Peach Pound Cake - Unpeeled Journal

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

Cook Time1 20

Servings: 8 to 10 people (one standard loaf pan)

Calories: 409kcal

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 to room temperature
▢ 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 in the bowl while you make the cake batter.

For the Pound Cake Batter

Grease with cooking spray or butter, 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.

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.