Buttery rich with a dense velvety texture, this peach pound cake is simple, yet delicious! Serve with whipped cream or ice cream and a dash of cinnamon.
Nothing says summer like fresh peaches. And peach cake is 100% the way I like to celebrate! Whether you are bringing dessert to a July 4 picnic or celebrating a summer birthday, consider this fresh peach cake.
It’s delicious. It’s simple. And it has that velvety pound cake texture that you know and love. When you need something not too sweet…this cake is for you!
What you’ll love about this cake:
- classic pound cake texture
- lightly sweet
- uses fresh peaches
- no frosting needed
- pretty bundt cake style to impress!
What texture is pound cake?
When you think of cake, you want to hear the words “light and springy”. “Dense” isn’t exactly what comes to mind when you’re eating cake. However, pound cake is traditionally a dense cake, but don’t let that fool you into thinking it is dry. It’s kept moist because of the butter and eggs…and in this case, fruit!
How to Make Peach Pound Cake
- Prepare. Preheat the oven to 350º Fahrenheit. Grease a 10” bundt cake pan with cake release or grease with shortening then dust with flour.
- Mix. In a large bowl, beat the butter and sugar for 2-3 minutes until it is light and fluffy. Add the eggs, one at a time, beating well between each addition. Mix in vanilla and almond flavoring.
- Whisk. In a small bowl, whisk together the flour, baking soda and salt.
- Combine. Add to the creamed butter mixture and mix just until combined, scraping the sides of the bowl as needed. Fold in the sour cream and peaches.
- Bake. Pour into the pan and bake for 1 hour or until the cake tests done.
Remember to only let bundt cakes cool in the pan for 5-10 minutes (unless the recipe says otherwise) so that they come out cleanly.
Can you use frozen or canned peaches?
Yes! If you don’t have fresh peaches on hand, you can use frozen or canned peaches.
To use frozen peaches, allow them to thaw and drain off any juice before dicing them and adding them to the batter.
To use canned peaches, drain and discard any juice or syrup before dicing them and adding them to the batter.
How to Serve Peach Pound Cake
This cake is delicious served with a side of coffee, milk or tea. It’s also good with ice cream or homemade whipped cream. We like to add a sprinkling of cinnamon over the ice cream. So good!
How to Store cake with Fruit
This cake is safe to store at room temperature for 48 hours. After that we recommend refrigerating or freezing the cake to keep it the freshest.
Can you freeze peach pound cake?
Yes! Often times cakes with fruit baked inside freeze well because as they thaw, the fruit helps keep the cake moist. This cake is no different. It will freeze well. Just keep it in the airtight freezer container while it thaws so it stays fresh.
Peach Pound Cake
- 1 cup salted butter room temperature
- 3 cups sugar
- 6 large eggs
- 1 teaspoon vanilla
- 1 teaspoon almond flavoring
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- 2 cups peeled, pitted and chopped peaches
- Preheat the oven to 350º Fahrenheit. Grease a 10” bundt cake pan with cake release or grease with shortening then dust with flour.
- In a large bowl, beat the butter and sugar for 2-3 minutes until it is light and fluffy.
- Add the eggs, one at a time, beating well between each addition.
- Mix in vanilla and almond flavoring.
- In a small bowl, whisk together the flour, baking soda and salt.
- Add to the creamed butter mixture and mix just until combined, scraping the sides of the bowl as needed.
- Fold in the sour cream and peaches.
- Pour into the pan and bake for 1 hour or until the cake tests done.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a plate to cool completely.
- Serve with whipped cream and a dusting of cinnamon if desired.