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. 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
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
- 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.
- 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.
Notes
Nutrition
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Lisa says
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.
Joyce says
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?
Paula says
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.
Susan says
I have tried several Pound cakes with no soda and baking powder they came put packy 5
Paula says
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.
Heather says
So should we beat the eggs this way before starting the recipe?
Paula says
yes, beat with fork or whisk
Janice Hines says
Can I use self rising flour in place of all purpose?
Paula says
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.
Tami G. says
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.
Paula says
Yes, I think peach nectar would make a great substitution. I can’t always et peach nectar, my store only carries apricot nectar 🙁
LaDonna Turner says
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)
Ewa says
Hi! looks delicious ,there is no baking powder or baking soda is that correct?
Paula says
That’s correct. The eggs are the only leavener.
Michelle Sontheime says
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
Paula says
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
Roberta Burke says
All my 10 in tube pans only holds 8 – 10 cups not 16 cups as indicated.
was that a miss print? Thanks!
Rosemary True says
where can i buy peach schnapps? What is it
Paula says
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.
Elizabeth C says
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!