A rich, tangy dose of buttermilk and swirls of cream cheese complement the bright sweetness of the peaches in this decadent pound cake. Find more delicious recipes for peachy desserts in our 2018 May/June Issue, here!
Peach Pound Cake
Makes 1 (10-cup) Bundt Cake
Ingredients
- 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
Instructions
- Preheat oven to 325°F (170°C). Butter and flour a 10-cup Bundt pan.
- 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.
- 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.
- 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.
- 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.
- 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.
Buttermilk Glaze
Makes about 1½ cups
Ingredients
- 1⁄2 cup (112 grams) cream cheese, softened
- 11⁄2 tablespoons (21 grams) unsalted butter, softened
- 1⁄2 cup (60 grams) confectioners’ sugar
- 1⁄4 cup plus 2 tablespoons (90 grams) whole buttermilk
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy, 3 to 4 minutes. Reduce mixer speed to low. Gradually add confectioner’s sugar, beating until combined. Add buttermilk, beating until smooth.
[…] he inspirado en esta receta pero la he adaptado a mi gusto menos dulce y le he puesto menos mantequilla añadiendo una parte […]
I am not a fan of coconut flour, can I substitute all purpose or almond flour???? I have the magazine and it looks great, would love to make it
Thanks
Hi Anna, this substitution can be a bit tough because coconut flour, almond flour, and AP flour all have such different properties and require different adjustments in the recipe. You can try replacing with almond flour, but it won’t be a one to one substitution. You’ll need to adjust the amount of almond flour used, as well as the liquids in the recipe. Here are some helpful links for you: https://www.dummies.com/food-drink/special-diets/paleo-diet/substituting-coconut-flour-for-almond-flour/, https://www.ruled.me/faq/can-i-use-almond-flour-instead-of-coconut-flour/. Please keep in mind that we did not test this recipe with any of these substitutions, so we cannot guarantee the end result. Happy baking!
I made this today and it was delicious! Absolutely beautiful taste combinations with cream cheese swirls, fresh peaches and the hint of almond. I added a bit of almond to the light whipped glaze and it was wonderful! Since i had an extra peach, i sliced it and arranged on top.. it was almost to pretty to eat!
This was SUCH a wonderful cake! Contrary to what the comment above may say, I actually ended up using almond flour in place of coconut & it worked out fine! I measured by weight & it was such a small amount I figured nothing could go too wrong, and it worked out totally fine without making any other modifications to counter this. I used European butter to add richness & doubled the cream cheese filling for even more goodness (highly recommend doubling this as we were actually wanting even more filling!). Absolutely wonderful recipe– dense, flavorful poundcake that pairs perfectly with ripe peaches and that cream cheese filling. Will definitely be printing this recipe out & adding to my permanent collection!