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Peach Pound Cake: A Slice of Summer Sweetness

This Peach Pound Cake combines the sweet juiciness of ripe peaches with a moist crumb, perfect for summer.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Provides richness and moisture; substitute with coconut oil for a dairy-free option.
  • 2 cups Granulated Sugar Sweetens the cake; can be replaced with coconut sugar.
  • 4 large Eggs Adds structure; for vegan version, use flax eggs.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 1 teaspoon Almond Extract Adds a distinct nutty flavor; omit if nut allergy.
  • 1/4 cup Peach Schnapps Infuses the cake with subtle peach flavor; swap with peach nectar for non-alcoholic.
  • 3 cups All-Purpose Flour Provides structure; a gluten-free flour blend can be used.
  • 1 tablespoon Baking Powder Leavens the cake.
  • 1/4 teaspoon Salt Balances sweetness; optional but recommended.
  • 1 teaspoon Cinnamon Adds warmth; swap with nutmeg if desired.
  • 1/4 teaspoon Nutmeg Complements cinnamon; can be omitted.
  • 2 cups Fresh Peaches The star ingredient; canned peaches may alter texture.
For the Optional Topping
  • 1 cup Brown Sugar Caramel Sauce Drizzle over the cake for added sweetness.

Equipment

  • Electric mixer
  • mixing bowls
  • 9x5-inch Bread Pans
  • spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Begin by dicing your fresh peaches into bite-sized pieces. Mix with 1 tablespoon of peach schnapps for 10 minutes.
  2. Preheat the oven to 300°F (150°C) and prepare two greased 9x5-inch bread pans coated with granulated sugar.
  3. Cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy for 3-5 minutes.
  4. Add 4 large eggs one at a time, mixing well after each addition. Then add remaining peach schnapps, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract.
  5. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt.
  6. Toss the diced peaches in 1/4 cup of the prepared dry ingredients to keep them suspended while baking.
  7. Gradually add the dry ingredients to the wet batter, mixing gently. Fold in the peach mixture carefully.
  8. Pour batter into prepared pans and bake for 60-70 minutes, until a toothpick comes out clean and tops are golden brown.
  9. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.