Two Step Fresh Peach Pound Cake Recipe
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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.
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
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
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.
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.
Yes, I think peach nectar would make a great substitution. I can’t always et peach nectar, my store only carries apricot nectar 🙁
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)
Hi! looks delicious ,there is no baking powder or baking soda is that correct?
That’s correct. The eggs are the only leavener.
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
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
All my 10 in tube pans only holds 8 – 10 cups not 16 cups as indicated.
was that a miss print? Thanks!
where can i buy peach schnapps? What is it
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.
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!
Can you use frozen peaches?
Yes, you can use frozen or canned peaches (canned peaches would need to be drained).
What is your cream cheese glaze recipe? Thx!
Hi Lynn, here it is: https://www.callmepmc.com/the-best-cream-cheese-frosting/
Do I measure 4 cups of flour and then sift it, or do I sift enough flour to equal 4 cups?
Hi Cheryl, I sift then measure the flour. Hope you like the cake! ~ PMc
Can you make this in a loaf pan?
Are the peaches peeled or do you leave the skin on?
Hi Andrea, they’re peeled. I always peel peaches, I hate the fuzzy skin. 🙂
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?
Thanks Aislinn, I fixed it. Hope you enjoy it!
Thank you ma’am, I am certainly looking forward to trying it. 🙂
Can the liquor not added? Maybe peach flavoring?
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 .
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.
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
I used buttermilk and sifted the flour just one time. Thanks for asking, I have corrected the recipe.
What could be substituted for the schnapps?
Buttermilk she said