Thursday, August 18, 2011

Peach Pound Cake


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. 


print recipe

Peach Pound Cake
A peach pound cake with a subtle almond flavor.

Ingredients
  • 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)

Instructions
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.

Details
Prep time: Cook time: Total time: Yield: 16 servings

Updated

August 18 2011

46 comments:

  1. This cake looks delish! I always toss my fruit in a little bit of flour to keep them from sinking

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  2. Jill I think it looks very good...even if you have your doubts :)

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  3. Your cake looks amazing! The peaches must have gave it a wonderful flavor. I agree with Steph fruit, chocolate chip, nuts etc. If you toss them with flour for some reason they do not sink. I got that from The Barefoot Contessa.

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  4. Great idea to spice up a pound cake! Wonder if I can add raspberries?? Maybe a sauce I think peaches and berries are awesome together! GREAT recipe!

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  5. It looks fantastic, to be honest I thought the peaches were suppose to be like that. I think it looks so pretty.

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  6. Oh, YUM! I love this new peach recipe...as I have a half bushel in my kitchen :)

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  7. This is perfect for summer! I love peaches in everything, especially greek yogurt. I'm bookmarking this for sure!

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  8. I wish I could reach in and taste it.
    Sure looks yummy to me!!

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  9. When I make my (peach) pound cakes, I strive for a thick batter. Chop peaches/fruit small.
    Yes, yes, the lower fat cream cheese gives a smoother ,looser batter than intended. Your cake looks amazing . Try 3 cups flour next time or use regular cream cheese. I think that is all that is needed!

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  10. I'm with everyone else on this, looks and sounds amazing!!

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  11. Your pound cake looks delicious! Sounds like you did all the right things to keep the peaches from sinking, and I think you're right about using regular cream cheese. Bet your family would let you test it again!

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  12. I love adding almond to pound cake and the peach flavor sounds awesome with the almond. When I put candy in cupcakes, etc., I stick them in the freezer for 10-15 minutes to prevent them from sinking. Maybe that could help to keep the peaches from sinking too?

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  13. I get frustrated also when the fruit sinks to the bottom like that, still I'll get raves on the cake! It sounds like you did everything right. Maybe the cream cheese would make a difference...I wouldn't know w/o trying. I wonder if the peaches were super ripe if that would cause them to sink? Either way it looks absolutely moist and delicious, and the photo is beautiful!

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  14. Yummy this pound cake looks so delicious! Gorgeous pictures! :)

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  15. HMMM... No help from here. If it helps, I would eat that (and serve it proudly) in a second. But, I would agree... a fruit compote served over a slice of flavored pound cake would make a better presentation

    Dave

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  16. In spite Of how you feel I think the cake looks wonderful. It sounds like you did all that you could. Maybe there wasn't enough flour on the peaches but even if they went to the bottom at least every slice would have peaches. Don't be too critical. If all that ate some loved it, then it sounds like you have a winner.

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  17. The cake looks delicious - I would't worry about the peaches sinking to the bottom (and served - the top!) of the cake...if it tastes good, it's a hit!

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  18. Jill...this is beautiful! I recently made a peach 'pound' cake and this happened to me. I think the next time I may cut my peaches into smaller pieces. But it didn't matter cuz it was sooo good! I would scarf this down in an instant! And I love your linens, silver ware and cake plate! : )

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  19. Thank you everyone for your nice comments on my imperfect cake! And thank you for the ideas on what else to try to avoid the sinking peaches. Next time I will try smaller pieces, cream cheese, and more flour!

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  20. The peach cake extends the right flavor to the dough.

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  21. Jill,
    I think that your cake sounds delicious and your pics are gorgeous. Too bad that it didn't turn out the way that you wanted.

    I recently made a lemon blueberry cake, and I wanted the blueberries to sink to the bottom, so I'm no help;)

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  22. Pound cake is so yummy! A peach one with cream cheese sounds lovely. And I'm not too fussed about texture as long as it's tasty :) Well done

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  23. Jill-Your pound cake with the fresh peaches, and the cream chesse looks absolutely gorgeous. I had to check twice, and notice you did not add butter. So genius!
    The bundt cake pan was a perfect choice. The photogrophy looks so professional, as if it was photographed in a studio for a food magazine where it really belongs. Such pretty platter, and accessories. (the two forks look so cut, for sharing)

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  24. Experimentation is half the fun. ;) Peaches and almond would make such a wonderful flavor combination. Beautiful cake.

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  25. Hi Jill, Despite the challenges you shared in making this peach adventure, it looks divine...the peaches nestled together and the glorious vein of cream cheese running through the cake. The touch of almond must kick the experience of it up a notch. Brava!

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  26. Beautiful cake! I love that you have combined the flavor of almond with delcious peaches! Perfect for mid summer :)!

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  27. Congrats on the Top 9 today!

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  28. I can't wait to try this! I love love chocolately desserts but in the summer lighter desserts sit a bit better...and i love that it has almond in it- sometimes pound cakes can be a little bland. such a good solution! I wonder if you could play around with the fruits and different extracts or liquors in the batter...
    thanks for the recipe!

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  29. I think your cake is beautiful. I also think you did the right thing by coating the peaches in flour. You also may be right in thinking to use regular cream cheese next time. I'm saving this one to try later.

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  30. That looks delicious! Congrats on top 9 by the way! The setting is beautiful and the cake looks decadent!

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  31. This cake looks divine! I don't think the sinking peaches is a problem; I thought you did it on purpose :-)

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  32. Where are my manners? Congratulations on Top 9!

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  33. Congrats on Top 9! What a beautiful peach pound cake! I like the picture too. This summer I haven't had enough peaches and I wish I have this for my tea... looks so moist and delicious!

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  34. like This looks amazing and I can't wait to try it! I am also your newest follower. I have a recipe blog that I would love you to check out, and if you like it maybe you could follow me and we can exchange recipes.
    www.thenummylittleblog.blogspot.com
    Thanks!
    Jilly

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  35. What a beautiful pound cake ! I have a big bowl of peaches on my dining table right now....and your recipe just gave me ideas. Thanks for sharing!

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  36. The pound cake has a very even and smooth texture. I like the addition of fruit.

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  37. Peaches and almond go perfectly together. I'm sorry the fruit sank for you, but it sounds like it tasted great.

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  38. i love how your cake turned out!
    When I make fruit cakes I usually use frozen fruits and never had problems, but I tried several times using fresh fruits and even if I covered them in flour still went to the bottom. I don't know the right answer either ... why the fresh fruit sinks but not the frozen ones ...

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  39. Your pound cake is gorgeous and so are your photos! I think almond goes so well with peaches-- I'm sure this is scrumptious!

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  40. This cake SCREAMS summer! And the photo is beautiful!

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  41. Wow... First I must mention that the pictures are gorgeous!! And that cake is a star... Beautiful and the flavors sound so good! Awesome post... Am just catching up on some recipes I've missed because I've been away from the blogosphere for a while... This one is a winner!

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  42. Thank you for the wonderful recipe! I just love it and mostly I love the fact that you can bake it with any sort of fruit you have lying around! It's just great!

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  43. Hi Jill

    How many cups of peaches did the original recipe called for.

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  44. Hi Jackie--
    The original recipe was for mango, not peach and it called for 1 mango. But some of the other recipes I looked at called for 1-3 cups of peaches.

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  45. I never tried making a cake with some peach. But it looks perfect and sweet. I can't wait to taste it on my own.

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