Ingredients for Fresh Peach Pound Cake
A classic, buttery pound cake is studded with fresh peaches for a tangy-sweet cake you’ll love, especially when it’s topped with even more peach goodness in the form of a fresh glaze. To make peach pound cake, you’ll need:
For the peach pound cake:
Unsalted butter: Adds richness and a buttery flavor to the cake.
Granulated sugar: Sweetens the pound cake batter.
Large eggs: Binds the batter.
Vanilla extract: Adds depth.
Baking powder: Leavening agent to give the cake its rise.
Kosher salt: Enhances the overall flavor of the cake.
All-purpose flour: Gives the cake its structure.
Fresh peaches: Folded into the cake before baking for a fresh, juicy peach flavor.
For the glaze:
Cornstarch: Thickens and help set the glaze.
Peaches: Pureed for a fresh peach flavor and color.
Granulated sugar: Sweetens and helps thicken the glaze.
Southern Living Peach Pound Cake ingredients
Caitlin Bensel, Food Stylist: Torie Cox
How To Choose the Best Ripe Peaches
Even if you don’t live near McLeod Farms’, we have some tips to help you choose the most ripe, flavorful peaches.
Skin: The easiest place to start is the skin of the fruit—look for peaches with a deep yellow and pinkish or reddish skin, with no hints of green.
Squeeze: They should give slightly when squeezed, but have no obvious dents or blemishes, and feel heavy for their size.
Sniff: It might seem silly, but give them a sniff. Ripe peaches should have a fragrant, sweet aroma.
Stem: A wrinkle in the skin around the stem of the fruit is another telltale sign they’re ready to use.
If your peaches aren’t yet ripe, leave them on the counter to ripen naturally. They’ll be worth the wait.
How To Tell If A Peach Is Ripe
How To Make Fresh Peach Pound Cake
A simple pound cake batter is beaten to combine, then baked in a tube pan for a lofty, moist peach cake that’s even better with a dose of fresh peach glaze. Full instructions are below, but here’s a brief recap before you get started:
Step 1. Prepare the oven and pan: Preheat the oven, and grease and sprinkle a tube pan with sugar.
Step 2. Start pound cake batter: Beat butter and remaining sugar until light and fluffy. Beat in eggs one at a time. Beat in vanilla.
Step 3. Add dry ingredients: Stir together baking powder, salt, and flour. Gradually beat flour mixture into butter mixture.
Step 4. Add peaches to cake batter: Toss peaches with remaining flour. Fold into batter; spread batter evenly into pan.
Step 5. Bake pound cake: Bake until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, then turn out onto rack to cool completely.
Step 6. Combine water and cornstarch: Stir together some water and cornstarch.
Step 7. Prepare the glaze: Blend peaches until smooth. Bring to a simmer in a small saucepan with sugar. Stir in cornstarch mixture and cook, stirring, until thickened. Drizzle over cake before serving.
Fresh Peach Pound Cake Variations
To change up or put your own unique spin on this pound cake recipe, consider these additions and substitutions:
Sugar: Swap the granulated sugar in the cake batter for light or dark brown sugar for additional depth.
Spice: Add a hint of spice, including ginger, nutmeg, cinnamon, or cardamom, for a warming note.
Extracts: Swap the vanilla extract with almond or lemon extract, or a splash of bourbon or rum for extra flavor.
Citrus: Mix in lemon or orange zest for a citrusy kick.
Fruits: Add additional flavor and color by folding fresh blueberries, raspberries, blackberries, or chopped strawberries into the pound cake batter along with the peaches.
Mix-ins: Fold chopped nuts, shredded coconut, white chocolate chips, or flavored baking chips into the batter for a sweet twist.
Swirl: Swirl raspberry jam into the batter before baking for a flavorful addition.
Glaze: Change up the glaze as desired, including using a bourbon, lavender, buttermilk, or caramel-rum glaze for a unique finish.
Our Tips for the Best Peach Pound Cake
For the best peach pound cake, keep these tips in mind:
Room temperature ingredients: Room temperature butter will cream up light and fluffy, creating an ideal pound cake texture. Room temperature eggs can also help ensure a smooth mix.
Beat in eggs slowly: To emulsify the eggs properly, add them one at a time and scrape down between additions.
Measure carefully: Spoon and level or weigh your flour for consistent results.
Don’t overmix: Overmixing cake batter can lead to dense, rubbery cakes.
Avoid overbaking: With fresh peaches studded throughout the cake, it can be hard to know when it’s ready. When a wooden pick inserted comes out clean and the cake springs back to the touch, it’s ready to take out. Avoid overbaking, which can dry out the cake.
Glaze gently: Pour the glaze on slowly and evenly for that photo-worthy finish.
How To Store Fresh Peach Pound Cake
While pound cake is typically best stored at room temperature, the fresh peaches and peach glaze make this cake a good candidate for refrigeration. Store leftovers of this cake well-wrapped or in an airtight container in the refrigerator for up to four days. Bring to room temperature before serving.
For longer storage, freeze individual slices well-wrapped in a freezer-safe zip-top bag for up to three months. Thaw in the refrigerator overnight, and bring to room temperature before serving. Note that the texture of the glaze may suffer after freezing and thawing.