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Home / Recipes / Peach Pound Cake

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Peach Pound Cake

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A sweet cake that’s just peachy.

A moist, peach pound cake recipe full of ripe peaches, topped with a sweet cinnamon glaze. This is the best summer dessert recipe you’ll make this season.

easy peach pound cake on plate

Peach pound cake full of fresh peaches, topped with cinnamon-vanilla glaze.

The Best Peach Pound Cake Recipe

There are many great summer desserts, but this peach pound cake is among my very favorites. This recipe makes a tender, moist vanilla pound cake layered with ripe, juicy peaches and topped with a cinnamon glaze.

Best of all? You don’t even have to peel the peaches. When you need an alternative to peach pie, this is what to bake.

ingredients for peach cake eggs, peaches, flour, butter

No need to peel the peaches. They melt right into the cake.

How to Make This Peach Pound Cake Recipe

This peach pound cake recipe combines the technique of two classic desserts: peach pie, and pound cake.

  1. First, slice the peaches and toss them with sugar and cinnamon.
  2. Make the cake batter using a standard creaming method: butter and sugar beaten together, followed by eggs and vanilla, then the flour, baking powder, and salt.
  3. Layer the batter and peaches in three layers each, finishing with peaches on top.
  4. Bake, cool, glaze, and serve.
layering the cake batter with fruit before baking

Layer about a cup of cake batter with a layer of peaches, then repeat twice.

A Few Pound Cake Recipe Notes

Though this is a standard pound cake recipe, there are a few tips and techniques that I adhere to, in order to make my pound cakes turn out as delicious as possible.

  1. Make sure to cream your butter, sugar, eggs, and vanilla effectively. An under-mixed cake will not rise very well, and have uneven streaks of fat in it.
  2. Know when to take the cake out of the cake pan to cool. Do not take the cake out of the cake pan while it’s piping hot or it might break apart. Wait about 20 minutes (it will still be warm), then run an offset spatula or knife around the edges and turn the cake out onto a cooling rack.

Easy Peach Pound Cake Recipe - Summer Desserts

Do You Have to Peel Peaches for Pie and Cake?

I never, ever peel peaches when baking. Why? Peach skin is very thin and delicate, and will melt away when you bake it. The peach peels also lend a lovely color to the finished pound cake.

Enjoy this easy, summer peach dessert.

Easy Peach Pound Cake Recipe - Summer Desserts

Love this easy peach cake recipe? You’ll also love:

  • Easy No-Peel Peach Cobbler
  • Blueberry Hand Pies
  • The Famous N.Y. Times Plum Torte
  • One-Step Zucchini Bread
Easy Peach Pound Cake Recipe - Summer Desserts
Print Recipe

Peach Pound Cake

An easy peach pound cake recipe, with lots of ripe juicy peaches layered with sweet vanilla pound cake, topped with a vanilla-cinnamon glaze. This is one of the best summer peach dessert recipes around.
Prep Time15 mins
Cook Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keywords:: cinnamon, dessert, easy, peach cake, peach pound cake, peaches, summer desserts
Servings: 1 pound cake, from one standard loaf pan

Ingredients

For the Peaches

  • 5 to 6 firm, ripe peaches
  • ¾ teaspoons cinnamon
  • 3 tablespoons sugar
  • Squirt of fresh lemon juice (optional)

For the Pound Cake Batter

  • ¾ cups unsalted butter (1 1/2 sticks; 6 ounces), softened
  • 1 ½ cups sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon kosher salt
  • ¾ teaspoon baking powder
  • 2 ¼ cups all-purpose flour

For the Glaze

  • 1 cup confectioner's sugar
  • ⅛ teaspoon ground cinnamon
  • ⅛ cup milk or water
  • ½ teaspoon pure vanilla extract

Instructions

For the Peaches

  • Slice the peaches into thin slices (no need to peel them!) and place them in a mixing bowl. Toss with 3/4 teaspoons cinnamon, 3 tablespoons of sugar, and the lemon juice. Let rest while you make the cake batter.

For the Pound Cake Batter

  • Grease or line a standard loaf pan with parchment and preheat the oven to 350°F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. Add the eggs and vanilla. Beat until very smooth and light. Scrape the bowl to make sure everything is emulsified.
  • Stir in the baking powder, salt, and flour and mix on low until combined. Do not over-mix. Scrape the bowl to ensure everything is mixed.

To Bake and Finish

  • Layer a generous cup of batter in the bottom of the loaf pan. Scatter a third of the peaches over the batter. Repeat (batter, peaches, batter, peaches).
  • Bake in the center of the oven until a cake tester comes out clean, about 1 hour 45 minutes, give or take, or until a cake tester comes out clean.
    TIP: I start checking the cake around 1 hour 30 minutes, and gauge from there. The total time will depend on how juicy your peaches are!
    Cool in the pan until the cake can be handled (about 20 minutes). Invert onto a dish, then right side up again onto a cooling rack. Cool fully.
  • Make the Glaze. In a small bowl, whisk together the cinnamon, powdered sugar, and milk or water until smooth. Pour over the cooled cake, and serve.

 

Filed Under: Dessert + Baking, Easy, Recipes Tagged With: baking, easy desserts, peach cake, peach cake recipe, peach dessert recipe, peach pound cake, peaches, summer dessert

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Reader Interactions

Comments

  1. Lisa says

    September 10, 2021 at 5:38 pm

    5 stars
    Hi Lisa

    can this be baked in a bundtcake pan?

    Thanks!
    Lisa

    Reply
    • Unpeeled says

      September 11, 2021 at 4:23 pm

      Hi! Yes, that should work! You could do the same layering of batter first, then fruit, then batter, then fruit. Happy baking!!

      Reply
  2. S.J. says

    September 24, 2021 at 2:25 pm

    5 stars
    Made this a few weeks ago for Labor Day BBQ and it was a very big hit. I like how many peaches are in there!

    Reply
  3. Susan says

    August 17, 2022 at 11:27 am

    5 stars
    This is delicious. Think even better the second day. I used Colorado peaches, the best in my opinion.
    I greased my pan and I waited for it to cool to point mentioned, but it separated. Even after completely cool it still separated. After getting creative I got separated layer out and no one would ever know my trouble plating it. When I make this again I will only use parchment to line pan so can lift it out. Thought topping was a bit to thin, Make a peach pie every year and will make this cake also..

    Reply
    • Unpeeled says

      August 21, 2022 at 10:11 pm

      Hi, Susan! I sure wish I could get my hands on some of those Colorado peaches! I have heard such good things. I’m glad the cake tasted very good and you enjoyed it, but am sorry that it separated! I usually run an offset spatula around the edges, and take the cake out while it is still warm and not fully cooled. This helps. But definitely parchment–parchment is a baker’s best friend, in my opinion! Thanks so much for the comment and review!

      Reply

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