Print
Ingredients
Scale
- 1 ½ lbs fresh peaches (about 3 cups, chopped)
- Juice of 1/2 lemon
- 2 tablespoons granulated sugar (28g)
- 2 teaspoons cornstarch (7g)
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- 1 tablespoon granulated sugar (21g)
- 1 tablespoon brown sugar (25g)
- Pinch of table salt
- ⅓ cup all-purpose flour (38g)
- 1 ½ cups all-purpose flour (196g)
- ½ teaspoon salt
- ½ teaspoon baking powder
- 4 ounces cream cheese, room temperature
- 12 tablespoons unsalted butter, room temperature (6 ounces)
- 1 ½ cups granulated sugar (335g)
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 large eggs, room temperature
Instructions
- Peel, pit, and dice peaches; toss with lemon juice and sugar mixture.
- Prepare crumble by mixing butter, extracts, sugars, and flour; bake until golden.
- Make pound cake batter by beating cream cheese and butter; add sugar, then incorporate eggs and flour mixture.
- Fold in macerated peaches, pour into pan, and bake. Top with remaining peaches and crumble.
- Allow to cool before serving.
Notes
Ensure ingredients are at room temperature for best mixing results.
Fold peaches gently to maintain airy texture.
Avoid over-mixing the batter after adding flour to ensure a light cake.
- Prep Time: 20 minutes
- Cook Time: 95 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 30
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 1
- Protein: 5
- Cholesterol: 80