This homemade peach pound cake recipe takes the traditional homemade pound cake recipe and gives it a summer dessert twist with the addition of fresh peaches and homemade whipped cream. An old fashioned pound cake recipe meets peach pie filling and creates one of my favorite summer dessert recipes! You can top this fresh peach pound cake with whipped cream, homemade cream cheese frosting, or even a cinnamon sugar crust.
Peach Pound Cake Recipe
Prep Time
25 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 30 mins
 
This homemade peach pound cake recipe takes the traditional homemade pound cake recipe and gives it a summer dessert twist with the addition of fresh peaches and homemade whipped cream. An old fashioned pound cake recipe meets peach pie filling and creates one of my favorite summer dessert recipes! You can top this fresh peach pound cake with whipped cream, homemade cream cheese frosting, or even a cinnamon sugar crust.
Course: Dessert
Cuisine: American
Keyword: easy peach pound cake
Servings: 10 slices
Author: Michelle
Ingredients
Peach Pound Cake
  • 3/4 cup butter softened to room temperature
  • 1 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 eggs at room temperature
  • 1 1/2 cups all purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 6 Tbsp sour cream
  • 1 1/2 tsp vanilla extract
  • 3/4 cup fresh peaches diced (I left the skin on, but you can remove it)
Optional Toppings
Homemade Cream Cheese Frosting
  • 1/4 cup butter softened to room temperature
  • 4 oz cream cheese softened to room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1 Tbsp heavy cream or milk
Cinnamon Sugar
  • 2 Tbsp granulated sugar
  • 1/2 Tbsp ground cinnamon
Cinnamon Whipped Cream
  • 1 cup heavy whipping cream
  • 3 Tbsp powdered sugar
  • 1/2 tsp ground cinnamon you can use a full teaspoon if you want an extra cinnamon-y whipped cream
Vanilla Ice Cream
Instructions
  1. Preheat oven to 325 degrees. Grease a 9x4 bread pan (I greased and used parchment paper) and set aside.
  2. With a standing mixer or hand mixer, cream butter until light and fluffy, about 1-2 minutes. Add in sugars, and cream until well combined, about another 1 minute.
  3. Add in the eggs, one at a time, beating well after each addition (and scraping down the sides of the bowl as necessary).
  4. In a separate bowl, sift flour, salt, baking soda, and cinnamon together.
  5. Beginning and ending with the flour mixture, alternately add in flour and sour cream (I did it in thirds: 1/3 flour mixture, 3 Tbsp of sour cream, 1/3 flour mixture, 3 Tbsp of sour cream, and the last 1/3 of the flour mixture). Mix until just combined.
  6. Stir in vanilla extract, and the fold in the fresh peaches.
  7. Pour the batter into the prepared bread pan, spreading the batter in an even layer.
  8. (If you are planning on using the cinnamon sugar topping for this recipe, mix the 1/4 cup of sugar and 1/2 Tbsp of cinnamon together and sprinkle over the top of the pound cake before baking in the oven.)
  9. Bake for 65-70 minutes, or until a cake tester comes out clean.
  10. Allow to cool at least 10-15 minutes before removing from the pan.
Cream Cheese Frosting (if using)
  1. Beat cream cheese and butter together until well combined, light, and fluffy (about 2 minutes).
  2. Add in heavy cream (or milk), vanilla extract, and powdered sugar. Beat until well combined. If the frosting feels too thin, add in more powdered sugar. If it feels too thick, add in a little heavy cream.
  3. Spread the frosting over the cooled pound cake.
Cinnamon Whipped Cream (if using)
  1. Whip heavy whipping cream with a standing mixer or hand mixer until the cream begins to thicken. Add in cinnamon, vanilla extract, and powdered sugar, and continue to whip until the mixture has formed soft to medium peaks (or is at your preferred consistency of whipped cream).
  2. Or, top with vanilla ice cream.
  3. Enjoy!