The Perfect Peach Pound Cake for Summer

There is no doubt in my mind that peach pound cake is the most perfect dessert to ever pass through my kitchen. The sad irony is that this treasure – my favorite thing to bake – is only at its best in late summer when the peaches are fresh, juicy, and ripe, and in Arizona, summer is exactly the time when it’s too hot outside for any sane person to crank up the oven for an hour while it bakes. On the other hand, maybe this cake is so special because I can’t make it year-round. It also means that if I’ve ever taken the time to bake a peach pound cake, I must really like you!

Peach Pound Cake Served

It’s funny, but I realized recently the women in my family all have a signature pound cake; each is as delicious as the others, but all slightly different. My mom makes what I call “classic pound cake,” which is buttery, smooth, and best served warm from the oven or sliced and toasted the next day with a bit of real butter. (My dad taught me that trick when I was a kid and it’s still my favorite way to eat that cake). My sister, however, makes the best sour cream pound cake you’ll ever try. It rises so tall and golden above the pan you think it’s going to spill over the edge or implode like some crazy soufflé. The crispy golden top on that cake is undeniably everyone’s favorite bite. My signature recipe, of course, is this peach pound cake.

Peach Pound Cake Top

I fell in love with this peach Bundt cake while working at the University of Georgia when our baker, Ellen, made it for a summer party. Maybe it’s the fond memories I associate with Athens, or the way this one cake seemed to combine my mom’s pound cake with peach cobbler, but when I left Athens this is one recipe that stayed with me. Over the years, I’ve baked this cake when I was homesick and needed a little taste of Southern summers, or when I wanted to make something special for a friend. When I need time alone with my thoughts, I can turn on some music, pull out my KitchenAid mixer and Bundt pan, and start baking. By the time this peach pound cake is finished, all is right with the world.

How to Make This Peach Pound Cake

Peach Bundt Cake - Peach Pound Cake

By Marie Powell

Yields: 16-20 servings

Prep time: 30 minutes

Baking time: 75-80 minutes

While this recipe for peach pound cake is not difficult or technically challenging, it does take time and you really must assemble it by the directions. Make sure the eggs truly are well beaten each time and take care to fold in the final stages by hand. It makes all the difference in texture – and your arms get a nice workout, too!

I generally bake this recipe in my Bundt pan, probably because that’s what my mama always used for her pound cakes. However, this peach pound cake also works well in bread pans, usually two standard-size pans or three smaller pans. I do like that option for sharing, since the Bundt pan serves 16 to 20 people, but the bread pans can make 4 to 8 servings, depending on size. The bread pans will also bake a bit quicker, around 45 to 50 minutes.

Ingredients

  • 1 cup butter, softened
  • 212 cups sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 14 teaspoon baking soda
  • 14 teaspoon salt
  • 12 cup sour cream
  • 212 cups peeled, chopped fresh peaches (substitute frozen or canned peaches if fresh peaches are not available)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

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Directions

  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 10-inch tube or Bundt pan and set aside.
  3. Combine flour, soda, and salt in a bowl. Set aside.
  4. Mix together sour cream and chopped peaches in a separate bowl. Set aside.
  5. In your KitchenAid mixer bowl, cream together butter and sugar until light and fluffy.
  6. Add eggs, one at a time, beating well after each addition.
  7. Fold dry ingredients and mixed peaches alternately into creamed mixture, beginning and ending with dry ingredients.
  8. Stir in vanilla and almond extract.
  9. Pour batter into prepared pan and bake for 75-80 minutes or until the cake is done.
  10. Remove from oven and cool cake slightly in the pan, approximately 15-30 minutes. Then turn cake out onto a cooling rack.

    Storage note: Because there is no frosting or glaze, this can store at room temp wrapped in foil or cake server for several days. This cake also freezes very well.

    To freeze: Allow it to cool completely. Wrap it tightly in plastic wrap, then in freezer paper.
Marie Powell
Marie Powell

Marie Powell grew up eating pecans, fresh fruits and vegetables, and homemade meals in rural southern Georgia. Thanks to her family's tradition of military service and the generosity and diversity of her friends, her culinary influences also come from Taiwan, Greece, and the Middle East. A graduate of the University of Georgia, she learned about food prep, storage, and presentation during her time as UGA's catering manager. Marie now lives in Phoenix with her daughter, Sophie, who has inspired her to learn more about adapting recipes for food allergies and intolerances, and their tortoise, Elizabeth, whose favorite food is dandelion greens.