This peach pound cake isn’t the run of the mill fruit cake recipe! This is one of my easiest pound cake recipes and it’s my best guilty pleasures! I just love pound cake. ~All that moist dense sweetness. I think its one of my favorite types of cake recipes.
Pound cake gets its name from the pound each of flour, butter, sugar, and eggs that most recipes call for. This particular recipe also uses fresh peaches making it the perfect rich, buttery, and fruit summer cake!
If fresh peaches are in season I hope you try a few more of my favorite peach recipes!! I promise your family will love them all! ♥
Let’s bake this cake!
What I Love About This Recipe
- Incredible velvety moistness, loaded with a sumptuous helping of fresh summer peaches
- Classic, perfect pound cake, enhanced with sour cream
- Sweet sugar glaze
Peach Pound Cake Ingredients
Peach Pound Cake
- Granulated Sugar
- All-Purpose Flour
- Baking Soda
- Sour Cream
- Vanilla Extract
- Fresh Peaches
- Powdered Sugar
- Milk or Heavy Cream
How To Make Peach Pound Cake Recipe
Make The Cake: Beat butter until it’s creamy. Add sugar and beat. Add eggs, one at a time, beating just until the yolk disappears and is incorporated into the batter.
Mix together flour, salt, and baking soda. Add to butter mixture, alternating with sour cream, beginning and ending with the flour mixture. Beat batter on low just until blended after each addition.
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 the 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 the pan on a wire rack for 10-15 minutes, then inverts the pan onto a plate, remove the cake from the pan, and cool completely.
- Make The Glaze: Add powdered sugar to a medium bowl. Add milk or cream to powdered sugar, 1 tablespoon at a time as needed, mixing well after each addition, until you reach desired, pourable consistency. Pour over completely cooled cake. Let the cake sit for the glaze to set, then serve.
Notes + Tips
- Bundt Pan – Bundt pans are not all the same size! I use my favorite Nordic Ware nonstick 12 cup bundt pan. Both the nonstick coating and the 12 cup size are important for this recipe. The batter fills up the pan with just enough room for the cake to rise. Make sure you only fill your bundt pan 3/4 full.
- I’ve never had a problem with the batter spilling out of this baking pan, but just to be on the safe side, place the pan on a rimmed baking sheet before you bake it. Even though this pan has a very high-quality nonstick coating, I also coat the pan with nonstick cooking spray, then flour it WELL, tapping out any excess flour.
- Cake Release – This is a heavy cake and I want to do everything I can to help it pop out of the pan in one piece.
- Baking Spray – Use a nonstick baking spray. It contains flour and works much better in the more intricately shaped bundt pans than a plain nonstick spray will work.
- Don’t underbake – It’s REALLY important to make sure the cake is baked completely, but not overbaked. When a cake is baked in a bundt pan and has pieces of fruit in it, it’s really easy for it to fracture when it’s removed from the pan.
- Basic physics! The fruit adds extra moisture to the batter and the sides of a bundt pan are fairly high. If the cake is underbaked at all, the moisture in the cake will keep it from holding its shape. It can break around the fruit, as it comes out of the pan. It just can’t withstand the pressure required for it to release from the pan as a whole.
- Mixing – I used my stand up mixer to make this recipe. You can use a hand-held electric mixer if you’d like. To get that classic pound cake texture, the amount of time you beat the ingredients is imperative. So please don’t rush this step.
- Testing – So how do you know if it’s baked? I rely on the standard skewer method. Just insert either in the center of the cake and remove it from the oven when it comes out with just a few moist crumbs.
- Peaches – The peaches in this cake add extra moisture so you’ll want to drain them well. Stick to the 2 cups of diced peaches. I tried putting more in for super extra peach flavor and it didn’t bake up as well as this one does.
- Mixing – If you incorporate the fruit into the batter using the stand-up mixer, it bruises the peaches just enough to release their extra flavor. Trust me, it’s the way to go.
- Glaze – This cake is so moist and tender that it’s also delicious without the glaze. If you’re pinched for time and want to skip the glaze, I think this cake will deliver on its own, naked! But if your glaze is kind of thin, just add powdered sugar, a little at a time, to the glaze, and continue mixing until you get the consistency you want.
Storing + Freezing + Make-ahead
- How Long Can You Keep This In The Fridge? When stored properly, your cake will stay moist and delicious for 5 days in the fridge. It’ll never make it that long though – this pound cake gets gobbled up fast!
- Can You Freeze This? Yes, this cake freezes really well. Double hotel wrap, here’s how, then slide it into a freezer-safe bag. Sometimes, I like to cut mine and freeze it in individual slices so I can just pull out a little at a time. Set it on the counter for about an hour to thaw but smaller pieces may not take as long. It will last for up to 6 months.
- Make-Ahead Tips: The whole pound cake can be made 3-4 days ahead of time.
- Food safety: Here’s an article on food safety.
This is delicious serve with a large scoop of vanilla ice cream or a dollop of homemade lightly sweetened whipped cream. To go loco over peaches, sip peach moonshine, or creamsicle drink while enjoying eating this pound cake!
More Perfect Pound Cake Recipes
- Old Fashioned Pound Cake -Velvety texture, vanilla and butter flavor, and that perfectly dense bite come together in none other than the BEST Old Fashioned Pound Cake.
- Strawberry Pound Cake – Sweet, juicy berries settle beautifully in a rich buttery pound cake.
- Pecan Pound Cake – Fresh crunchy pecans and moist delicious pound cake, oh my!
- Orange Pound Cake – is so delicious it’s like taking a bite of sweet sunshine
- Lemon Pound Cake – is oh so moist and tender with a wonderful subtle lemon flavor.
- Lemon Cream Cheese Pound Cake – is deliciously tender and moist with just the right amount of lemon flavoring.
- Banana Pound Cake– Moist, fruity and decadent pound cake bliss.
- Million Dollar Pound Cake – has more butter than most classic pound cakes so it’s even richer than any of the others!
- Pineapple Pound Cake – has the perfect tender crumb and buttery flavor with a lovely tropical pineapple twist
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Peach Pound Cake
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 3 cups sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour plus extra to coat the pan
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups fresh peaches peeled, pitted and diced
- 1 1/2 cups powdered sugar sifted
- 1-3 tablespoons milk or cream
- Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick cooking spray and add a few 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. Add sugar and beat at medium speed for 5-7 minutes, or until mixture is light and fluffy. (I beat for 7 minutes). Add eggs, one at a time, beating just until the yolk disappears and is incorporated into the batter.
- In a medium bowl, mix together flour, salt, and baking soda. Add to butter mixture, alternating with sour cream, beginning and ending with the flour mixture. Beat batter on low just until blended after each addition.
- 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. Add milk or cream to powdered sugar, 1 tablespoon at a time as needed, mixing well after each addition, until you reach desired, pourable consistency. Pour over completely cooled cake. Let cake sit for the glaze to set, then serve.
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