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A soft, buttery pound cake featuring creamy cream cheese and juicy peaches baked in, topped with a caramelized brown sugar crunch. Perfect served warm with vanilla ice cream or whipped cream.

  • Total Time: 1 hour 20-30 minutes
  • Yield: 8-10 servings 1x

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup fresh or canned peaches, chopped and well drained
  • 2 tbsp brown sugar (for topping)

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Grease a 9×5-inch loaf pan and lightly dust with flour, tapping out excess.
  3. Soften unsalted butter and cream cheese to room temperature.
  4. Whisk together flour, baking powder, salt, and ground cinnamon; set aside.
  5. Beat butter and cream cheese until smooth and fluffy.
  6. Gradually add granulated sugar and beat until light and airy.
  7. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  8. Slowly add the dry ingredients to the wet mixture, folding or mixing just until combined; avoid overmixing.
  9. Gently fold chopped peaches into the batter until evenly distributed.
  10. Pour batter into prepared loaf pan and sprinkle brown sugar evenly over the top.
  11. Bake for 60–70 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
  12. Cool the cake in the pan for about 15 minutes.
  13. Remove cake from pan and transfer to a wire rack to cool completely.

Notes

Use fresh, frozen (thawed and drained), or canned peaches (well drained)., For a lighter texture, ricotta cheese may substitute cream cheese (affects texture)., To make gluten-free, replace all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum., Topping alternatives include a streusel of oats, butter, and brown sugar, or sliced almonds for crunch., Add lemon or orange zest for brightness, or extra cinnamon for warmth., The cake batter can be baked in muffin tins (18–22 minutes) or a 9-inch loaf pan with adjusted baking times., Store cake airtight at room temperature up to 3 days, refrigerated up to 5 days, or frozen up to 3 months., Reheat slices gently in microwave for 20-30 seconds or whole loaf in a 300°F oven for 10-15 minutes after thawing.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 60-70 minutes
  • Category: Desserts & Baking

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 320 kcal per serving
  • Fat: 14g per serving
  • Carbohydrates: 45g per serving
  • Protein: 6g per serving