Fresh Peach Pound Cake

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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This Fresh Peach Pound Cake is packed with the flavor of summer!  Grab a slice and enjoy it on the back porch this weekend!

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!

This Fresh Peach Pound Cake is packed with the flavor of summer! Grab a slice and enjoy it on the back porch this weekend!

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 packed with the flavor of summer! Grab a slice and enjoy it on the back porch this weekend!

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.

This Fresh Peach Pound Cake is packed with the flavor of summer! Grab a slice and enjoy it on the back porch this weekend!

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.

This Fresh Peach Pound Cake is packed with the flavor of summer! Grab a slice and enjoy it on the back porch this weekend!

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!

This Fresh Peach Pound Cake is packed with the flavor of summer! Grab a slice and enjoy it on the back porch this weekend!

Fresh Peach Pound Cake

This Fresh Peach Pound Cake is packed with the flavor of summer! Grab a slice and enjoy it on the back porch this weekend!
5 from 5 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 16 servings
Calories: 382kcal



  • 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.
This Fresh Peach Pound Cake is packed with the flavor of summer! Grab a slice and enjoy it on the back porch this weekend!

Looking for more tasty peach recipes? Check out some of my other favorites:

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  1. Will be making this soon can i use vegan butter and coconut cream as am dairy free i never had peach pound cake before perfect for my birthday on 19 September and after office snacks will dm you if i make this and let you know how it goes Thanks Ramya

    1. I bet you could use vegan butter and coconut cream in this recipe, Ramya! I’m not certain of that as I’ve never tried it, but I say go for it. Let me know how it turns out?? Happy baking!

  2. 5 stars
    My husband bought a 25lb box of peaches the other day just for two of us (We are an empty nester). We’ve been eating 3-4 peaches everyday and still loving them. Half the peaches are in the freezer now.
    Your peach pound cake makes me want to do some baking with these abundant peaches. It looks wonderful. I can’t wait to put my hands on pound cake again.

    1. Haha – I hear ya, Holly. We ended up with 2 25-pound boxes of peaches, and we’ve been sharing the peach love with neighbors, friends, family, everyone! I highly recommend using some of those freezer peaches for this pound cake. It was seriously one of my favorite pound cakes ever – and that says a lot as I bake a lot of pound cakes. 🙂 Happy baking, my friend!

        1. Hey April! I do recommend using fresh peaches for this pound cake, but I know fresh peaches aren’t always in season. If you use frozen peaches, I would thaw them first and let them drain really well – you don’t want all that extra liquid that comes from frozen fruit in the batter. You might also need to bake the cake a bit longer (just 5-10 minutes) to counter the additional liquid. Let me know how it turns out with frozen peaches! I’ve only ever used fresh peaches, but I’d love to know!

    1. Hey Cassie! Great question – I didn’t peel my peaches first for this pound cake. The skin on our peaches is thin, so it worked fine. However, you could certainly peel the peaches if you want – either way would work. I hope you get a chance to make this cake – it’s quite delicious! 🙂

  3. 5 stars
    I’m getting envious with your peach posts! It’s not quite peach season here yet, but this peach pound cake looks so heavenly! I can imagine how fragrant it tastes!

    1. Ah, it’s not peach season here in upstate New York either…but it is peach season down South! I’m so grateful for this company that drives up South Carolina peaches all the way to our area. And they taste WAY better than NY peaches, too. 🙂 I highly recommend saving this recipe for when peach season arrives there in your area. This is seriously one of my all-time favorite pound cakes!

  4. 5 stars
    This would be hard to resist if it was sitting on my counter! There’s nothing better than fresh peaches during peach season. I’m always looking for another delicious way to use up peaches. This cake looks so moist and full of peaches! Can’t wait to get baking!!! Oh….and Happy Birthday!!!

    1. Oh, this cake has been SO hard to resist the past couple of days, Kathy. This is seriously one of my favorite pound cakes ever…and that says a lot since I bake a lot of pound cakes! 🙂 Thank you so much for the birthday wishes, too!

  5. 5 stars
    Most of the times, I consider a pound cake to be boring (I admit I could be biased towards ingredients / recipes haha), but this variation is absolutely beautiful and exciting. Luscious peaches and warming spices make an excellent combination. Also, I would have added a dash of cardamom as it goes exceptionally well with peaches.

    1. I do understand where you are coming from with pound cakes, Ben. They are often simple in terms of flavor. However, I love them! And I really (!!) love this version with the peaches, ginger and brown sugar. A bit of cardamom would totally work in this recipe, too – in fact, maybe I’ll make another one soon. The first one is almost gone!

  6. happy (future?) birthday to you. yes a bit of ginger would go down well in this cake. I just wish we could get better stonefruit here in Queensland. we are sub-tropical so not really the place to grow them… and then they ship them up hard so you can imagine how they feel and taste 🙁

    1. Why thank you very much for the birthday wishes, Sherry! You mentioned before that stone-fruit is a bit subpar down there. That’s so sad! Truthfully, peaches in upstate NY are rather lacking, too – but we’re fortunate that we have a company that’ll drive peaches up from South Carolina. So good!! I’ll just have to send you peach pound cake vibes virtually instead. 🙂

  7. 5 stars
    I hope you have a great Birthday David. Definitely a great idea to make this peach cake. Any excuse for cake eh? Ha ha! Looks delicious and moist. Take care. Hope you guys are all doing well and having as good weather as we are!!

    1. Thanks so much for the birthday wishes, Neil! It was a good excuse to make a pound cake…and since I had a bunch of peaches on the counter? Well they went into the pound cake! This was seriously one of my favorite pound cakes I’ve ever made.

  8. Hi I also recently bought 2 cases of those southern peach at a local stop. I froze most and used one of the freezer peaches for this recipe. My batter looked ok but turned out being to wet with the frozen peaches. It’s still in the oven now for 2 hours. I also turned up the temp to 350*.
    Next time should I cut back on the eggs?

    1. Hey Laura! That’s awesome that you picked up 2 cases of peaches – we love them! So next time, I would recommend thawing the peaches first. Once thawed, drain the peaches and discard any excess liquid. I wouldn’t recommend playing around with the egg ratio as that could start to impact the cake structure.

      For this time, I’m guessing you are already probably done baking it, but I would continue to give it more time. Just check the batter with a table knife or toothpick every 5-10 minutes. Once it comes out with just a couple crumbs on it, then you’re good to go. It will eventually get there! I hope this cake turns out well for you – we loved it here in our house! 🙂

  9. I just made this. The kitchen smelled amazing and the cake is delicious! However, all my peaches sank to the bottom (the top when I took the cake out of the pan) rather than dispersed throughout the cake. I’m sure I folded them in evenly. Any idea why this can happen? I would love to make it again with the peaches throughout. Thank you!

    1. Hey Ruby! Ah, I love the way my kitchen smells when this cake is in the oven, too. 🙂 As far as the peaches sinking, my first thought is the pieces might have been too large. As the cake batter heats up, it loosens a bit and allows heavier fruit to sink. I would try dicing the peaches a bit smaller if you make this cake again! Another tip when baking with fruit is to remove a bit of the dry ingredients and toss it in a bowl with the diced peaches before folding the fruit back in. Coating the peaches with flour/dry ingredients will help keep them from sinking. (I’ve done this with berries, but I haven’t tried it with peaches…however, I suspect the same science is true with peaches. Just a thought!)

  10. I am sorry to report that the outcome of this recipe was disappointing- I had trouble with this cake sticking to the pan (when I tried to get it out of the bunt pan at the end). Kind of ruined the presentation. It was very tasty though. If I make this again I will cover my bunt pan with with a mixture of oil and flour. Just oil isn’t enough.

    1. Hey Brenda – I’m really glad you enjoyed the taste of this cake. It is delicious! As far as sticking, I recommend using shortening and flour to grease the pan – it’s about the only time I use shortening, but it works great for greasing pans. (I’ll update the recipe right now so hopefully other readers don’t have the sticking problem!)

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