Two Step Fresh Peach Pound Cake Recipe

If you’re searching for a rich, moist, and delicious dessert that perfectly highlights the sweetness of fresh peaches, this Two Step Fresh Peach Pound Cake Recipe is an excellent choice. Infused with the unique boozy flavor of peach schnapps, this pound cake delivers a decadent taste experience that’s ideal for summer gatherings, afternoon tea, or simply satisfying your sweet tooth.

This recipe comes from Paula and has received rave reviews, boasting a high rating from hundreds of home bakers. It’s simple to follow yet yields a tender, peach-filled cake that’s sure to impress.

Ingredients

To make this moist and flavorful pound cake, you’ll need the following ingredients:

• 4 cups all-purpose flour (sifted once)
• 3 cups granulated sugar
• 2 cups butter, at room temperature
• ½ cup buttermilk
• ½ cup peach schnapps (with substitutions available)
• 6 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 and ½ cups fresh peaches, diced

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Prepare a 10-inch (16-cup) tube pan by spraying with cake release spray or coating with vegetable shortening and granulated sugar.
3. In a large mixing bowl, add the ingredients in this order: flour, sugar, butter, buttermilk, peach schnapps, eggs, and vanilla extract.
4. Using an electric mixer, beat at low speed for 1 minute.
5. Stop and scrape down the sides of the bowl to mix evenly.
6. Beat again at medium speed for 2 minutes.
7. Gently fold in the diced fresh peaches by hand.
8. Pour the batter into the prepared tube pan.
9. Bake for 1 hour 25 minutes to 1 hour 35 minutes.
10. Check doneness by inserting a wooden pick in the center; it should come out clean or with a few moist crumbs.
11. Remove cake from the oven and cool on a wire rack for 20 minutes.
12. Carefully invert the cake onto a serving tray.
13. Store leftovers in an airtight container in the refrigerator.
14. Optional: Drizzle with cream cheese glaze while the cake is still warm.

Serving and Storage Tips

• Serve the peach pound cake sliced, either plain or topped with a cream cheese glaze for extra flavor.
• Pair it with fresh whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
• Store any leftovers in an airtight container to keep the cake moist and fresh.
• Keep the cake refrigerated if not serving within a few hours, especially because of the fresh peaches and glaze.
• Before serving chilled cake, let it sit at room temperature for about 15–20 minutes to soften slightly for the best texture.

Variations

1. Peach Bourbon Pound Cake
   Substitute the peach schnapps with an equal amount of bourbon for a richer, deeper boozy flavor. Bourbon pairs beautifully with peaches, adding warm caramel and vanilla notes that enhance the cake’s sweetness.
2. Cinnamon-Spiced Peach Pound Cake
   Add 1 to 2 teaspoons of ground cinnamon and a pinch of nutmeg to the dry ingredients. This variation gives the cake a cozy, warm spice profile that complements the fresh peaches perfectly—great for late summer or early fall.
3. Peach and Blueberry Pound Cake
   Fold in 1 cup of fresh blueberries along with the peaches for a mixed berry twist. The blueberries add bursts of tartness and color, making the cake more visually appealing and flavorfully complex.
4. Gluten-Free Peach Pound Cake
   Use a 1-to-1 gluten-free baking flour blend instead of all-purpose flour. This variation allows those with gluten sensitivities to enjoy this moist, peach-filled cake without sacrificing texture or flavor.
5. Peach Almond Pound Cake
   Add ½ teaspoon of almond extract along with the vanilla extract for a subtle nutty aroma. Top the cake with sliced almonds before baking to add a delicate crunch and enhance the almond flavor.
6. Peach Pound Cake with Streusel Topping
   Prepare a simple streusel topping with flour, brown sugar, butter, and cinnamon. Sprinkle it over the batter before baking for a sweet, crunchy contrast to the tender cake.
7. Dairy-Free Peach Pound Cake
   Replace the butter with a dairy-free margarine or coconut oil and use almond milk or another plant-based milk in place of buttermilk. This variation is perfect for those with dairy allergies or following a vegan diet (use egg substitutes if vegan).
8. Lemon-Infused Peach Pound Cake
   Add 1 tablespoon of freshly grated lemon zest to the batter and a tablespoon of lemon juice to the glaze. The citrus brightens the cake’s flavor, balancing the sweetness of the peaches with a refreshing tang.

Each of these variations allows you to tailor the classic Two Step Fresh Peach Pound Cake to your taste preferences or dietary needs while keeping the moist, flavorful essence of the original recipe.

FAQs

1. Can I use canned or frozen peaches instead of fresh peaches?
   Yes, you can use canned or frozen peaches. If using frozen, thaw and drain them well to avoid excess moisture in the batter. Fresh peaches, however, provide the best flavor and texture.
2. What can I substitute for peach schnapps?
   You can substitute peach schnapps with bourbon, rum, or even a peach-flavored syrup if you prefer a non-alcoholic option.
3. How do I know when the cake is done baking?
   Insert a wooden pick or toothpick into the center of the cake. It should come out clean or with just a few moist crumbs, but not wet batter.
4. Can I make this pound cake without an electric mixer?
   Yes, you can mix the ingredients by hand using a sturdy spoon or whisk, but it will require more effort to achieve the same texture.
5. How should I store leftover pound cake?
   Store leftover cake in an airtight container in the refrigerator. It will keep well for up to 5 days.
6. Can I freeze the peach pound cake?
   Yes, wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
7. Is it necessary to use a tube pan for this recipe?
   A tube pan helps the cake cook evenly because of its center tube. If you don’t have one, use a bundt pan or an angel food cake pan with similar capacity.
8. Can I omit the glaze?
   Absolutely. The pound cake is delicious on its own. The cream cheese glaze is optional and adds extra sweetness and moisture.
9. Why is the cake so dense?
   Pound cakes traditionally have a dense, rich texture due to the high butter and sugar content. The fresh peaches and buttermilk add moisture, balancing the density.
10. Can I add nuts to this pound cake?
    Yes, you can fold in chopped nuts such as pecans or walnuts for added texture and flavor. About ½ to 1 cup is a good amount to add.

This Two Step Fresh Peach Pound Cake Recipe is a must-try for anyone who loves peach desserts. Its moist texture, fresh fruit bursts, and hint of peach schnapps make it a crowd-pleaser. Follow the simple steps for a reliable, delicious cake that celebrates the flavors of summer in every bite.

Print