Description
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.
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:
- Whisk powdered sugar, schnapps/buttermilk, and vanilla until smooth and pourable.
- 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.
- Prep Time: 20 minutes
- Cooling Time: 15 minutes
- Cook Time: 65 minutes
