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This cake recipe is has us feeling so peachy! Pun intended!! This cake screams summer, warm weather and fun times. And we can’t think of a better cake to serve up at your back yard barbecues this summer than this peach pound cake. A soft, moist pound cake with a swirl of caramelized sliced peaches and topped with a fresh vanilla whipped cream and fresh peach slices.
The dense texture of the cake pairs so well with a light and fluffy whipped cream and fresh juice peaches. Let’s hop into the details!
Have a sweet tooth? Check out these other yummy desserts!
What You’ll Need
- Butter
- Sugar
- Eggs
- Vanilla
- Baking powder
- Salt
- All purpose flour
- Peaches
- Heavy whipping cream
- Powdered sugar
How to Make Peach Pound Cake
Pound cake has higher egg, butter, and sugar ratio than other cakes which gives it that denser texture. The method is similar to other cakes, but here are the deets!
First things first: Prep your pan!
Greasing your cake pan is very important for easy removal of all cakes, but especially an upside down cake. You don’t want all those yummy caramelized peaches sticking to the side of the pan.
Using a generous amount of butter, about 1-2 tbsp depending on the size of your pan, grease bottom sides and corners well. Cut a piece of parchment paper to fit the bottom of your pan and place down on the bottom. This makes another layer of protection!
Slice Peaches and line bottom of pan.
Carefully halve, pit and thinly slice your peaches. They should be about an 1/8-inch thick. See tips on slicing peaches below!
Line the bottom of your pan with peach slices, making sure there are no gaps. You can get fun with the pattern or design here, just make sure the bottom of the pan is covered.
Make Batter
The batter is super easy to make. Grab an electric hand mixer or use an electric stand mixer for this step!
Start by creaming butter and sugars together until just creamy. Add in eggs one at a time and mix until incorporated. This egg, butter and sugar ratio is what makes pound cake so deliciously dense and moist. You’ll add in a dash of vanilla extract for some added flavor.
In a separate bowl, whisk together flour, baking powder and salt. Lastly, add flour mixture to butter and sugar mixture and mix until just combined. Be careful not to over mix.
Bake Cake!
Pour cake batter over your peach lined, greased cake pan and cook at 325ºF for 1 hour 15 minutes.
Test doneness by sticking a toothpick or fork into the center of the cake. If the toothpick comes out clean, it’s done. Set aside to cool completely before topping with whipped cream and fresh peach slices.
How to cut a peach…
- Halve the peach around the pit. Take a sharp knife and cut into the peach, just until you reach the pit. Continue a slice around the center of the peach, halving it.
- Twist and pull to separate the halves. Twist each half in opposite directs and pull apart to separate.
- Remove the pit. You can either remove with your fingers or scoop out with a spoon.
- Slice peach halves into thin slices.
What to serve with pound cake…
Pound cake is a denser cake, so we like to pair it with something that is creamy or refreshing. A simple glaze or spread will also pair well. Some of our favorite pound cake pairings are…
- Whipped cream and fresh fruit (which we did in this recipe!)
- A scoop of ice cream
- Chocolate glaze or dipping chocolate
- A powdered sugar glaze
- Lemon curd (for a tart summer twist)
How to make whipped cream topping…
Stary by adding heavy cream to a bowl of an electric mixer and secure the whisk attachment. If you don’t have a stand electric mixer, use a large bowl and a handheld electric mixer to whip the cream.
Whisk the cream on medium-high speed for several minutes until stiff peaks form. Be careful not to over mix or you will have clumpy whipped cream.
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Peach Pound Cake
Description
A soft, moist pound cake with a swirl of caramelized sliced peaches and topped with a fresh vanilla whipped cream and fresh peach slices.
Ingredients
- 1 cup butter softened
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp salt
- 3 cups all purpose flour or cake flour
- 5 peaches, pitted and sliced
- 2–3 tbsp brown sugar
Whipped cream
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 325ºF. Heavily grease bottom of pan with butter or cooking spray. Line bottom with a piece of parchment paper.
- Sprinkle 2-3 tbsp brown sugar at the bottom of the pan. This will help to caramelize the peaches. Thinly slice 2 peaches and place slices in a spiral at the bottom of your cake pan. You can get fun with the pattern or design here, just make sure the bottom of the pan is covered with peach slices and there aren’t gaps. Set the cake pan aside.
- Using an electric mixer, cream butter and sugar on medium high speed until creamy and smooth. Add eggs one a time and mix on medium speed until combined. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder and salt. Add flour mixture to butter and sugar mixture and mix until combined.
- Pour cake batter over peach-lined cake pan and bake in oven for 1 hour 15 minutes. Test doneness by sticking a toothpick or fork into the center of the cake. If it comes out clean, it’s done. Baking time may vary depending on the oven.
- Let the cake cool completely. Loosen the edges of the cake from the pan by running a knife along the edges. Once cooled, place a plate on top of the cake pan and carefully flip over, peel off the parchment paper.
- Make whipped cream topping. Using an electric mixer on high speed, whisk together heavy whipping cream, powdered sugar and vanilla. Whisk for a couple of minutes until stiff peaks form.
- Spread whipping cream over the top of the cake. Top with remains peach slices, slice and serve!
