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.
- 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.
Notes
Nutrition
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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
eveie says
I bet it would be good to use pineapples. mmmm
Paula says
Oh my, I have to try that!
Debbie says
Could you puree the peaches before folding in?
Paula says
No, I roughly chop them into 1/4 to 1/2 inch cubes.
Claire Terracciano says
Can you use peach pie filling in place of peaches.
Paula says
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.
Ruby says
Absolutely divine. Super moist & yum! I used self raising flour. Thank you for sharing!
Kathy l says
I have a Bundt pan. The batter comes all the way to the top. Is this going to spill over