I love adding ripe peaches to baked good. And let me tell you, this peach pound cake recipe is a straight up fave of mine when they come in season. I use them to make a homemade peach jam that I swirl through a moist pound cake. I also add a little spiced cinnamon streusel for texture and top it off with a maple glaze. This is a peach pound cake folks would love you to bring to the cookout boos.
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How to Make Peach Pound Cake
For the Peach Jam Swirl
- Whisk cornstarch and cold water into a slurry then set aside.
- In a saucepan, combine peach purée, sugar, lemon juice, vanilla, cinnamon, and nutmeg. Simmer over medium heat, stirring often.
- Then lower the heat, slowly whisk in the slurry, and cook 2–3 minutes until thick and bubbly. Cool completely. I sometimes add to the fridge to speed it up.
For the Cinnamon Streusel
- Mix all ingredients with a fork or hands until crumbly.
For the Cake Batter
- Sift the flour, baking soda, and salt and set aside.
- Beat the butter and sugar until pale and fluffy then add your eggs one at a time and finally the vanilla.
- Finally on low, mix in half the flour, then add sour cream, then the remaining flour and mix until it just comes together.
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To Assemble
- Preheat oven to 350°F. Grease a 14–15 cup Bundt pan.
- Sprinkle ⅓ streusel in the pan.
- Add half of the batter, then sprinkle in ⅓ streusel.
- Top with the remaining batter, peach jam, and last of the streusel.
- Tap pan then bake 60–75 min until a toothpick inserted in the center comes out clean.
- Cool 10 min then invert and cool.
For the Maple Glaze
- Whisk the sugar, maple syrup, and milk until pourable. Drizzle over cooled cake and serve.
Peach Pound Cake Recipe
My peach pound cake recipe has a silky cake batter that's swirled with a homemade peach jam and streusel, then baked and topped with maple glaze.
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I’ll email this recipe to you, so you can come back to it later!
Servings: 16 servings
Ingredients
For the Peach Jam Filling
- 2 1/2 tbsp cornstarch
- 2 1/2 tbsp water cold
- 2 large peaches peeled and pureed in a blender until smooth/ equals 1 1/4 cups of peach puree
- 2 tbsp light brown sugar packed
- 1 1/2 tsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1/4 tsp ground nutmeg
- ground cinnamon pinch
For the Cake Batter
- 3 cup cake flour sifted
- 1 tsp kosher salt
- 1/4 tsp baking soda
- 1 1/2 cup unsalted butter room temperature
- 2 1/2 cup granulated sugar
- 6 large eggs
- 1 tbsp pure vanilla extract
- 1 cup sour cream room temperature
For the Cinnamon Streusel
- 2 1/2 tbsp unsalted butter melted
- 1/2 cup light brown sugar packed
- 3 1/2 tbsp all purpose flour
- 1 tbsp ground cinnamon
For the Maple Glaze
- 1 cup confectioner's sugar
- 1 tbsp pure maple syrup
- 1/2 tbsp whole milk
Instructions
For the Peach Jam Swirl
- In a small bowl, stir together the cornstarch and cold water until the slurry runs smooth. Set aside.
- Add the peach puree, brown sugar, lemon juice, vanilla extract, cinnamon, and nutmeg to a 3 qt saucepan. Stir to combine the ingredients.
- Bring the peach mixture to a simmer over medium heat, stirring frequently.
- Once simmering, lower heat to medium-low or low. Whisking constantly, add the cornstarch slurry to the pot in a slow steady drizzle.
- Cook for an additional 2-3 minutes, stirring constantly, until the jam thickens. The mixture should release large bubbles and make a rustling noise when it’s stirred.
- Remove the pot from heat and allow the jam to cool completely. Placing the mixture in the fridge will speed up the process.
For the Cinnamon Streusel
- Add all ingredients to a medium sized bowl and mix with your hands or a fork until crumbly.
- This mixture may be prepared a few hours before.
For the Cake Batter
- Sift together the flour, baking soda, and salt into a bowl. Set the bowl aside.
- In your stand mixer bowl, beat the butter and sugar together on high speed for 3-4 minutes, or until very pale yellow and fluffy.
- Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed. Add the vanilla extract with the final egg.
- Turn your mixer down to its lowest speed, and slowly add half of the flour to batter. Blend on low speed just until the flour is mixed in. Stop the mixer and scrape down the bowl and beater.
- Add the sour cream to the bowl and blend on low speed until it’s just blended in. Scrape down sides and and beater again.
- Finally, add the remaining flour. Mix until just combined, then scrape down the bowl and beater one last time.
- Mix for 30 seconds on low and turn off the mixer.
To Assemble
- Preheat your oven to 350F then liberally grease or spray a 14 or 15 cup bundt pan with non stick baking spray.
- Sprinkle ⅓ of the cinnamon streusel into the bottom of the pan.
- Cover the streusel with ½ of the cake batter. Make a well, then sprinkle ⅓ of the cinnamon streusel into the well.
- Pour remaining cake batter over the streusel. Make a shallow well in the batter.
- Spoon the peach jam on top of the batter. Sprinkle the remaining streusel over the jam.
- Gently tap the pan against the countertop, then bake the cake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. *Darker pans may bake the cake faster than lighter colored pans will.
- Cool in pan on a wire rack for 10 minutes then invert cake on a serving plate for at least an hour or until the cake is cool to touch. Allow the cake to cool completely to prevent the peach jam from oozing out when you cut it.
For the Maple Glaze
- Once the cake is completely cooled, whisk together the confectioner's sugar, maple syrup and milk. Add more milk or syrup if needed. Glaze should be pourable but not too thin.
- Drizzle glaze over cooled cake and serve.
Notes
Store your pound cake in an airtight container at room temperature for up to 3 days. You may also wrap the cake in plastic wrap and store it in the fridge for up to 1 week.
Alternatively, you can wrap the cake in foil and freeze for up to 6 months. Always thaw your pound cake on the counter without unwrapping for best results.
Nutrition
Calories: 531kcal | Carbohydrates: 75g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 119mg | Sodium: 207mg | Potassium: 159mg | Fiber: 1g | Sugar: 53g | Vitamin A: 888IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg
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Recipe Tips
- Room Temp Ingredients: I take out my butter about an hour before I need to use it. Same with the sour cream and eggs.
- Cream Well: Make sure you don’t skip that creaming butter and sugar period. I like to go until light and fluffy for at least 5-7 minutes on medium high.
- Don’t overmix: When those dry ingredients go in the mixer, slow down and just mix until it comes together. If you keep mixing, that cake will get dense boos.
- Grease that pan: Using a high quality pan is the first step then you gotta grease it super well. You can either use a baking non-stick spray or use my homemade cake release.
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simply amazing ….. thank you for this recipe
What a delightful surprise to see my little ole hometown mentioned in your blog! Couldn’t think of a better way to show off delicious peaches straight from Peach Co orchards than with this beautiful, delicious pound cake!
This cake was the absolute bomb. The texture was amazing. I wondering is that because of a combination of the peaches and sour cream. I’m going to experiment with this recipe. I’ve been looking for this texture for years! I’m going to try a coconut and pineapple cake. Any advice?
Thanks for the Peach Pound Cake recipe.