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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shirley scott says
What is wrong with you????
I cannot print the recipe without getting 10 pages +++\
Most frustrating.
Had to write it down….
Very diasppointing.
Paula says
Possibly your settings, Shirley. Nothing wrong with me, but thanks for asking….. I had 9 people print it and all printed just one page.
Aisling says
If you choose the print button just above the recipe in the blue section it only prints the recipe and it is only 2 pages
Bobbi MacNider says
Gone in one day! Neighbors have requested that I make this again!
Mark Keever says
I made this for my work crew and it was devoured! Very good cake. I made a cream cheese icing with 1 bar of cream cheese, 1/2 stick of butter, 1 tsp peach schnapps and 1 top of vanilla. Add about 2 cups of powdered sugar and add 1 fresh peach at the end. Fabulous!
Wendy says
This is summertime perfection! We loved it so much.
Allyssa says
Really loved this very helpful recipe! Highly recommended! Thanks a lot for this amazing and super easy to make pound cake recipe! It’s really tasty and very flavorful! Will surely have this again!
Glenda says
What a delicious cake! It was dense, moist perfection. A wonderful pound cake texture. The peach flavor was very pronounced and so good!
Terri Deans says
I made this cake but substituted peach nectar for the peach schnapps. It was heavenly! Thanks!
Tim says
I have some homemade peach ice cream and can’t wait to make this to go with it. Thanks
Dayna says
Do you peel the peaches first?
Paula says
I peel them.
April Blood says
Curious to know if you measure flour after you sift it.
Paula says
Sift then measure
Debbie says
Sift first them measure.
Grace Settle says
I don’t have fresh peaches. Can I use frozen?
Paula says
yes
Mike says
Tried this recipe and loved it! Would change anything!
Jeri says
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
Paula says
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.
Mary says
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.
Paula says
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/
Mary says
Not sure if my previous question went through
Oven rack middle or bottom for this cake?
Thank you
Paula says
Put the rack in the middle of the oven.
Mary says
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.
Wendy says
Are you at a high altitude?
Camille says
Could I use canned peaches or peach pie filling instead of fresh peaches? If so how much should I use?
Paula says
YOu can use canned peaches drained in the same as listed in the recipe
Robert says
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
Paula says
It’s in the post. Cream cheese glaze recipe> https://www.callmepmc.com/the-best-cream-cheese-frosting/
Robert says
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
Maggie says
What can I use instead of liquor
Betty says
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
Paula says
Noted. Thank you, Betty.
Griff says
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!
Paula says
I’m so happy you like it! Doesn’t it have the best texture? I just love this cake too. Thanks for commenting!
Griff says
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!
Paula says
I’m so happy you shared!! I’ve got to try this now! 😍
Susie flynn says
I am confused with the ingredients. There is no mention of baking powder or soda but calls for all purpose flour. Is this right?
Paula says
It’s correct as written. The eggs are the leavener like in traditional pound cakes.
VIKKI JORDAN says
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
Paula says
No, I would use the mixer.
Brittany lee says
It rose in the oven once while cooling failed and was like a pudding has a great taste just wondering what l did wrong?
Jane says
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
Paula says
I’m so happy you commented!! And, I’m happy you love the cake!! You made my day!
shnuggles says
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!
Paula says
Thank you! I’m glad you enjoyed it. It’s def one of my fav pound cakes! Thanks for commenting.
Maria says
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?
Paula says
I’m not sure what makes them crack but mine do as well sometimes.
Candi says
Thank you! This was delicious! I used fresh Georgia peaches and fizzy orange mango water. Rose beautifully! Served warm topped with vanilla ice cream
Paula says
Yay!!! Happy you enjoyed it!
Lynda says
how can this be the “go to” recipe for so many people when fresh peaches are only in season for a brief time each summer? does one use frozen in the absence of fresh?
Paula says
you can use frozen peaches
Patty says
Frozen peaches work well.
When I use them, I let them thaw in a colander. Frozen peaches, in my opinion, hold on to too much liquid, making the batter thin.
I’ve also used quality peaches that have been canned.
Mona says
Dying to give this a try. Can you recommend a replacement for the peach schnapps? Peach fizzy drink or peach juice? Thanks
Novalie says
I like using canned peaches and including the syrup they come in 😀
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
Beth Bush says
I can’t wait to make this cake! I have a case of fresh peaches and bottles of peach schnapps that I get for Christmas every year (?) and need to use up.
.
Betty Neace says
awesome pineapple cake recipe. Thank you for recipe. Everyone loved the cake.
Dee says
This pound cake is fabulous.
This will be my go to recipe for all pound cakes from now on.
I’ve finally found a recipe that delivers a soft light crumb, rather than a heavy dense texture.
I’m always looking to reduce sugar. I cut the sugar to 2 cups with no ill effects.
I had to use canned freestone peaches. No issues
My mistake was not adding salt when using unsalted butter. Still had great flavor for those on a salt free eating pllan.
I’m making a Brandy Peach sauce to serve along side vanilla ice cream.
Thank you for a great recipe.
Paula says
So happy you liked it! Thanks for commenting!
Cindy says
Hi is it possible to make this same exact recipe as cupcakes?
Paula says
You’re supposed to be able to substitute any size pan with cakes, but I have not tried it in cupcakes.
DJ says
Hi, following the recipe it says a half cup of buttermilk and a half cup of peach schnapps . Would it changed the recipe if I omitted the milk
Paula says
You would need to replace the buttermilk with something – milk, sour cream. It would be too much peach schnapps to add 1/2 more cup of it
Kaitlin says
Wow people don’t read
Jane says
Could this be baked in two loaf pans? If so, for how long?
Paula says
I have not tried it a loaf pan, but most pound cakes you can use 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans and bake for 45 to 60 minutes at 350 F
marcelle says
A substitute for buttermilk? plain yogurt or peaches yogurt?Merci.
Paula says
You can sub sour cream, yogurt, greek yogurt for the buttermilk
Naomi says
Good afternoon…I just made the Fresh Peach Pound Cake..the men in the house said its great! Texture in good, the amount of moisture is spot on..BUT we took some of the fresh peaches from the orchard and puréed them and added a spot of sugar to soften the tartness of the peaches and poured over a warm piece of this beautiful cake. The men folk said its quite delicious.. I think I will use half buttermilk and half purée next time for the cake itself , like you said, was not as peachy without the schnapps. Kudos to you dear! Most family members are diabetic here and will be looking forward to a diabetic pound cake recipe hopefully in your future! Thanks again
Paula says
Thanks for you feedback! And now I have a challenge for a new pound cake, I’ll see what I can do 🙂
Mary Eaton says
A thanks to Ruby who posted she uses self rising flour. I bake all my cakes using self rising flour and they come out really delicious. I have never made a cake though where I didn’t have to cream the sugar and butter, but this sounds so good I am going to try it!
Barbara says
Is the oven temp 325? I didn’t see it on the recipe? Thanks!
Paula says
yes, it is, it is in the instructions.
Mary Jean Phillips says
Hey, I was just wondering if Splenda could be used instead of sugar & if so would it make a drastic change in the final product.
Paula says
I have never used artificial sweeteners when baking, I’ve read they don’t react the same but I have not tried them.
Kaitlin says
I would try Truvia Baking Blend, it’s completely natural and you can use half as much as you would sugar.
Kathy says
Thank you for the recipe; it sounds nice. However, it is an old wive’s tale that alcohol cooks out. Some does, but not all of it, even when it is lit, such as for Cherries Jubilee, or Bananas Foster. Tests have been done on various methods, and plenty of alcohol still remains. If you google this, the information should come up. So, you should not serve this cake to children or people with problems with alcohol.
Bobbi says
So, I’ve been looking at your other pound cake recipes and they have baking powder; this one does not. I baked it as written, hoping that is correct.
Paula says
It is correct. I prefer the old classics that don’t have baking powder but some of them do. This cake is sooooo goooood, I hope you like it.
carole carlson says
Should the frozen peaches be defrosted??
Paula says
I allowed mine to thaw as I allowed the butter to come to room temp
eveie says
I bet it would be good to use pineapples. mmmm
Paula says
Oh my, I have to try that!
Debbie says
Could you puree the peaches before folding in?
Paula says
No, I roughly chop them into 1/4 to 1/2 inch cubes.
Claire Terracciano says
Can you use peach pie filling in place of peaches.
Paula says
You can use fresh, frozen, or canned peaches. However, they need to be drained. I don’t think peach pie filling will work. It would be too sweet and too much liquid unless you can drain them really well and use just the peaches.
Ruby says
Absolutely divine. Super moist & yum! I used self raising flour. Thank you for sharing!
Kathy l says
I have a Bundt pan. The batter comes all the way to the top. Is this going to spill over
Lisa says
As I’m typing this I have my third cake of the week in the oven. My family and friends can’t get enough of it!! It’s so easy to put together. Instead of using schnapps, or increasing the buttermilk, I added a half a cup of Peach Nectar! It really amps up the peach flavor. Thanks again for sharing this recipe.
Joyce says
I bake a lot of pound cake and use only unsalted butter and add salt and either baking powder or baking soda. Do you use salted butter?
Paula says
Hi Joyce, It is recommended when baking to use unsalted butter, but I have always used salted. I can’t really tell the difference in taste personally but it is really corrct to use unsalted. I usually don’t use baking powder or baking soda in pound cakes as the eggs are traditionally the leavener and results in that dense texture.
Susan says
I have tried several Pound cakes with no soda and baking powder they came put packy 5
Paula says
You have to beat the eggs until they are really light and fluffy. They’ll change to a pale yellow. That whips air into them and allows for a fluffy cake.
Heather says
So should we beat the eggs this way before starting the recipe?
Paula says
yes, beat with fork or whisk
Janice Hines says
Can I use self rising flour in place of all purpose?
Paula says
I wouldn’t. The only time I tried to sub self rising for all purpose in a pound cake, it cooked out of the pan and tasted awful.
Tami G. says
I was wondering if you would consider peach nectar to be a good substitute for the peach schnapps? I definitely want to try this cake…love pound cakes.
Paula says
Yes, I think peach nectar would make a great substitution. I can’t always et peach nectar, my store only carries apricot nectar 🙁
LaDonna Turner says
One of my friends made this cake last year & it’s the best; never tasted the peach schnapps, a really good cake. She saw it in Southern Living Magazine. Can’t go wrong. it’s a great cake. Made one for my 88 yr old mom! Was a hit! And she is a tee tolar (sp)
Ewa says
Hi! looks delicious ,there is no baking powder or baking soda is that correct?
Paula says
That’s correct. The eggs are the only leavener.
Michelle Sontheime says
I baked this amazing looking Pound Cake last night. by the picture , your cake was simply beautiful. My Pound Cake came out nicely however, all the freshly diced peaches dropped to the bottom of my tube pan. Did I miss a step in the instructions
before folding the peaches into the batter?
Please help with mistake!
Thanks so much for this delicious recipe.
Michelle
Paula says
No, in fact my fresh blueberry pound cake did that, all the blueberries sank to the bottom. Sometimes you can toss the fruit in a couple of tablespoons of flour and that’s supposed to prevent them from sinking. That didn’t work for my blueberry pound cake and, in fact I forgot to do it for this recipe. I honestly think it was the type of peaches I used. They were white and not real juicy and heavy. They didn’t sink at all. For next time, you can toss them in flour like I mentioned, you can also place half of the batter in the pan, mix the peaches in the remaining batter and carefully spoon that on top. This should help. ~ Paula
Roberta Burke says
All my 10 in tube pans only holds 8 – 10 cups not 16 cups as indicated.
was that a miss print? Thanks!
Rosemary True says
where can i buy peach schnapps? What is it
Paula says
Peach Schnapps is a liquor, most any liquor store has it. I think it really makes this pound cake, but if you can’t find it or if you don’t purchase liquor you can sub a peach drink or simple use extra milk as indicated in the post.
Elizabeth C says
Hi! 2 ques. I like the idea of more peach flavor but not schnapps. To sub what type of peach drink would you suggest? Also can anything replace buttermilk, say regular milk? Why is buttermilk included? Cant buy it where I am. Thnx!
Linda Dugger says
Can you use frozen peaches?
Paula says
Yes, you can use frozen or canned peaches (canned peaches would need to be drained).
Lynn says
What is your cream cheese glaze recipe? Thx!
Paula says
Hi Lynn, here it is: https://www.callmepmc.com/the-best-cream-cheese-frosting/
cheryl says
Do I measure 4 cups of flour and then sift it, or do I sift enough flour to equal 4 cups?
Paula says
Hi Cheryl, I sift then measure the flour. Hope you like the cake! ~ PMc
Angie says
Can you make this in a loaf pan?
Andrea says
Are the peaches peeled or do you leave the skin on?
Paula says
Hi Andrea, they’re peeled. I always peel peaches, I hate the fuzzy skin. 🙂
Aislinn says
the instructions in your blog say to put things into the bowl in a certain order. The ingredients list includes butter and buttermilk but the directions say… flour, sugar, butter milk, peach schnapps, eggs and vanilla. Where do I put in the butter? Or should there be a comma between the butter and milk?
Paula says
Thanks Aislinn, I fixed it. Hope you enjoy it!
Aislinn says
Thank you ma’am, I am certainly looking forward to trying it. 🙂
Kelly says
Can the liquor not added? Maybe peach flavoring?
Pat Stuckey says
On FB, listed 1/2 c. whole milk but on website, it asked for 1/2 c. buttermilk. Which is it?
Also on FB it listed1/2 c. peach schapps but in your narrative on website blog, you mentioned 1/4 c. Again, which is it?
Am gettng ready to put in oven – using FB listing of ingredients. Hope it turns .
Paula says
If the ingredients are listed on facebook they should not be, someone copied them without my consent and could have put anything. The ingredients here are correct.
LaVerne H Mosley says
in the recipe for the two step fresh peach cake is whole milk but in the instructio you say buttermilk which is it and do you stiff the flour and how many time please let me know
Paula says
I used buttermilk and sifted the flour just one time. Thanks for asking, I have corrected the recipe.
C Creel says
What could be substituted for the schnapps?
Patricia A Benson says
Buttermilk she said