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 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 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.
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!
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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.
*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.
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.
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?
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.
Would this work as well in a dark fluted Bundt pan? I do not have a tube pan.
Yes it will.
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.
And the light pan will take more time to cook. Let me know how the next one turns out.
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?
Has anyone ever used self rising flour in this receipe?
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.
Tastes great. Not done in the middle after 2 hours. A big flop. I wonder what I did wrong. Lots of great reviews.
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.