Georgia Peach Pound Cake
A moist and flavorful peach pound cake featuring fresh peaches and a tender crumb, perfect for summer gatherings or as a delightful dessert for any occasion.
Ingredients
Instructions
- Grease a 10-inch tube pan with 2 tablespoons of butter. Sprinkle the pan with 1/4 cup sugar.
- Cream the remaining butter. Gradually add the remaining sugar, beating well.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and mix well.
- Fold in chopped fresh peaches.
- Pour batter into prepared pan.
- Bake at 350°F (175°C) for about 70 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pan and serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar, or add a pinch of cinnamon to the batter. Ensure the peaches are ripe for the best sweetness and flavor. If fresh peaches are unavailable, you can substitute with canned peaches, but be sure to drain them well to avoid excess moisture in the batter.
Serving Suggestions
This Georgia Peach Pound Cake is delightful on its own, but it also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing side, serve it with a fruit salad or a drizzle of peach syrup. For a festive touch, consider serving alongside Sonny'S Pecan Pie for a delightful dessert spread.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To keep it fresh longer, you can freeze slices wrapped tightly in plastic wrap and then foil for up to 3 months. To reheat, simply microwave a slice for about 15-20 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Georgia Peach Pound Cake contains roughly 411 calories, with 7g protein, 78g carbohydrates, and 4g fat. It is a good source of vitamin C (18% of the Daily Value), protein (14% of the Daily Value), and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 800mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peaches instead of fresh?
Yes, you can use frozen peaches, but be sure to thaw and drain them well to prevent excess moisture in the batter. This will help maintain the cake's texture and prevent it from becoming soggy.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. You can also check for a golden brown color on the top and edges. If the cake starts to brown too quickly, you can cover it loosely with aluminum foil.
Can I make this recipe without eggs?
Yes, you can substitute eggs with unsweetened applesauce or a commercial egg replacer. Use 1/4 cup of applesauce for each egg. This will help maintain moisture and binding in the cake while keeping it suitable for vegetarian diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).