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
- Butter
- Granulated Sugar
- Eggs
- All-Purpose Flour
- Salt
- Baking Soda
- Sour Cream
- Vanilla Extract
- Fresh Peaches
Glaze
- Powdered Sugar
- Milk or Heavy Cream
How To Make Peach Pound Cake Recipe
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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.
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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.
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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.
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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.
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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.
Serving Recommendations
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
Making a heavenly peach pound cake only takes 30 minutes of prep work and this moist delicious concoction is worth every enchanted second!
Servings: 12 servings
Ingredients
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
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. 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.
Fans Also Made:
Nutrition
Serving: 1/12 of the recipe | Calories: 650kcal | Carbohydrates: 92g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 153mg | Sodium: 171mg | Potassium: 146mg | Fiber: 1g | Sugar: 68g | Vitamin A: 1031IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg
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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!
So glad you and hubby liked this cake! I wish I had a piece right now 🙂
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.
Hi Cindy I hope you make it soon! Enjoy 🙂
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!
Hi Judy. I’m so happy the cake was a success for you 🙂
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
Thank you Lisa. I’m so happy you liked the cake 🙂
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.
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?
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.
Can this cake be frozen
Hi Marsha. I’ve frozen it and been happy with the results. 🙂
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. 🙂
You are so welcome Kara! I hope you enjoy the cake 🙂
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 😉
Hi Marjolein. Yes, the recipe will work with 2 cups. Hope you enjoy 🙂
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!
Jackie, thats a great suggestion! I hope you enjoy this peach pound cake 🙂
Can you use canned peaches?
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.
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
Hi Kathy. I’m sorry but I haven’t tried this recipe in any other pan size so I’m not sure.
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.
Hello Patty. I’m so glad you liked the Peach Cake! Thank you for your lovely comment!
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.
Thank you Linda! Enjoy!!!
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. 🙂
Hi Jan so glad you liked the cake 🙂
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.
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!
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! 🙂
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! 😉
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!!!!
You’re so welcome Joni! I’m happy you liked the recipe. It’s one of my all-time favorites 🙂
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.
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!!!
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.
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?
You’re so right, Kathryn!
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.
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 🙂