Fresh Peach Pound Cake

Pound Cake made with Fresh Peaches
Pound Cake made with Fresh Peaches

 

How would YOU like to make a cake that won a major award? I’m not kidding! Really, YOU can make a ribbon winning, fabulous tasting cake so easily with my help.

 A reader, now also a friend, Alison Valderrama found my recipe, followed my secret method and won!  

Do you want to know my award winning secret Alison used? Stick around, and I’ll also share it and a few very important tips, and some from my incredible readers too.

 

Alison baked up my cake recipe using my secret prepping step and to secure a WIN of the GRAND PRIZE she adorned the top of this tender and moist flavorful cake with a glaze!  And YES she will share it with YOU!
peach cake, dessert, treat Why did I make this cake? Because, my sweet neighbor Virginia had some extra peaches and kindly shared with me.  

I had exhausted all of my recipes, so, like you, I went on the hunt for one that looked good on the internet.

When I came across this one with butter, sour cream, eggs and fresh ingredients, I was pretty sure it would be a hit – and it was! I’ll share my own additional secret to make this award winning and it’s in the prep, I pinkie promise:)

Fresh Peach Pound Cake

Ingredients:

1 cup real butter, softened (2 sticks)

2 cups granulated sugar

6 large eggs

1/2 tsp. almond extract (or more vanilla if you do not care for almond)

2 tsp. vanilla

3 cups all purpose flour

1/4 tsp. baking soda

1/2 tsp. salt

1/2 cup sour cream

3 cups diced fresh or frozen peaches (approx. 6-8 fresh peaches), peeled, pit removed and diced 

3-4 Tbl. butter, softened

¼ cup granulated sugar  

Directions:

Preheat oven to 350 degrees. What makes this cake so special is the preparation BEFORE making the cake.  When I want my cake or sweet bread to have a fabulous glaze baked on the outside of it, I use this method.  

Here is THE secret:

Take your 9″ – 10″ nonstick Bundt pan , which you can check THIS one out by clicking HERE and cover the pan really well with the 3-4 Tablespoons butter making sure to cover all the crevices and areas really well.

Fresh Peach Pound CakeNOW for the GOOD part.     

Dust the BUNDT PAN with the ¼ cup of granulated sugar, Fresh Peach Pound CakeRotating the pan to coat well.Fresh Peach Pound Cake

Now that the BUNDT PAN is ready, let’s get this amazing cake going.

In a large bowl, cream the softened butter (not melted, but nice and soft butter) and the sugar until light and fluffy.  It’ll take about 3 minutes.

Add in the eggs one at a time, Fresh Peach Pound Cake

Beating well after each addition.Fresh Peach Pound CakeAdd in the almond and vanilla extracts.

In a separate bowl combine the flour, baking soda and salt and mix. 

Add this dry mixture to batter alternately with sour cream; beating well after each addition. 

Gently fold in the cut up peaches. Fresh Peach Pound CakeBe very careful not to break them up, but to leave them in chunks.  Fresh Peach Pound CakePour the peach batter into the prepared bundt pan.Fresh Peach Pound CakeBake for 60-70 minutes, or until the toothpick comes out almost clean when inserted into the center of the cake.

Cooking time will depend on your oven.Fresh Peach Pound CakeIt’s important to cool the cake for 15 minutes before removing from the pan to a serving plate.
Fresh Peach Pound CakeIt also helps to loosen the edges with a table knife gently, as not to damage the cake sides as it comes out of the pan.  

Peach Pound Cake

Choose a serving plate large enough to hold the cake.  Place it over the cake, tip it over, gently tap and allow it to slip out onto the plate.***(see tips at end)peach pound cake, dessert, cake, dessert

When the cake is completely cooled, you can dust it with confectioner’s sugar if desired.

You can’t leave now!  This cake is scumptious all on it’s own.  However, Alison so graciously is willing to share HER secret topping that she created  to adorn this peach cake; which I will brag for her, WON the Blue Ribbon at the Arkansas State Fair!


Peach Pound Cake

Alison’s Award Winning Glaze

Ingredients:

1 cup sifted powdered sugar

1/3 cup local honey (she prefers Arkansas honey of course!)

1 tsp. vanilla bean paste (or extract)

Peach Pound Cake

Directions:

Combine and mix until creamy.  Add just enough whipping cream (or milk) to make it spreadable.  Drizzle over the cake.  Thank you so much for sharing with us Alison!

Peach Pound Cake

 

 A few TIPS & Tricks  for the Peach Pound Cake:

Make for a crowd or ahead for a party

This cake freezes extremely well.  I made it in batches in disposable pans, thawed them, dusted with powdered sugar and it was still extremely moist and scrumptious. I wrapped it in several layers of plastic wrap after the cake had cooled.  I wouldn’t freeze for more than 2-3 months.

 Cake didn’t come out of the pan?  

I’ll let you in on a little secret, if your bundt pan isn’t seasoned really well, or sometimes bundt pans are a bit fickle for no reason at all. You might want to have some whipped cream/cool whip or ice cream that would complement the flavor, such as vanilla bean on hand just in case the cake doesn’t come out of the pan looking ‘perfect’  – no one will ever know. Just serve it in nice chunks, gorgeously served picture perfect alongside the ice cream or topping!

Want it more simple?  

Thank you to my fabulous Another reader wanted to make it even more simple by beginning with a box. Here’s Christina’s adaption:  She followed the directions on the cake mix, then add the sour cream (and the extracts I assume). When mixed well, folded in the diced peaches.  Bake as directed above until cooked through.   Christina also listed this with her recipe: I also have made this selfsame cake by putting the mixture into a slice tray, cook  until just firm , place chopped peaches over cake then. Pour on the punnet of sour cream ,sprinkle with slivered almonds , return to oven for 10-15 mins.

Substitutions:

Some Readers have reported using canned and drained off the juice instead of fresh and said the recipe was still amazing.  

One reader used vanilla Greek Yogurt instead of sour cream, and reported she had fantastic results.

You can use loaf pans instead of the bundt pan with even easier results of getting it out of the pan.  I would recommend lining it with parchment paper – making the paper long enough to extend over both ends – then coat with the butter and sugar part, and the cake will come out nicely.

Topping:

A sweet reader Lori took the time to let us know that she will add  about 1/3 to 1/2 cup of sliced almonds sprinkled in the pan before adding in the batter.  

I would like to suggest you could use almonds or pecans and toast them a bit in a dry skillet to bring out the nutty flavor, COOL, then add to the buttered and sugared pan before the batter.

Recipe adapted from Taste of Home, Copyright Carrie Groneman,  A Mother’s Shadow, 2014, 2016

Recognize a blessing and be a blessing today.

 

 

Comments

  1. Emma loves peaches and seriously always looking for new recipes to make for her to try with peaches in them. So, totally pinned and will hope to make for her soon now. Thanks Carrie :)

  2. Carrie,

    You just won might heart forever. I do not think you could cook or bake anything I would love more. I LOVE Pound cake. Caleb and I back pound cake often BUT we have never made a peach pound cake. You know we love peaches and live across from a peach orchard.

    I am going to have to try this!
    Blessings,
    Diane

  3. This looks amazing! I’m planning to try it with nectarines (because I have a ton right now), but I wanted to check on the amount listed in the recipe. It says 1 Cup of diced peaches or approx 6-8 peaches, but 6-8 diced peaches would probably make closer to 3 cups. ???? So should is 1 C correct or should it be more? Thanks!

    • Sorry Heather for my goober! YES, it is 3 cups!!! I really appreciate you catching that one for me. I think the nectarine would work nicely. Let me know how it works out for you please. Carrie

      • Made it! It’s wonderful! Reminds me very much of the cakey part of cobbler…my favorite part! :) FYI, I didn’t peel the nectarines (I’m lazy like that) and you’d never know. Plus, the skins added a bit of pretty color.

  4. Oh, I haven’t had peach pound cake in YEARS. This looks fantastic! I may take advantage of the last bit of summer we have and try this out. :)

    Found you on Whats Cooking Love. Thanks for sharing!

    • I think it would should work out just fine, and probably use 2 loaf pans. And if you line the pans with parchment – making the paper long enough to extend over both ends – then coat with the butter and sugar part, it would help it to come out nicely.

  5. Thanks so much for sharing your Fresh Peach Pound Cake recipe with Foodie Friends Friday party this weekend. We’ve pinned and shared on SM and we look forward to seeing you again soon with another delicious recipe.

    Joanne

  6. Wow this looks so yummy! I have been looking for peaches that I can use what’s left of this year’s crop and this sounds amazing! Thank you again for linking up to Creative K Kids Tasty Tuesdays. I’m going to pin this to my personal cakes board as well as the Tasty Tuesdays board.

  7. This is a wonderfully moist and perfectly sweet cake! I used a fresh vanilla bean (caviar inside) instead of almond this time, but next one I will try almond, they’re both my favs. =) thanks for sharing! ♡ A new “go to” recipe for me! I love peaches. I look forward to trying more of your recipes.

  8. ……….so anxious to make this delicious looking cake…..however….unless I am totally missing it, what is the size bundt pan to use???. I have several sizes and a small cake looks ridiculous in a large bundt pan.
    Thanks to anyone who can reply here.

  9. My goodness, this cake was fabulous. I used fresh peaches right off the tree in my backyard. The only thing I didn’t do was add the almond extract. I do not bake with it so I just added a bit extra vanilla. It was so moist and flavorful. Thanks so much for the great recipe.

  10. I love this recipe! It’s a crowd pleaser too. (Who doesn’t love a pound of butter and six eggs??) I intend to enter this in our State Fair poundcake category. I’ll let you know when I win! :)

  11. Made the cake this week, and got a BUNCH of compliments! I used greek yogurt since I didnt have sour cream and ended up putting a blackberry glaze on it. This cake will be made again very soon- thank you!

  12. HI, this cake looks amazing!!!I have one question , may a change the fresh peaches for can peaches , cause ,I Don have fresh peaches and if i can use any fruit?

  13. Carrie,
    I have this in the oven baking at the moment! It is time consuming to put together, but from tasting the batter (a delish combo of almond flavor and the rich buttery batter!) it will be worth the time!! I will let you know how it comes out – I have a great audience: a neighborly picnic!! :-)

    • I’m so happy you like it Brenda! Hope you stop by and try out my other recipes, read some musings, check out some crafts and diys and see what the Lost Arts are all about. Looking forward to a fabulous bloggy friendship.

  14. Looks like a good cake and I’ve got loads of peaches.

    However, if you want your blog to have international readers, even Canadian ones, may I suggest you don’t use “stick” of butter. That is an American measurement only. I don’t buy my butter in ‘sticks’, it measures in metric such as grams or lbs. Many food bloggers have already made the necessary adjustments and have added varies form of measurements in parenthesis to better allow for International bakers. Thank-you.

    • Thank you Jaz for that awesome suggestion! I will try to makes the necessary changes as soon as I can research the correct measurements. I very much appreciate your time to comment and I hope you will visit my blog to check out my musings, Lost Art series and so much more. Looking forward to a wonderful bloggy friendship!

  15. i used canned peach halves and i drained off most of the syrup but i think the residual syrup gave the cake an even sweeter taste and delicious!

  16. Thanks for this. I cheated, (was in a hurry) when am I not? Lol. Used a butter cake mix and added the extras, all was great . Like Jazz , I too have difficulty with your American measurements and names for sugar. So I have yo guess that powered sugar is what we call “icing sugar” not sure about granulated, is it sugar that has been finely ground and therefore we refer to it as “castor sugar.”or is it “normal “white sugar . Anyway keep up your wonderful blogging so people like me can make use of your amazing gifts.

    • Christina, you are amazing to adapt like that and it sounds like the cake turned out amazing! I need to remember that powdered sugar is called icing, which is finely ground, almost dust-like. And granulated sugar, which is also called white sugar is a coarse consistency like that of salt. I am so grateful for your kind comment also and encouragement; it means the world to me. I hope you will continue to visit, and often. I’d love to hear from you again and on other topics on my blog also!

  17. The person who used the cake mix. What extras did she add. And did she just prepare the cake mix on box directions? Sounded really easy and quick

    • Hello Diana, I was able to get hold of the reader who made the peach cake using a cake mix. She said she made the cake mix according to the directions, added in the sour cream (do not use light) and extracts as per my recipe then folded in the peaches or simply placed them on top. Baked until cooked through. Enjoy!

  18. Batter tastes great! It is in the oven.
    How can it be bad, with tons of butter, eggs and my favourite peaches!! Thanks

  19. Have tried and tried to get recipe
    For fresh peach pound cake. Every
    Site just shows the pictur of the
    Cake but no recipe.

  20. This cake looks and sounds absolutely delicious! I will be baking it this weekend. The only thing I will add is about 1/3 to 1/2 cup of sliced almonds sprinkled in the pan before I add the batter. I do this with chopped pecans when I make my rum cake every Christmas.
    I love the butter/sugar method of prepping the pan first; can’t wait to try it! Thanks so much for posting this recipe! Peaches always taste like Summer to me.

    • What a fabulous idea Lori! I will add that to the recipe with your first name as contributor, because how delicious will that addition of toasted almonds or pecans be in the pan before adding the batter – YUMMY! Thank you so much for taking the time to tell us about your special touch so we can share in this too. Please come by often and let us know other ideas you have.

      • That is so nice of you, Carrie, and you are very welcome! I will definitely be stopping by often. You’re blog is wonderful; terrific recipes I can almost smell just looking at the pictures, and there is always something interesting to read.
        Thanks again!

        • So glad you enjoy it Lori, you have made my whole day – no week – no month:). THANK YOU for the sweet comment and for stopping by. I look forward to hearing what else you enjoy and want to hear about.

  21. Hi Carrie,

    I made your wonderful fresh peach pound cake last August for me Dad’s 85th birthday. Needless to say, the cake has been talked about ever since…I do not have a printer, and I’m not tech savvy at all. I was wondering if you could enter the recipe on your website or Pinterest in the form that I was able to follow? Or, email the recipe to me if you have time? It would be greatly appreciated as your cake is the envy of the neighborhood! We are an older neighborhood and would like to write the recipe down old school.

    Thank you so very much!

    Lynnette

    • Hello Lynnette, I appreciate your kind compliment and have been in touch with you to give you the recipe ‘old school’ way. Hope you all enjoyed it and can find other recipes that are also as tasty. Happy Birthday to your dad!

  22. Hi Carrie – thanks for the great recipe! I scanned the comments but didn’t find this one detail: Do I need to peel the peaches, or can they be chopped up, skin and all? (I’m a Northern gal, less experienced with peaches.) Thanks! — Beth in Vermont

    • Hello Beth! Thank you for asking such a great question! Yes, peel the peaches first and I will add that to the recipe so others know for their own future reference. I really appreciate your question and look forward to hearing from you again and hope you enjoy the Peach Pound Cake:) Carrie

  23. I made this today. I reduced the sugar to 1 2/3 cup, but should’ve left it as 2 cups since my peaches weren’t that sweet. The cake is moist and tender. I made it in a fluted bundt pan, one mini bundt pan and a very small decorative pan from Ikea.

    • I’m SO glad you like the Peach Pound Cake. It does seem like a bit of sugar, but the cake isn’t too sweet at all when it’s done. It’s the perfect pound cake. Thank you for sharing with us!

  24. Hi! I’m interested to know if this would rise correctly in 8″ layer pans? I’d like to make it into a layer cake.

    • You bet it would work GREAT Victoria in a layer pan! Just fill them 2/3 full to give room for the batter to rise. If you can, please send us a picture when you’re finished so we can include it in the comments here as an option of how to make this delicious cake. Thank you for your question and for stopping by.

  25. I was given a bag of huge fresh yellow peaches yesterda……….what to do, what to do! Then i came across this recipe i just made it. It looks and smells divine, usually i break out in a sweat using bundt pans but after following your tip there was a loup yippee from the kitchen after i turned the cake out. Cant wait to have some with cuppa later, hubby wants his with ice cream. Thankyou for a simple yet delicious tasting cake.(I had a taste of batter so i know it will taste great.) I will just dust with icing, but for specizl occassion i will definitely make the glaze.

    • I’m SO glad Freda that you came on this recipe, it is so popular, and now you know why:) Thank you so much for letting me know you enjoyed it – well, the batter anyway, lol. Take care and can’t wait to hear from you again.

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