Peach Pound Cake

Peach Pound Cake
Peach Pound Cake. Annabelle Breakey/Stockbyte/Getty Images
  • 85 mins
  • Prep: 15 mins,
  • Cook: 70 mins
  • Yield: 12 to 16 Servings

This will be the star of the party, the stand-out dessert. Serve this luscious pound cake with whipped cream, or dust with sifted powdered sugar. It's moist enough to go without a glaze or frosting, but a peach sauce would be great with the sliced cake.

I received several positive comments about this cake. One person suggested a simple glaze of warm peach preserves and whipped topping, and another person boiled the syrup with a little extra sugar and butter to make a glaze for the cake.

What You'll Need

  • 1 can (29 ounces) sliced peaches or peach chunks in heavy syrup
  • 1 cup unsalted butter, room temperature
  • 2 1/2 cups granulated sugar
  • 6 large eggs, room temperature
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1/3 cup reserved peach syrup

How to Make It

1. Heat oven to 325 F. Butter and flour a 12-cup Bundt cake pan, or spray with a baking spray. Drain syrup from peaches; measure 1/3 cup of the syrup and reserve. Chop peaches finely and set aside.

2. Beat butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in vanilla.

3. In another bowl, combine flour, baking powder, salt, and soda. Blend dry mixture into the creamed mixture, alternating with buttermilk; fold in reserved 1/3 cup of peach syrup and the chopped peaches.

Spoon into prepared baking pan. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick or cake tester comes out clean when inserted in center.

4. Cool in pan on a rack for 15 minutes. Invert the cake onto the rack to cool completely. Put the baking pan over the cooled cake (matching the grooves and pattern) and flip with rack then put a serving plate over the cake and invert again.

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