Peach Pound Cake

Last Updated on July 21, 2025 by DIYbunker Team

Summer just called, and it wants you to bake this Peach Pound Cake! Imagine a buttery, golden loaf bursting with juicy peaches and a cheeky splash of schnapps, basically sunshine in dessert form.

Fresh market peaches or a trusty can from the pantry, this cake is your ticket to instant summer vibes. It’s easy enough for a laid-back afternoon but fancy enough for a special occasion. One bite, and you’ll be dreaming of porch swings and sweet Southern days. Let’s do this!

Ingredients

 For the Cake:

• 1 cup (226g) unsalted butter, softened
  
• 2 cups (400g) granulated sugar
  
• 4 large eggs, room temperature
  
• 2 ½ cups (315g) all-purpose flour
  
• ½ tsp baking powder
  
• ½ tsp baking soda
  
• ½ tsp salt
  
• ½ cup (120ml) buttermilk, room temperature
  
• ¼ cup (60ml) peach schnapps
  
• 1 tsp vanilla extract
  
• 1 ½ cups (225g) fresh ripe peaches, peeled and diced (or well-drained canned/thawed frozen peaches)
  
• 1 tbsp flour (for tossing peaches, optional)

Instructions

1. Prep

Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan thoroughly (get all the crevices!).

2. Mix Dry Ingredients

In a medium bowl, whisk together:

• flour
  
• baking powder
  
• baking soda
  

Set aside.

3. Cream Butter & Sugar

In a large mixing bowl, beat the butter and sugar with a hand or stand mixer for 3–5 minutes, until pale and fluffy.

4. Add Eggs

Add the eggs one at a time, mixing well between each to fully incorporate.

5. Combine Wet Ingredients

Add buttermilk, peach schnapps and vanilla extract and mix well.

6. Add dry ingredients

Add the dry ingredients and be careful to not overmix—just combine until no flour streaks remain.

7. Add Peaches

Toss the diced peaches with 1 tbsp flour (optional, helps prevent sinking).
Gently fold them into the batter using a spatula.

8. Bake

Pour batter into the prepared Bundt pan and smooth the top.
Bake for 60–70 minutes, or until a skewer inserted comes out clean or with a few moist crumbs.

If it browns too quickly, loosely tent with foil during the last 15–20 minutes.

9. Cool

Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely before glazing.

For the Glaze:

1. Whisk powdered sugar, schnapps/buttermilk, and vanilla until smooth and pourable.
   
2. Drizzle over the cooled cake. For thicker glaze, use less liquid. For a thinner drizzle, add more.

Notes:

• Peaches: If using fresh, ripe peaches, peel and dice right before folding them in. Frozen peaches should be thawed and drained well.
  
• No peach schnapps? Use peach nectar or more buttermilk in both the cake and glaze, but flavor will be less boozy.
  
• Make ahead: Tastes even better the next day. Store covered at room temp for up to 3 days.
• Decorate with a glaze: 

FAQs

Can I use canned peaches?
Yes! Just drain well and pat dry before using to prevent excess moisture.

Does the alcohol bake off?
Most of it will bake off during the hour-long bake time, but the glaze may retain a small amount.

Can I freeze it?
Absolutely. Wrap the unglazed cake tightly in plastic and freeze for up to 2 months. Glaze after thawing.

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