Peach Pound Cake

filed under: Cakes · Dessert · Food + Drink on July 30, 2021

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 with Vanilla Glaze Cut Into Slices

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.

Cake Batter and Peaches in Bowl

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.

Peach Pound Cake with Vanilla Glaze on White Cake Plate

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.

Slice of Peach Pound Cake with Vanilla Glaze on White Plate

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 Pie

Homemade Peach Fritters

Peach Crisp

Peaches and Cream Pie

5 from 6 votes
Peach Pound Cake
Prep Time
30 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs 10 mins
 

Peach Pound Cake is a delicate, but dense pound cake that is made with fresh peaches and topped with a sweet glaze.

Course: Dessert
Cuisine: American
Keyword: Peach Pound Cake
Servings: 12
Calories: 649 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
Cake
  • 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)
Glaze
  • cup confectioners' sugar
  • 1-3 tablespoons milk, or cream
Instructions
Cake
  1. Preheat oven to 350°F. Spray a bundt pan with nonstick cooking spray and set aside.

  2. In the bowl of a stand mixer with a paddle attachment, beat the butter until smooth.

  3. Gradually add the sugar and mix until light and fluffy.

  4. Add the eggs, one at a time, mixing well after each addition. Add vanilla. Scrape down the sides of the bowl as needed.

  5. In a separate bowl, whisk together flour, salt, and baking soda.

  6. On low, beat in the flour mixture alternately with the sour cream, beginning and ending with the flour mixture.

  7. Add the diced peaches and fold them in by hand.

  8. 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.)

  9. Allow cake to cool in the pan for 10-15 minutes before inverting it onto a plate to let it cool completely.

Glaze
  1. 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.

  2. Pour the glaze over the cooled cake and serve.

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Comments

  • Lauren says:

    Is the sugar correct – 3 cups?!

  • Jodi russell says:

    Can this be cut down a third that is so much sugar and eggs.

    • Amanda Rettke says:

      Hi Jodi – I don’t recommend making changes to the recipe until you have tried it as-is. From there you can adjust to your tastes.

  • Mena says:

    Love your recipes.. thanks for sharing ❤️

  • Rosemary says:

    3 cups sounds like to much sugar

  • Twinkle says:

    Looking for some vegan recipes.

  • Suzie Hinote says:

    Can nectarines be substituted for the peaches?

    • Amanda Rettke says:

      I haven’t made that substitution so can’t speak to its effectiveness.

  • Monique says:

    That amount of sugar seems very high?!

  • Lee Shubbuck says:

    What if I make the peach pound cake without peeling the peaches?

    • Amanda Rettke says:

      I have done this and I liked it… although it is not as visually a the peach & skin can separate. But still tastes amazing!

  • Pam says:

    I appreciate you and your recipes very much! You brighten my inbox with YUMMY sensations!!! Thank you very much!

  • Geri Samselski says:

    I have the cake baking in the oven. I will let you know how it turned out.

  • LeeAnn Anderson says:

    Love them all and thanks for sharing your gift and knowledge

  • Mary Johnson says:

    That IS a lot of sugar and eggs, but it takes those amounts to make a super-tender pound cake. If you can’t eat the whole cake (which you’ll be tempted to do, but don’t!!), these cakes generally freeze well. I admit I haven’t frozen one with fruit baked into it; you can try slicing a piece or two and freezing them for 24-48 hours and see how they come out.

  • Leala James says:

    Can you send me a recipe for a person with kidney problems..that peach pound cake.

  • Judy Madel says:

    This is one great cake! I just made it..there is enough batter to make 5 or 6 cupcakes too😊.We have already tasted YUM❤️

  • Alice says:

    What size bundt pan are you using, ! how many cups is this batter? Thanks

    • Amanda Rettke says:

      I believe mine is a 10-inch bundt cake pan.

  • Christine says:

    Followed recipe exactly as written. Perfect! My friends loved it, and I did, also! Great recipe, Amanda!

  • Patricia says:

    There’s a step missing in the peach bundle cake. Do you add the sour cream to the egg mixture?

    • Elizabeth Keeney says:

      Hi, Patricia! I work with iambaker and am happy to help with questions. The sour cream is added alternating with the flour mixture (step #6). I hope this helps, and have a wonderful day!

  • Elaine says:

    Can you substitute all that sugar to Stevis or coconut sugar? Husband is diabetic

  • joe says:

    can you use a different pan

  • Jen Kilpatrick says:

    I made this recipe today and it is delicious! I added peaches to the glaze and it was so good. Next time I think I will try it without the glaze and top it with whipped cream and peaches instead. This is my new favorite peach recipe!

  • Robin Butz says:

    I have 2 peach pound cakes in the oven now. Can’t wait to taste them. I had some extra batter so I made a loaf pan out of the extra batter.

  • Cheryl Kennelly says:

    Awesome recipe, can’t wait to try it but can it also be made using frozen peaches if fresh isn’t available?

  • Gail Benefield says:

    I made this cake yesterday and went right by the recipe. It was absolutely wonderful.

  • Lorie Kollock says:

    Sounds delicious but a little too large of a cake for just my hubby and myself. Can I half the recipe and use a small square baking dish? What temp and time would you recommend for that?

    • Amanda Rettke says:

      I haven’t made the reduced size so wouldn’t be able to provide accurate baking times (It will be less time but I don’t know how much)… temperature should remain the same.

  • janet poole says:

    cab you use half splenda?