Peach Pound Cake
Peach Pound Cake offers a moist, tender crumb infused with fresh peach flavor and a buttery sweetness. Perfect for summer gatherings or casual tea times, its delightful aroma and fruity notes make it a crowd-pleaser for those who love rich, fruit-enhanced baked goods.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-inch tube pan with 2 tablespoons of butter and sprinkle with 1/4 cup sugar.
- Cream the remaining butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Combine 2 3/4 cups of flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the creamed mixture, beating well after each addition.
- Dredge the chopped peaches with the remaining 1/4 cup of flour.
- Fold the floured peaches into the batter.
- Pour the batter into the prepared tube pan.
- Bake for approximately 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for 10 minutes before removing from the pan.
Tips & Substitutions
For a richer flavor, consider using browned butter instead of regular butter. If fresh peaches are not available, you can substitute with canned peaches, but make sure to drain them well to prevent excess moisture. Adjust the sugar level based on the sweetness of the peaches. You can also incorporate spices like cinnamon or nutmeg for added warmth.
Serving Suggestions
Serve the Peach Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee. For a light breakfast option, enjoy it with fresh fruit or alongside a Broccoli Omelet for a savory balance.
Storage & Reheating
Store any leftover Peach Pound Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Pound Cake contains roughly 413 calories, with 5g protein, 62g carbohydrates, and 4g fat. It is a good source of calcium (18% of the Daily Value) and potassium (10% of the Daily Value). Note that it is relatively high in sodium, at 915mg per serving (40% 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 ones?
Yes, you can use frozen peaches for this recipe. Just make sure to thaw and drain them thoroughly before dredging in flour to avoid excess moisture in the batter. Frozen peaches may also alter the texture slightly but will still yield a delicious cake.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing the batter or opening the oven door too early. Ensure you mix just until combined and wait until the cake has baked for at least 50 minutes before checking for doneness. If it sinks, try using a toothpick to check for doneness before the time is up.
How can I make this recipe gluten-free?
To make a gluten-free Peach Pound Cake, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Be sure to check that the baking powder is also gluten-free. The texture may vary slightly, but it should still be delicious and enjoyable.
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).