Get the Recipe:
Peach Pound Cake
This peach pound cake is buttery, tender, and filled with juicy fresh peaches. Finished with a simple almond glaze, it's an easy summer Bundt cake that's perfect for dessert, brunch, or sharing with friends and family.
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 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
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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.
- 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.
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