Delicious Peaches ‘n Cream Pound Cake Recipe

As a master of the culinary arts, I have discovered a recipe that will cause anyone to swoon with pleasure. Listen closely, dear reader, and I shall reveal to you the secret of Peaches ‘n Cream Pound Cake! This dessert is nothing short of spectacular – as deliciously moist and sweet as a sun-ripened peach plucked fresh from the tree.

The aroma alone will have your mouth watering. The sweet scent of peaches blended with the warm cinnamon notes of a perfect pound cake will fill your kitchen and beckon all those nearby to come gather around. It’s a showstopper that cannot be missed!

This exceptional Peaches ‘n Cream Pound Cake recipe is the result of many hours of experimentation and careful thought. Every ingredient has been selected with care, down to the last grain of flour and every drop of cream cheese.

So are you ready to embark on a culinary adventure? If your taste buds are begging for something new and exciting, then this cake is for you! Trust me when I say that it will quickly become your new go-to dessert recipe once you’ve sampled its irresistibly decadent flavors.

Why You’ll Love This Recipe

Peaches 'n Cream Pound Cake
Peaches ‘n Cream Pound Cake

Indulge in the most decadent peaches ‘n cream pound cake recipe that will leave you craving for more. It is a combination of the classic pound cake and juicy fresh peaches, cream cheese, and sour cream that are sure to tantalize your taste buds. Whether it is to enjoy on your own on a lazy afternoon or to impress your guests with a showstopping dessert, this peaches ‘n cream pound cake recipe is just what you need.

This dessert is perfect for those who love vibrant flavors of peach cobbler but crave the moist and rich texture of pound cake. Each bite will be a fusion of tangy and sweet notes from the peaches and cream cheese that will melt in your mouth.

The secret ingredient for its moistness is the sour cream which gives it an undeniably fluffy texture. The cinnamon gives it an extra zing and complements the sweetness perfectly, making sure it hits all the right spots.

The recipe calls for fresh peaches, which gives this dessert a summery touch but could be substituted with canned if fresh peaches are not available. The combination of fresh peach puree and chunks that are folded into the batter infuses the cake with an irresistible fruity aroma.

Overall, what sets this recipe apart from traditional pound cakes is how easy it is to create a wonderfully flavorful dessert. From its impeccable presentation to its balance in flavor; this cake has everything you need for a perfect dessert. Try it out today and have a slice of heaven!

Ingredient List

 A slice of heaven in every bite
A slice of heaven in every bite

Ingredients for the Peaches ‘n Cream Pound Cake Recipe

  • 2 sticks unsalted butter softened, and extra for greasing bundt pan
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups granulated sugar, divided
  • 6 large eggs at room temperature
  • 8 oz. plain Greek yogurt
  • 1 tablespoon pure vanilla extract
  • 1/2 cup canned or fresh peach puree
  • 1/2 cup sour cream
  • 1 tablespoon ground cinnamon
  • Brown sugar for dusting the greased pan and peaches
  • Fresh or canned peaches for decoration (optional)

This recipe requires fresh peaches, but if they are not in season or available, feel free to use canned peaches as a substitute. The remaining ingredients can be easily found in your pantry or local grocery store. Be sure to use unsalted butter as salted butter can affect the overall taste of the dish. If you prefer a more moist pound cake, using sour cream is highly recommended. Ground cinnamon adds a sweet and spicy kick to this delicious dessert, while the peach puree gives it a distinct flavor.

The Recipe How-To

 A pound cake worth its weight in gold
A pound cake worth its weight in gold

Now that you have all the ingredients prepared, let’s dive into the how-to of this Peaches ‘n Cream Pound Cake Recipe.

Mixing The Batter

  • First things first, preheat your oven to 350°F (177°C).
  • In a mixing bowl, cream together 2 sticks of unsalted butter and 2 cups of granulated sugar, until light and fluffy. You can use an electric mixer or a stand mixer for this process, whichever suits you best.
  • Add 6 large eggs, one at a time, beating each egg into the butter-sugar mixture before adding the next egg.
  • Now it’s time to add in the dry ingredients. In a separate mixing bowl, combine 3 cups of all-purpose flour, 1 tsp of baking soda, ½ tsp of salt and 2 tsp of vanilla extract. Mix well and add this mixture slowly to the butter-sugar-egg mixture until everything is combined and smooth.
  • Finally, mix in 1 cup of plain Greek yogurt or sour cream. This ingredient will make your pound cake moist and tender.

Adding Peaches

  • To add that delicious peachy flavor to your pound cake, you can use either fresh or canned peaches.
  • If using fresh peaches, wash and peel 3 medium-sized peaches. Cut them into small pieces and toss with 1 tablespoon cinnamon powder and 2 tablespoons brown sugar.
  • If using canned peaches, drain the syrup from 1 can of peach halves or slices. Puree them in a blender until smooth.

Assembling cake and Baking

  • Add ⅓ of the peach puree to your cake batter and fold it in gently.
  • Grease a 10-cup bundt pan with some softened butter or non-stick spray. Dust it with some flour so your cake doesn’t stick when it comes out.
  • Pour half the cake batter into the bundt pan. Spread ½ cup of brown sugar on top of the batter, followed by the remaining peach puree. Top with the rest of the batter and smooth out the surface.
  • Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  • Take your delicious Peaches ‘n Cream Pound Cake out of the oven and let it cool in the pan for at least 10 minutes before removing it onto a wire rack to cool completely.

Now that you know how to make this heavenly dessert, you can impress your friends and family with your culinary skills!

Substitutions and Variations

 Sweet, juicy peaches meet rich, creamy cake in perfect harmony
Sweet, juicy peaches meet rich, creamy cake in perfect harmony

As a chef, I believe that there’s always room for creativity in cooking. If you’re feeling adventurous or want to switch things up a bit, there are several tweaks you can make to this Peaches ‘n Cream Pound Cake recipe. Here are some substitutions and variations that you might find interesting:

– Cinnamon Swirl: If you’re a fan of cinnamon, you can create a cinnamon swirl pound cake by adding about two tablespoons of ground cinnamon to the batter, along with 1/4 cup of brown sugar. Mix the cinnamon and sugar together and then sprinkle it on top of the batter in the pan. Use a skewer or knife to swirl the cinnamon mixture through the cake batter.

– Peach Cobbler Pound Cake: For a twist on this classic recipe, swap out the fresh peaches with canned peaches in syrup (drained) and mix 1 tbsp of peach puree into the cake batter. This combination creates an even more decadent dessert that tastes like peach cobbler.

– Cream Cheese Pound Cake: If you enjoy cream cheese desserts, try substituting half of the butter with cream cheese in this recipe. The result is a rich and moist pound cake that has a slightly tangy flavor from the cream cheese.

– Greek Yogurt: You can replace sour cream with plain Greek yogurt for a healthier option without sacrificing flavor. Doing so will also add an extra boost of protein to your dish.

– Whipped Cream Topping: To elevate your Peaches ‘n Cream Pound Cake, serve slices with a dollop of fresh whipped cream on top. You can also add vanilla extract and powdered sugar while whipping to give it a sweet touch.

These are just some ideas to help inspire your creativity in the kitchen. Feel free to try out different variations until you find your perfect combination!

Serving and Pairing

 Longing for summer? This pound cake will take you there
Longing for summer? This pound cake will take you there

When it comes to serving this delightful peaches ‘n cream pound cake, simplicity is key. This cake boasts such a lovely flavor and texture that it doesn’t need any additional garnishes or toppings. Of course, you can always drizzle some whipped cream on top or sprinkle it with a little cinnamon for an extra touch of sweetness.

For those who enjoy a good cup of tea or coffee, this cake makes the perfect afternoon treat. It pairs beautifully with Earl Grey tea or a rich, bold coffee. You can even elevate the experience by adding a dollop of whipped cream to your beverage for an indulgent touch.

If you want to take things to the next level, try pairing this cake with a scoop of vanilla ice cream. The combination of warm, moist pound cake and cool, creamy ice cream is simply divine. Alternatively, you can serve it with a side of fresh fruit such as sliced peaches or berries for a refreshing and healthy twist.

No matter how you choose to serve it, this peaches ‘n cream pound cake is sure to be the star of the show. Its rich flavors and light texture make it ideal for any dessert table or tea party spread. So go ahead and indulge in this mouthwatering treat – you won’t regret it!

Make-Ahead, Storing and Reheating

 Your taste buds will thank you for this peaches and cream delight
Your taste buds will thank you for this peaches and cream delight

As much as we love to savor a freshly baked Peaches ‘n Cream Pound Cake, it also makes a great dessert for meal prep or celebrations since it can be made ahead of time and stored for later use.

To make the cake ahead of time, bake it and let it cool completely. Once cooled, wrap it tightly with plastic wrap and store in an airtight container at room temperature for up to 2 days. Alternatively, store in the refrigerator for up to 5 days. You can also freeze the cake by tightly wrapping it in plastic wrap and aluminum foil, then storing in a freezer-safe bag for up to 3 months.

When reheating the cake, make sure to thaw frozen cakes at room temperature before heating. Preheat your oven to 350°F (175°C) and place the cake on a baking sheet. Warm the cake in the oven for 10-15 minutes until heated through (you can test if it’s done by inserting a toothpick into the center; if it comes out clean, then it’s ready).

If you have leftover slices of Peaches ‘n Cream Pound Cake, reheating them in the microwave is an easy option. Place individual slices on a microwave-safe plate and heat on high for 15-20 seconds until warm.

Overall, don’t worry about making this cake ahead of time or having leftovers- Peaches ‘n Cream Pound Cake is just as delicious reheated as it is fresh out of the oven!

Tips for Perfect Results

 The ultimate indulgence for any sweet tooth
The ultimate indulgence for any sweet tooth

When it comes to making a perfect peaches ‘n cream pound cake, there are a few important things to keep in mind. Here are my best tips for achieving the best results with this recipe:

1. Cream the butter and sugar well: One of the keys to getting a light and fluffy pound cake is mixing the softened butter and granulated sugar well. As you cream them together, it incorporates air into the mixture which makes for a lighter cake.

2. Don’t skimp on the sour cream: Sour cream not only adds moisture but also helps the cake rise properly. Be sure to use full-fat sour cream for the best results.

3. Use fresh peaches: While canned peaches can work in this recipe, using fresh peaches will give you a more intense peach flavor and better texture.

4. Keep an eye on baking time: To avoid over-baking or under-baking, check on the cake periodically starting around 10 minutes before it’s supposed to be done. You want a moist pound cake, not a dry one.

5. Let it cool completely before cutting: Pound cakes continue to cook as they cool down. Cutting into it too soon could lead to a crumbly mess.

By following these tips, you’ll be able to make a perfect peaches ‘n cream pound cake every time!

Bottom Line

In conclusion, this Peaches ‘n Cream Pound Cake recipe is the perfect way to showcase the sweetness of summer peaches. With its moist pound cake texture and delicious cream cheese and peaches flavors, this cake has everything you could want in a dessert. Whether served on its own or as part of a sweet peach cobbler, this cake will impress your guests and leave everyone feeling satisfied.

So what are you waiting for? Grab those fresh peaches and get to baking! With the help of my detailed instructions and helpful tips, you too can create a show-stopping Peaches ‘n Cream Pound Cake that will have everyone coming back for more. Don’t forget to get creative with substitutions and variations, so that you can make this recipe truly your own.

And finally, remember that a good pound cake takes time and patience – so don’t rush the process! Take your time measuring out ingredients, prepping your peaches and following each step carefully. With a little bit of effort, you can create a dessert that will be the talk of any gathering.

Thank you for reading, and happy baking!

Peaches 'n Cream Pound Cake

Peaches 'n Cream Pound Cake Recipe

Fresh peaches and sour cream make this a wonderfully moist pound cake. Top with sweetened whipped cream and a dash of cinnamon for a real treat!
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Oven
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Calories 509.1kcal


  • 1 cup soft butter
  • 3 cups sugar
  • 6 eggs, at room temperature
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 2 cups ripe peaches, peeled and chopped
  • sweetened whipped cream (to garnish)
  • cinnamon (to garnish)


  • Preheat oven to 350°.
  • Grease and flour a 10" tube pan.
  • In large bowl, cream butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each.
  • Add vanilla.
  • In a small bowl, combine dry ingredients and add to the creamed mixture.
  • Fold in sour cream and chopped peaches.
  • Pour into prepared pan and bake for 1 1/4 to 1 1/2 hours or until toothpick comes out clean, when tested.


Serving: 161g | Calories: 509.1kcal | Carbohydrates: 76.8g | Protein: 7g | Fat: 20g | Saturated Fat: 11.7g | Cholesterol: 138.7mg | Sodium: 302.5mg | Fiber: 1.2g | Sugar: 52.7g

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