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.
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.
A recipe from Unpeeled. Copyright 2020. All rights reserved.