Description
A moist and buttery pound cake with a soft peach topping that blends well for casual dinners or snacks.
Ingredients
Scale
- 1 cup unsalted butter
- 8 oz cream cheese
- 1 ⅓ cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 can sliced peaches
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Grease a bundt pan and lightly dust with flour.
- Beat butter and cream cheese until creamy.
- Add sugar gradually and beat until light and fluffy.
- Mix in eggs one at a time, then stir in vanilla.
- Whisk flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients into the wet ingredients, do not overmix.
- Fold in chopped peaches gently.
- Pour half the batter into the prepared pan.
- Sprinkle cinnamon-sugar mix, then pour remaining batter on top.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then move to a wire rack.
- Whisk glaze ingredients and drizzle over cooled cake.
Notes
Use room-temperature ingredients for better blending. Avoid overmixing to keep the cake tender.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg