A buttery, tender pound cake filled with juicy peaches and finished with a simple almond glaze, this peach pound cake is an easy summer dessert that’s just as welcome with afternoon coffee as it is after dinner.
There are so many ways to bake with fresh peaches, but sometimes the simplest approach is the most rewarding. This peach Bundt cake starts with a rich, buttery cake, folds in plenty of fresh peaches, and finishes with a light almond glaze that complements the fruit without overpowering it.
It’s the kind of cake that’s lovely enough to share but easy enough to make just because you brought home a basket of ripe peaches. Enjoy a slice for dessert, serve it for brunch, or sneak a piece with your morning coffee. However you serve it, it’s a wonderful way to make the most of peach season.
Why You’ll Love This Peach Pound Cake
- Rich, buttery flavor. This is everything you want from a classic pound cake — soft, moist, and full of buttery goodness.
- Fresh peaches in every bite. Plenty of diced peaches add bursts of juicy fruit throughout the cake.
- Simple but special. A light almond glaze adds just the right finishing touch while letting the peaches shine.
- Perfect for summer gatherings. This Bundt cake slices beautifully and is easy to serve for brunches, cookouts, or casual get-togethers.
- Even better the next day. Like many pound cakes, the flavor and texture are wonderful after the cake has rested overnight.
Key Ingredients
- Fresh peaches – Choose ripe peaches that are fragrant and give just slightly when gently squeezed. Peel the peaches if you prefer a smoother texture. I recommend peeling them, but the cake will still work well with the skins left on. If they’re especially juicy, pat them dry after dicing before folding them into the batter.
- Sour cream – Adds richness and helps keep the cake moist and tender.
- Almond extract – A small amount enhances the peaches without making the cake taste overtly almond-flavored.
- Light brown sugar – Used alongside granulated sugar for a little extra depth and warmth.
- Confectioners’ sugar – Combined with a little milk and almond extract to make the simple glaze.
How to Make Peach Pound Cake
Prepare the pan.
Thoroughly grease a Bundt pan so the cake releases cleanly after baking.
Mix the dry ingredients.
Whisk together the flour, baking powder, baking soda, and salt so everything is evenly distributed.
Cream the butter and sugars.
Beat until light and fluffy. This step helps create the cake’s tender texture, so don’t rush it.
Add the eggs and flavorings.
Mix in the eggs one at a time, followed by the sour cream and extracts.
Finish the batter.
Alternate adding the dry ingredients and milk, mixing just until combined to keep the cake tender.
Fold in the peaches.
Toss the diced peaches with flour, sugar, and a pinch of salt immediately before adding them to the batter. This helps keep them suspended in the cake without drawing out too much juice.
Bake.
Spread the batter evenly in the prepared pan and bake until the cake is golden and a tester inserted into the center comes out clean or with just a few moist crumbs.
Glaze the cooled cake.
Once the cake has cooled completely, whisk together the glaze and drizzle it over the top.
Tips for Success
- Dice the peaches fairly small. Pieces about 1/4 inch distribute more evenly throughout the cake.
- Wait to coat the peaches. Toss them with the flour, sugar, and salt just before folding them into the batter to avoid excess juices.
- Don’t over-mix. Mix just until the flour disappears for the best texture.
- Check the center for doneness. Fruit can add moisture, so test in the thickest part of the cake rather than near the edges.
- Cool before glazing. If the cake is warm, the glaze will soak in instead of creating those pretty drizzles.
Variations
- Use vanilla extract instead of almond extract in the glaze for a more classic finish.
- Add a handful of toasted sliced almonds on top of the glaze.
- Try nectarines in place of some or all of the peaches.
Storage
Store the cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For the best flavor and texture, let refrigerated slices come to room temperature before serving.
You can also freeze the glazed or unglazed cake for up to 3 months. Wrap it well and thaw overnight in the refrigerator or for a few hours at room temperature.
A Sweet Way to Celebrate Peach Season
When peaches are ripe and full of flavor, they don’t need much to shine. This peach pound cake lets the fruit take center stage with a buttery, tender cake, a hint of almond, and a simple glaze that complements rather than competes. Whether you picked them at a local orchard, brought them home from the farmers market, or couldn’t resist a basket at the grocery store, this is a wonderful way to make the most of fresh summer peaches.
More Peach Recipes
Peach Pound Cake
Ingredients
For the cake:
- 2 ½ cups (300 g) all-purpose flour, plus another tablespoon for the peaches
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt, plus a small pinch for the peaches
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar, plus a teaspoon for the peaches
- ¼ cup (50 g) firmly packed light brown sugar
- 4 large eggs, at room temperature
- ½ cup (113 g) sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup (60 ml) milk
- 2 cups peeled, diced fresh peaches, about 2-3 peaches diced to 1/4-inch pieces
For the glaze:
- 1 cup (110 g) confectioners’ sugar, sifted
- 1 to 2 tablespoons (15 to 30 ml) milk or cream
- ¼ teaspoon almond extract (or vanilla extract)
- small pinch salt
Recommended Products
Instructions
To make the cake:
- Preheat the oven to 325°F (160°C). Generously grease a 10-12 cup Bundt pan.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and both sugars until light and fluffy (3-5 minutes).
- Add the eggs one at a time, mixing well after each. Mix in the sour cream and both extracts.
- With the mixer on low speed, add the flour mixture in two portions, alternating with the milk. Mix just until combined.
- Toss the peaches with a tablespoon of flour, a teaspoon of sugar, and a small pinch of salt. Gently fold into the batter.
- Transfer the batter to the prepared pan and spread evenly.
- Bake 65 to 75 minutes, or until a tester comes out clean or with a few moist crumbs. The top should feel set and spring back lightly.
- Cool the cake in the pan for 15-20 minutes, then turn out onto a wire rack to cool completely.
To make the glaze:
- Whisk together the confectioners’ sugar, 1 tablespoon milk (or cream), almond extract, and salt.
- Add more milk (or cream), a small amount at a time, if needed. The glaze should be thick but pourable.
- Drizzle over completely cooled cake.
Notes
- Use ripe but firm peaches. If they’re especially juicy, pat the diced peaches dry with paper towels before adding them to the batter.
- Peeled or unpeeled? Peeled will give your cake a smoother texture, but the cake should still work with skins left on.
- Wait to coat the peaches. Toss them with the flour, sugar, and salt just before folding them into the batter to help prevent excess liquid from forming.
- Store leftovers tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
9 Comments on “Peach Pound Cake”
Crazy question time, do the peaches need to be peeled?
Great question, Anne! I recommend peeling the peaches for this recipe. The peels won’t hurt the cake, but peeled peaches give it a smoother texture and a prettier finished crumb. I’ve updated the recipe to make that clearer. Thanks for pointing it out!
Can this be made in a loaf pan? If so how does that effect the baking time?
Hi, Chris! You can divide the batter between two greased 9×5-inch loaf pans, or make half of the recipe for one loaf pan. Start checking for doneness after 45–50 minutes. They’ll likely take somewhere around 50–60 minutes, but bake until a tester inserted into the center comes out clean or with a few moist crumbs. I haven’t tested this recipe in loaf pan(s), but I think it would work well.
I feel like this is a silly question, but can I use frozen peaches? I have a couple of bags in the freezer that need to be used and this looks delicious
Hi, Daisy! Fresh peaches are ideal here, but frozen peaches can work, too. I recommend thawing them first and draining away any excess liquid. Pat them dry with paper towels before tossing them with the flour mixture. They may be a little softer than fresh peaches, but the cake should still turn out well.
That looks amazing! I’ve got to make this.
Everything went together well, followed instructions. Careful to fold in the peaches carefully and baked in a bundt pan. Covered and left out overnight. Had some the next day with the glaze and it’s just okay. Not a lot of flavor and the peaches didn’t really stay suspended throughout the cake. I coated them with the flour sugar and salt before folding into the batter. A little disappointed.
Hi, Doreen! Thanks so much for trying the recipe and for taking the time to share your experience. I’m sorry to hear it didn’t turn out as well as you’d hoped.
The peaches should be distributed throughout the cake, so I’m wondering if your peaches may have been especially juicy or very ripe. The variety and ripeness can make a surprising difference. I’d also be curious to know what kind of peaches you used.
As for the flavor, I was aiming for a classic buttery pound cake that lets the peaches shine, but I appreciate your feedback. Thanks again for giving it a try.