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Peach Pound Cake

Delicious Peach Pound Cake to Brighten Your Summer Days

This Peach Pound Cake blends rich buttery flavor with fresh peaches for a perfect summer treat.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Adds moisture and rich flavor; use salted butter if needed, just reduce the salt.
  • 2 cups Granulated Sugar Sweetens the batter while contributing to the cake’s airy structure; brown sugar can be a flavorful substitute.
  • 4 large Eggs Ensure they are at room temperature for better incorporation.
  • 1 tablespoon Vanilla Extract Elevates the flavor profile; consider doubling almond extract for a deeper taste.
  • 1 teaspoon Almond Extract Offers a lovely nutty aroma; optional but recommended.
  • 2 tablespoons Peach Schnapps Enhances the peach flavor; swap with peach juice for an alcohol-free version.
  • 3 cups All-Purpose Flour The backbone of the batter; whole wheat flour offers a denser cake.
  • 1 teaspoon Baking Powder Ensures that the cake rises beautifully; check for freshness.
  • 1/2 teaspoon Salt Balances the sweetness; an essential component for flavor enhancement.
  • 1 teaspoon Cinnamon Introduces warmth; nutmeg can be a lovely alternative.
  • 1/2 teaspoon Nutmeg Delivers a spicy kick; allspice is a suitable substitute.
  • 2 cups Fresh Peaches The star of the show; canned peaches can be used but must be well-drained.
For the Optional Sauce
  • 1 cup Brown Sugar Caramel Sauce A sweet drizzle that amplifies the cake's decadence.

Equipment

  • Electric Mixer
  • Mixing Bowls
  • 9x5-inch Bread Pans
  • whisk

Method
 

Step‑by‑Step Instructions for Peach Pound Cake
  1. Prepare the Peaches by chopping fresh peaches into bite-sized pieces and tossing them with peach schnapps. Set aside.
  2. Preheat your oven to 300°F (150°C). Butter and sugar two 9x5-inch bread pans.
  3. Cream together the unsalted butter and granulated sugar until light and fluffy.
  4. Incorporate the eggs one at a time, then add peach schnapps, vanilla extract, and almond extract.
  5. Whisk together the dry ingredients separately and then toss some with the prepared peaches.
  6. Combine wet and dry mixtures, folding in the flour-coated peaches gently.
  7. Pour the batter into the prepared pans and bake for 60-70 minutes.
  8. Cool the cakes in the pans before inverting onto a wire rack.
  9. Serve the cake and enjoy, optionally drizzling with brown sugar caramel sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure eggs are at room temperature and use fresh baking powder for best results.

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