Our love of peach desserts runs deep and true in our household, whether we are talking Peach Ice Cream, Southern Peach Pie, or a good old-fashioned Peach Cobbler. We go through bushels of peaches each peach season because they are our favorite fruit! I wanted to make a peach bundt cake and drew upon my favorite Easy Cream Cheese Pound Cake to create this perfectly peachy masterpiece that is sweet enough for serving company for dessert, especially with a scoop of vanilla ice cream on the side, but can also double as a special breakfast or brunch treat. The pound cake recipe is tried and tested and always gets rave reviews thanks to the cream cheese in it which gives the best texture and flavor of any pound cake I’ve ever tried. And the streusel element is easy to throw together quickly and is used both to create a unique ribbon in the center of the cake as well as to decorate the top and add some extra crunch. Your family is going to love this dessert!
What You’ll Need
Peaches – I always prefer using fresh, ripe peaches when they are available, but you can use frozen peaches or canned peaches in a pinch. Just be sure to thaw and drain completely first. Cake Flour – This is readily available in the baking aisle at any grocery store, but if you don’t have some on hand you can use all-purpose flour instead. I like using cake flour for my pound cake though because it results in a more moist, light crumb even when a pound cake is denser than your average cake. Salted Butter – I always use salted butter in my bakes. If you only have unsalted butter, add an extra ¼ teaspoon of salt for each stick of butter used. Eggs – These add richness, moisture, and act as a binder so the cake doesn’t just crumble apart. Cream Cheese – My secret weapon for the best pound cake ever. I also like pound cake made with sour cream, but over the years have decided that cream cheese pound cakes are where it’s at. The flavor and texture is just superior, in my opinion. Sugar – You’ll need granulated sugar, brown sugar, and powdered sugar for the cake batter, crumble topping, and simple glaze. Ground Cinnamon – We use just enough cinnamon to complement the peaches without overpowering them. Cinnamon and peaches are a match made in heaven. Vanilla Extract – I love using my homemade vanilla extract in my bakes because it rounds out the other flavors and gives dimension to most recipes. Baking Powder – This is a leavening agent that helps the cake rise just enough. Salt – A little salt balances out all the other flavors so the cake doesn’t taste bland. Lemon – Keeps the flavor and color of the peaches bright so they don’t get muddled.
Let’s Make Peach Cobbler Pound Cake!
Recipe Tips
Don’t overmix the batter once you begin adding the flour. This can result in a cake that is too dry and dense (but not in the good pound cake way). Rather, mix on a medium-low speed just until the batter starts to come together and no streaks of flour remain. Remember to butter and flour your bundt pan. It’s important to get every nook and crevice or your can might stick. I like using a baking spray that has flour in it already for cleanest, easiest results. You might also consider investing in a new bundt pan if you always have issues with your cakes sticking though. Over time some bundt pans lose their protective coating (especially if you throw them in the dishwasher or use a butter knife to loosen the sides of the cake from the pan) and even with butter and flour a cake might not come out clean. Test for doneness with a long skewer. It’s tragic to bake a pound cake only to have it still be raw in the middle. Test in the thickest part of the cake with a long wooden skewer rather than a toothpick. If the skewer is coming out moist from batter, let the cake continue baking. If it’s getting dark on top, cover it loosely with foil to protect it.
Substitutions and Variations
If you don’t have a bundt pan or you want to bake two smaller cakes to share with a friend, you can bake in 2 loaf pans. The bake time will be slightly less. You can replace the cream cheese with 1 cup of sour cream. You can use regular all-purpose flour instead of cake flour if you don’t have any on hand. The crumb won’t be quite as light, but it will still be delicious. You could also replace ½ cup of all-purpose flour with ½ cup of cornstarch for a cake flour substitute. You can use plums, nectarines, cherries, blueberries, raspberries, or even strawberries instead of peaches.
More Peach Dessert Recipes
Peach Crumb Bars Fresh Peach Dessert Southern Peach Pie Peach Freezer Jam
Peach Ice Cream
Fresh Peach Galette
Easy Peach Milkshakes
