Go Back
–+ servings
Peach Pound Cake

Heavenly Peach Pound Cake for Summer Bliss

This Moist and Flavorful Peach Pound Cake is a delightful dessert featuring fresh peaches, perfect for summer gatherings.
Print Recipe Pin Recipe
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 Cake
  • 1 cup Unsalted Butter Softened, can substitute with margarine for dairy-free
  • 2 cups Granulated Sugar Can be replaced with brown sugar
  • 4 large Eggs No direct substitute, flaxseed meal for vegan option
  • 1 tablespoon Vanilla Extract Can use extra almond extract
  • 1 teaspoon Almond Extract Omit if allergic, use more vanilla
  • 1 tablespoon Peach Schnapps Can replace with peach juice
  • 3 cups All-Purpose Flour Substitute with gluten-free flour blend if needed
  • 1 tablespoon Baking Powder Ensure freshness
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon Adjust to taste
  • 0.5 teaspoon Nutmeg Adjust to taste
  • 3 cups Fresh Peaches Diced, support with canned peaches if necessary
For the Topping
  • 1 cup Brown Sugar Caramel Sauce Optional

Equipment

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

Method
 

Step-by-Step Instructions
  1. Prepare the Peaches: Dice fresh peaches and toss them with peach schnapps in a bowl. Let sit for 10 minutes.
  2. Preheat the Oven: Set your oven to 300°F (150°C) and prepare two buttered and sugared 9x5-inch bread pans.
  3. Cream the Butter and Sugar: In a bowl, cream together butter and sugar until light and fluffy.
  4. Add Eggs and Extracts: Add eggs one at a time, mixing well. Then add peach schnapps, vanilla, and almond extracts.
  5. Combine Dry Ingredients: Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a separate bowl.
  6. Incorporate Flour Mixture: Gradually mix the flour mixture into the wet batter until just combined.
  7. Fold in the Peaches: Gently fold the diced peaches into the batter.
  8. Transfer to Pans: Evenly distribute the batter between the prepared bread pans.
  9. Bake the Cake: Bake in preheated oven for 60-70 minutes until golden brown and a toothpick comes out clean.
  10. Cool and Serve: Let cool in pans for 10 minutes, then transfer to a wire rack before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 180mgPotassium: 130mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store Peach Pound Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!