Peach Pound Cake is a delicate, but dense pound cake that is made with fresh peaches and topped with a sweet glaze. If you love peach desserts, be sure to try my Peach Dump Cake! If you happen to love a crispy crust, try my Peach Skillet Cake!
Peach Pound Cake
The definition of pound cake is this: a rich cake containing a pound, or equal weights, of each chief ingredient, typically flour, butter, and sugar. This particular pound cake recipe is from Gonna Want Seconds Peach Pound Cake. It is so moist and flavorful and full of fresh peaches; it’s the perfect summer dessert!
Peach Pound Cake Ingredients
Room Temperature Ingredients: I can’t stress enough that this cake needs to be made with room temperature ingredients (butter, eggs, sour cream). This will ensure easier mixing and helps achieve that perfect crumb.
Sour Cream: The sour cream in the pound cake gives it lots of moisture, springiness, and a fine crumb.
Peaches: Look for fresh peaches to use in this recipe. You could use frozen or canned peaches (in a pinch), but make sure all the liquid has been drained from the peaches.
Peeling and Pitting Peaches
The first thing to do to make this cake is to peel, pit, and dice the peaches. To peel the peaches, use a paring knife to make a few slits in the peel. Then, the peel usually comes right off.
Another method to peel the peaches is to blanch the peaches. To blanch the peaches, get a pot of water boiling. Put the peaches in the boiling water for 10-20 seconds. Then, use a slotted spoon to immediately place the peaches in ice water to stop the cooking process. The skins should easily come off with a paring knife (or even just peeled off) after they have been put in the ice water.
To pit the peach, cut into it until you reach the pit. Cut around it and pull it out. Then, dice the peaches to be ready to use in this Peach Pound Cake.
How to Make Peach Pound Cake
This cake is really easy to put together. Then, it’s just letting the cake bake and cool before adding the glaze. (And yes, the cake is delicious enough to enjoy even without the glaze.)
To make the cake, I used a stand mixer. But, you could also use a hand mixer. First, cream together the butter and sugar. Next, add the eggs, one at a time, scraping down the sides of the bowl as needed. Add in vanilla.
In a separate bowl, whisk together the flour, salt, and baking soda. Alternate between adding the flour mixture and the sour cream, beginning and ending with the flour mixture.
I like to fold the diced peaches in by hand. After peaches are equally distributed in the batter, pour the batter into the prepared bundt pan, filling it about 3/4 of the way full. You may want to place a baking sheet under the bundt pan to catch any batter that may overflow.
Bake the cake for 1 hour and 20 minutes to 1 hour and 30 minutes. (In my oven 1 hour and 25 minutes is perfect.) The cake is done when an inserted toothpick comes out with a few crumbs, but no wet batter. Make sure the cake is not underbaked; this can cause it to fall apart when inverted onto the plate.
Remove the cake from the oven and let it rest for about 15 minutes before inverting it onto a plate or platter. Let the cake cool completely before adding the glaze.
How to Make the Glaze
The glaze for this Peach Pound Cake can be optional, but I would recommend making it. The glaze I made was with confectioners’ sugar and milk. (You could also use heavy whipping cream.) Start by adding a tablespoon of milk to the confectioners’ sugar; you can always add more to reach your desired consistency of the glaze. The glaze should be pourable.
After the cake has completely cooled, pour the glaze over the cake. Store the cake, covered, in the refrigerator for up to 5 days.
Looking for More Peach Desserts?
Peach Pound Cake is a delicate, but dense pound cake that is made with fresh peaches and topped with a sweet glaze.
- 1½ cups (3 sticks, 340g) unsalted butter, room temperature
- 3 cups (600g) granulated sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups (375g) all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup sour cream
- 3 fresh peaches, peeled, pitted, and diced (approximately 2 cups)
- 1½ cup confectioners' sugar
- 1-3 tablespoons milk, or cream
Preheat oven to 350°F. Spray a bundt pan with nonstick cooking spray and set aside.
In the bowl of a stand mixer with a paddle attachment, beat the butter until smooth.
Gradually add the sugar and mix until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Add vanilla. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together flour, salt, and baking soda.
On low, beat in the flour mixture alternately with the sour cream, beginning and ending with the flour mixture.
Add the diced peaches and fold them in by hand.
Pour batter into the prepared bundt pan, filling it about ¾ of the way full. Bake for 1 hour 20 minutes to 1 hour 30 minutes. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter. Do not underbake - you want a golden-brown crust.)
Allow cake to cool in the pan for 10-15 minutes before inverting it onto a plate to let it cool completely.
In a medium bowl, combine the confectioners' sugar and a tablespoon of milk (or cream). Whisk until smooth, adding more milk until the glaze reaches your desired consistency.
Pour the glaze over the cooled cake and serve.