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Call Me PMc

Cooking. Creating. Sharing

Two Step Fresh Peach Pound Cake Recipe

Jul.posted by Paula 129 Comments

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!

Peach pound cake slice

whole peach pound cake sliced

 

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 ingredients 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!

Two Step Fresh Peach Pound Cake Recipe

The cake was rising tall and fluffy when I peeked at it 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 cake recipe, this cake definitely has a boozy smell and flavor.

If you are not an alcohol fan, you can use 1 cup of buttermilk or peach-flavored drink and omit the peach schnapps. Your cake will have a slightly less noticeable peach flavor.

The conventional wisdom accepted by just about everyone in the food world is that all the alcohol you add to a dish evaporates or dissipates during cooking.  It is wrong.  In fact, you have to cook something for a good 3 hours to eradicate all traces of alcohol.

https://www.callmepmc.com/two-step-fresh-peach-pound-cake-recipe/

Two Step Fresh Peach Pound Cake Recipe is rich, moist and full of fresh, sweet peaches.

 

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…

Two Step Fresh Peach Pound Cake Recipe is rich, moist and full of fresh, sweet peaches.

Final thoughts

Of all the Pound Cake Recipes I’ve reviewed, this is one of my very favorites. It’s super moist. 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 it’s a strong smell. Don’t get me wrong, it’s not an overpowering smell, it just more prominent than any of the other flavors in this Two-Step Fresh Peach Pound Cake.

For tips on baking the perfect pound cake visit this post>BAKE THE PERFECT POUND CAKE

Get all my Pound Cake Recipes here.

The big pound cake review

Two Step Fresh Peach Pound Cake

Two Step Fresh Peach Pound Cake Recipe

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!
Author: Paula
4.64 from 76 votes
Print Pin Rate

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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 14 slices

Ingredients

  • 4 cups all-purpose flour sifted once
  • 3 cups granulated sugar
  • 2 cups butter room temperature
  • ½ cup buttermilk
  • ½ cup *peach schnapps substitutions in post above
  • 6 large eggs
  • 2 teaspoons vanilla
  • 2 and ½ cups fresh peaches diced

Instructions

  • Preheat the 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 for 1 hour 25 to 1 hour 35 minutes, test the cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs on the pick.
  • Allow the cake to cool on a wire rack on the counter for 20 minutes before inverting it onto a serving tray. Store in an airtight container in the refrigerator.
  • I drizzled this Cream Cheese Glaze over my cake.

Notes

*The conventional thought by just about everyone in the food world is that all the alcohol you add to a dish evaporates or dissipates during cooking.  It is wrong.  In fact, you have to cook something for a good 3 hours to eradicate all traces of alcohol. 

Nutrition

Calories: 592kcal | Carbohydrates: 74g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 140mg | Sodium: 268mg | Potassium: 124mg | Fiber: 1g | Sugar: 47g | Vitamin A: 995IU | Vitamin C: 1.4mg | Calcium: 35mg | Iron: 2.1mg
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Paula
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Comments

  1. April Blood says

    06.24.22 at 8:08 pm

    Curious to know if you measure flour after you sift it.

    Reply
    • Paula says

      06.25.22 at 3:23 pm

      Sift then measure

      Reply
  2. Grace Settle says

    12.21.21 at 4:53 pm

    I don’t have fresh peaches. Can I use frozen?

    Reply
    • Paula says

      12.22.21 at 11:01 am

      yes

      Reply
  3. Mike says

    09.26.21 at 8:08 pm

    5 stars
    Tried this recipe and loved it! Would change anything!

    Reply
  4. Jeri says

    08.10.21 at 12:35 pm

    5 stars
    Could I use a 3oz pkg of peach jello and 1/2 cup of water to punch up the peach flavor and
    leave out the schnapps?
    leav

    Reply
    • Paula says

      08.15.21 at 7:57 am

      Yes, but you might use milk or peach juice instead of the water. I’m not a fan of adding water to recipes when you can use something that will give it more flavor.

      Reply
  5. Mary says

    08.01.21 at 9:06 am

    My cake didn’t fully cook, the middle of the cake collapsed, could it be that my pan was not big enough? Can we use cultured buttermilk instead of buttermilk? Although the part that did cook was delicious, will definitely try again.

    Reply
    • Paula says

      08.01.21 at 10:30 am

      You can use cultured buttermilk. Light versus dark pans will make a difference as well as if it’s smaller. Also, you might want to calibrate your oven. https://www.callmepmc.com/how-to-calibrate-your-oven/

      Reply
      • Mary says

        08.06.21 at 8:29 pm

        Not sure if my previous question went through

        Oven rack middle or bottom for this cake?

        Thank you

        Reply
        • Paula says

          08.08.21 at 10:17 am

          Put the rack in the middle of the oven.

          Reply
          • Mary says

            08.09.21 at 2:58 pm

            Made this cake twice, both times the cake did not fully bake on the inside, in the oven for two hours, followed the recipe step by step, don’t know what I did wrong.

            Reply
      • Camille says

        11.29.21 at 4:30 am

        Could I use canned peaches or peach pie filling instead of fresh peaches? If so how much should I use?

        Reply
        • Paula says

          03.20.22 at 8:24 am

          YOu can use canned peaches drained in the same as listed in the recipe

          Reply
  6. Robert says

    07.30.21 at 11:57 am

    You also did not mention how to make the icing that goes on top of the couch cake because I have no clue how to make does anyone have any ideas

    Reply
    • Paula says

      08.01.21 at 12:57 pm

      It’s in the post. Cream cheese glaze recipe> https://www.callmepmc.com/the-best-cream-cheese-frosting/

      Reply
  7. Robert says

    07.30.21 at 11:52 am

    In the recipe there are no comments or directions on how long to cool the pound cake before taking it out of the pan could you please help me with this I would greatly appreciate it thank you in advance

    Reply
  8. Maggie says

    06.25.21 at 10:34 pm

    What can I use instead of liquor

    Reply
  9. Betty says

    06.17.21 at 5:16 pm

    I thought I’d inform you just the alcohol in in here Doesn’t bake or cook out , so I wish you’d put in the recipe not to give this to kids or anyone taking meds
    I know for a fact it Doesn’t cook or bake out

    Reply
    • Paula says

      06.20.21 at 3:38 pm

      Noted. Thank you, Betty.

      Reply
  10. Griff says

    04.18.21 at 11:08 am

    This cake is wonderful! It was moist and the peach flavor was just right. I made this for my husband’s birthday and he loved it. He is the baker in our home and he was very impressed.
    I’m making it again in a few days for our fire department but will leave out the schnapps.
    The basic recipe without fruit will be my go to from now on.
    Thank you for this post!

    Reply
    • Paula says

      04.20.21 at 10:29 am

      I’m so happy you like it! Doesn’t it have the best texture? I just love this cake too. Thanks for commenting!

      Reply
      • Griff says

        04.25.21 at 4:28 pm

        5 stars
        I had 5 guest coming in town for a few days so I decided to try this cake using fresh strawberries just picked!! I did everything as the peach cake except I did not have any schnapps so I macerated some crushed strawberries in vanilla rum! OMGosh it was delicious. Served it with fresh berries and cool whip/Ice cream. There may not be an end to my madness with this recipe!

        Reply
        • Paula says

          04.27.21 at 12:28 pm

          I’m so happy you shared!! I’ve got to try this now! 😍

          Reply
  11. VIKKI JORDAN says

    03.14.21 at 9:59 am

    I’m going to attempt to make this pound cake today. I have a question though… what if your hand mixer speed of low is actually more like medium (I have a cuisinart & it works very well)? Should I just forgo the hand mixer & actually mix by hand? Thanks

    Reply
    • Paula says

      03.16.21 at 2:58 pm

      No, I would use the mixer.

      Reply
  12. Brittany lee says

    10.14.20 at 1:34 pm

    3 stars
    It rose in the oven once while cooling failed and was like a pudding has a great taste just wondering what l did wrong?

    Reply
  13. Jane says

    09.12.20 at 12:03 am

    5 stars
    I nearly didn’t make this recipe today because of the sheer volume of ingredients but I shushed my thrifty heart and went for it and man am I glad I did! This is the first pound cake I’ve ever made that turned out so wonderful! And considering I’ve been baking for 40+ years thats saying a lot….I think next time though I might save 1/2 cup of flour and toss it with the peaches. Most of mine sank towards the bottom. The only change I made in this recipe was the peach schnappes – I thought for sure there was some in the house but apparantly I was wrong. In a pinch I grabbed the Mio peach mango water flavoring I use to make my cold brew ice tea with and stirred it in a half cup of water…said a little prayer that I wasn’t about to ruin it and tossed it in. This cake is wonderfully light and moist and moreish lol. Looking forward to making this with blueberries and apples and strawberries and,,,,and,,,and,,,,lol

    Reply
    • Paula says

      09.14.20 at 6:11 pm

      I’m so happy you commented!! And, I’m happy you love the cake!! You made my day!

      Reply
  14. shnuggles says

    07.21.20 at 8:51 pm

    5 stars
    I made this today. I followed the recipe except I didn’t have peach schnapps so I substituted peach puree syrup. This cake came out so light and moist. It almost didn’t feel like a pound cake because it didn’t turn out as dense as I expected. The flavor is divine though! I also did the cream cheese frosting with a little bit of the peach syrup. I think this might be my favorite pound cake. Thank you so much for sharing this recipe!

    Reply
    • Paula says

      07.23.20 at 8:50 am

      Thank you! I’m glad you enjoyed it. It’s def one of my fav pound cakes! Thanks for commenting.

      Reply
  15. Maria says

    07.18.20 at 9:23 am

    I followed this recipe to the letter but my cake is cracked on top. What causes this? Maybe my peaches were too ripe and juicy?

    Reply
    • Paula says

      07.18.20 at 5:18 pm

      I’m not sure what makes them crack but mine do as well sometimes.

      Reply
  16. Candi says

    07.12.20 at 8:14 pm

    5 stars
    Thank you! This was delicious! I used fresh Georgia peaches and fizzy orange mango water. Rose beautifully! Served warm topped with vanilla ice cream

    Reply
    • Paula says

      07.13.20 at 6:57 pm

      Yay!!! Happy you enjoyed it!

      Reply
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