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 ingredient 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!
The cake was rising tall and fluffy when I peeked at 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.
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…
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 me wrong, it’s not an overpowering smell, it just more prominent than any of the other flavor 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
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
- Pre-heat 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 1 hour 25 to 1 hour 35 minutes, test cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs are on 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.
Notes
Nutrition
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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.
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! 😍
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