I wouldn’t call this Peach Pound Cake a complete success, but it wasn’t a complete failure either. Taste-wise it was wonderful. I really enjoyed the subtle almond flavor with the peaches. But as far as looks and texture, this cake needs a little tweaking. I guess that is the way it goes with baking—you try something and then you make it again and again, tweaking it each time.
I have not made many pound cakes, so I probably should have stuck with a basic pound cake recipe. But, I really wanted something with peaches! I looked at about 8 different recipes before I decided to adapt this recipe from the Kraft website. The biggest problem with my cake was that most of the peaches sunk to the bottom which gave it a little bit of an uneven texture. There were two things I did to try to avoid this—I coated the peaches with flour, and I filled the pan with 1/3 of the batter before adding the peaches to the rest of the batter. Despite doing these two things and the batter being fairly thick, it did not seem to prevent many of the peaches from migrating to the bottom of the cake. Not all the peaches were at the bottom, but as you can see in the picture, many did end up there. (The slice pictured was actually one of the worst.) I used three cups of peaches which was more fruit than was called for in the original recipe. Next time I will use less, or just skip adding them in the cake and make a peach topping to put over the cake instead. Another mistake may have been using neufchatel cheese, which has more liquid, instead of cream cheese. So when I make this again I will probably use regular cream cheese. In any case, this cake did taste great and my family sure enjoyed it. I would appreciate your thoughts on changes I could make to improve this recipe--especially any ideas for keeping the peaches from sinking.
DetailsPrep time: Cook time: Total time: Yield: 16 servings
Peach Pound Cake
A peach pound cake with a subtle almond flavor.
- 2 1/4 cups all-purpose flour, divided
- 3 teaspoons baking powder
- 3/4 cup butter, softened
- 1 8 oz. pkg. Philadelphia Neufchatel or Cream Cheese, softened
- 2 cups sugar
- 1/2 teaspoon almond flavoring
- 1 teaspoon vanilla extract
- 4 eggs
- 3 cups fresh peaches, peeled and diced
- powdered sugar (if desired)
1. Preheat oven to 325°F and prepare bundt pan by spraying with cooking spray.2. Combine two cups of flour and baking powder; set aside.3. Cream together the butter and neufchatel cheese until smooth. 4. Add the sugar, almond flavoring, and vanilla extract and continue to cream.5. Add the eggs one at a time, beating after each until well combined.6. Pour 1/3 of the batter into the prepared pan.7. Toss peaches with remaining 1/4 cup of flour and then gently fold peaches into the remaining batter.8. Pour the rest of the batter into the pan and bake at 325°F for 1 hour 15 minutes or until a toothpick inserted into the center comes out clean.9. Cool for 10 minutes in pan, then invert cake onto cooling rack to cool completely.10. If desired, dust with powdered sugar before serving.