Two Step Fresh Peach Pound Cake Recipe

This post may contain affiliate links that won’t change your price but will share some commission.

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!

It is the best Fresh Peach Pound Cake around!

More peach recipes that you’ll love include my 1 cup-1cup-1cup peach cobbler, Peach pecan cobbler, peach cobbler moonshine, and fresh peach cobbler bread.

Peach pound cake slice

Two Step Fresh Peach Pound Cake Recipe

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.

whole peach pound cake sliced

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!

Traditional Mixing Method

If you don’t trust the ‘two-step’ mixing method, by all means, mix it the traditional way.

  1. In the bowl of an electric mixer, mix together the butter and sugar until pale yellow and fluffy. Add the eggs one at a time, mixing until the yellow is mixed in before adding the next egg.
  2. Alternately, add the sifted flour and buttermilk, beginning and ending with flour. Add the vanilla and juice. Fold in the peaches by hand.
  3. Spoon the batter into the prepared pan. Cook in a preheated 325-degree oven for 1 hour 20 to 30 minutes. Test the cake for doneness with a wooden pick. If no crumbs or dry crumbs are on the pick, the cake is done.
  4. Let cool on a wire rack for 20 to 30 minutes, then carefully transfer to a serving dish. Pour the hot glaze over the cake.
Two Step Fresh Peach Pound Cake Recipe

Two Step Fresh Peach Pound Cake Recipe

When I peeked at it baking, the cake was rising tall and fluffy. 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, this cake recipe contains 1/2 cup of peach schnapps, which definitely gives it a boozy smell and flavor.

If you are not an alcohol fan, 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.

BEST PEACH POUND CAKE

I drizzled my peach cake with a cream cheese glaze, this is optional. I do like the extra little ump it gives the dessert, though.

Because this 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 store this cake in the refrigerator. It’ll be good in the refrigerator for 5 to 7 days, but it won’t last that long.

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

SOUTHERN CLASSIC PEACH POUND CAKE

Of all the Pound Cake Recipes I’ve reviewed, this is one of my 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, peach schnapps has a distinct ‘flavor’ because they have a strong smell. Don’t get me wrong, it’s not an overpowering smell, it’s 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

The big pound cake review
Two Step Fresh Peach Pound Cake Recipe is rich, moist and full of fresh, sweet peaches.

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
4.79 from 133 votes
Print Pin Rate
Save To Your Recipe Box
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 14 slices
Cut your grocery bill and your food waste. Unlock savings of up to 30%* (sometimes more!) compared to grocery store prices.

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 at room temperature
  • 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 Wilton cake release or cover it with solid vegetable shortening and granulated sugar.
  • In the order listed, add flour, sugar, butter, buttermilk, peach schnapps, eggs, and vanilla to a 4-quart bowl of an electric mixer.
    4 cups all-purpose flour, 3 cups granulated sugar, 2 cups butter, ½ cup buttermilk, ½ cup *peach schnapps, 6 large eggs, 2 teaspoons vanilla
  • Beat at low speed for 1 minute. Stop the mixer and scrape the sides.
  • Mix another 2 minutes at medium speed.
  • Fold in peaches.
    2 and ½ cups fresh 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.

Traditiona mixing method:

  • In the bowl of an electric mixer, mix the butter and sugar until pale yellow and fluffy. Add the eggs one at a time mixing until the yellow is mixed in before adding the next egg.
    3 cups granulated sugar, 2 cups butter, 6 large eggs
  • Alternately, add the sifted flour and buttermilk beginning and ending with flour. Add the vanilla. Fold in the peaches by hand.
    4 cups all-purpose flour, ½ cup buttermilk, ½ cup *peach schnapps, 2 teaspoons vanilla, 2 and ½ cups fresh peaches
  • Spoon the batter into the prepared pan. Cook in a preheated 325-degree oven for 1 hour 20 to 30 minutes. test cake with a wooden pick for doneness. The cake is done with no crumbs, or dry crumbs, are on the pick.
  • Cool for 20 to 30 minutes on a wire rack, then carefully transfer to a serving dish. Pour hot glaze over 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
Want to save your favorite recipes?Create an account or login 7 ‘Save Recipe’ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections.
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!

163 Comments

  1. I like this cake but the plain ones are still my favorite. I understand about the ingredients 🙁 I made 2 chocolate cakes recently that didn’t work out. Thanks for commenting and being nice about it. Most of the time if someone doesn’t like it, they aren’t polite. lol

  2. My cake out looking beautiful but like the others it didn’t appear cooked. I used very ripe and juicy peaches. I also used 1 1/2 cups of buttermilk. Lastly, I used a light tube pan. Next time I will try peaches that aren’t so ripe and the schnapps to see if there is a difference.

    1. My understanding was that you would substitute the 1/2 cup of schnapps for 1/2 cup buttermilk resulting in the total amount of buttermilk being 1 cup, not a cup and a half. Could that have been the problem?

    1. Self-rising flour won’t work in pound cakes. It will over-flow out of your pan and it doesn’t take at all like a traditional pound cake.

  3. Tastes great. Not done in the middle after 2 hours. A big flop. I wonder what I did wrong. Lots of great reviews.

    1. I have no way of knowing not being there with you. Have you calibrated your oven recently? Were the peaches extra juicy? Was you pan light (vs dark)? Did you butter or margarine? I’ve not had one not be cooked through after 2 hours, I hate that, it really is a good cake.

4.79 from 133 votes (118 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!