Fresh Peach Pound Cake is deliciously moist with peach chunks and pureed peaches. Topped with a simple peach glaze for the best summer dessert.
Don’t let the summer pass you by without making this amazingly moist peach pound cake. The peach flavor comes not only from fresh peach chunks throughout but more peaches are pureed into both the batter and the glaze.
Peaches may be the perfect fruit. So sweet and with a growing season spreading from spring to fall. Their sweetness lasts when frozen or canned so you can enjoy them all year long. I love to bite into a fresh peach that’s so sweet and juicy that you have to eat it over the sink. Not sure how to pick the sweetest peaches, here’s some tips.
If you aren’t lucky enough to live where peaches are plentiful, you only need about 4 peaches for this moist dense pound cake. The sweeter the peaches, the better but if you’re peaches are only so-so, this is still an amazing dessert. Peaches will ripen off the tree, you can speed this up by putting them in a brown paper bag.
If peaches are plentiful, then think about making a crumble or a peach salad.
What you’ll need
- Peaches – you’ll need about 3-4 large peaches. About 1 cup is chopped and added to the cake and the rest are pureed in a food processor. You need a cup of pureed peaches for the batter and ¼ cup for the glaze.
- Butter and eggs
- Pantry items – flour, sugar, vanilla, lemon juice, baking powder and powdered sugar
You should plan on making this fabulous pound cake the day before you want to eat it. First it needs to cool and second, it tastes better the next day after the peach glaze soaks into the cake.
How do you make a moist peach pound cake
Step 1: Cut up about 1 cup of peaches and pat them with a paper towel. You don’t want too much juice in the cake.
Step 2: Add the rest of the peaches to a food processor and process until they are pureed. Remove a cup to use for the batter and save ¼ cup for the glaze.
Step 3: Combine melted butter and eggs and add the pureed peaches. Add this to a mixture of flour, sugar, baking powder and salt and combine.
Step 4: Fold in peach chunks and pour into a loaf pan and bake.
Step 5: Once baked, remove from the pan and while still warm add a glaze made of pureed peaches and powdered sugar, then let it cool completely.
Don’t think you can eat an entire pound cake, slice it and freeze it between parchment paper. It’s just as good out of the freezer and doesn’t take long to thaw.
FAQ’s and tips
Peeling the peaches is completely optional.
Pound cake is just as delicious after being frozen as it is fresh. Slice it and place parchment paper between the slices so you can take out the number of slices you need.
The sweeter the better, you can use freestone or cling, white or yellow or a mixture.
Yes, as long as they’re not picked too green they will continue to ripen. If you need to speed up the process, place them in a brown paper bag.
More peach dishes you’ll love
- Cinnamon rolls with peaches
- Grilled peaches with mozzarella
- Streusel peach coffee cake
- Peach dumplings
- Peach coleslaw
- Pork chops with peaches
- Peach and blackberry bars
- Blueberry and peach bundt cake
- Peach galette
- Baked peach pancake
- Peach bacon jam or regular jam
- Chicken taquitos
- Spicy fruit salad
Adapted from NY Times
Peach Pound Cake
Ingredients
- 1 cup butter 2 sticks, melted
- 3-4 medium peaches
- 1 tablespoon lemon juice
- 3 plus 1 yolk eggs beaten
- 2 teaspoons vanilla
- 2 ½ cups flour
- 1 ½ cups sugar
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 cup powdered sugar
Instructions
- Preheat the oven to 325º. Lightly butter and flour 9 by 5 inch loaf pan.
- Microwave the butter in a large microwave safe bowl until just melted and let it cool to room temperature.
- Peel peaches. Cut 1 cup of peaches into small chunks and pat with a paper towel. Set aside.
- Add the rest of the peaches to a food processor along with lemon juice and process until completely smooth. Remove 1 cup of the peach puree and add it to the cooled butter. You should have about ¼ cup of puree left in the food processor. If not add a few more slices of peaches. It does not need to be exact.
- Add slightly beaten eggs and egg yolk to the butter and peach mixture, add vanilla and whisk until combined.
- In a large bowl whisk together flour, granulated sugar, baking powder and salt. Pour the peach mixture into the dry ingredients and whisk until combined. Fold in the diced peaches. Pour into the prepared loaf pan.
- Bake until golden brown and a toothpick comes out clean, 75-80 minutes. Remove and allow to cool for 10 minutes, then remove from the pan onto a wire rack.
- While the cake is cooling, add powdered sugar to about ¼ cup of the remaining peach puree and process until smooth. Spread it on top of the warm cake letting it drip down the sides.. Let it cool completely before slicing.
Barbara’s Tips + Notes
Recipe Tips
- This is even better if you let it sit for a day wrapped in plastic wrap so the glaze can seep into the cake.
- You can freeze this as a loaf or slice and place each between parchment paper.
- You do not have to peel the peaches
- You can use any type of peach, try to use ones that are ripe, the sweeter the better.
- Make sure you bake this until a toothpick comes out dry. If it starts to get too brown, you can tent with foil.
Nutrition
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Awesome!
You might be a little biased!
I’m a huge fan of fresh, summer peaches and this pound cake is a wonderful way to use them! Better the second or third day. Reheat a slice slightly and make a delightful addition to brunch!
Kudos, Barbara!
I have a few slices in the freezer I may have to pull out for the weekend. Glad you like it.