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–+ servings
Peach Pound Cake

Moist Peach Pound Cake for a Sweet Summer Treat

Experience the deliciousness of summer with this Moist Peach Pound Cake, a delightful fusion of sweet peaches and tender crumb.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Softened; can substitute with margarine or coconut oil
  • 2 cups Granulated Sugar Can try brown sugar for added depth
  • 4 large Eggs For egg-free version, use flaxseed meal
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best flavor
  • 1 teaspoon Almond Extract Omit if allergic, use more vanilla instead
  • 1/4 cup Peach Schnapps Can replace with peach juice for non-alcoholic
  • 2 1/2 cups All-Purpose Flour Use 1:1 gluten-free flour blend for gluten-free
  • 1 teaspoon Baking Powder Ensure freshness for proper rising
  • 1/2 teaspoon Salt Omit for low-sodium version
  • 1 teaspoon Cinnamon Feel free to adjust to taste
  • 1/2 teaspoon Nutmeg Optional, can replace with pumpkin pie spice
  • 2 cups Fresh Peaches Diced; use thawed frozen peaches if needed
For the Brown Sugar Caramel Sauce (optional)
  • 1 cup Brown Sugar Base for caramel sauce
  • 1/2 cup Heavy Cream Can substitute with coconut cream
  • 1/4 cup Butter Use dairy-free version if necessary

Equipment

  • electric mixer
  • Medium Bowl
  • Large mixing bowl
  • 9x5 inch bread pans

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine diced fresh peaches with 1 tablespoon of peach schnapps, stirring gently to coat the peach pieces.
  2. Preheat your oven to 300°F (150°C) and prepare two 9x5 inch bread pans by buttering them generously and then dusting with sugar.
  3. In a large mixing bowl, use an electric mixer to beat 1 cup of softened unsalted butter with 2 cups of granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add 4 large eggs to the creamed butter and sugar, one at a time, beating well after each addition. Mix in the remaining peach schnapps, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract.
  5. In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of nutmeg.
  6. Fold a small amount of the dry mixture into the peach mixture to prevent clumping, then gradually combine the remaining flour mixture into the butter mixture until just incorporated.
  7. Gently fold the prepared peach mixture into your batter until just combined.
  8. Divide the batter evenly between the two prepared pans and bake for 60-70 minutes or until a toothpick inserted comes out clean.
  9. Remove the pans from the oven and let the cakes cool for about 10 minutes before transferring them to a wire rack to cool completely.
  10. Slice your Moist Peach Pound Cake and serve it warm or at room temperature, optionally drizzled with brown sugar caramel sauce.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, use room temperature eggs and ensure your baking powder is fresh.

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