Got extra peaches? Make this! This Peach Pound Cake recipe begins with a silky cake batter that’s swirled with a sweet homemade peach jam and spiced cinnamon streusel, baked to perfection then topped with a decadent maple glaze. It’s so so bomb boo!
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Each year, in the hot and sunny state of Georgia, the month of August brings a statewide celebration. You see, Georgia is well-known for being “The Peach State” and August is National Peach Month. Local restaurants, bars and shops commemorate the occasion by creating specialty cocktails, cobblers and souvenirs. But the real peach enthusiasts? Well, they work a little harder.
I’m one of those Southern peach enthusiasts. I adore peaches; their crisp skin, juicy flesh and sweet, floral taste are like nothing else. From cobblers to crumbles, there simply isn’t anything a peach can’t make better. So, today we’re celebrating all things peach by whipping up the best peach pound cake you’ve ever had!
The Perks and Highlights of the Best Peach Pound Cake
Cuisine Inspiration: Southern Comfort Fusion
Y’all ready for this? Imagine the heartwarming embrace of Southern peach cobbler combined with the decadent delight of a classic pound cake. This recipe is where the deep South meets sweet comfort in a fusion that’ll make your grandma proud.
Primary Cooking Method: Baking
We’re going old school with this one – good ol’ baking. There’s something about the warm, inviting aroma of a cake in the oven that just fills a home with love, comfort, and a whole lot of anticipation for that first bite!
Dietary Info: Contains Dairy, Gluten, and Sugars
This isn’t the treat for calorie counters, friends! It’s a full-on, indulgent masterpiece, complete with dairy, gluten, and a gracious plenty of sugar. Perfect for cheat days…or any day, really. We don’t judge here!
Key Flavor: Sweet, Juicy Peaches with a Cinnamon-Maple Kick
Hold onto your taste buds because this cake brings it home with the irresistibly sweet flavor of juicy peaches, accented by a bold cinnamon streusel and finished with a lip-smacking maple glaze. It’s a symphony of sweetness that plays a tantalizing tune on your tongue!
Skill Level: A Confident Baker’s Dream
You’ve got some baking skills? Perfect! This recipe is a fantastic way to show ’em off. It requires a bit of technique, some patience, and all the love you’ve got.
Special Perks:
All-Season Star: Fresh, canned, or frozen peaches work like a charm, making this a showstopper any time of the year.
Satisfies the Sweetest Tooth: With peach jam, cinnamon streusel, and a maple glaze, it’s a triple threat guaranteed to please even the most demanding dessert aficionados.
Potluck Hero: Be the talk of the town (in a good way) at your next community get-together. Warning: endless compliments ahead!
Bake and Shake: Not a fan of standing still? This recipe’s got enough steps to keep you moving and grooving in the kitchen.
Memory Maker: The incredible flavors and textures in this treat are sure to make for some sweet, sweet memories.
Ingredients
It’s a long ingredient list, I know. But don’t be deterred! Most of the ingredients featured in this recipe are pantry staple items. With a little pantry digging and a quick refrigerator raid, you’re in for the dessert of a lifetime!
Keep an eye out for these key items:
Peaches
When in season, peaches are filled with a sticky-sweet juice that sings with each bite. Be sure to buy peaches with orangey-pink skin tones and a slight give when pressed into. Stone fruit should be aromatic without even having been sliced yet. For more peach love, you will also love this Caramel Peach Dump Cake and Peach Upside Down Cake!
Light Brown Sugar
Sugar aids in macerating the fruit and creating a natural syrup. Our caramel-like syrup will turn into a flavorful jam.
Lemon Juice
Citrus also draws out juice from the fruit and brightens up our syrup.
Nutmeg & Cinnamon
Both are warm, woodsy spices that add depth and comforting flavor notes.
Cake Flour
Cake flour is finely milled and very delicate. When used in cakes, it results in a super tender texture with a fine crumb and an incredible rise.
Large Eggs
Eggs serve as both a binder and a leavener. When beaten, eggs lighten a cake by incorporating air. Be sure to use room temperature eggs so they don’t stiffen when beaten.
Unsalted Butter
What’s a pound cake without butter? Creamy, smooth and dense butter is what creates that classically decadent pound cake texture.
Vanilla Extract
Vanilla is floral and sweet. Both compliment the peaches wonderfully.
Sour Cream
A dollop or two layers in tangy flavor and tenderizes the cake.
Maple Syrup
Trust me, you’ll want to use a natural syrup. The rich, full-bodied, golden notes of maple syrup pair ever so well with our peach jam filling.
How to Make Peach Pound Cake
1. Jamming with Peaches:
- Start your culinary concert with a smooth cornstarch-water mix. That’s your backstage pass to jam perfection.
- Next, let peach puree, brown sugar, spices, and everything nice simmer in a saucepan. When it’s hot and heavy, whisk in the cornstarch slurry. Keep it going until it’s thick and bubbly, like the best pop songs. Cool it offstage (in the fridge) while you prep the next act.
2. Cinnamon Streusel: Your Crunchy Chorus:
- This step’s a no-brainer. Mix all those streusel ingredients until you’ve got a crumbly sensation. Prepping this before showtime keeps your performance smooth.
3. Cake Batter: The Main Event:
- Sift the dry stuff (flour, baking soda, salt) and set it aside, like reserving the front row seats.
- The real show starts with butter and sugar getting all fluffy in your mixer. Introduce eggs one by one (like a debut performance), followed by a splash of vanilla extract.
- Go low and slow adding the flour mix and sour cream to your bowl. Keep it cool, mixing until they’re just vibing together.
4. Grand Assembly: The Cake Encore:
- Preheat your oven like it’s the main stage, at 350F, and get that bundt pan ready for the spotlight.
- Start with a layer of streusel, followed by a duet of cake batter and more streusel. Top it with the remaining batter, a solo of peach jam, and a final sprinkle of streusel.
- Bake this beauty until it passes the toothpick test (1 hour to 1 hour 15 minutes), then let it cool. Patience, folks – it’s worth the wait!
5. Maple Glaze: The Curtain Call:
- When your cake is cool and ready for its final act, whisk up your glaze. It should be smooth and pourable, ready to take center stage.
- Drizzle that glaze with flair, and serve up applause-worthy slices!
Tips
Pound cakes require a hefty amount of ingredients, a substantial amount of time and whole lotta love. To make sure none of your hard work goes to waste, it’s important to be patient and follow my advice.
Here are my top 5 tips for the Best pound cake EVER:
Start with Room Temperature Ingredients
Room temperature ingredients ensure maximum volume. Don’t try to cheat by warming up butter in the microwave. Melted butter won’t cream properly.
Always Cream the Butter and Sugar Well
Always cream the butter and sugar until very light and fluffy for a smooth, velvety texture. Turn the beater on to medium-high to high speed for 3-7 minutes.
Don’t Overbeat the Eggs
Overbeating eggs can create a fragile crust. Only mix until the yellow of the yolks disappear.
Butter Every Crack and Crevice
Now, I’m serious here, butter every corner of space in your bundt pan. A pound cake is dense and the gorgeous brown crust will tear if any of the batter sticks to the pan. I would even suggest a sprinkling of flour over the butter for a little extra insurance.
Let the Pound Cake Rest in the Pan
Don’t rush turning the pan over. Allow the cake to rest in its place for at least 10 minutes before turning it out. When ready, run a knife around the edge to make sure the cake is loose.
Storage and Freezing
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.
Best Pound Cakes
What’s a Summer BBQ without a bright, decadent slice of pound cake topped with cool, fresh whipped cream? Or vanilla ice cream, I won’t judge. Upgrade your backyard celebrations by stirring up a couple of the BEST pound cakes ever:
- 7up Pound Cake
- The Ultimate Lemon Pound Cake
- Fresh Strawberry Pound Cake
- Old Fashioned Butter Pound Cake
- Peach Cobbler Pound Cake
Peach Cobbler Pound Cake
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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.
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This is SUPERB. The texture and flavor are unmatched and I will be making this whenever I attend a family gathering. It is a labor of love but absolutely worth it. I didn’t glaze it as it was already sweet enough for us but it turned out beautifully. We had extra batter – my bundt can is too small – so we made some cupcakes and glad we did!
Can’t wait to try this cake!! I need to make a smaller cake, so if I halve the ingredients, what size pan and bake for how long? I’m making this cake for myself and don’t want to end up tossing half the cake. And I don’t have a large enough pan for the whole recipe. Thanks very much for sharing this gorgeous recipe!
I just got some Alabama peaches and thought I would try this recipe, especially since every other cake I have made on this site has been AMAZING. But I cannot love it. The peach jam is too nutmeg-ey for summer. This has more of a fall flavor than summer.
If you want a taste of summer, try the Strawberry-Rhubarb Riesling cake. That one is one of the best cakes I have ever made!
Thank you Jocelyn, It took me about three hours to make, I’m not a PRO like you, but I’m trying to get there by practicing.
I Love the way this Peach Pound Cake smells, taste and its beautiful. I appreciate your recipe;)
This cake is delicious! I absolutely love the texture of the cake, and the jam and the streusel…oh my! It took some time to make, but it was definitely worth it!
Thanks for sharing your recipe! This is a delicious cake even without the frosting. Can I use frozen peaches to make this cake in the winter?
Delicious I chose this cake to be my first in over 20 years!! Definitely a keeper..
This was a really good recipe
Made this insanely delicious peach pound cake yesterday ,,please give it a try I promise you it is super simple but sooo good..thanks grand baby cakes ,the peach cheesecake is next.
This peach pound cake is seriously the best thing EVER! I made it this weekend and have enjoyed toasting a piece in the oven each day – it reheats beautifully and freezes well too!