Description
This Peach Pound Cake recipe is a delightful dessert, perfect for any occasion. It combines the classic richness of a pound cake with the sweet, juicy flavor of fresh peaches. Enjoy this easy-to-follow recipe!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 3 cups fresh peaches, peeled, pitted, and diced
- 1/4 cup confectioners’ sugar (for dusting, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced peaches.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with confectioners’ sugar before serving, if desired.
Notes
- For best results, use ripe but firm peaches.
- You can substitute frozen peaches (thawed and drained) if fresh peaches aren’t available.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: PT20M
- Cook Time: PT1H5M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g