Description
Rich peach pound cake layered with cinnamon peaches and topped with creamy vanilla cream cheese frosting.
Ingredients
Scale
- 3 large ripe peaches, chopped
- 1/4 cup all-purpose flour
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup buttermilk
- 1 tablespoon vanilla extract
- 1 1/4 cups unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 cups powdered sugar
- 4 ounces cream cheese
- 2 tablespoons butter
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
- Chopped pecans
- Extra cinnamon
Instructions
- Preheat oven to 325 degrees Fahrenheit and grease a Bundt pan thoroughly.
- Toss chopped peaches with flour and set aside.
- Whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves.
- Whisk buttermilk with vanilla extract in a separate cup.
- Beat butter and sugars until fluffy, then add eggs one at a time.
- Alternate adding dry ingredients and buttermilk mixture until combined.
- Layer batter and peaches in the prepared pan.
- Bake for 65 to 80 minutes until a toothpick comes out with moist crumbs.
- Cool cake completely on a wire rack.
- Beat frosting ingredients until smooth and creamy.
- Pipe frosting over cooled cake and garnish with pecans and cinnamon.
Notes
- Use ripe but firm peaches for best texture.
- Do not overmix the batter.
- Allow cake to cool completely before frosting.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 42
- Sodium: 280
- Fat: 32
- Saturated Fat: 19
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 76
- Fiber: 2
- Protein: 7
- Cholesterol: 135