Perfect Peach Pound Cake recipe

A couple of weeks ago I told you all about the bushel of  peaches I had preserved. You might remember I  had made a Peach Pound cake and sliced it in half to put it in the freezer for winter. Well….. I couldn’t wait! We had to try it! So a few days ago I thawed half of that pound cake and we ate it for dessert.  Holy perfect peach pound cake! That cake was good! I think it’s the best pound cake I’ve ever had and I do love pound cake! So I had to come share the recipe with you and tell you to GO MAKE IT! You really need to try this yummy dessert!

peach poundcake recipe

 
Prep time
Cook time
Total time
 
Delicious and moist cake that can be made with other fruits as well.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 c butter, softened
  • 2 c white sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 3 c all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 c fresh peaches, peeled, pitted and chopped
Instructions
  1. Preheat oven to 325 degrees.
  2. Grease a 10" bundt pan very well with butter flavored Crisco (or better). Coat with sugar and set aside.
  3. In a large bowl cream together the butter and sugar on high speed until light and fluffy. One at a time add the eggs, beating well after each one. Stir in vanilla extract.
  4. Reserving ¼ c flour, mix together remaining flour, baking powder and salt. Slowly add to creamed mixture until well blended.
  5. Fold reserved ¼ c of flour into the peaches tossing to coat well. Gently fold the peaches into the cake batter.
  6. Spread evenly into prepared pan and give it a soft tap on the counter to settle the batter.
  7. Bake cake for 55 - 70 minutes in preheated oven or until a knife tests clean in center.
  8. Cool cake in pan on wire rack for 15 - 20 minutes.
  9. Invert onto rack and allow to cool completely before storing.
Notes

Can be frozen whole or halved for up to 3 months. Store tightly sealed in freezer bags.
My peaches were very very ripe, almost overripe and were pasty when mixed with reserved flour. It worked out well though and the cake was very moist and sweet.
You can leave the skins on the peaches if you wish.


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About the Author

Henrietta Newman is a tech loving, video game playing, backyard chicken raising, dirt road living, pr friendly mom/gramma blogger who talks about life with a teen daughter, an adult son, a toddler granddaughter, a construction worker soulmate and all that it entails. Subscribe to A Hen's Nest for giveaways, delicious family recipes, reviews and more!

Comments

  1. 1

    Oh that sounds fantastic, I’m so glad I found this recipe!

  2. 2

    That looks so yummy. I’ll expect you to deliver one very soon so we can chat over coffee and cake.
    Petula recently posted…Volunteering for a good causeMy Profile

  3. 4
    America's Secret Recipes says:

    Thanks for a great site. Always looking to make restaurant recipes at home but never quite get them right. Have found a great recipe collection that has Applebees, KFC, McDonalds, etc and it’s great. Getting a bit fat now though!

  4. 5

    yum! i’d love to make this- thx for the recipe

    annae07@aol.com

  5. 6

    I love pound cakes. I can’t tell you how many hand mixers have bit the dust after helping me make a pound cake. I have never had a peach pound cake but I sure do want to try it. Thanks for sharing the recipe.
    Katy recently posted…Chili Con PolloMy Profile

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