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Pioneer Woman Peach Pound Cake

Pioneer Woman Peach Pound Cake - recipe card
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A dense, buttery pound cake loaded with juicy peach chunks and topped with a tangy cream cheese glaze. This cake is incredibly moist with a tender crumb, perfect for summer gatherings or a comforting dessert.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup sour cream, at room temperature
  • 1 1/4 cups fresh or frozen (thawed and drained) peaches, diced (about 2 medium peaches)
  • For the cream cheese glaze:
  • 2 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 3/4 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons whole milk

Instructions

  1. Preheat oven to 325°F / 163°C. Grease and flour a 9×5-inch loaf pan, or line with parchment paper, ensuring adequate coverage on the long sides for easy lifting. This prevents sticking and ensures a clean release.
  2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon kosher salt. Set aside. The leaveners provide lift while the salt balances sweetness.
  3. In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl with a rubber spatula. Proper creaming incorporates air for a tender crumb.
  4. Add 2 large eggs one at a time, beating well after each addition until fully combined. Mix in 1/2 teaspoon vanilla extract and 1/4 teaspoon almond extract. The almond extract enhances the peach flavor without overpowering it.
  5. Reduce mixer speed to low. Add the flour mixture in three additions, alternating with 1/4 cup sour cream, beginning and ending with the flour mixture. Mix just until combined after each addition. Do not overmix, or the cake will become tough.
  6. Gently fold 1 1/4 cups diced peaches into the batter using a rubber spatula. If using frozen peaches, make sure they are thoroughly thawed and patted dry to avoid excess moisture that could make the cake soggy.
  7. Scrape the batter into the prepared loaf pan and spread it into an even layer. Tap the pan gently on the counter a few times to release any air bubbles. Bake for 60 to 70 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  8. Place the pan on a wire rack and let the cake cool in the pan for 15 minutes. Then turn the cake out onto the rack and allow it to cool completely, about 1 hour. Cooling completely is essential before glazing; otherwise, the glaze will melt and run off.
  9. While the cake cools, prepare the cream cheese glaze. In a small bowl, beat 2 ounces softened cream cheese and 2 tablespoons softened unsalted butter with a hand mixer on medium speed until smooth and creamy, about 2 minutes.
  10. Gradually add 3/4 cup sifted powdered sugar (to avoid lumps) and 1/2 teaspoon vanilla extract, beating on low speed until incorporated. Then add 1 to 2 tablespoons whole milk, a little at a time, until the glaze reaches a pourable consistency. It should be thick but flow smoothly.
  11. Once the cake is completely cool, drizzle the cream cheese glaze generously over the top. Let the glaze set for about 10 minutes before slicing. Use a sharp serrated knife and wipe it clean between cuts for neat slices.
  12. Serve at room temperature. For a more decadent presentation, you can spoon extra diced peaches over each slice and garnish with a sprig of mint.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the unglazed cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before glazing and serving. For reheating individual slices, microwave on medium power for 15-20 seconds or warm in a 300°F / 150°C oven for 5-7 minutes.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-peach-pound-cake/