This homemade peach pound cake recipe takes the traditional homemade pound cake recipe and gives it a summer dessert twist with the addition of fresh peaches and homemade whipped cream.
An old fashioned pound cake recipe meets peach pie filling and creates one of my favorite summer dessert recipes!
You can top this fresh peach pound cake recipe with whipped cream, homemade cream cheese frosting, or even a cinnamon sugar crust.
I was listening to the radio the other day (because I’m old school like that) and one of the commercials was talking about how the best way to reach people these days (including millennials) is through radio.
Somehow I don’t think that’s accurate.
In this day and age, it’s rare that people listen to the radio when they can stream their own music.
I’m pretty positive I’m in the minority that still prefers the radio to music on my phone.
Don’t get me wrong, I love the music on my phone, and sometimes when you desperately need to hear that one song over and over again, or you’re in a bad stretch of luck where every station is on commercials, having that as back-up is awesome.
BUT. There’s something so pure and classic about listening to what’s on the radio. I have extremely eclectic tastes and I love the mystery of not knowing what the station is going to play next.
Also, the radio game. You can’t play the radio game (you know, the one where you ask the radio a question, like a magic 8 ball, and then you tune to the next radio station and whatever song is on is your answer. It’s great).
Anyway, the radio is a dying art. And no, I’m not sure advertising via radio is truly the best way to reach people. (Side note, the company advertising that is currently going bankrupt, so…I wouldn’t heed their advice. 😂)
You know what’s old school but definitely still in style???
Peach Pound Cake.
Pound Cake is one of those desserts that’s been around since the dawn of time (or something like that). It’s simple yet elegant, and I think it’s its simplicity that makes it so perfect.
Of course, I’d take a traditional pound cake recipe any day of the week, but, you know me, I can’t ever leave well enough alone. The classic easy pound cake recipe gets a summery makeover with the fruit of fruits, aka, the PEACH.
The Peach (yes, it deserves a ‘the’ before it) is one of those fruits that when it’s good, it’s one of the best things ever. On the other hand, when it’s bad (you know, watery, underripe, mushy), it’s pretty hard to come back from that kind of thing.
But when you find that perfect batch of peaches? What you don’t eat, you bake with.
And then you indulge. All. Summer. Long.
(Because summer is almost halfway over and who really cares about that bikini body anyway. 😉)
All right, so let me tell it to you straight.
This recipe was a labor of love.
Like, third times the charm and all that because it took me 3 tries to get this pound cake to be exactly the way I believe a classic pound cake recipe should taste.
The first try? Waaaay too many peaches. Basically, I wanted a moist pound cake recipe and I ended up with a gooey, sink-in-the-center peach pound cake.
The second? Well, it ended up being more like a nice peach bread than a moist peach pound cake recipe. Good for bread, but not great for pound cake.
The third? Just call me a brunette Goldilocks because it was just riiiiiiiight.
Moist Peach Pound Cake Recipe Tips & Tricks
- Pound cake is supposed to be a dense, rich and flavorful cake. It’s called a pound cake, because traditionally, a pound cake is made with a pound of butter, a pound of sugar, a pound of flour, and a pound of eggs. Basically, if you are unfamiliar with pound cake, yes, it is supposed to be a heavy, buttery cake.
- To make it exceptionally moist, there is a bit of sour cream added to the batter as well. Additionally the peaches bring extra moisture to the pound cake.
- Use sweet peaches for this peach pound cake recipe. Trust me, the sweeter the peaches are, the better and more flavorful your pound cake recipe will be. On the other hand, if your peaches are flavorless, they won’t do you any favors in your baked desserts.
- Lastly, while I photographed this peach pound cake with homemade whipped cream and fresh peaches, I have made this with both a cinnamon sugar topping and with a homemade cream cheese frosting. All three options are fantastic and will be listed in the recipe below.
Peach season has got me like 😍
- 3/4 cup butter softened to room temperature
- 1 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 eggs at room temperature
- 1 1/2 cups all purpose flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 6 Tbsp sour cream
- 1 1/2 tsp vanilla extract
- 3/4 cup fresh peaches diced (I left the skin on, but you can remove it)
- 1/4 cup butter softened to room temperature
- 4 oz cream cheese softened to room temperature
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1 Tbsp heavy cream or milk
- 2 Tbsp granulated sugar
- 1/2 Tbsp ground cinnamon
- 1 cup heavy whipping cream
- 3 Tbsp powdered sugar
- 1/2 tsp ground cinnamon you can use a full teaspoon if you want an extra cinnamon-y whipped cream
Preheat oven to 325 degrees. Grease a 9x4 bread pan (I greased and used parchment paper) and set aside.
With a standing mixer or hand mixer, cream butter until light and fluffy, about 1-2 minutes. Add in sugars, and cream until well combined, about another 1 minute.
Add in the eggs, one at a time, beating well after each addition (and scraping down the sides of the bowl as necessary).
In a separate bowl, sift flour, salt, baking soda, and cinnamon together.
Beginning and ending with the flour mixture, alternately add in flour and sour cream (I did it in thirds: 1/3 flour mixture, 3 Tbsp of sour cream, 1/3 flour mixture, 3 Tbsp of sour cream, and the last 1/3 of the flour mixture). Mix until just combined.
Stir in vanilla extract, and the fold in the fresh peaches.
Pour the batter into the prepared bread pan, spreading the batter in an even layer.
(If you are planning on using the cinnamon sugar topping for this recipe, mix the 1/4 cup of sugar and 1/2 Tbsp of cinnamon together and sprinkle over the top of the pound cake before baking in the oven.)
Bake for 65-70 minutes, or until a cake tester comes out clean.
Allow to cool at least 10-15 minutes before removing from the pan.
Beat cream cheese and butter together until well combined, light, and fluffy (about 2 minutes).
Add in heavy cream (or milk), vanilla extract, and powdered sugar. Beat until well combined. If the frosting feels too thin, add in more powdered sugar. If it feels too thick, add in a little heavy cream.
Spread the frosting over the cooled pound cake.
Whip heavy whipping cream with a standing mixer or hand mixer until the cream begins to thicken. Add in cinnamon, vanilla extract, and powdered sugar, and continue to whip until the mixture has formed soft to medium peaks (or is at your preferred consistency of whipped cream).
Or, top with vanilla ice cream.
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