Two Step Fresh Peach Pound Cake Recipe is rich, moist, and full of fresh, sweet peaches. Peach Schnapps also gives this pound cake a lot of boozy flavors!
This recipe specifies layering all the ingredients in the mixing bowl in a certain order and mixing them. There’s no creaming the butter and sugar, no adding the eggs separately, and no alternating the dry and liquid ingredients. You simply dump all the ingredients in the bowl and mix.
The second step in this Two Step Fresh Peach Pound Cake Recipe is simply folding in the fresh peaches. All you have to do now is wait while it bakes if you can. That’s the hardest part!
Traditional Mixing Method
If you don’t trust the ‘two-step’ mixing method, by all means, mix it the traditional way.
In the bowl of an electric mixer, mix together the butter and sugar until pale yellow and fluffy. Add the eggs one at a time, mixing until the yellow is mixed in before adding the next egg.
Alternately, add the sifted flour and buttermilk, beginning and ending with flour. Add the vanilla and juice. Fold in the peaches by hand.
Spoon the batter into the prepared pan. Cook in a preheated 325-degree oven for 1 hour 20 to 30 minutes. Test the cake for doneness with a wooden pick. If no crumbs or dry crumbs are on the pick, the cake is done.
Let cool on a wire rack for 20 to 30 minutes, then carefully transfer to a serving dish. Pour the hot glaze over the cake.
Two Step Fresh Peach Pound Cake Recipe
When I peeked at it baking, the cake was rising tall and fluffy. When I tasted the first bite, this Two-Step Fresh Peach Pound Cake Recipe was buttery, moist, and tasted like peaches!
It’s a winner.
In the spirit of full disclosure, this cake recipe contains 1/2 cup of peach schnapps, which definitely gives it a boozy smell and flavor.
If you are not an alcohol fan, use 1 cup of buttermilk or peach-flavored drink and omit the peach schnapps. Your cake will have a slightly less noticeable peach flavor.
The conventional wisdom accepted by just about everyone in the food world is that all the alcohol you add to a dish evaporates or dissipates during cooking. It is wrong. In fact, you have to cook something for a good 3 hours to eradicate all traces of alcohol.
BEST PEACH POUND CAKE
I drizzled my peach cake with a cream cheese glaze, this is optional. I do like the extra little ump it gives the dessert, though.
Because this Fresh Peach Pound Cake Recipe is so moist and because of the cream cheese glaze (if you decide to use the glaze), you’ll want to store this cake in the refrigerator. It’ll be good in the refrigerator for 5 to 7 days, but it won’t last that long.
SOUTHERN CLASSIC PEACH POUND CAKE
Of all the Pound Cake Recipes I’ve reviewed, this is one of my favorites. It’s super moist. It has a vibrant peach flavor due to the peach schnapps and fresh peaches. Did you know that most of the ‘flavor’ in food comes from the aromas in the nose rather than the tastes in the mouth? Therefore, peach schnapps has a distinct ‘flavor’ because they have a strong smell. Don’t get me wrong, it’s not an overpowering smell, it’s just more prominent than any of the other flavors in this Two-Step Fresh Peach Pound Cake.
Two Step Fresh Peach Pound Cake Recipe is rich, moist and full of fresh, sweet peaches. Peach Schnapps also gives this pound cake a lot of boozy flavor!
In the order listed, add flour, sugar, butter, buttermilk, peach schnapps, eggs, and vanilla to a 4-quart bowl of an electric mixer.
4 cups all-purpose flour, 3 cups granulated sugar, 2 cups butter, ½ cup buttermilk, ½ cup *peach schnapps, 6 large eggs, 2 teaspoons pure vanilla extract
Beat at low speed for 1 minute. Stop the mixer and scrape the sides.
Mix another 2 minutes at medium speed.
Fold in peaches.
2 and ½ cups fresh peaches
Pour into the tube pan and bake for 1 hour 25 to 1 hour 35 minutes, test the cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs on the pick.
Allow the cake to cool on a wire rack on the counter for 20 minutes before inverting it onto a serving tray. Store in an airtight container in the refrigerator.
In the bowl of an electric mixer, mix the butter and sugar until pale yellow and fluffy. Add the eggs one at a time mixing until the yellow is mixed in before adding the next egg.
3 cups granulated sugar, 2 cups butter, 6 large eggs
Alternately, add the sifted flour and buttermilk beginning and ending with flour. Add the vanilla. Fold in the peaches by hand.
4 cups all-purpose flour, ½ cup buttermilk, ½ cup *peach schnapps, 2 teaspoons pure vanilla extract, 2 and ½ cups fresh peaches
Spoon the batter into the prepared pan. Cook in a preheated 325-degree oven for 1 hour 20 to 30 minutes. test cake with a wooden pick for doneness. The cake is done with no crumbs, or dry crumbs, are on the pick.
Cool for 20 to 30 minutes on a wire rack, then carefully transfer to a serving dish. Pour hot glaze over cake.
Notes
*The conventional thought by just about everyone in the food world is that all the alcohol you add to a dish evaporates or dissipates during cooking. It is wrong. In fact, you have to cook something for a good 3 hours to eradicate all traces of alcohol.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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167 Comments
I can’t wait to make this cake! I have a case of fresh peaches and bottles of peach schnapps that I get for Christmas every year (?) and need to use up.
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This pound cake is fabulous.
This will be my go to recipe for all pound cakes from now on.
I’ve finally found a recipe that delivers a soft light crumb, rather than a heavy dense texture.
I’m always looking to reduce sugar. I cut the sugar to 2 cups with no ill effects.
I had to use canned freestone peaches. No issues
My mistake was not adding salt when using unsalted butter. Still had great flavor for those on a salt free eating pllan.
I’m making a Brandy Peach sauce to serve along side vanilla ice cream.
Thank you for a great recipe.
Good afternoon…I just made the Fresh Peach Pound Cake..the men in the house said its great! Texture in good, the amount of moisture is spot on..BUT we took some of the fresh peaches from the orchard and puréed them and added a spot of sugar to soften the tartness of the peaches and poured over a warm piece of this beautiful cake. The men folk said its quite delicious.. I think I will use half buttermilk and half purée next time for the cake itself , like you said, was not as peachy without the schnapps. Kudos to you dear! Most family members are diabetic here and will be looking forward to a diabetic pound cake recipe hopefully in your future! Thanks again
A thanks to Ruby who posted she uses self rising flour. I bake all my cakes using self rising flour and they come out really delicious. I have never made a cake though where I didn’t have to cream the sugar and butter, but this sounds so good I am going to try it!
I can’t wait to make this cake! I have a case of fresh peaches and bottles of peach schnapps that I get for Christmas every year (?) and need to use up.
.
awesome pineapple cake recipe. Thank you for recipe. Everyone loved the cake.
This pound cake is fabulous.
This will be my go to recipe for all pound cakes from now on.
I’ve finally found a recipe that delivers a soft light crumb, rather than a heavy dense texture.
I’m always looking to reduce sugar. I cut the sugar to 2 cups with no ill effects.
I had to use canned freestone peaches. No issues
My mistake was not adding salt when using unsalted butter. Still had great flavor for those on a salt free eating pllan.
I’m making a Brandy Peach sauce to serve along side vanilla ice cream.
Thank you for a great recipe.
So happy you liked it! Thanks for commenting!
Hi is it possible to make this same exact recipe as cupcakes?
You’re supposed to be able to substitute any size pan with cakes, but I have not tried it in cupcakes.
Hi, following the recipe it says a half cup of buttermilk and a half cup of peach schnapps . Would it changed the recipe if I omitted the milk
You would need to replace the buttermilk with something – milk, sour cream. It would be too much peach schnapps to add 1/2 more cup of it
Wow people don’t read
Could this be baked in two loaf pans? If so, for how long?
I have not tried it a loaf pan, but most pound cakes you can use 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans and bake for 45 to 60 minutes at 350 F
A substitute for buttermilk? plain yogurt or peaches yogurt?Merci.
You can sub sour cream, yogurt, greek yogurt for the buttermilk
Good afternoon…I just made the Fresh Peach Pound Cake..the men in the house said its great! Texture in good, the amount of moisture is spot on..BUT we took some of the fresh peaches from the orchard and puréed them and added a spot of sugar to soften the tartness of the peaches and poured over a warm piece of this beautiful cake. The men folk said its quite delicious.. I think I will use half buttermilk and half purée next time for the cake itself , like you said, was not as peachy without the schnapps. Kudos to you dear! Most family members are diabetic here and will be looking forward to a diabetic pound cake recipe hopefully in your future! Thanks again
Thanks for you feedback! And now I have a challenge for a new pound cake, I’ll see what I can do 🙂
A thanks to Ruby who posted she uses self rising flour. I bake all my cakes using self rising flour and they come out really delicious. I have never made a cake though where I didn’t have to cream the sugar and butter, but this sounds so good I am going to try it!