Description
A rich and moist fresh peach pound cake made with ripe peaches, butter, buttermilk, vanilla, and peach schnapps. The simple two-step mixing method creates a tender crumb with sweet peach pieces in every slice.
Ingredients
Scale
- 4 cups all-purpose flour, sifted once
- 3 cups granulated sugar
- 2 cups unsalted butter, softened to room temperature
- 1/2 cup buttermilk, at room temperature
- 1/2 cup peach schnapps
- 6 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups fresh peaches, peeled and diced
- Baking spray with flour, or vegetable shortening and granulated sugar, for the pan
- Powdered sugar or cream cheese glaze, optional for serving
Instructions
- Preheat the oven to 325°F.
- Coat a 10-inch, 16-cup tube pan thoroughly with baking spray containing flour, or grease it with vegetable shortening and coat it with granulated sugar.
- Add the flour, sugar, softened butter, buttermilk, peach schnapps, eggs, and vanilla to the bowl of a stand mixer in the order listed.
- Beat on low speed for 1 minute.
- Stop the mixer and scrape the bottom and sides of the bowl.
- Beat the batter on medium speed for 2 minutes.
- Fold in the diced peaches by hand until evenly distributed.
- Spoon the batter into the prepared tube pan and smooth the top.
- Bake for 1 hour 25 minutes to 1 hour 35 minutes.
- Test the thickest part of the cake with a wooden skewer. The cake is ready when the skewer comes out clean or with a few dry crumbs.
- Cool the cake in the pan on a wire rack for 20 minutes.
- Carefully invert the cake onto a serving plate and cool completely before slicing or glazing.
Notes
- For an alcohol-free cake, replace the peach schnapps with peach nectar, peach juice, or additional buttermilk.
- Use ripe but firm peaches, and pat very juicy fruit dry before adding it to the batter.
- Frozen peaches may be used after thawing, draining, and drying them thoroughly.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freeze tightly wrapped individual slices for up to 3 months.
- Alcohol may not cook out completely during the baking time, so use an alcohol-free substitution when needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 592
- Sugar: 47
- Sodium: 268
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 74
- Fiber: 1
- Protein: 6
- Cholesterol: 140