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Peach Pound Cake

Moist Peach Pound Cake with Irresistible Caramel Drizzle

This Moist Peach Pound Cake combines the richness of a traditional recipe with fresh peaches, perfect for summer gatherings.
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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: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Softened to room temperature
  • 2 cups Granulated Sugar Can substitute with brown sugar
  • 4 Large Eggs Can use egg substitutes for vegan option
  • 1 tablespoon Vanilla Extract Pure almond extract can be swapped
  • 1 teaspoon Almond Extract Omit if allergies exist
  • 1 tablespoon Peach Schnapps Or substitute with peach juice
  • 2 cups All-Purpose Flour Use gluten-free blend for an alternative
  • 1 tablespoon Baking Powder Can substitute with baking soda
  • 1 teaspoon Salt Can be omitted for low-sodium option
  • 1 teaspoon Cinnamon Nutmeg can be added for flavor
  • 1/2 teaspoon Nutmeg Omit if unavailable
  • 2 cups Fresh Peaches Use frozen after thawing and draining
For the Brown Sugar Caramel Sauce (Optional)
  • 1 cup Brown Sugar Essential for rich flavor
  • 1/2 cup Heavy Cream Replace with coconut cream for dairy-free
  • 1/4 cup Butter Use vegan butter if desired

Equipment

  • Mixing bowl
  • Electric mixer
  • Measuring cups and spoons
  • 9x5-inch bread pans
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions for Peach Pound Cake
  1. Begin by dicing fresh peaches and tossing them with 1 tablespoon of peach schnapps, then set aside.
  2. Preheat your oven to 300°F (149°C) and butter and sugar two 9x5-inch bread pans.
  3. In a large mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy.
  4. Add large eggs one at a time, then mix in the remaining peach schnapps, vanilla extract, and almond extract.
  5. Whisk together all-purpose flour, baking powder, cinnamon, nutmeg, and salt in a separate bowl.
  6. Toss a portion of the flour mixture with the prepared peaches, then gradually fold in the remaining flour mixture.
  7. Divide batter evenly between prepared pans and smooth the tops. Bake for 60 to 70 minutes.
  8. Allow cakes to cool in pans for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

For best texture, use room temperature butter and avoid overmixing when adding flour. Enjoy the cake warm and consider adding a drizzle of caramel for a special touch.

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