Peach Pound Cake
Makes 1 (10-cup) Bundt Cake
  • 11⁄2 cups (340 grams) unsalted butter, softened
  • 21⁄3 cups (467 grams) granulated sugar, divided
  • 5 large eggs (250 grams)
  • 1⁄2 teaspoon (2 grams) almond extract
  • 23⁄4 cups (344 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
  • 1⁄4 cup (30 grams) coconut flour
  • 1 teaspoon (3 grams) kosher salt
  • 1⁄2 cup (120 grams) plus 2 tablespoons(30 grams) whole buttermilk, room temperature and divided
  • 2 cups (400 grams) diced peeled fresh peaches (about 3 medium peaches)
  • 1⁄2 cup (112 grams) cream cheese
  1. Preheat oven to 325°F (170°C). Butter and flour a 10-cup Bundt pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 2 cups (400 grams) sugar at medium speed until flu y, 6 to 8 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in almond extract.
  3. In a medium bowl, whisk together 23⁄4 cups (344 grams) all-purpose flour, coconut flour, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with 1⁄2 cup (120 grams) buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in peaches. Transfer batter to a large bowl; set aside.
  4. Clean bowl of stand mixer. Using the paddle attachment, beat cream cheese, remaining 1⁄3 cup (67 grams) sugar, and remaining 2 tablespoons (16 grams) all-purpose flour at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in remaining 2 tablespoons (30 grams) buttermilk until well combined.
  5. Spoon half of batter into prepared pan. Add cream cheese filling, and top with remaining batter. Using a knife, gently swirl together batter and cream cheese filling.
  6. Bake until a wooden pick inserted near center comes out clean, 1 hour and 30 minutes to 1 hour and 35 minutes, covering with foil after 1 hour of baking to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Invert cake onto a wire rack, and let cool completely. Spoon Buttermilk Glaze over cooled cake.
Recipe by Bake from Scratch at