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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. Brittany lee says

    10.14.20 at 1:34 pm

    3 stars
    It rose in the oven once while cooling failed and was like a pudding has a great taste just wondering what l did wrong?

    Reply
  2. Jane says

    09.12.20 at 12:03 am

    5 stars
    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

    Reply
    • Paula says

      09.14.20 at 6:11 pm

      I’m so happy you commented!! And, I’m happy you love the cake!! You made my day!

      Reply
  3. shnuggles says

    07.21.20 at 8:51 pm

    5 stars
    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!

    Reply
    • Paula says

      07.23.20 at 8:50 am

      Thank you! I’m glad you enjoyed it. It’s def one of my fav pound cakes! Thanks for commenting.

      Reply
  4. Maria says

    07.18.20 at 9:23 am

    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?

    Reply
    • Paula says

      07.18.20 at 5:18 pm

      I’m not sure what makes them crack but mine do as well sometimes.

      Reply
  5. Candi says

    07.12.20 at 8:14 pm

    5 stars
    Thank you! This was delicious! I used fresh Georgia peaches and fizzy orange mango water. Rose beautifully! Served warm topped with vanilla ice cream

    Reply
    • Paula says

      07.13.20 at 6:57 pm

      Yay!!! Happy you enjoyed it!

      Reply
  6. Lynda says

    03.22.20 at 8:59 am

    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?

    Reply
    • Paula says

      03.22.20 at 5:52 pm

      you can use frozen peaches

      Reply
    • Patty says

      03.25.20 at 7:22 pm

      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.

      Reply
  7. Mona says

    10.21.19 at 2:18 am

    Dying to give this a try. Can you recommend a replacement for the peach schnapps? Peach fizzy drink or peach juice? Thanks

    Reply
    • Novalie says

      09.13.20 at 2:11 am

      I like using canned peaches and including the syrup they come in 😀

      Reply
  8. Marie says

    08.21.19 at 9:02 am

    Can the 2 step peach pound cake be frozen after completely cooling?

    Reply
    • Paula says

      08.21.19 at 7:04 pm

      Yes, seal tightly and freeze up to 3 months

      Reply
  9. Lea Wofford says

    08.21.19 at 8:58 am

    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.

    Reply
  10. Twalker says

    08.03.19 at 10:45 am

    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!

    Reply
    • Paula says

      08.04.19 at 8:23 pm

      Thank you!! I think mangos would make a wonderful pound cake!!

      Reply
  11. Delores says

    07.27.19 at 9:49 am

    Cake was moist but thought the peach schnapps was too over powering.

    Reply
  12. Chris says

    07.23.19 at 10:27 am

    There’s no baking powder or baking sofa in this recipe…. how does the cake rise?

    Reply
    • Paula says

      07.23.19 at 12:18 pm

      the eggs are the leavener. Traditional pound cakes didn’t have baking powder or baking soda, that’s a relatively ‘new’ thing

      Reply
  13. Shirley says

    05.13.19 at 6:08 pm

    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…

    Reply
  14. Jodi says

    07.29.18 at 4:00 pm

    1 star
    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.

    Reply
  15. Shellie says

    07.24.18 at 6:45 pm

    Hw long do you let it cool in the pan before releasing?

    Reply
    • Paula says

      07.24.18 at 8:45 pm

      I always wait 20 minutes

      Reply
« Older Comments

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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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