This Fresh Peach Pound Cake is packed with the flavor of summer! Grab a slice and enjoy it on the back porch this weekend!
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I’ve been as happy as a bug in a rug the past week. For starters, my birthday is coming up later this week. Birthdays are a good excuse to make a cake – and I love cake! But the birthday is still a few days away. The happy as a clam at high tide comes from the 2 big boxes of Southern peaches that are sitting on my kitchen counter right now.
As I mentioned in this Peach Jam post, I discovered a company last year that delivers truckloads of Southern peaches up and down the East coast. I grew up going to the local peach orchard in upstate South Carolina with my grandpa. Then we’d sit on the tailgate of his beat-up old pick-up truck eating freshly picked peaches. I can still remember the taste of those peaches!
As soon as I bit into the first South Carolina peach, all of those childhood memories came flooding back. It was amazing. (If you love peaches and live anywhere between North Carolina and upstate New York, then check out The Peach Brothers. These guys are seriously the best!!)
Fresh Peach Pound Cake
As much as I love eating peaches plain, I had to reserve a handful or two for various baking recipes. Yesterday was a rainy summer day here in upstate New York. It was the kind of rain that just sets in and stays for the entire day. It was the kind of rain that makes you want to stay inside and bake a pound cake. So that’s exactly what I did.
This Fresh Peach Pound Cake is sitting in my kitchen right now, and it’s taking all of my willpower (and then some) to keep from sneaking in there to grab a nibble or two. I love pound cakes, and I shared this classic pound cake recipe recently. That recipe is fantastic – it’s been passed down through my family for ages, and I absolutely love it.
However, for this Fresh Peach Pound Cake, I played around with the recipe a bit. Most notably, I used a bit of brown sugar in place of some of the granulated sugar. Holy cow! The brown sugar created the most amazing crust on top of this pound cake. (Well, technically the crust ended up on the bottom since you flip pound cakes over, but I digress.)
Of course, the peaches added a ton of flavor to this pound cake, too. I diced up 3 large peaches, and then folded them into the batter right before it went into the pan. The result? Fantastic. Seriously. If you love pound cake, put this one on the list! Oh, and I also added a bit of ground ginger to the batter as I feel like peaches and ginger go really well together. The brown sugar crust combined with the peach + ginger flavors in the cake itself? Amazing.
I have several more peach recipes up my sleeve for the coming weeks, but I highly recommend this Fresh Peach Pound Cake. It’s packed with the flavor of summer! Happy baking!
Did you bake this Fresh Peach Pound Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Fresh Peach Pound Cake
- Preheat oven to 325°F.
- Generously grease a 10” tube or Bundt pan with vegetable shortening and then dust the inside of the pan with ~1-2 Tbsp of flour. Tap any excess flour out of the pan. Set pan aside.
- Using a countertop mixer, cream together butter and both sugars until light and fluffy (~3-4 minutes at medium speed).
- Add eggs, one at a time, mixing fully after each addition.
- Add vanilla extract and sour cream; mix until well combined.
- Using a separate bowl, whisk together flour, salt, ginger, cinnamon and baking soda; stir until well combined. Add this flour mixture to the bowl with the sugars in 2 additions; mixing fully after each addition.
- Carefully fold in chopped peaches.
- Transfer batter into prepared tube pan.
- Bake for 60 minutes. Tent lightly with foil and continue baking for 40-45 minutes, or until a toothpick inserted into center of cake comes out mostly clean.
- Let cake cool in pan for 10 minutes before inverting cake onto wire rack. Let cake cool completely before slicing.
Looking for more tasty peach recipes? Check out some of my other favorites: