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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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