peach pound cake

This peach pound cake is worth using fresh peaches for. It makes soft, moist pound cake that is beautiful enough to present to your guests. And it’s easy!

Perfect Peach Pound Cake

cake flour (*see note below for a substitute)

tsp baking powder

tsp salt

unsalted butter (softened)

sugar

eggs (room temperature)

lemon

tsp vanilla extract

heavy cream

peach

tbsp flour (to coat peach cubes)

Preheat oven to 325˚F. Grease a bundt pan or 9x5 inch loaf pan. Dust the pan with flour and set aside.

Sift together the flour, baking powder, and salt in a bowl; set aside.

In the bowl of electric mixer with a paddle attachment, beat butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat until the mixture becomes light and fluffy at medium-high speed, about 3-4 minutes.

Reduce the speed to medium. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl occasionally. Add the lemon zest and vanilla and mix well.

Turn the speed to low and add the flour mixture in three parts, alternating with the heavy cream. Mix until the flour is just barely incorporated.

Coat diced peaches with 2 tablespoons of flour in a bowl and add to the cake batter. Stir into the cake batter until combined. Do not over mix. Put the cake batter into a prepared pan and smooth the top with a fork.

Bake the cake for 60-70 minutes, until a cake tester inserted into the center comes out clean. Place the cake pan on a wired rack and let cool for 20 minutes. Unmold the cake and let cool completely, right side up, before slicing.

These Easy Peach Dumplings wrap tender peaches with flakey and crispy pastry dough then they are topped with a luscious spiced brown sugar whiskey butter sauce!

Peach Dumplings

refrigerated crescent roll dough

peaches

unsalted butter (melted)

tbsp whiskey

dark brown sugar

tbsp vanilla extract

tsp cinnamon

nutmeg

salt

lemon lime soda

Preheat the oven to 350 degrees and thoroughly grease a 9x13 sized baking dish.

Unwrap crescent roll dough and separate into the set triangles.

Place a peach slice in the center of each triangle then roll up the croissant around it.  Place each peach dumpling into the baking dish.

In a bowl, whisk together butter, whiskey, both sugars, vanilla, cinnamon, nutmeg, and pinch of salt until combined then pour over the dumplings.

Next pour soda around the rolls then bake for 40-45 minutes or until they turn perfectly golden brown.

Serve warm with ice cream if desired.

This Peach Pound Cake recipe begins with a silky cake batter that&#039;s swirled with a homemade peach jam and cinnamon streusel, baked to perfection then topped with a maple glaze. 

Peach Pound Cake

cornstarch

tbsp water

light brown sugar (packed)

lemon juice

cinnamon

cake flour (sifted)

tsp baking soda

unsalted butter (room temperature)

eggs

sour cream (room temperature)

tbsp unsalted butter (melted)

brown sugar (packed)

tbsp all purpose flour

confectioner's sugar

maple syrup

tbsp milk

In a small bowl, stir together the cornstarch and cold water until the slurry runs smooth. Set aside.

Add the peach puree, brown sugar, lemon juice, vanilla extract, cinnamon, and nutmeg to a 3 qt saucepan. Stir to combine the ingredients.

Bring the peach mixture to a simmer over medium heat, stirring frequently.

Once simmering, lower heat to medium-low or low. Whisking constantly, add the cornstarch slurry to the pot in a slow steady drizzle.

Cook for an additional 2-3 minutes, stirring constantly, until the jam thickens. The mixture should release large bubbles and make a rustling noise when it’s stirred.

Remove the pot from heat and allow the jam to cool completely. Placing the mixture in the fridge will speed up the process.

For the Peach Jam Swirl

Add all ingredients to a medium sized bowl and mix with your hands or a fork until crumbly.

This mixture may be prepared a few hours before.

For the Cinnamon Streusel

Sift together the flour, baking soda, and salt into a bowl. Set the bowl aside.

In your stand mixer bowl, beat the butter and sugar together on high speed for 3-4 minutes, or until very pale yellow and fluffy.

Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed. Add the vanilla extract with the final egg.

Turn your mixer down to its lowest speed, and slowly add half of the flour to batter. Blend on low speed just until the flour is mixed in. Stop the mixer and scrape down the bowl and beater.

Add the sour cream to the bowl and blend on low speed until it’s just blended in. Scrape down sides and and beater again.

Finally, add the remaining flour. Mix until just combined, then scrape down the bowl and beater one last time.

Mix for 30 seconds on low and turn off the mixer.

For the Cake Batter

Preheat your oven to 350F then liberally grease or spray a 14 or 15 cup bundt pan with non stick baking spray.

Sprinkle ⅓ of the cinnamon streusel into the bottom of the pan.

Cover the streusel with ½ of the cake batter. Make a well, then sprinkle ⅓ of the cinnamon streusel into the well.

Pour remaining cake batter over the streusel. Make a shallow well in the batter.

Spoon the peach jam on top of the batter. Sprinkle the remaining streusel over the jam.

Gently tap the pan against the countertop, then bake the cake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. *Darker pans may bake the cake faster than lighter colored pans will.

Cool in pan on a wire rack for 10 minutes then invert cake on a serving plate for at least an hour or until the cake is cool to touch. Allow the cake to cool completely to prevent the peach jam from oozing out when you cut it.

To Assemble

Once the cake is completely cooled, whisk together the confectioner&#039;s sugar, maple syrup and milk. Add more milk or syrup if needed. Glaze should be pourable but not too thin.

Drizzle glaze over cooled cake and serve.

For the Maple Glaze

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

(3 sticks, 340 g) unsalted butter, (room temperature)

(600 g) granulated sugar

eggs, (room temperature)

vanilla extract

(375 g) all-purpose flour

baking soda

(230 g) sour cream

fresh peaches, (peeled, pitted, and diced (approximately 2 cups))

confectioners' sugar

milk, (or cream)

Make cake. Preheat oven. Spray a bundt pan with nonstick cooking spray.

Preheat oven to 350°F. Spray a bundt pan with nonstick cooking spray and set aside.

Beat butter with an electric mixer until smooth.

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

Gradually add sugar and mix until light and fluffy.

Gradually add the sugar and mix until light and fluffy.

Add eggs, one at a time.

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 flour mixture alternately with the sour cream, beginning and ending with the flour mixture.

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

Add vanilla and peaches. Mix on low for a minute. Turn off the mixer and gently combine the ingredients with a spatula.

Add the diced peaches and fold them in by hand.

Pour batter into prepared bundt pan. Bake.

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 pan before inverting it onto a plate to let it cool completely.

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

Cake

Make glaze. Whisk together confectioners&#39; sugar and milk.

In a medium bowl, combine the confectioners&#39; sugar and a tablespoon of milk (or cream). Whisk until smooth, adding more milk until the glaze reaches your desired consistency.

Pour glaze over the cooled cake.

Pour the glaze over the cooled cake and serve.

Glaze

Peach Cobbler Pound Cake is a brown sugar pound cake with a cinnamon swirl topped with a brown butter glaze and juicy roasted cinnamon peaches.

Peach Cobbler Pound Cake

Salted Butter (, room temperature)

oz Cream Cheese (, room temperature)

Brown Sugar

Sugar

Eggs

tbsp Vanilla Extract

All-Purpose Flour

tsps Cinnamon

Nutmeg

Salt

Cinnamon

tbsps All-Purpose Flour

Butter

Powdered Sugar

tsp Vanilla Extract

3-5 tbsps Heavy Cream

Freestone

Lemon

tbsps Sugar

tsp Cinnamon

Graham Crackers (, crushed)

Preheat the oven to 350 degrees F. Make the cinnamon swirl filling by combining brown sugar, cinnamon, and flour into a small mixing bowl. Whisk together and set aside.

Then make the pound cake batter. Add butter and cream cheese to the stand mixer with the paddle attachment. Cream together for 3 minutes, increasing to medium speed, then add brown sugar and sugar and continue to cream together for another 3 minutes.

Add vanilla extract and the eggs, one at a time. The batter may separate a bit, this is completely normal! Scrape down the sides of the bowl and continue to mix.

Combine the dry ingredients. In a separate bowl, whisk together all purpose flour, cinnamon, nutmeg, and salt together. Pour flour mixture into the wet ingredients and fold together until just combined.

Spray a 10-cup bundt pan with nonstick baking spray and pour half of the batter into the bottom of the bundt pan. Add the brown sugar mixture and pour remaining batter on top. Bake for 1 hour and 20 minutes.

Make the brown butter glaze by browning butter in a pan. Add the browned butter to a large mixing bowl and add powdered sugar, vanilla extract, and heavy cream. Start by adding 3-4 tbsps, add more if you prefer a looser texture.

Once the cake is done, increase the oven temperature to 400 degrees F. Allow the cake to cool in the cake pan for 5 minutes, then turn the cake over onto a wire rack or a plate to cool.

Make the roasted peaches by adding sliced peaches to a large mixing bowl. Add sugar, lemon juice, and cinnamon. Toss together. Line a baking sheet with parchment paper and add sliced peaches. Roast in the oven for 10 minutes.

Assemble! Drizzle the brown butter glaze onto the cake and top with the roasted peaches. Add crushed graham crackers on top.

Making a heavenly peach pound cake only takes 30 minutes of prep work and this moist delicious concoction is worth every enchanted second!

eggs (at room temperature)

all-purpose flour (plus extra to coat the pan)

sour cream

milk

Preheat oven to 325 degrees. Spray a 12 cup bundt&nbsp;pan with nonstick cooking spray and add a few&nbsp;tablespoons of all-purpose flour to pan, shake it around to coat well, then tap out and discard any excess.

In the bowl of an electric stand up mixer, gradually beat butter until it's creamy. &nbsp;Add sugar and beat at medium speed for 5-7 minutes, or until mixture is light and fluffy. (I beat for 7 minutes). &nbsp;Add eggs, one at a time, beating just until the yolk disappears&nbsp;and is incorporated into the batter.

In a medium bowl, mix together flour, salt, and baking soda. &nbsp;Add to butter mixture, alternating with sour cream, beginning and ending with the flour mixture. &nbsp;Beat batter on low just until blended after each addition.&nbsp;&nbsp;

With the mixer on low, stir in vanilla and peaches and continue to beat for about 1 minute. Using a large rubber spatula or wooden spoon, give the batter a final stir and make sure the peaches are mixed evenly throughout the batter.

Pour the batter into prepared pan, filling the pan only 3/4 full. Bang the filled pan on the counter 3-4 times to remove air bubbles. Place pan on rimmed baking sheet.

Bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, or until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs.Cool pan on a wire rack for 10-15 minutes, then inverts the pan onto a plate, removing cake from pan and cool completely.

Meanwhile, make the glaze: add powdered sugar to a medium bowl. &nbsp;Add milk or cream to powdered sugar, 1 tablespoon at a time as needed, mixing well after each addition, until&nbsp;you reach desired,&nbsp;pourable consistency. Pour over completely cooled cake. Let cake sit for the glaze to set, then serve.

Peach pound cake is buttery, moist, and packed with real peach flavor from both fresh peach chunks and peach puree in the batter. Finished with a simple peach glaze that soaks into the cake, it’s an easy Southern dessert that makes the most of summer peaches.

Old-Fashioned Peach Pound Cake with Fresh Peaches

butter (2 sticks, melted)

vanilla

flour

baking powder

Preheat the oven to 325º. Lightly butter and flour a 9 by 5 inch loaf pan.

Microwave the butter in a large microwave safe bowl until just melted and let it cool to room temperature.

Peel peaches. Cut 1 cup of peaches into small chunks and pat with a paper towel. Set aside.

Add the rest of the peaches to a food processor along with lemon juice and process until completely smooth. Remove 1 cup of the peach puree and add it to the cooled butter. You should have about 1/4 cup of puree left in the food processor. If not add a few more slices of peaches. It does not need to be exact.

Add slightly beaten eggs and egg yolk to the butter and peach mixture, add vanilla and whisk until combined.

In a large bowl whisk together flour, granulated sugar, baking powder and salt. Pour the peach mixture into the dry ingredients and whisk until combined. Fold in the diced peaches. Pour into the prepared loaf pan.

Bake until golden brown and a toothpick comes out clean, 75-80 minutes. Remove and allow to cool for 10 minutes, then remove from the pan onto a wire rack.

While the cake is cooling, add powdered sugar to about 1/4 cup of the remaining peach puree and process until smooth. Spread it on top of the warm cake letting it drip down the sides.. Let it cool completely before slicing.

Wow, this is delicious!  My husband doesn't care for peaches but he loved this pound cake👍🏻

Barb, this is the best pound cake EVER! It is so moist. I bought a case of peaches and needed to use them up and your recipe showed up in my inbox so I made it right away. It was gone by the next morning so I made another one. Everybody, yu have to try this.

Just baked the peach cake delicious! Had  just purchased peaches from Georgia to use.

I'm a huge fan of fresh, summer peaches and this pound cake is a wonderful way to use them!  Better the second or third day.  Reheat a slice slightly and make a delightful addition to brunch!
Kudos, Barbara!

Peach Cobbler Pound Cake has all the flavors of a peach cobbler baked into a velvety bundt cake. Chunks of fresh peaches are mixed into the rich cobbler flavored pound cake, and each slice is topped with additional caramelized brown sugar and cinnamon peach slices.

peaches (divided)

brown sugar

butter

unsalted butter (room temperature(3 sticks))

full fat cream cheese (room temperature)

cake flour

Preheat the oven to 325°F (163°C). Spray a 12-cup Bundt pan with nonstick spray.

Peel the peaches. Slice one peach into wedges and place them in the bottom of the Bundt pan. Chop the remaining 3 peaches into bite-size cubes.

Mix the brown sugar and cinnamon in a small bowl with melted butter. Sprinkle over the peach in the Bundt pan.

In a large mixing bowl, beat the butter on high speed for 2 minutes. Add the cream cheese and beat on high for an additional minute. Then add the sugar and beat on high speed for one more minute. Finally, add in the sour cream and vanilla extract and beat on high speed until smooth and creamy.

Add the eggs, one at a time, beating after each addition until the egg is fully incorporated. Scrape the sides of the bowl before adding the next egg.

Stir in the chopped peaches.

Add the cake flour, baking powder, and salt and mix on low speed until the dry ingredients are just mixed in. DO NOT OVERMIX.

Pour the batter into the prepared Bundt pan. Firmly tap the pan onto the counter several times to remove any air bubbles. Then bake for 80-90 minutes, or until a toothpick inserted comes out clean. (Depending on your oven it may take additional time.)

Remove from the oven and cool in the pan for 1 hour. Invert onto a plate and cool completely. Serve with whipped cream and caramel sauce, if desired.

Where are the directions for the sauce?  It says, "and each slice is topped with additional caramelized brown sugar and cinnamon peach slices."  But there is no mention of how to achieve that. I'm a cook - I can figure it out, but you dropped the ball.

Can you please give me the ingredient amount that you use to substitute please because I have to be gluten-free and all that stuff also what is a good sugar substitution?

I do have a question. Is there any way that I could pre-prep anything besides pre-measuring the dry ingredients the day before I actually bake the cake.? Like is there anyway that I could go ahead and peel the peaches and dice some of them up, but make sure the liquid is drained out of them before I use them the next day or is it just gonna make them too brown

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The most viewed peach pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine