Ingredients
– 1 cup cream cheese, softened
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
– 2 cups fresh peaches, peeled and diced (or canned, drained)
– ½ teaspoon cinnamon (optional)
Equipment Needed
– 1 large mixing bowl
– 1 electric mixer (or a whisk if you’re feeling strong!)
– 1 spatula
– 1 measuring cup and spoons
– 1 10-inch bundt pan or loaf pan
– Parchment paper (optional for easier release)
– Cooling rack
Step-by-Step Instructions
To start off, preheat your oven to 325°F (163°C) and grease your bundt cake pan liberally with butter. I like to use a little parchment paper at the bottom for easy removal later! In a large mixing bowl, I cream together the softened cream cheese and butter until it’s light and fluffy—this takes a good 2-3 minutes. Gradually add in the sugar and continue to mix until the mixture is well combined and airy. (See the next page below to continue steps…)