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Peach Pound Cake

Total Time

Prep: 10 min. Bake: 1 hour + cooling

Makes

16 servings

Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist peach pound cake that receives rave reviews wherever I take it. —Betty Jean Gosnell, Inman, South Carolina
Peach Pound Cake Recipe photo by Taste of Home

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 6 large eggs, room temperature
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 2 cups diced fresh or frozen peaches
  • Whipped cream, optional

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking soda and salt; add to batter alternately with sour cream, beating well after each addition. Fold in peaches.
  2. Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, serve with whipped cream and additional peaches.
Peach Pound Cake Tips

Can you make a glaze for peach pound cake?

Absolutely, yes. This is a simple peach pound cake that works well with ice cream or fresh fruit on top, but you can definitely top it with a sweet glaze if you like. A straightforward vanilla glaze with confectioners’ sugar, milk and vanilla would work well, but you can use food coloring to give it a peachy blush color, too. For an extra layer of flavor, try infusing the milk with an unexpected flavor that pairs well with peaches, like ginger, honey, rosemary or lavender. Combine the milk and the flavoring in a saucepan, bring to a simmer and then turn off the heat. Let the mixture cool to room temperature, strain out the flavor bits, and use the milk to make your glaze. Or, if you like, go for a jam glaze: Heat 1/2 cup of peach or apricot preserves with a tablespoon of water or liqueur (Grand Marnier would work like a charm!) until it’s the consistency you like, then pour it over the cake. Or, to combine both glaze and fruit, try making something like glazed peaches.

Do you need to peel the frozen or fresh peaches?

It’s easy when a recipe tells you that your peaches should be peeled. But if it doesn’t—it’s entirely up to you. Frozen peaches normally come already peeled, but if you’re working with fresh, feel free to leave the peel on (just be sure to wash them). The peel will soften during baking, and will add color to the finished product. Peeled peaches will result in a slightly more even texture and appearance. If you’re wondering when it’s best to use fresh vs. frozen peaches, we’ve got you covered.

How should you store peach pound cake?

Peach pound cake is best stored at room temperature. Wrap it in foil or plastic wrap and then place it in an airtight container. It’ll keep for about 5 to 6 days that way. Putting in the refrigerator will extend its life by a couple of days, but will likely dry it out. You can also wrap it up tightly, place it in a freezer bag or other airtight container, and store it in the freezer for up to 6 months. Let it thaw at room temperature before serving. Check out our guide that explains the best way to store different baked goods.

Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

1 piece: 335 calories, 15g fat (9g saturated fat), 106mg cholesterol, 178mg sodium, 45g carbohydrate (27g sugars, 1g fiber), 5g protein.

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