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.
Can I Use Canned or Frozen Peaches?
Fresh will work the very best in this recipe. However, in a pinch, you can use frozen or canned. If using frozen, you do not need to thaw. However, the cake may need to bake for an extra 5 minutes as there may be extra liquid. Canned peaches should be drained well before adding.
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 Store & Freeze Peach Pound Cake
Pound cakes are best stored, wrapped in plastic wrap, at room temperature for up to 3 days. Storing at room temperature helps the cakes keep both texture and flavor. However, you could store it in the refrigerator for up to five days if preferred.
To freeze the cake, double-wrap it in plastic wrap, followed by a layer of aluminum foil. It will last up to 3 months in the freezer.
Peach Pound Cake
Ingredients
Cake
- 1½ cups (3 sticks, 340 g) unsalted butter, room temperature
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups (375 g) all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup (230 g) sour cream
- 3 fresh peaches, peeled, pitted, and diced (approximately 2 cups)
Glaze
- 1½ cup (187.5 g) confectioners' sugar
- 1-3 tablespoons milk, or cream
Instructions
Cake
- Preheat oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray and set aside. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 ½ inches between the height of the batter and the top edge of the pan.)
- 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.
Glaze
- 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.
Did you make this recipe?
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It looks delicious but the 3 cups of sugar is way to much. If I cut the down would it still be ok?
This is the standard poundcake ratio that has been around since the beginning of time. Your opinion is that it’s too much sugar. You understand that sugar is responsible for more than just making things sweet right. Sure, you can reduce the sugar with that you will be reducing the tenderness, the delicious crust, the moistness, and the quality of the cake. Go right ahead, nobody’s stopping you. Just seems like a waste of ingredients and time for a hockey puck poundcake that people will judge you for..lol
Hi Amanda,
I would love to try this recipe but I have Celiac Disease. Any way of making it gluten free with gf four mix?
Mary
May you use salted butter if you don’t have unsalted butter? I’m so hungry for Peach Crumb Pie and now I can’t remember how to make the crumbs… getting old stinks lol
This cake was so buttery and delicious! It got better after a couple days too!
Fixin to make it with cherries.
Yep, 1:1 substitution in baking
For the Peach Pound Cake, can we substitute something else for the 3 cups of sugar? My husband is diabetic and cannot have that much sugar. TIA for your assistance.
I have not made substitutions to the sugar and can’t tell you if it will be successful.
Made this for a church function. It got rave reviews. It’s delicious.
Delicious 😋
Can you substitute this recipe with fresh peaches?
This recipe is made with fresh peaches. If you want canned or frozen there is more information in the blog post.
I used 1 1/2 cans of Del Monte “Harvest Spice” Peaches in your recipe, instead of using 3 regular peaches. And that really did the trick !!! Try it and see……..
Absolutely DELICIOUS!!! Was a big hit at my dinner party.