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 flavors!
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!
The cake was rising tall and fluffy when I peeked at baking. When I tasted the first bite, 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.
Two Step Fresh Peach Pound Cake Recipe
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…
For tips on baking the perfect pound cake visit this post> BAKE THE PERFECT POUND CAKE
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!
- 4 cups all-purpose flour sifted once
- 3 cups granulated sugar
- 2 cups butter room temperature
- 1/2 cup buttermilk
- 1/2 cup peach schnapps
- 6 large eggs
- 2 teaspoons vanilla
- 2 and 1/2 cups fresh peaches diced
- Pre-heat oven to 325 degrees F.
Spray a 10-inch 16 cup tube pan with non-stick spray.
In the order listed add flour, sugar, butter, buttermilk, peach schnapps, eggs, and vanilla to a 4-quart bowl of an electric mixer.
Beat at low speed for 1 minute. Scrape the sides.
- Mix another 2 minutes at medium speed.
- Fold in peaches.
- Pour into the tube pan and bake 1 hour 25 to 1 hour 35 minutes, test cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs are on pick.
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.
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 a 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.
Marie says
Can the 2 step peach pound cake be frozen after completely cooling?
Paula says
Yes, seal tightly and freeze up to 3 months
Lea Wofford says
I made this twice, but only made 1/2 of the recipe both times. In place of the schnapps (the first time) I used Torani peach flavoring syrup ( you can find it in the coffee aisle). The second time, I used 1/2 of the syrup and 1/2 peach nectar. It came out great both times. The only problem I had, is that it didn’t rise very much. The second time I added some baking powder and it rose much better. Oh, and both times I used heavy whipping cream in place of the buttermilk because that’s all I had on hand.
Twalker says
This is my favorite pound cake! I am so happy to have found it! I wonder if I could use mangos and mango snachnapps ? I have a perfect peach pound each time by following PMC receipe exactly how it is written!
Paula says
Thank you!! I think mangos would make a wonderful pound cake!!
Delores says
Cake was moist but thought the peach schnapps was too over powering.
Chris says
There’s no baking powder or baking sofa in this recipe…. how does the cake rise?
Paula says
the eggs are the leavener. Traditional pound cakes didn’t have baking powder or baking soda, that’s a relatively ‘new’ thing
Shirley says
I tried this recipe on a trial…OMGoodness…so moist and flavorful. Made a small one to try cause I don’t have the large fluted pan yet…my grand son tried to eat the whole thing…and needless to say he called with a request for another. This is my go to pound cake recipe now…luv how easy it was too…
Jodi says
Has anyone actually tried this? It came out as a huge fail for me. I wondered if there was a typo in the measurements. Way too much liquid. Never set up as cake-like. More like a cobbler.
Shellie says
Hw long do you let it cool in the pan before releasing?
Paula says
I always wait 20 minutes