peach pound cake recipe

Written ByJenny Smyth Posted on
peach pound cake recipe
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The Best peach pound cake recipe

I’ve always been a sucker for a good pound cake, and this peach pound cake recipe is no exception. It’s a classic dessert that never goes out of style, and it’s perfect for any occasion.

I first made this recipe for my family’s annual Fourth of July barbecue, and it was a huge hit. The combination of sweet peaches and tangy cream cheese frosting is absolute perfection.

My kids love helping me mix the batter, and they always get excited when they see the finished product come out of the oven. This recipe is a staple in our household, and I’m sure it will be in yours too once you try it.

I’ve made it for birthdays, holidays, and even just because, and it never fails to impress. The best part?

It’s surprisingly easy to make, even for a novice baker like myself.

Classic Peach Pound Cake

Classic Peach Pound Cake

4.5 from 1453 votes

This moist and delicious Peach Pound Cake is perfect for summer. It’s a dense and buttery cake with a sweet peach flavor.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time80 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 1/2 cups unsalted butter, softened
2 1/2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
3 ripe peaches, peeled and diced

For the Streusel Topping

1/2 cup all-purpose flour
1/2 cup light brown sugar
1/2 tsp ground cinnamon
1/4 cup cold unsalted butter, cubed
1/2 cup chopped pecans

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease and flour a 9×5-inch loaf pan, tapping out any excess flour.
3Line the bottom with parchment paper for easy removal.
4In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
5Add the eggs, one at a time, mixing well after each addition.
6Stir in the vanilla and almond extracts.
7In a separate bowl, combine the flour, baking powder, and salt.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9Fold in the diced peaches.
10Pour the batter into the prepared loaf pan and smooth the top with a spatula.
11In a separate bowl, combine the flour, brown sugar, and cinnamon for the streusel topping.
12Add the cubed butter and mix until crumbly.
13Stir in the chopped pecans.
14Sprinkle the streusel topping evenly over the cake batter.
15Bake for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
16The top should be golden brown and the cake should pull away from the sides of the pan.
17Remove the cake from the oven and let it cool in the pan for 10 minutes.
18Transfer the cake to a wire rack to cool completely before slicing.
19Dust with powdered sugar before serving if desired.

🔧Equipment

9×5-inch loaf pan
Mixing bowl
Electric mixer
Parchment paper
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 250mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 5g

📝Notes

Tips: For easier peeling, blanch the peaches in boiling water for 30 seconds before peeling. To make ahead, store the cooled cake at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can substitute 1 tsp of almond extract with 1 tsp of vanilla extract.

Watch Video Of How Classic Peach Pound Cake Works

This peach pound cake recipe is always a good idea for any occasion. It’s a crowd-pleaser that everyone will love. It’s perfect for family gatherings, potlucks, or even as a gift for a friend.

It’s a versatile dessert that can be enjoyed for breakfast, as a dessert, or even as a snack. The combination of the rich, buttery cake and the sweet, tangy peaches is irresistible. Plus, it’s a healthier option compared to other desserts, as it uses fresh fruit and whole ingredients.

It’s a great way to enjoy the flavors of summer all year round. The key to making a perfect pound cake is to cream the butter and sugar together until light and fluffy. This technique helps to incorporate air into the batter, resulting in a lighter and more tender cake.

I always make sure to cream the butter and sugar together for at least 5 minutes to achieve the perfect texture. The natural sweetness of the peaches really enhances the flavor of the cake, and the combination of the rich, buttery cake and the sweet, tangy peaches is irresistible.

❓ Frequently Asked Questions About Peach Pound Cake

Q: What type of peaches should I use for this recipe?

For this recipe, you’ll want to use fresh or frozen peaches that are ripe but still firm. If you’re using frozen peaches, be sure to thaw them first and pat them dry with a paper towel before using.

Q: Can I substitute other types of fruit for the peaches?

While peaches are the classic choice for this recipe, you can definitely experiment with other fruits like blueberries, raspberries, or even diced apples. Just be sure to adjust the amount of sugar in the recipe accordingly.

Q: How do I prevent the cake from becoming too dense?

To prevent the cake from becoming too dense, make sure to not overmix the batter. Stop mixing as soon as the ingredients are just combined.

Q: Can I make this recipe in advance?

You can make the batter ahead of time and store it in the fridge overnight. Just be sure to let it come to room temperature before baking.

Q: How do I ensure the cake is fully cooked?

To check if the cake is fully cooked, insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, bake for an additional 5-10 minutes and check again.

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