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Peach Pound Cake

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Oh, this Peach Pound Cake…..

Classic, perfect pound cake, enhanced with sour cream to give it an incredible velvety moistness, loaded with a sumptuous helping of fresh summer peaches!

Yes, this cake delivers ALL of it!!!
Peach-Pound-Cake

Just look at the tender, buttery crumb in the photo above.

Each slice has its own unique peach mosaic.

The gorgeous golden color that only a delicious butter pound cake can deliver!

This cake is as easy to make as any classical standard pound cake is, except, first you need to simply chop up some ripe peaches.

SAVE THIS PEACH POUND CAKE

TO YOUR CAKE BOARD FOR LATER

LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!

Peach-Pound-Cake

Peach Pound Cake

Recipe Notes:

The recipe is a fairly standard version of a classic pound cake.

The only thing that makes the execution of this recipe a little more complex is that you don’t want to under bake it at all.

For that matter, it’s not a good idea to underbake any pound cake recipe containing fresh fruit.

You might have problems getting it out of the pan in one piece.

I know! Disaster!!!

So, as I write all the tiny details to help ensure your success, I realize that this cake sounds like a totally difficult pain in the neck to make.

Honestly, it’s not at all!

Here’s a list of the super EASY things I do to avoid any issues and help to bake up the most amazing fresh peach pound cake that’s ever passed my lips!!!

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.

This is a heavy cake and I want to do everything I can to help it pop out of the pan in one piece.

Easy!

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.

Stick with the 2 cups of small peach chunks.

I experimented and tried this recipe with more fruit and it is really difficult to get it to bake well.

I use another technique to give the cake extra peach flavor.

I add the fruit to the batter and continue to use the stand-up mixer to incorporate the fruit.

This “bruises” the fruit just a bit, in a good way, and releases a bit of “extra peach flavor” into the batter and, of course, ultimately the cake.

After this step, I use a large rubber spatula or wooden spoon to dig down and make sure the fruit is evenly distributed all the way down in the bottom of the thick batter.

Believe it or not, I’m not trying to scare you or dissuade you in any way, from making this cake.

I just want to give you all the facts so you can be a fresh fruit, pound cake baking, rock star!

I really love this cake and hope you try it.

So how do you know if it’s baked?

I rely on the standard skewer or cake tester method.

Just insert either in the center of the cake and remove from the oven when it comes out clean.

Peach-Pound-Cake

I prefer my glaze to be thicker than it was in these photos.

Let’s be real, I simply rushed the process and added too much liquid to the glaze and didn’t take the time to fix it.

There’s an easy fix for this mistake.

Just add powdered sugar, a little at a time,  to the glaze and continue mixing until you get the consistency you want.

I knew I had to get some photos of this incredible cake to share with you before my family devoured it so I rushed!

This cake is so moist and tender that it’s also delicious without the glaze.

For some weird reason, I think that a bundt cake looks kinda naked without a glaze, so, I generally put one on.

If you’re pinched for time and want to skip the glaze, I think this cake will deliver on its own, naked!

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.

I think of it as a little investment in time with a huge, fabulously yummy pay off!

 

**DID YOU MAKE THIS RECIPE? WE’D LOVE TO HEAR FROM YOU!**

**PLEASE GIVE IT A STAR RATING BELOW OR LEAVE A COMMENT!**

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Peach Pound Cake

Peach Pound Cake-- A Buttery, Tender, Super Moist, Sour Cream Pound Cake Loaded With Fresh, Juicy Peaches
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Servings: 12
Author: Kathleen

Ingredients

Cake:

  • 1 1/2 Cups 3 Sticks Unsalted Butter, At Room Temperature
  • 3 Cups Sugar
  • 6 Large Eggs at Room Temperature
  • 3 Cups Plus Extra To Coat The Pan All-Purpose Flour
  • 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

Glaze:

  • 1 1/2 Cups Powdered Sugar Sifted
  • 1-3 Tablespoons Milk or Cream

Instructions

  • 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, and bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, testing until a wooden skewer or cake tester, inserted into the center of the cake just comes out clean, without any 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.

Nutrition

Calories: 636kcal | Carbohydrates: 92g | Protein: 6g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 91mg | Sodium: 341mg | Potassium: 144mg | Fiber: 1g | Sugar: 67g | Vitamin A: 6.4% | Vitamin C: 2.3% | Calcium: 4.1% | Iron: 11%
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More Desserts Like This!

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Peach Dump Cake – Loads of luscious fruit marry a warm, buttery cake for a sweet, effortless ending to any meal.
Hummingbird Cake –  A touch of tang in the cream cheese balances the cake, along with a generous garnish of more chopped pecans!
Southern Peach Cobbler – Loaded with juicy, fresh peaches with just the right amount of spices, and the perfect cakey topping with crisp, sugary edges!
Lemon Pound Cake – is oh so moist and tender with a wonderful subtle lemon flavor. Perfect for breakfast, tea time or just because!

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Comments

  1. Your cake looks and sounds so delicious that I’m going to make it today. Just one simple question…I don’t see that your recipe calls for any milk (with the exception of the glaze). Is this correct – NO MILK REQUIRED FOR BATTER?

    Reply

  2. Best cake I’ve ever made. Every time I make and serve it at a function I get asked for the recipe. Thank you for sharing!!

    Reply

  3. Made this today. Your directions were great. I had enough to make a small loaf to take to a shut in along with the larger cake. Thank you!

    Reply

    • Wow, Claire!! That’s an honor! I’m glad you chose to bake my Peach Pound Cake. I’m glad you like it!!

      Reply

  5. A more foolproof method to test when a cake is done is to use an instant read thermometer. Insert it into the center of the cake, if it reads between 200-205°F it is done and should pose no problems in coming out of the pan in one piece. Start testing when the cake springs back when the top is pressed with a finger.

    Reply

    • Thank you so much for leaving your kind words! I’m so glad it’s become one of your favorites too <3

      Reply

    • Hi Amber. I think you should be fine either way. I like unsalted for the flavor and it’s, generally speaking, a higher quality butter <3

      Reply

  8. Just made this for a cookout tomorrow. I Followed the recipe exactly and it turned out perfect. Mine had to bake 1hr 40mins. Added almond extract to the glaze per another reader’s suggestion, and I can’t wait to gobble this thing up!

    Reply

    • Hey Savannah! I’m so sorry but I haven’t made these as muffins or cupcakes. I’ve always made this recipe as a bundt cake! If you make muffins, please get back to us with how they come out <3

      Reply

    • Thanks so much, Dawn. I can’t wait for the peaches in California to come into season. This will be one of the first things I make! I’m hoping to share my peach lavender cobbler right when the season starts!

      Reply

  11. The first of the North Carolina peaches came out this week so I went looking for a recipe. I made your cake and it was very good! Classic pound cake. The batter perfectly filled my 12 cup Bundt pan.
    If I could make one or two suggestions: almonds and peaches go very well together so I added 1 tea.almond extract to the dough and I also used half cake flour and half all purpose flour. I also added a little almond extract into the glaze as well as a tab. melted butter and topped the cake with toasted sliced almonds as a garnish. It was very pretty and the glaze stayed nice and shiny with the butter. Just an idea for you. Hope you have a terrific summer!!!!

    Reply

  12. This cake was delicious!! I followed the directions exactly- but the only problem is that it fell when it was cooling. I cooked it for 1 hr and 20 min., used the cake tester and it came out clean. So when I took it out a few minutes later it looked deflated. I filled the pan 3/4 the way full and the tons of extra batter I had made 2 loaf pans. I cooked those for an hour, put in the cake tester, came out clean, and they fell as well. They were all delicious though! So i didnt know if you had any ideas? Oh and I used 2 duck eggs and 4 chicken eggs. I’ve used this before with a pound cake and no issues. Anyways, I’ll try it again as everybody loved it!! Thank you!!

    Reply

    • Hi Kay. As it cools, some fall is to be expected. This cake tends to fall a bit more than a standard pound cake due to the moisture of the fruit. Deflating into an uncooked mess is a problem! If it fell too much, my guess would be that perhaps you had some nice juicy fruit. Was the cake nicely baked when you sliced it? Did it seem underbaked at all? Let me know so we can brainstorm <3

      Reply

  13. Just made this with my Fresh Florida Peaches. Didn’t drain them. Used cream cheese instead of sour cream cuz I forgot to buy some. Added some lemon and almond extract and a little more vanilla. Took a little longer to get it cooked thru but OMG it was great with my peach ice cream over it! Thanks for the great recipe.

    Reply

    • Hi Terri! Sooo glad you enjoyed the Peach Pound Cake! I love that you customized the recipe! Thanks so much for sharing your experience. It’s so great to hear about it. I hope you find lots more recipes on the site that you enjoy <3 <3 <3

      Reply

  14. I made this cake using our home grown peaches which I froze earlier this summer. Just thawed them, drained them and chopped them up. I reserved some of the peach juice to use in the glaze. Your recommendation to fill the pan to 3/4 full was perfect. There was enough batter left to make two small cakes in ramekins. Yummy with glaze or whipped cream! My husband says we can make this again anytime!

    Reply

  15. A friend made this and brought it to work. It was absolute heaven! (She used frozen peaches and chopped them up) She just sent me the recipe today and I went online to read it for myself. My friend has made it mang times and she did tell me it makes a lot of batter so she uses a smaller bundt pan PLUS a loaf pan and it’s great – two cakes from one recipe! Can’t wait to try making it myself.

    Reply

  16. This is my new go-to recipe. We all loved it! Sent it to my baker, best friend. Husband says he loves the crunchiness of the outer cake, but so moist inside. We are a fan of everything peaches and I’ve made million dollar pound cake for years, but this blends the best of both. In regards to the pan, I followed directions and filled 3/4 full and put left overs in a 8″ cake pan. That was nice to cut, pour some sweetened cream on and fresh diced peaches. So happy I found this!

    Reply

  17. I have multiple peach trees and usually can them all, however this year thought it would be fun to try a new peach recipe. I don’t know what size my 1940’s bundt pan is but it all fit just fine and baked up beautifully. And for any one who complains about peeling and cutting peaches it sounds like baking and cooking is not for you. Beautiful recipe and delicious.
    Thanks

    Reply

  18. I wish I had read the comments and not just the recipe. I definitely overfilled the pan so it overflowed a bit in the oven. Thankfully I was paying attention and just threw some foil underneath. That was actually really tasty to eat the “pancake” as my husband called it. Even with all that it turned out pretty well, delicious and moist and popped right out of the pan! Definitely not the prettiest because it was overfilled but since it was just for our house I don’t mind.

    Reply

  19. I made this cake a couple days ago for some house guest that were coming in to stay a few days. I was so excited and especially since I had all the ingredients on hand. I am a little disappointed as the cake seemed quite dense. I followed the recipe and pulled it out of the oven after cake tester came out clean………which was right on time after 1 hour and 20 min. Waited and let the cake cool on rack as instructed. Cake turned out/came out of pan perfectly………looked fantastic. But I thought the cake was a little short on flavor and very dense compared to other pound cakes I’ve made. I did use extra large eggs as that was what I had on hand and felt it was a matter of opinion by the person who packed the carton if it was large/extra large or jumbo. Would this be a factor in the cake becoming too dense?

    Reply

    • Hi Cynthia. Well, I’m sorry you were disappointed. I don’t think the eggs are an issue. Pound cakes by nature are denser in texture than other cake. This is indeed a dense pound cake. The quantity of fruit adds to the dense texture. Honestly, this is one of my all-time favorite pound cakes. I love the texture and flavor.
      Did you use name-brand flour and sugar? Store brands can be ground finer and you can inadvertently add too much because of that. Any chance the cake was slightly overbaked? All ovens run a little differently. I find personally that if I bake a pound cake just ever so slightly too much the texture changes to drier. I know that’s not what your saying happened but honestly, it’s the only thing I can think of that would compromise this recipe.

      Reply

  21. I’ll be making this cake later today, but I read through everything beforehd. I want to say thank you for sharing all of those little details! Your post sounds like howy own recipe explanation would go and I adore it! You’ve thought of all of it. 🙂

    Reply

  22. Hi Kathleen, I love this recipe but can i use less sugar for this recipe? say 2 cups instead of 3? It is a whole lot of sugar. Thanks for sharing 😉

    Reply

  23. I frequently just sift some powdered sugar over my pound cakes as an alternate to glazing them. Hope to make this yummy sounding cake soon!

    Reply

    • Hi Linda. I haven’t tried it, but I can’t see why it wouldn’t work well. Make sure you remove any liquid from the peaches before using them. I’d set them on paper towels and flip them over once to remove any liquid from both sides.

      Reply

  25. If I wanted to make mini bundt cakes or bundlets, how long do you think you’d need to bake them versus the large cake

    Reply

  26. Hello from Ontario Canada. I made your recipe today and I am soo impressed. I didn’t have a 12 cup bundt pan so filled my non-stick 3/4 full as you advised and it came out beautifully. Followed your instructions to the letter !!
    I put the leftover batter in the fridge & when the cake was done, I made 7 cupcakes in non-stick pan, sprayed well. These were soo good; crunchy on the outer rim & sooo moist. And of course, glazed. We have a very short window for fresh ripe peaches where I live so this will be my go-to recipe every season.
    This is the Best recipe – Thank you for sharing.

    Reply

  27. this cake looks amazing.

    Thank you for the all the little details. It really helps to have those extra notes as I am inclined to play fast and loose with the fruit for example. Looking forward to baking this pound cake.

    Reply

  28. I filled 1 10 cup bundt pan 3/4 full and another only half full as I didn’t have the 16 cup Bundt pan. It worked great and both cakes absolutely evaporated at work. 😀 I’m thinking of treating myself to the 16 cup bundt pan, though.

    I do wish recipes that require the use of a bundt pan would list the cup measurement of the batter. This would come in so handy as I have several special shape pans that I love to use. Thank heavens I always have a liner in the bottom of my oven, plus, if I suspect an overflow, I put a cookie sheet on the shelf under my bundt pans. 🙂

    Reply

  29. I substituted half the butter for Greek yogurt. I used 1 carton of vanilla and one of lemon. The lemon really brings out the flavor of the peaches and saves some calories. This is definitely a keeper recipe. Thank you.

    Reply

    • Hello Debbi. Wow! I love the calorie savings. Great idea to use both flavors! The lemon sounds really yummy with the peaches 🙂 Thanks so much for sharing!

      Reply

  30. This cake is baking as I type! I too found that I had a lot of batter left over after filling my bundt pan 3/4 full, so I used the extra batter and made 12 cupcakes. Not sure how pound cake will work as a cupcake but I’m about to find out! 🙂

    Reply

    • Hi there Gail. Thanks so much for sharing. I hope you were happy with both the cake and the cupcakes! Love to hear how long you baked the cupcakes for! 😉

      Reply

  31. Followed this recipe exactly (well, i didn’t add salt because i used salted margarine) anyway, I did everything it said and it was DELICIOUS!!! I took it to a pot-luck and got SOOOO many compliments and people asking me for the recipe…Thanks for the great recipe Kathleen!!!!

    Reply

    • You’re so welcome Joni! I’m happy you liked the recipe. It’s one of my all-time favorites 🙂

      Reply

  32. Usually when I see GONNA WANT SECONDS, I immediately go to your page and print the recipe….I have made and served so many and they are wonderful. The PEACH CAKE — ANOTHER STORY! I will never, ever make this cake again!! It was not an easy job peeling and dicing the peaches and I really should have listened and put a pan or cookie sheet under it. It was all over the bottom of my oven …. cleaning that up was worse than peeling and dicing he peaches!!
    The cake tasted terrific, but a 12 cup bundt pan isn’t big enough and I can’t seem to find a larger one, yet. I DON’T WANT SECONDS OF THIS CAKE.

    Reply

    • Hey Marianne. Oh no! I’m so sorry to hear that!!! When I’ve made this cake it has never overflown my 12 inch bundt pan. It bakes right up to the top of the pan so I suggested the cookie sheet as a precaution.
      Again, sorry this recipe didn’t work well for you!!!

      Reply

      • Marianne, I’m still so upset that this didn’t work correctly for you. I’m going to change the recipe to say fill the pan only 3/4 full. I wonder if some 12 cup bundt pans are actually larger than others?
        Also, if peeling and dicing the peaches was too much work, I wonder if you’d like to start with frozen peaches and just give them a quick dice. Make sure that they’re defrosted and well drained so that they don’t add extra liquid to the cake.

        Reply

        • After reading this, I am still really excited to make this recipe, as my family loves peaches. I will fill my 3/4 full… and use the rest for cupcakes. I bake all the time, so I know that pound cake makes excellent (icing free!) cupcakes. Waste not want not, right?

          Reply

    • I am eager to try this cake but my concern is the juice from the peaches because ripe peaches are really juicy. When I peel and dice them should I set them in a strainer over a bowl? Or do you add the juice with the peaches.
      I also like the idea of reducing the amount of sugar, but how does that effect the texture?
      Thank you.

      Reply

    • Marianne,
      How did you peel your peaches? dropping them in boiling water for a few seconds until the skins start to slip is the easiest way I have found, any other way is a pain. If the peaches are the biggest issue and filling the pan less could help, I would encourage you to try again if you liked the taste 🙂

      Reply

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