Peaches Any Time of Year

We all love the abundance of fresh fruit in summertime, especially when it comes to making our favorite desserts. Peaches are one of those fruits I hate to see disappear when summer ends. Fortunately, freezing peaches gives us a way to enjoy that sweet summer flavor year-round. If you’ve ever wished you could tuck a little bit of summer away for those cold winter months, peaches are one of the best fruits to freeze. So let me give you a reason to want to freeze those fresh peaches with my Peach Pie Pound Cake recipe.

You can serve me a hot Southern buttermilk biscuit, split open and spread with a little butter, then topped with fresh sliced peaches, and I am a happy woman. But today, I want to introduce you to something a little more elegant—something that will impress even your harshest food critics. Peach Pie Pound Cake combines the best of two beloved desserts. The rich, buttery texture of pound cake with the sweet, comforting flavors of peach pie. A tender pound cake is layered with homemade peach pie filling, creating a dessert that tastes like summer in every slice. And the best part? You don’t have to wait for peach season to make it.

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Why You’ll Love This Peach Pie Pound Cake

There is something special about a good pound cake, and adding sweet peaches and warm spices makes it even better.

• Moist and buttery: A rich pound cake with a tender crumb.
• Sweet peach flavor: Juicy peaches bring a burst of summer flavor to every bite.
• Peach pie goodness: Cinnamon and homemade peach filling give this cake that familiar peach-pie taste.
• Perfect for any occasion: Serve it as a family dessert, at a summer gathering, at a barbecue, or during a holiday celebration.
• Easy to dress up: Enjoy it plain, dusted with powdered sugar, drizzled with glaze, or topped with whipped cream or vanilla ice cream.
• Fresh or frozen peaches: Keep peaches in your freezer, and you can enjoy this cake long after peach season has passed.

Fresh peaches are my first choice. When peaches are ripe and in season, their flavor and texture are hard to beat. My rule of thumb with most things I cook or bake is simple: fresh is best.

But fresh isn’t always available, and that’s one reason I love filling my freezer with seasonal fruits and berries.

Peach season is short. If you find beautiful, flavorful peaches at a farmers market or local produce stand, buy extra and freeze them. That little bit of planning will give you sweet peaches to enjoy year-round.

There are two things I always keep in mind when freezing peaches.

First, think about how you’ll use them. If you know you’ll be making a recipe that calls for sliced, diced, or chopped peaches, prepare and measure them accordingly before freezing. I like to measure 2 cups of peaches into each freezer bag because so many recipes call for that amount.

Second, remember the extra juice. Frozen peaches release liquid as they thaw. Drain the excess juice before adding the peaches to your recipe. I usually save the juice, just in case I can find another delicious way to use it.

With a little planning during peach season, you can open your freezer months later and find a little taste of summer waiting for you.

The secret is in the combination of simple ingredients.

Peaches provide the star of the show. Fresh peaches are wonderful, but frozen peaches work beautifully when fresh aren’t available.

Cinnamon brings that familiar warm spice we associate with a homemade peach pie. A touch of nutmeg can also add another layer of flavor.

Butter gives the pound cake its rich, buttery taste and tender texture.

Vanilla extract adds sweetness and depth while complementing the peaches.

Together, these ingredients turn an ordinary pound cake into something that tastes like your favorite peach pie and pound cake decided to become one delicious dessert.

Ingredients You’ll Need

For the Pound Cake

• Butter
• Sugar
• Eggs
• Flour
• Vanilla extract
• Salt
• Baking powder
• Sour cream

For the Peach Pie Filling

• Peaches
• Cornstarch
• Sugar
• Water
• Butter
• Lemon juice
• Cinnamon

For the Glaze

• powdered sugar
• milk
• vanilla extract

I like using peaches from my freezer for this recipe. When I freeze fresh peaches, I measure two cups into each freezer bag. That way, they’re ready to grab whenever a recipe calls for them.

How to Make Peach Pie Pound Cake

The process is simple, but a few steps are important for getting the best results.

1. Preheat the oven.
2. Thoroughly grease and flour your Bundt pan.
3. Prepare the peach pie filling and set it aside.
4. Prepare the pound cake batter.
5. Layer the batter and peach filling in the pan, beginning with about one-third of the batter. Add a layer of peach filling, then repeat, finishing with cake batter.
6. Bake according to the recipe directions.
7. Allow the cake to cool in the pan for about 10 minutes. Then carefully invert it onto a cooling rack to finish cooling.
8. Add your favorite finishing touch, such as powdered sugar or a glaze.

A pound cake was the first cake I ever baked as a very young baker. It wasn’t perfect, but it was edible! With every pound cake I made after that, I learned something new that helped make the next one better.

Those early kitchen challenges eventually inspired me to create my Kitchen Confidence Series, designed to help beginning cooks and bakers navigate some of the questions and challenges they’ll encounter in the kitchen.

I’ve also created Pound Cake Baking Success, a helpful guide filled with tips to help you bake a beautiful pound cake every time.

Here are a few things I’ve learned along the way:

• Bring refrigerated ingredients to room temperature before using.
• Cream the butter and sugar thoroughly. This incorporates air into the batter and helps create a lighter texture.
• Don’t overmix once the flour has been added.
• Drain thawed peaches well before adding them to the recipe.
• Don’t add extra peach juice to the batter.
• Thoroughly grease and flour your Bundt pan.
• Don’t rush the cooling process.

A Little Reassurance for Beginning Bakers

Don’t worry if your cake isn’t picture-perfect when it comes out of the pan. It happens to all of us!

A simple glaze or dusting of powdered sugar can turn a little imperfection into part of its charm. What matters most is that it tastes delicious.

Peach Pie Pound Cake Serving Suggestions

This cake is delicious all on its own, but there are plenty of ways to dress it up.

Try serving it:

• Slightly warm or at room temperature.
• With a dusting of powdered sugar.
• Drizzled with a simple sugar glaze.
• With a scoop of vanilla ice cream.
• Topped with whipped cream.
• With fresh sliced peaches when they’re in season.
• Drizzled with a little leftover peach pie filling.
• With a cup of coffee or a glass of iced tea.

Whether you’re serving it to family and friends or bringing it to a special gathering, this cake is sure to make a beautiful addition to the dessert table.

Peach Pie Pound Cake Recipe

Now that we’ve talked about saving those summer peaches for later, let’s put some of them to delicious use. This Peach Pie Pound Cake brings together everything we love about a classic peach dessert in one buttery, tender cake.

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Peach Pie Pound Cake

Love peach pie and pound cake? This Peach Pie Pound Cake brings the two together in one moist, buttery dessert that's perfect for any season.

Course Dessert

Cuisine American Southern

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12

Calories 374kcal

Author Blissful Foods Plus

Equipment

• 1 Mixing bowl
• 1 whisk
• 1 spatula
• 1 bundt pan
• 1 stand mixer

Ingredients

Pound Cake

• 1 cup unsalted butter (2 sticks) softened
• 1 8 oz package cream cheese softened
• 2 cups granulated sugar
• 6 large eggs room temperature
• ⅓ cup buttermilk
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp kosher salt
• baking spray

Peach Pie Topping

• 1½ cups peaches (chopped) fresh, frozen or canned
• 3 tbsps granulated sugar
• ¼ cup unsalted butter (melted)
• 1 tsp cinnamon
• ½ tsp kosher salt

Glaze

• 1 cup powdered sugar
• 2-3 tbsp milk
• 1 pinch kosher salt

Instructions

• Prep: Generously spray a Bundt pan with baking spray. Wipe off any excess and set aside. Preheat oven to 325℉.
• Peach Pie Mixture: In a mixing bowl, combine peaches, brown sugar, granulated sugar, melted butter, cinnamon, and kosher salt. Stir until mixed well. Spoon the peach pie topping evenly in the bottom of the Bundt pan. When the cake is inverted onto a plate, it becomes the topping. Set aside.
• Pound Cake: Using a stand mixer or a hand mixer, cream the softened butter and cream cheese until smooth, light, and fluffy. Next, add the sugar and mix thoroughly. Incorporate the eggs one at a time, making sure to mix well after each addition. Then, add the buttermilk and vanilla extract, and beat the mixture until all the ingredients are well blended. In a mixing bowl, combine all the dry ingredients and whisk until blended. Gradually add the dry ingredients to the wet ingredients, mixing thoroughly. Do not overmix the batter. Gently spoon the batter into the Bundt cake pan, making sure to distribute without disturbing the peach pie topping already in the pan.
• Glaze: In a small mixing bowl, combine powdered sugar, milk, and vanilla extract. Add the milk one tablespoon at a time until you achieve the desired drizzling consistency. The glaze should be applied while the cake is still warm.
• Bake: Preheat the oven and place the cake inside. Bake for 1 hour and 15 minutes. To check if the cake is done, insert a large toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If not, bake it for an additional 10 minutes and then check for doneness again. When done, allow the cake to rest in the pan on a cooling rack for 10-15 minutes to set, then invert onto the cooling rack and allow to fully cool. Drizzle with glaze when the cake is still warm.
• Serve: This cake can be served warm or at room temperature.
• Rate this recipe. If you tried this recipe, don't forget to scroll up and tap those stars.  I'dlove to know how it turned out for you.

Notes

As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Serving: 1slice | Calories: 374kcal | Carbohydrates: 49g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 113mg | Sodium: 433mg | Potassium: 132mg | Fiber: 1g | Sugar: 24g

Whether you use fresh peaches in the summer or pull a bag of frozen peaches from your freezer in the middle of winter, this Peach Pie Pound Cake is a delicious reminder that you don’t have to wait for peach season to enjoy a little taste of summer.

A Little Summer Saved for Later

There is something special about enjoying fresh peaches at the height of summer. But there’s something just as special about opening your freezer months later and finding those same sweet peaches waiting for you.

Freezing ripe summer peaches is a simple way to preserve their flavor and make sure you have them available long after peach season has ended. It’s proof that seasonal fruit doesn’t have to disappear when the season does.

So, the next time you find yourself with more peaches than you can eat, tuck some away in the freezer. You never know when you’ll be ready to turn them into your next sweet summer treat.

And remember: There is something special about opening the freezer months after peach season and finding a little taste of summer waiting for you. And when those peaches become a buttery Peach Pie Pound Cake, even better!

As an Amazon Associate, I earn from qualifying purchases.

The post Peach Pie Pound Cake: A Taste of Summer in Each Slice appeared first on Blissful Foods Plus.

Introduction

Are you looking for a new recipe that will delight your taste buds with the exquisite combination of juicy pears and creamy cheese enveloped in a flaky pastry? Discover why the Pear Cream Cheese Strudel is a must-try dessert that promises to impress.

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The Allure of Pear Cream Cheese Strudel

A Symphony of Flavors

Satisfy your cravings with an appealing blend of sweet, succulent pears and rich, tangy cream cheese, creating an indulgent and refreshing.

Texture Temptations

Savor the contrast between the crisp, golden-brown pastry and the smooth, luscious filling, offering a delightful mouthfeel in every bite.

A Glimpse into Strudel’s Storied Past

From Ancient Origins to Modern Delight

So, what exactly is a strudel?  We can trace the journey of the strudel from its early beginnings, influenced by Turkish baklava, to its beloved status in Austrian and Central European cuisines. The first handwritten strudel recipe is housed at Vienna Town Hall in Austria.  It dates back to 1697. But historians think it was popular for much longer than this. The strudel is closely related to baklava, which has several layers of dough with sweet fillings of apples, nuts, and other fillings. An interesting fact: in German, “strudel” means whirlpool or eddy.  If you slice a rolled strudel, the filling and dough resemble a whirlpool or eddy, which is why it’s called a strudel in German.

The Evolution of Sweet Fillings

Throughout my years of cooking and baking, I’ve observed that necessity often sparks the creation of exceptional recipes.  The dishes I learned to prepare during my upbringing were inspired by the fresh produce from our garden and the fruits we harvested from our fruit orchard.  Pears grow abundantly and easily in Florida.  We can easily find pears in the summer to can and preserve for later use.  Pear hand pies and strudels were always a winner at our table.

Crafting the Perfect Pear Cream Cheese Strudel

Selecting the Star Ingredients

• Pears: Choose ripe, firm varieties such as Bosc or Anjou for optimal sweetness and texture.
• Cream Cheese: Opt for high-quality, full-fat cream cheese for a rich, creamy filling.

The Art of Pastry Perfection

• Dough Decisions: Decide whether to make traditional strudel phyllo dough or puff pastry.  For this recipe, I will use a store-bought puff pastry for quicker preparation.
• Phyllo Dough or Puff Pastry Dough: Both are similar yet distinct.   Both have many layers, and both will bake up with crispy, crunchy, flaky layers.  Puffy Pastry has butter between the dough layers, which are folded and rolled repeatedly.  Even though you cannot see the layers after the puff pastry dough is made, the repeated folding and rolling create airy, flaky layers with a crunchy exterior. Phyllo is tissue-thin sheets of dough. Phyllo, from the Greek word “filo,” means leaf. Each sheet is brushed with butter before being layered with the filling.  Phyllo gets crisp and flaky as it bakes.  However, Phyllo lacks the airy quality of puff pastry.  You can easily find both phyllo and puff pastry dough at your local store!

Flavorful Enhancements to Pear Cream Cheese Strudel

• Spice It Up: Incorporate warm spices like cinnamon, nutmeg, or cardamom to elevate the pear’s natural sweetness.
• Sweet Touches: Drizzle honey or sprinkle brown sugar for added depth of flavor.  Once you have baked your strudel, you can drizzle a powdered sugar glaze over it once it has cooled a little.  My favorite topping is to generously shake coarse sugar over it before it goes into the oven, and then bake.

Easy Delicious Pear Cream Cheese Strudel Recipe

Print

Pear Cream Cheese Strudel

An easy,,and delicious pear and cream cheese pastry creation to wow your friends with.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 407kcal

Author Blissful Foods Plus

Equipment

• 1- baking sheet or
• 1- rectangular tart pan
• 1- sauce pan
• 1- Hand Mixer
• 1- mixing bowls
• 1- parchment paper
• 1- cooling rack
• 1- offset spatula

Ingredients

Puff Pastry

• 1- store bought puff pastry (thawed) usually sold 2 to a package

Pear Filling

• 2 cups chopped fresh or canned pears
• ½ cup granulated sugar
• 3 tbsp water
• 1 tbsp cornstarch

Cream Cheese Filling

• 8 oz cream cheese
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ tsp nutmeg

Egg Wash

• 1 large egg
• 1 tsp cold water

Topping

• 2 tbsp coarse decorating sugar

Instructions

Prepare Puff Pastry

• Thaw puff pastry sheet per package instructions. I prefer to put the puff pastry in the refrigerator to thaw overnight. You can also place the pastry on the countertop to thaw for a couple of hours. This recipe uses 1 sheet.

Pear Filling

• Peel and chop 2 cups of pears. If using canned pears, drain and chop, 2 cups of pears. Reserve 3 tablespoons of juice and set aside.
• In a medium sauce saucepan, add 1/2 cup sugar and 1 tablespoon of cornstarch. Whisk together until well combined. Add 3 tablespoons of water and the chopped pears. Mix well. If using canned pears, add 3 tablespoons of pear juice instead of water. Place over medium heat on the stovetop and bring to a simmer. Once gentle bubbles start rising from the bottom of the pan, cook for 5 minutes, stirring constantly. Pear sauce will thicken. Remove from heat. Set aside and allow to cool to room temperature.

Cream Cheese Filling

• In a medium mixing bowl, mix together the cream cheese, powdered sugar, nutmeg, and vanilla until light and fluffy.

Assemble the Strudel

• Preheat Oven to 400℉. Line a baking pan with parchment paper. Do the same if using a rectangular tart pan.
• Remove the thawed puff pastry. These are usually packaged in a tri-fold fashion. Remove parchment paper from the baking pan and place it on the countertop. , Place the puff pastry flat onto the parchment paper. You will clearly see a center area and 2 side folds. Take a sharp knife and cut the side folds of pastry into 1/2-inch diagonal strips. Start each cut about 1/4 inch from the center area outward to the edges of the dough. We will fold the diagonal strips over the fruit and cream cheese filling.
• Using the center area and about 1/2 inch from each end, start layering the cream cheese filling. With a spatula, evenly spread the cream cheese filling over the center area. Spoon the pear filling over the cream cheese. Use a spatula to evening spread the fruit filling over cream cheese.
• Alternating from side to side, pull/fold the diagonal dough strips over the filling. This will form a braided look. This is a rustic dessert, so it does not have to be perfect so don't let this intimidate you. The next important thing is to fold over the ends. This will keep filling from leaking out the ends. Using the sides of the parchment paper, pick up the strudel and place it on the baking sheet or into the tart pan.

Egg Wash

• In a small mixing bowl, beat 1 large egg and 1 teaspoon of water together until incorporated well. Take a pastry brush and brush egg wash all over the top, sides, and ends of the strudel.

Topping

• Sprinkle coarse decorating sugar over the strudel. Place in a preheated oven and bake at 400℉ for 30-35 minutes or until golden brown. Remove from the oven. Using a metal offset spatula, gently run around the edges of the strudel to release the edges. Using the parchment paper lift from the baking pan and gently slide off parchment paper onto a cooling rack.
• Serve warm with a scoop of vanilla ice cream or alone with a cup of coffee. This dessert is good anytime. Enjoy!

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

Notes

 

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

Nutrition

Serving: 1slice | Calories: 407kcal | Carbohydrates: 48g | Protein: 4g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 51mg | Fiber: 1g | Sugar: 31g

Step-by-Step Preparation Guide for a Strudel

Smooth and Sweet: Blend cream cheese with some sugar and vanilla extract. Add a hint of lemon zest for brightness.  Make sure to set your cream cheese out a couple of hours before using it to bring it to room temperature.

Assembling the Pear Cream Cheese Strudel

• Layering Components: Spread the cream cheese mixture over the dough, followed by the pear filling.  A store-bought puff pastry comes packaged in a tri-fold manner, which makes it a convenient guideline for filling. Layer on the center fold, cut diagonal lines on the outer folds that fold over the pear and cream cheese filling.  You do not have to pinch each fold, but they should be touching each other closely.
• Sealing the Deal: Fold and tuck the pastry edges to encase the filling securely.

Baking to Golden Perfection

• Oven Settings: Preheat and bake at the optimal temperature to achieve a crisp exterior and cooked-through interior.
• Finishing Touches: Brush with egg wash and sprinkle with coarse sugar for an appealing sheen and crunch.

The true beauty of this dessert is that you can use any fruit or nut filling you desire.  Short on time, consider using canned fruit fillings from your local store instead of making a homemade fruit filling as my recipe suggests.  For the toppings, make a powdered sugar glaze.  Once the strudel is out of the oven, let it cool for ten minutes. While it is still warm, drizzle your glaze over the top and add some nuts if you want.  This is an easy-to-design dessert that you can personalize to suit your family’s preferences. 

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Serving Suggestions for Your Pear Cream Cheese Strudel

Ideal Pairings

• Beverage Matches: Complement your strudel with a cup of aromatic coffee, a robust black tea, or a glass of dessert wine.
• Accompaniments: Serve with a dollop of whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream.

Presentation Pointers

• Slicing Tips: Use a serrated knife to cut clean slices without squishing the filling.  I use a pizza cutter wheel.  Works perfectly.
• Garnishing Ideas: Dust with powdered sugar, sprinkle with toasted nuts, or sprinkle with coarse decorating sugar. For a pop of color, add a sprig of fresh mint.

Variations to Explore Beyond a Pear and Cream Cheese Strudel

Nutty Additions

Incorporate chopped walnuts, almonds, or pecans into the filling for added crunch and complexity of flavor.

Fruity Twists

Make it your own by adding dried fruits like raisins, cranberries, or apricots to the pear mixture for a delightful contrast.

Spice Infusions

To create a warm, aromatic profile, try infusing the filling with spices such as ginger, cloves, nutmeg, or allspice.

Tips for Success

Avoiding Common Pitfalls

• Preventing Sogginess: Ensure pears are not overly juicy and avoid overfilling to keep the pastry crisp.
• Seam Security: Properly seal edges to prevent filling leakage during baking.

Make-Ahead and Storage Advice for your Pear Cream Cheese Strudel

• Preparation: Assemble the strudel in advance and refrigerate until ready to bake.
• Storage:  Leftovers placed in an airtight container at room temperature will last up to two days.

Healthful Considerations

Moderation and Enjoyment

While indulgent, savoring a slice of pear cream cheese strudel as an occasional treat can be part of a balanced diet.

Ingredient Substitutions

• Lighter Options: Use reduced-fat cream cheese or substitute with Greek yogurt for a tangy twist.
• Natural Sweeteners: For a healthier alternative, consider replacing refined sugar with natural sweeteners such as honey or maple syrup.

Conclusion: Easy, Elegant Pear Cream Cheese Strudel

Prepare to be amazed by the simplicity and elegance of this Pear Cream Cheese Strudel recipe. With minimal effort, you’ll create a dessert that will captivate your family and friends, leaving them delighted and craving more. This versatile treat adapts seamlessly to every season, allowing you to incorporate the freshest fruits year-round, making it a timeless addition to your culinary repertoire. Embark on this delightful baking journey and experience firsthand how this strudel is poised to become a cherished favorite in your dessert collection.

Happy Sweet and Delicious Baking!

I recommend this to any beginner baker for its simple preparation and the wow factor it delivers. If you are a new baker, my Kitchen Confidence series is written with you in mind.

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

The post Pear Cream Cheese Strudel:  Deliciously Easy appeared first on Blissful Foods Plus.