1 / 1
Swipe left / right
More recipes
Scroll down
Full recipe
Tap
Toggle menu
Tap anywhere to continue
Fresh Peach Pound Cake
This fresh peach pound cake is a dense, buttery dessert topped with a sweet fruit glaze. Chunks of fresh peaches are folded directly into the batter to keep every bite moist and flavorful. It makes a wonderful summer treat for afternoon tea or a weekend brunch. The homemade puree glaze adds a bright, concentrated peach flavor that balances the rich cake perfectly.
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. Gently fold the floured peaches into the cake batter, then spread the batter evenly into the prepared tube pan.
- 6Bake the cake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- 7Allow the cake to 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 to start the glaze. Set this mixture aside.
- 9Blend the peeled peach halves until smooth, which takes about 45 seconds. Transfer the pureed peaches to a small saucepan, stir in the sugar, and bring the mixture 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 right before serving.