1 / 1
Fresh Peach Pound Cake
Sweet summer peaches are the undeniable star of this dense, buttery dessert. You'll fold generous chunks of fresh fruit directly into the batter, ensuring the crumb stays incredibly moist while it bakes. To finish, a homemade puree glaze adds a bright, concentrated flavor that balances the rich cake perfectly. It's a wonderful treat for afternoon tea, a weekend brunch, or any time you're craving a slice of summer.
Equipment
- Oven
- Cake Pan
- Blender
- Saucepan
- Stovetop
Ingredients
- 1 cup unsalted butter, softened, plus more for greasing pan
- 2 cups, plus 1 Tbsp. granulated sugar, divided
- 4 large eggs
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 3 cups all-purpose flour, divided
- 2 cups fresh peeled peaches, cut into ¾-inch cubes (from 5 small peaches, about 1 lb., 4 oz.)
- 1 Tbsp. cornstarch
- 4 peaches (1 lb.), peeled and halved
- ¼ cup granulated sugar
Instructions
- 1Preheat the oven to 325°F. Coat a 10-inch tube pan with butter and dust the inside with 1 tablespoon of granulated sugar.
- 2Cream the softened butter and the remaining 2 cups of sugar in a stand mixer with a paddle attachment on medium-high speed for about 3 minutes until light and fluffy.
- 3Mix in the eggs one at a time on medium-low speed, blending just until incorporated after each one. Stir in the vanilla extract.
- 4Whisk the baking powder, kosher salt, and 2 3/4 cups of the flour together. Turn the mixer to low speed and slowly add this dry mixture to the butter mixture, mixing for about 1 minute until just combined.
- 5Toss the cubed peaches with the remaining 1/4 cup of flour in a medium bowl until well coated. This prevents the fruit from sinking to the bottom of the pan during baking. Gently fold the floured peaches into the cake batter, then spread it evenly into the prepared tube pan.
- 6Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- 7Let the cake cool in the pan on a wire rack for 10 minutes. Run a knife or offset spatula around the edges to loosen it, then turn the cake out onto the rack to cool completely for about 1 hour.
- 8Whisk 1/4 cup of water and the cornstarch together in a small bowl until smooth. Set this slurry aside.
- 9Blend the peeled peach halves until smooth, about 45 seconds. Transfer the puree to a small saucepan, stir in the sugar, and bring to a simmer over low heat.
- 10Pour the cornstarch slurry into the simmering peach puree. Cook and stir frequently for about 5 minutes until the glaze thickens. Drizzle the warm glaze over the fully cooled pound cake.
Notes
- Storage: Keep the glazed cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Make ahead: You can bake the pound cake a day in advance. Wrap it tightly in plastic wrap once cooled, then make and add the glaze just before you plan to eat.
- Tip: Make sure your butter and eggs are at room temperature before starting. Cold ingredients won't emulsify properly, leading to a dense or uneven crumb.