Description

A stunning fusion of two Southern favorites, this cake features a dense, velvety cream cheese pound cake base layered with spiced fresh peaches. A cinnamon-sugar swirl and a touch of bourbon create a dessert that is as rich in flavor as it is in nostalgia.

Ingredients

1 ½ cups unsalted butter, softened
3 cups granulated sugar
8 oz cream cheese, room temperature
6 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons vanilla extract
¼ cup milk
3-4 large fresh peaches, sliced
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons unsalted butter, melted
2 tablespoons bourbon or rum
1 cup confectioners’ sugar
1 teaspoon vanilla extract (for glaze)
2-3 tablespoons milk (for glaze)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 300°F (150°C) and generously grease and flour a large Bundt or tube pan.
Arrange half of the sliced peaches in a single layer at the bottom of the pan.
In a small bowl, whisk together the brown sugar, cinnamon, and nutmeg; sprinkle half of this mixture over the peaches in the pan, then drizzle with melted butter and bourbon.
Using a stand mixer, cream the softened butter and granulated sugar on high speed for 3 to 5 minutes until very light and fluffy.
Mix in the room-temperature cream cheese for 2 minutes, then add the eggs one at a time, beating well after each addition to maintain the emulsion.
Gently stir in the flour, baking powder, and salt, followed by the vanilla extract and milk, mixing only until just combined.
Spoon half of the cake batter over the peaches in the pan, top with the remaining peach slices and spiced sugar, then finish with the remaining batter.
Tap the pan firmly on the counter to release air bubbles and bake on a baking sheet for 60 to 75 minutes, or until a skewer comes out clean.
Cool in the pan for 10 minutes before inverting onto a serving plate; once cooled, whisk the confectioners’ sugar, vanilla, and milk together and drizzle over the cake.

Notes

For the best results, ensure your dairy and eggs are truly at room temperature to achieve a smooth, aerated batter. If your peaches are extremely juicy, you may want to toss them in a tablespoon of flour before layering to prevent them from making the cake base too soft.

Prep Time: 25 mins
Cook Time: 1 hour 15 mins
Category: Dessert
Method: Baking
Cuisine: Southern American