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Call Me PMc

Cooking. Creating. Sharing

Two Step Fresh Peach Pound Cake Recipe

Jul.posted by Paula 102 Comments

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Two Step Fresh Peach Pound Cake Recipe is rich, moist and full of fresh, sweet peaches. #booze #peaches #poundcake #callmepmc #poundcakepaula #dessert #recipe #easy  via @pmctunejones

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!

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

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!

Two Step Fresh Peach Pound Cake Recipe

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. Of course, the alcohol cooks and you’re just left with the essence, but that essence if very noticeable! If you are not an alcohol fan, you can use 1 cup buttermilk and omit the peach schnapps. Your cake will have a slightly less noticeable peach flavor. As well, you can substitute a peach-flavored drink.

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

 

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…

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

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.

The big pound cake review

Two Step Fresh Peach Pound Cake
Print Recipe
4.52 from 58 votes

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!
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American/Southern
Keyword: baked, cake, dessert, peach
Servings: 14 slices
Calories: 592kcal
Author: Paula Jones

Ingredients

  • 4 cups all-purpose flour sifted once
  • 3 cups granulated sugar
  • 2 cups butter room temperature
  • 1/2 cup buttermilk
  • 1/2 cup peach schnapps substitutions in post above
  • 6 large eggs
  • 2 teaspoons vanilla
  • 2 and 1/2 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.
Tried this recipe? Comment below orMention @Paula_callmepmc or tag #callmepmc!

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

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

This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.

 

 

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Comments

  1. Beth Bush says

    07.11.18 at 4:59 pm

    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.
    .

    Reply
  2. Betty Neace says

    06.05.18 at 9:22 am

    awesome pineapple cake recipe. Thank you for recipe. Everyone loved the cake.

    Reply
  3. Dee says

    05.24.18 at 1:54 pm

    5 stars
    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.

    Reply
    • Paula says

      05.25.18 at 5:00 pm

      So happy you liked it! Thanks for commenting!

      Reply
  4. Cindy says

    05.01.18 at 2:27 pm

    Hi is it possible to make this same exact recipe as cupcakes?

    Reply
    • Paula says

      05.02.18 at 7:08 pm

      You’re supposed to be able to substitute any size pan with cakes, but I have not tried it in cupcakes.

      Reply
  5. DJ says

    01.09.18 at 10:34 pm

    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

    Reply
    • Paula says

      01.10.18 at 5:52 pm

      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

      Reply
  6. Kaitlin says

    09.24.17 at 10:19 am

    Wow people don’t read

    Reply
  7. Jane says

    09.10.17 at 1:49 pm

    Could this be baked in two loaf pans? If so, for how long?

    Reply
    • Paula says

      07.01.18 at 3:39 pm

      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

      Reply
  8. marcelle says

    09.04.17 at 9:06 pm

    A substitute for buttermilk? plain yogurt or peaches yogurt?Merci.

    Reply
    • Paula says

      09.06.17 at 9:31 am

      You can sub sour cream, yogurt, greek yogurt for the buttermilk

      Reply
  9. Naomi says

    08.06.17 at 5:01 pm

    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

    Reply
    • Paula says

      08.07.17 at 7:20 pm

      Thanks for you feedback! And now I have a challenge for a new pound cake, I’ll see what I can do 🙂

      Reply
  10. Mary Eaton says

    07.24.17 at 9:25 am

    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!

    Reply
  11. Barbara says

    07.22.17 at 3:01 pm

    Is the oven temp 325? I didn’t see it on the recipe? Thanks!

    Reply
    • Paula says

      07.30.17 at 3:43 pm

      yes, it is, it is in the instructions.

      Reply
  12. Mary Jean Phillips says

    06.21.17 at 10:20 pm

    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.

    Reply
    • Paula says

      06.22.17 at 5:12 pm

      I have never used artificial sweeteners when baking, I’ve read they don’t react the same but I have not tried them.

      Reply
    • Kaitlin says

      09.24.17 at 3:46 pm

      I would try Truvia Baking Blend, it’s completely natural and you can use half as much as you would sugar.

      Reply
  13. Kathy says

    06.18.17 at 9:02 pm

    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.

    Reply
  14. Bobbi says

    05.18.17 at 10:46 pm

    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.

    Reply
    • Paula says

      05.23.17 at 2:35 pm

      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.

      Reply
  15. carole carlson says

    01.16.17 at 8:19 pm

    Should the frozen peaches be defrosted??

    Reply
    • Paula says

      01.19.17 at 4:43 pm

      I allowed mine to thaw as I allowed the butter to come to room temp

      Reply
  16. eveie says

    12.26.16 at 2:07 pm

    I bet it would be good to use pineapples. mmmm

    Reply
    • Paula says

      01.09.17 at 7:11 pm

      Oh my, I have to try that!

      Reply
  17. Debbie says

    11.06.16 at 4:42 pm

    Could you puree the peaches before folding in?

    Reply
    • Paula says

      11.06.16 at 4:54 pm

      No, I roughly chop them into 1/4 to 1/2 inch cubes.

      Reply
  18. Claire Terracciano says

    09.18.16 at 11:13 am

    Can you use peach pie filling in place of peaches.

    Reply
    • Paula says

      09.18.16 at 2:07 pm

      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.

      Reply
  19. Ruby says

    09.03.16 at 9:44 pm

    Absolutely divine. Super moist & yum! I used self raising flour. Thank you for sharing!

    Reply
  20. Kathy l says

    08.12.16 at 5:52 pm

    I have a Bundt pan. The batter comes all the way to the top. Is this going to spill over

    Reply
  21. Lisa says

    08.10.16 at 7:15 pm

    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.

    Reply
  22. Joyce says

    07.15.16 at 2:41 pm

    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?

    Reply
    • Paula says

      07.15.16 at 3:23 pm

      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.

      Reply
  23. Susan says

    06.13.16 at 7:43 am

    I have tried several Pound cakes with no soda and baking powder they came put packy 5

    Reply
    • Paula says

      06.13.16 at 2:48 pm

      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.

      Reply
      • Heather says

        06.09.17 at 10:00 am

        So should we beat the eggs this way before starting the recipe?

        Reply
        • Paula says

          09.05.19 at 3:52 pm

          yes, beat with fork or whisk

          Reply
  24. Janice Hines says

    11.24.15 at 11:27 am

    Can I use self rising flour in place of all purpose?

    Reply
    • Paula says

      11.24.15 at 11:43 am

      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.

      Reply
  25. Tami G. says

    11.04.15 at 9:14 am

    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.

    Reply
    • Paula says

      11.04.15 at 5:46 pm

      Yes, I think peach nectar would make a great substitution. I can’t always et peach nectar, my store only carries apricot nectar 🙁

      Reply
  26. LaDonna Turner says

    10.04.15 at 2:51 am

    5 stars
    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)

    Reply
  27. Ewa says

    09.17.15 at 1:45 pm

    Hi! looks delicious ,there is no baking powder or baking soda is that correct?

    Reply
    • Paula says

      09.17.15 at 1:59 pm

      That’s correct. The eggs are the only leavener.

      Reply
  28. Michelle Sontheime says

    09.05.15 at 5:39 pm

    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

    Reply
    • Paula says

      09.06.15 at 3:23 pm

      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

      Reply
  29. Roberta Burke says

    08.24.15 at 3:18 pm

    All my 10 in tube pans only holds 8 – 10 cups not 16 cups as indicated.
    was that a miss print? Thanks!

    Reply
  30. Rosemary True says

    08.17.15 at 10:58 am

    where can i buy peach schnapps? What is it

    Reply
    • Paula says

      08.17.15 at 4:28 pm

      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.

      Reply
      • Elizabeth C says

        08.22.15 at 2:14 pm

        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!

        Reply
  31. Linda Dugger says

    08.14.15 at 4:31 pm

    Can you use frozen peaches?

    Reply
    • Paula says

      08.14.15 at 4:49 pm

      Yes, you can use frozen or canned peaches (canned peaches would need to be drained).

      Reply
  32. Lynn says

    08.14.15 at 3:43 pm

    What is your cream cheese glaze recipe? Thx!

    Reply
    • Paula says

      08.14.15 at 4:46 pm

      Hi Lynn, here it is: https://www.callmepmc.com/the-best-cream-cheese-frosting/

      Reply
  33. cheryl says

    08.14.15 at 1:53 pm

    Do I measure 4 cups of flour and then sift it, or do I sift enough flour to equal 4 cups?

    Reply
    • Paula says

      08.14.15 at 1:56 pm

      Hi Cheryl, I sift then measure the flour. Hope you like the cake! ~ PMc

      Reply
  34. Angie says

    08.11.15 at 8:18 pm

    Can you make this in a loaf pan?

    Reply
  35. Andrea says

    08.07.15 at 4:55 pm

    Are the peaches peeled or do you leave the skin on?

    Reply
    • Paula says

      08.07.15 at 9:13 pm

      Hi Andrea, they’re peeled. I always peel peaches, I hate the fuzzy skin. 🙂

      Reply
  36. Aislinn says

    08.05.15 at 11:40 pm

    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?

    Reply
    • Paula says

      08.06.15 at 7:50 am

      Thanks Aislinn, I fixed it. Hope you enjoy it!

      Reply
      • Aislinn says

        08.06.15 at 11:29 am

        Thank you ma’am, I am certainly looking forward to trying it. 🙂

        Reply
  37. Kelly says

    08.04.15 at 3:34 pm

    Can the liquor not added? Maybe peach flavoring?

    Reply
  38. Pat Stuckey says

    08.03.15 at 5:44 pm

    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 .

    Reply
    • Paula says

      08.03.15 at 6:01 pm

      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.

      Reply
  39. LaVerne H Mosley says

    08.03.15 at 4:42 am

    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

    Reply
    • Paula says

      08.03.15 at 6:32 am

      I used buttermilk and sifted the flour just one time. Thanks for asking, I have corrected the recipe.

      Reply
  40. C Creel says

    08.01.15 at 10:13 am

    What could be substituted for the schnapps?

    Reply
    • Patricia A Benson says

      05.25.16 at 9:36 am

      Buttermilk she said

      Reply
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