Two Step Fresh Peach Pound Cake Recipe is rich, moist and full of fresh, sweet peaches.
Peach Schnapps also gives this pound cake a lot of boozy flavor!
I’ll be the first to admit that I was skeptical of this recipe. I found it in Southern Living and wanted to try it for my pound cake series.
What are the Two Steps? This recipe specifies layering all the ingredients in the mixing bowl in a certain order and mixing them. There’s no creaming the butter and sugar, no adding the eggs separately and no alternating the dry and liquid ingredients. You simply dump all the ingredient in the bowl and mix. The second step in this Two Step Fresh Peach Pound Cake Recipe is simply folding in the fresh peaches. All you have to do now is wait while it bakes, if you can. That’s the hardest part!
I was pleasantly surprised when the batter tasted right, like I had made it the traditional method. I was pleasantly surprised when I peeked at the cake while baking and it was rising tall and fluffy. I was super pleasantly surprised when I tasted the first bite and this Two Step Fresh Peach Pound Cake Recipe was buttery, moist and tasted like peaches!
It’s a winner.
In the spirit of full disclosure, because of the 1/2 cup peach schnapps in this Two Step Fresh Peach Pound Cake Recipe, this cake definitely has a boozy smell and flavor. Of course, the alcohol cooks and you’re just left with the essence, but that essence if very noticeable! If you are not an alcohol fan, you can use 1 cup buttermilk and omit the peach schnapps. Your Two Step Fresh Peach Pound Cake Recipe will have a slightly less noticeable peach flavor.
I drizzled my cake with a cream cheese glaze, this is optional. I do like the extra little ump it gives the dessert though.
Because this Two Step Fresh Peach Pound Cake Recipe is so moist and because of the cream cheese glaze (if you decide to use the glaze), you’ll want to so store this cake in the refrigerator. It’ll be good in the refrigerator for 5 to 7 days. It won’t last that long…
Two Step Fresh Peach Pound Cake Recipe
Prep
Cook
Total
Yield 14
Two Step Fresh Peach Pound Cake Recipe is rich, moist and full of fresh, sweet peaches. Peach Schnapps also gives this pound cake a lot of boozy flavor!
Ingredients
- 4 cups all-purpose flour, sifted once
- 3 cups granulated sugar
- 2 cups room temperature butter
- 1/2 cup buttermilk
- 1/2 cup peach schnapps
- 6 large eggs
- 2 teaspoons vanilla
- 2 and 1/2 cups diced fresh peaches
Instructions
- Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
- Pre-heat oven to 325 degrees F.
- Spray a 10 inch 16 cup tube pan with non-stick spray.
- In order listed add flour, sugar, butter, buttermilk, peach schnapps, eggs and vanilla to 4 quart bowl of an electric mixer.
- Beat at low 1 minute. Scrap sides.
- Mix another 2 minutes at medium speed.
- Fold in peaches.
- Pour into tube pan and bake 1 hour 25 to 1 hour 35 minutes, test cake with a wooden pick for doneness. Cake is done with no crumbs or dry crumbs are on pic.
Of all the Pound Cake Recipes I’ve reviewed, this is one of my very favorites. It’s super moist without being oily. It has a vibrant peach flavor due to the peach schnapps and fresh peaches. Did you know that most of the ‘flavor’ in food comes from the aromas in the nose rather than the tastes in the mouth? Therefore, the peach schnapps also provides a distinct ‘flavor’ because of it’s strong smell. Don’t me wrong, it’s not an over-powering smell, it just more prominent than any of the other flavor in this Two Step Fresh Peach Pound Cake.
Get all my Pound Cake Recipes here.
What could be substituted for the schnapps?
Buttermilk she said
in the recipe for the two step fresh peach cake is whole milk but in the instructio you say buttermilk which is it and do you stiff the flour and how many time please let me know
I used buttermilk and sifted the flour just one time. Thanks for asking, I have corrected the recipe.
On FB, listed 1/2 c. whole milk but on website, it asked for 1/2 c. buttermilk. Which is it?
Also on FB it listed1/2 c. peach schapps but in your narrative on website blog, you mentioned 1/4 c. Again, which is it?
Am gettng ready to put in oven – using FB listing of ingredients. Hope it turns .
If the ingredients are listed on facebook they should not be, someone copied them without my consent and could have put anything. The ingredients here are correct.
Can the liquor not added? Maybe peach flavoring?
the instructions in your blog say to put things into the bowl in a certain order. The ingredients list includes butter and buttermilk but the directions say… flour, sugar, butter milk, peach schnapps, eggs and vanilla. Where do I put in the butter? Or should there be a comma between the butter and milk?
Thanks Aislinn, I fixed it. Hope you enjoy it!
Thank you ma’am, I am certainly looking forward to trying it. 🙂
Are the peaches peeled or do you leave the skin on?
Hi Andrea, they’re peeled. I always peel peaches, I hate the fuzzy skin. 🙂
Can you make this in a loaf pan?
Do I measure 4 cups of flour and then sift it, or do I sift enough flour to equal 4 cups?
Hi Cheryl, I sift then measure the flour. Hope you like the cake! ~ PMc
What is your cream cheese glaze recipe? Thx!
Hi Lynn, here it is: https://www.callmepmc.com/the-best-cream-cheese-frosting/
Can you use frozen peaches?
Yes, you can use frozen or canned peaches (canned peaches would need to be drained).
where can i buy peach schnapps? What is it
Peach Schnapps is a liquor, most any liquor store has it. I think it really makes this pound cake, but if you can’t find it or if you don’t purchase liquor you can sub a peach drink or simple use extra milk as indicated in the post.
Hi! 2 ques. I like the idea of more peach flavor but not schnapps. To sub what type of peach drink would you suggest? Also can anything replace buttermilk, say regular milk? Why is buttermilk included? Cant buy it where I am. Thnx!
All my 10 in tube pans only holds 8 – 10 cups not 16 cups as indicated.
was that a miss print? Thanks!
I baked this amazing looking Pound Cake last night. by the picture , your cake was simply beautiful. My Pound Cake came out nicely however, all the freshly diced peaches dropped to the bottom of my tube pan. Did I miss a step in the instructions
before folding the peaches into the batter?
Please help with mistake!
Thanks so much for this delicious recipe.
Michelle
No, in fact my fresh blueberry pound cake did that, all the blueberries sank to the bottom. Sometimes you can toss the fruit in a couple of tablespoons of flour and that’s supposed to prevent them from sinking. That didn’t work for my blueberry pound cake and, in fact I forgot to do it for this recipe. I honestly think it was the type of peaches I used. They were white and not real juicy and heavy. They didn’t sink at all. For next time, you can toss them in flour like I mentioned, you can also place half of the batter in the pan, mix the peaches in the remaining batter and carefully spoon that on top. This should help. ~ Paula
Hi! looks delicious ,there is no baking powder or baking soda is that correct?
That’s correct. The eggs are the only leavener.
One of my friends made this cake last year & it’s the best; never tasted the peach schnapps, a really good cake. She saw it in Southern Living Magazine. Can’t go wrong. it’s a great cake. Made one for my 88 yr old mom! Was a hit! And she is a tee tolar (sp)
I was wondering if you would consider peach nectar to be a good substitute for the peach schnapps? I definitely want to try this cake…love pound cakes.
Yes, I think peach nectar would make a great substitution. I can’t always et peach nectar, my store only carries apricot nectar 🙁
Can I use self rising flour in place of all purpose?
I wouldn’t. The only time I tried to sub self rising for all purpose in a pound cake, it cooked out of the pan and tasted awful.
I have tried several Pound cakes with no soda and baking powder they came put packy 5
You have to beat the eggs until they are really light and fluffy. They’ll change to a pale yellow. That whips air into them and allows for a fluffy cake.
I bake a lot of pound cake and use only unsalted butter and add salt and either baking powder or baking soda. Do you use salted butter?
Hi Joyce, It is recommended when baking to use unsalted butter, but I have always used salted. I can’t really tell the difference in taste personally but it is really corrct to use unsalted. I usually don’t use baking powder or baking soda in pound cakes as the eggs are traditionally the leavener and results in that dense texture.
As I’m typing this I have my third cake of the week in the oven. My family and friends can’t get enough of it!! It’s so easy to put together. Instead of using schnapps, or increasing the buttermilk, I added a half a cup of Peach Nectar! It really amps up the peach flavor. Thanks again for sharing this recipe.
I have a Bundt pan. The batter comes all the way to the top. Is this going to spill over
Absolutely divine. Super moist & yum! I used self raising flour. Thank you for sharing!
Can you use peach pie filling in place of peaches.
You can use fresh, frozen, or canned peaches. However, they need to be drained. I don’t think peach pie filling will work. It would be too sweet and too much liquid unless you can drain them really well and use just the peaches.
Could you puree the peaches before folding in?
No, I roughly chop them into 1/4 to 1/2 inch cubes.
I bet it would be good to use pineapples. mmmm
Oh my, I have to try that!
Should the frozen peaches be defrosted??
I allowed mine to thaw as I allowed the butter to come to room temp
So, I’ve been looking at your other pound cake recipes and they have baking powder; this one does not. I baked it as written, hoping that is correct.
It is correct. I prefer the old classics that don’t have baking powder but some of them do. This cake is sooooo goooood, I hope you like it.
Thank you for the recipe; it sounds nice. However, it is an old wive’s tale that alcohol cooks out. Some does, but not all of it, even when it is lit, such as for Cherries Jubilee, or Bananas Foster. Tests have been done on various methods, and plenty of alcohol still remains. If you google this, the information should come up. So, you should not serve this cake to children or people with problems with alcohol.
Hey, I was just wondering if Splenda could be used instead of sugar & if so would it make a drastic change in the final product.
I have never used artificial sweeteners when baking, I’ve read they don’t react the same but I have not tried them.
I would try Truvia Baking Blend, it’s completely natural and you can use half as much as you would sugar.
Is the oven temp 325? I didn’t see it on the recipe? Thanks!
yes, it is, it is in the instructions.
A thanks to Ruby who posted she uses self rising flour. I bake all my cakes using self rising flour and they come out really delicious. I have never made a cake though where I didn’t have to cream the sugar and butter, but this sounds so good I am going to try it!
Good afternoon…I just made the Fresh Peach Pound Cake..the men in the house said its great! Texture in good, the amount of moisture is spot on..BUT we took some of the fresh peaches from the orchard and puréed them and added a spot of sugar to soften the tartness of the peaches and poured over a warm piece of this beautiful cake. The men folk said its quite delicious.. I think I will use half buttermilk and half purée next time for the cake itself , like you said, was not as peachy without the schnapps. Kudos to you dear! Most family members are diabetic here and will be looking forward to a diabetic pound cake recipe hopefully in your future! Thanks again
Thanks for you feedback! And now I have a challenge for a new pound cake, I’ll see what I can do 🙂
A substitute for buttermilk? plain yogurt or peaches yogurt?Merci.
You can sub sour cream, yogurt, greek yogurt for the buttermilk
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