With a kitchen full of Georgia peaches, baking a dense, flavorful Glazed Peach Pound Cake was a most delicious way to indulge in summer’s bounty!
This Peach Cake Recipe was a huge hit with my girlfriends who came over one evening for our summer book club dinner. In the midst of the pandemic, we spread out in our backyard and all brought picnic type meals. I provided dessert!
Glazed Peach Pound Cake
When the New York Times shared a recipe for peach pound cake, I quickly added it to my baking list. I’d already made two peach cobblers, a peach galette and a peach pie. But my family loves fresh, juicy summer peaches as much as I do, so I had no trepidation!
I should have known better when the batter came up to the top of my 9 x 5-inch loaf pan, but instead of scooping some out, I put the pan into the oven. When smoke started filling the oven and kitchen, I peeked in the oven. Oops, the batter had risen and was now burning on the oven’s floor. At least the fire department didn’t come with sirens blaring. Been there, done that!
Tips for Making a Peach Cake
- So my number one tip is to only fill your pan 3/4 full to give the batter enough room to expand while baking.
- You can always bake any extra batter in a muffin tin for cupcakes. Bake those for 20-25 minutes.
- Dry your diced peaches between paper towels so they don’t add excess moisture to the batter.
- Prep your pan properly for easy release. I use an oil and flour spray like Baker’s Joy, plus line the bottom of the pan with a piece of parchment paper.
- Do not whisk in the flour mixture, but instead use a wooden spoon or silicone spatula. Whisking incorporates air and activates the gluten. The air will make the cake lighter, not as dense as you’d expect from a pound cake.
- Use fragrant, flavorful peaches. If your peaches are sub-par, your cake will be, too.
- PRO-Tip: If fresh peaches are not available, you can use 6 canned peach halves, drained and diced, as a substitution.
- Bake until a toothpick inserted in the middle comes out clean or with a few moist crumbs. If there is batter on your toothpick, bake for 5-10 more minutes and retest.
A pound cake is a dense, fine crumb cake that was named after the proportion of the ingredients in the recipe. Originally, a pound cake called for a pound of butter, a pound of sugar, a pound of flour and a pound of eggs! It’s known in France as The name of the pound cake quatre-quarts, which translates to four quarters.
Yes, pound cakes freeze well. Wrap well in a layer of plasic wrap, then a layer of foil. Freeze for up to 3 months. It’s best to freeze the cake unglazed.
It’s fine to leave this cake out at room temperature for a day or so. Because the glaze keeps this cake super moist, there is a higher chance of spoiling after a few days. I recommend wrappint it well and storing in the refrigerator after 24 hours.
Since canned peaches are processed at the peak of their freshness, they’d definitely be a decent substitute if fresh peaches are not available. Make sure to drain and dry the diced peaches before adding to the batter.
Look at the skin. If there are green patches near the stem, this means the fruit was picked too early. Also look for signs of dehydrationg like shriveled skin. They should also have a sweet peachy aroma. Give the fruit a gentle squeeze. If there is a little give, the peach is ripe.
More Pound Cake Recipes You’ll Love
- Chocolate Pound Cake from The View from Great Island
- Strawberry Pound Cake
- Glazed Lemon Pound Cake
- The Best Pound Cake Recipe
- Key Lime Pound Cake
- More of the Best Cake Recipes
- 1 cup butter, melted and cooled to room temperature
- 2 ½ cups flour
- 3 medium, ripe peaches
- 1 tablespoon fresh lemon juice
- 3 eggs plus 1 egg yolk, beaten
- 1 ½ teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 cup powdered sugar, plus more as needed
- 1 ½ cups sugar
- 2 ½ teaspoons baking powder
- 1/4 teaspoon salt
Preheat oven to 325 degrees. Spray a 9-by-5-inch loaf pan with non-stick baking spray and set aside.
Dice 1 peach into 1/4-1/3-inch pieces. Place between two layers of paper toweling and pat dry.
Place the remaining 2 peaches and the lemon juice in a food processor. Process until completely puréed. Measure out one cup of the purée and place it in a mixing bowl with the melted butter, eggs, egg yolk, vanilla, and almond extract. Whisk to combine and set aside.
Add the powdered sugar to the remaining peach purée in the food processor and blend on high until combined. Add more powdered sugar or a bit of water to reach the right consistency. Cover and set aside until it’s time to drizzle over the cake.
In a large mixing bowl, add the flour, sugar, baking powder, and salt, and whisk to combine. Pour the peach, butter, egg mixture into the flour mixture, and mix well with a wooden spoon or rubber spatula until the batter is well combined. Stir in the diced peaches.
Pour the batter into the loaf pan, only 3/4 full. Bake until golden brown on the top and a toothpick inserted into the center comes out clean, 75 to 90 minutes. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack.
Stir the icing a final time and drizzle over the cooled cake. Wrap leftovers in plastic wrap and store at room temperature up to 2 days, then keep in the refrigerator.
Adapted from the New York Times
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