This Peach Pound Cake is deliciously moist thanks to the juicy peaches. Can you beat peaches in summertime? To me, they really are one of the key summer flavors. I remember eating peaches on summer vacations when I was a child and the peach juices would flow down my arm, leaving a sticky trail which I’d wash off by jumping the pool! Happy days.
Back to the present – to make this cake you start by making a typical sponge cake: cream butter and sugar until they are light and fluffy. Then add eggs and vanilla before gradually adding flour. The addition of fresh peaches brings this sponge to a new level. I love it and I’m sure you will too!
To make Peach Pound Cake, you will need the following ingredients:
Preheat the oven to 325 °F. Lightly butter a tube tin and sprinkle white sugar to coat the inside of the pan.
Cream the butter and sugar together in a large baking bowl until you have a light and fluffy mixture.
Add each eggs one at a time and beat the cake mix well after each addition. Then pour in the vanilla and stir well.
Sift together 2 ¾ cups of flour, baking powder and salt. Add to the creamed cake mix gradually and stir well.
In a separate bowl, toss the peaches with ¼ cup of flour. Gently fold the peaches into the cake batter.
Spoon the cake batter into the prepared tube pan and make sure the top is even.
Bake for 1 hour - 1 hour 10 until a toothpick inserted into the middle of the cake comes out clean.
Let the cake cool in the pan for around 10 minutes before turning it onto a wire rack and leaving it cool down completely.
Serve with a cup of your strong coffee or tea.
The sweet juiciness of the peaches in this Peach Pound Cake really raises the bar! Try it soon and make sure you tag your social media photos with #cookmerecipes.
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