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This Peach Pound Cake is buttery, moist, and full of vibrant and juicy summer peaches. To top it all off, I drizzled it in a sweet, sugary frosting and topped with coconut flakes. Great for a crowd or to enjoy throughout the week!
Southern Peach Pound Cake
One of my coworkers recently brought a caramel frosted pound cake to the office, and let me tell you—it was INCREDIBLE! And it sent me home that day inspired to make a pound cake of my own. So I took the abundance of fresh Georgia peaches I had on my kitchen counter and whipped up this fabulous Peach Pound Cake.
This pound cake is buttery, moist, and full of vibrant and juicy summer peaches. To top it all off, I drizzled it in a sweet, sugary frosting and topped with coconut flakes. I served it to 10 of my friends at dinner and it passed the dessert test with flying colors.
You'll be digging in to piece after piece of this soft and moist Peach Pound Cake! Enjoy each slice with a warm cup of coffee or tea, a scoop of vanilla ice cream, or with some more fresh peach slices on the side. It's truly a classic dessert!
Sweet, fruity ingredients
For the cake:
Butter: You'll want to use 2 sticks at room temperature. This makes the butter easier to beat and mix in with our other ingredients.
Cane Sugar: To sweeten up our pound cake!
Eggs: This recipe calls for 5.
Greek Yogurt: Helps keep our cake nice and moist. It also adds a little bit of a tangy flavor.
Vanilla Extract: For some more sweetness. This also helps blend our other flavors together.
Almond Extract: A bit of almond flavor complements peaches so well!
Flour: I used all-purpose flour here.
Baking Soda: To help the cake rise.
Salt: The flavor helps balance out some of the sweetness in this recipe.
Peaches: These are freshest in the summer!
Cooking Spray: Use this to prevent your cake from sticking to the cake pan.
For the frosting:
Butter: For rich flavor and a thicker, creamy texture.
Powdered Sugar: Sweetens up our icing!
Milk: This will help thin our icing out so it's easy to drizzle on your cake.
Coconut: I used some coconut flakes for a little bit of coconut flavor.
Kitchen equipment needed
To make this Peach Pound Cake, you'll need a cutting board, knife, measuring cups and spoons, large mixing bowl, hand mixer, rubber spatula, a bundt pan, and tin foil.
Peach Pound Cake Recipe: How to Make It
- Preheat oven to 350°F.
- Dice your peaches.
- In a large mixing bowl, beat room temperature butter and cane sugar with a hand mixer until combined.
- Next, beat in eggs.
- Add in Greek yogurt, vanilla extract, and almond extract. Mix thoroughly.
- Fold in all purpose flour, baking soda, and salt.
- Combine wet and dry ingredients until a thick batter forms.
- Next, incorporate your diced peaches.
- Spray a bunt pan with cooking spray. Then, pour pound cake batter into the pan.
- Bake for 60 minutes or until toothpick inserted in the center comes out clean. You may need to cover the cake with tinfoil while cooking so the top of the bunt does not burn.
- While the cake is baking, prepare the frosting. Begin by beating room temperature butter and powdered sugar at high speed.
- Next, add milk one tablespoon at a time until you reach your desired texture. The more milk you add, the thinner the icing will be.
- Remove your cake from the oven and let cool.
- Lastly, drizzle with frosting and top with coconut flakes for garnish.
Ingredients Needed Creamed sugar and butter Add eggs Wet ingredients mixed Fresh Batter Before baking
Fresh Peach Pound Cake Substitutions or Suggestions
Want to customize your Peach Pound Cake? Sounds like a great idea! Pound cake is such a versatile dessert and gives you a lot of liberty to get creative with fun flavors. Here are some ideas:
- Substitute berries for peaches. Blueberries, raspberries, or blackberries would taste great mixed into this pound cake if you don't have any peaches on hand.
- Top with chopped nuts. I topped my Peach Pound Cake with coconut shavings, but you could chop up some walnuts, pecans, almonds, or even pistachios for great flavor and crunch.
- Add chocolate! You can make a chocolate cake by adding cocoa powder to this recipe. You could also toss in some chocolate chips.
- Change up the frosting. I made a vanilla frosting, but you could add some lemon or lime zest for citrusy flavor. You could even top with jam, caramel sauce, or melted white chocolate instead.
FAQ about this recipe
How should I store this pound cake?
Store in the refrigerator in a sealed container.
Should I serve this pound cake hot or cold?
I highly recommend you serve it cold!
How can I tell if my peach is ripe?
Gently squeeze the peach in your hand. If it’s slightly soft and smells sweet, it’s ready to eat. You want to see a soft, golden yellow color on the peach along with redness. As long as the skin isn't too wrinkly, you're fine to enjoy.
Can I used canned peaches?
Yes. Just make sure they're drained completely and rinsed of the syrup prior to adding into the batter. If you’d like, sprinkle a pinch of flour on the peaches and toss them to prevent them from sinking in the cake.
Can I use something other than a bundt pan?
Sure thing! Cooking times may vary though, so be sure to check the cake frequently to avoid burning.
Do you have any tips for success?
Beat the wet ingredients together diligently. Eliminate all clumps of flour before stirring in the peaches.
Can I freeze this cake?
Yes! It can be stored after baking in individual servings. This will allow for easy serving when defrosting.
Is this peach pound cake healthy?
Because of the butter and sugar in this recipe, I would not consider it to be healthy.
More peachy recipes
Peach Pound Cake Recipe
Equipment
- Cutting Board
- Knife
- Large mixing bowl
- Hand Mixer
- Rubber Spatula
- Measuring cups and spoons
- Bundt pan
- Tin foil
Ingredients
For the cake
- 1 cup peaches, diced
- 2 sticks butter, room temperature
- 2 cups cane sugar
- 5 eggs
- ½ cup Greek yogurt
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 3 cups all purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- cooking spray
For the frosting
- 2 tbsp butter
- 1¼ cup powdered sugar
- 3-5 tbsp milk
- ¼-½ cup coconut flakes
Instructions
To make the cake
- Preheat oven to 350°F.
- Dice your peaches.
- In a large mixing bowl, beat room temperature butter and cane sugar with a hand mixer until combined.
- Next, beat in eggs.
- Add in Greek yogurt, vanilla extract, and almond extract. Mix thoroughly.
- Fold in all purpose flour, baking soda, and salt.
- Combine wet and dry ingredients until a thick batter forms.
- Next, incorporate your diced peaches.
- Spray a bunt pan with cooking spray. Then, pour pound cake batter into the pan.
- Bake for 60 minutes or until toothpick inserted in the center comes out clean. You may need to cover the cake with tinfoil while cooking so the top of the bunt does not burn.
To make the frosting
- While the cake is baking, prepare the frosting. Begin by beating room temperature butter and powdered sugar at high speed.
- Next, add milk one tablespoon at a time until you reach your desired texture. The more milk you add, the thinner the icing will be.
To complete the Peach Pound Cake
- Remove your cake from the oven and let cool.
- Lastly, drizzle with frosting and top with coconut flakes for garnish.
Notes
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved, something that you think it might need, or just say hi!
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