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 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.
BEST PEACH POUND CAKE
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…
SOUTHERN CLASSIC PEACH POUND CAKE
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.
Two Step Fresh Peach Pound Cake Recipe
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Save To Your Recipe BoxIngredients
- 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
Nutrition
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Wendy says
This is summertime perfection! We loved it so much.