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.
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.
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.
- First, slice the peaches and toss them with sugar and cinnamon.
- 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.
- Layer the batter and peaches in three layers each, finishing with peaches on top.
- Bake, cool, glaze, and serve.
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.
- 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.
- 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.
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.
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
Peach Pound Cake
Ingredients
For the Peaches
- 5 to 6 firm, ripe peaches
- 3/4 teaspoons cinnamon
- 3 tablespoons sugar
- Squirt of fresh lemon juice (optional)
For the Pound Cake Batter
- 3/4 cups unsalted butter (1 1/2 sticks; 6 ounces), softened
- 1 1/2 cups sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 2 1/4 cups all-purpose flour
For the Glaze
- 1 cup confectioner's sugar
- 1/8 teaspoon ground cinnamon
- 1/8 cup milk or water
- 1/2 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.
Hi Lisa
can this be baked in a bundtcake pan?
Thanks!
Lisa
Hi! Yes, that should work! You could do the same layering of batter first, then fruit, then batter, then fruit. Happy baking!!