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.
Servings: 12
Calories: 374kcal
Equipment
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.
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Notes
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Nutrition
Serving: 1slice | Calories: 374kcal | Carbohydrates: 49g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 113mg | Sodium: 433mg | Potassium: 132mg | Fiber: 1g | Sugar: 24g