole milk
Cream Cheese Frosting
- 4 ounces (113 g) cream cheese, room temperature
- 4 Tablespoons (113 g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 cup (113 g) confectioners sugar
- 1-3 Tablespoons milk, or as needed to reach the desired consistency
Instructions
For the Cake
- Place oven rack in the middle position and preheat oven to 350° F. Coat a 10-inch bundt pan with non-stick cooking spray and set aside.
- Using a stand mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth and creamy. Add the sugar and beat until light and fluffy, using a spatula to scrape down the sides and bottom of the bowl as necessary.1 ½ cup unsalted butter, 4 ounces cream cheese, 2 ¼ cups granulated sugar
- Beat in the eggs, one at a time. Ensure each egg is fully incorporated before adding the next. Use a spatula to scrape down the sides and bottom of the bowl as necessary to make sure the ingredients are fully incorporated.5 large eggs
- Mix in the vanilla. Set aside.3 teaspoons vanilla extract
- In a medium bowl, whisk to combine the flour, baking powder, and salt.3 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
- With the mixer set to the lowest speed, alternate mixing in the flour mixture and the milk, starting and ending with the flour mixture (i.e., a third of flour mixture, half of milk, a third of the flour mixture, remaining milk, remaining flour mixture). Mix until the flour mixture is fully combined but do not overmix.⅓ cup whole milk
- Gently stir in the diced peaches.4 medium peaches
- Pour the batter in to the prepared pan. Bake for 55-70 minutes, or until a skewer or cake tester inserted into the center of the cake comes out clean or with just a few moist crumbs on it.
- Allow the cake to cool in the cake pan for 15 minutes before turning over onto a wire rack cool completely.
For the Frosting
- Using a stand or hand mixer, beat the cream cheese and butter until well combined– about 4-5 minutes. Mix in the vanilla extract.4 ounces cream cheese, 4 Tablespoons unsalted butter, 1 teaspoon vanilla extract
- On low speed, gradually mix in the confectioners sugar, scraping down the sides and bottom of the bowl as necessary. Once all the sugar has been added, turn the mixer to high speed and beat until smooth and creamy- about 3-4 minutes.1 cup confectioners sugar
- If desired, mix in milk as needed to thin the frosting for drizzling or spooning over the cake.1-3 Tablespoons milk
- Top the fully-cooled cake with frosting and enjoy.
Notes
- Use room temperature butter, cream cheese, and eggs for smooth mixing.
- Measure flour by spooning and leveling or using a kitchen scale.
- If using canned peaches, drain and pat dry. If using frozen, thaw and blot dry before adding.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 656kcal | Carbohydrates: 78g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 250mg | Potassium: 168mg | Fiber: 2g | Sugar: 53g | Vitamin A: 1355IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg
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