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.

Peach pound cake slice
whole peach pound cake sliced

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

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.

https://www.callmepmc.com/two-step-fresh-peach-pound-cake-recipe/
Two Step Fresh Peach Pound Cake Recipe is rich, moist and full of fresh, sweet peaches.

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 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.

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.

The big pound cake review
Two Step Fresh Peach Pound Cake

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!
Author: Paula
4.79 from 133 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 14 slices

Ingredients

  • 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

*The conventional thought 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. 

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
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162 Comments

  1. 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.

    1. I have never used artificial sweeteners when baking, I’ve read they don’t react the same but I have not tried them.

    2. I would try Truvia Baking Blend, it’s completely natural and you can use half as much as you would sugar.

  2. 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.

  3. 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.

    1. 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.

    1. 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.

  4. Absolutely divine. Super moist & yum! I used self raising flour. Thank you for sharing!

  5. I have a Bundt pan. The batter comes all the way to the top. Is this going to spill over

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