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!
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 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…
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.
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!
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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.
*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.
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162 Comments
In the recipe there are no comments or directions on how long to cool the pound cake before taking it out of the pan could you please help me with this I would greatly appreciate it thank you in advance
I thought I’d inform you just the alcohol in in here Doesn’t bake or cook out , so I wish you’d put in the recipe not to give this to kids or anyone taking meds
I know for a fact it Doesn’t cook or bake out
This cake is wonderful! It was moist and the peach flavor was just right. I made this for my husband’s birthday and he loved it. He is the baker in our home and he was very impressed.
I’m making it again in a few days for our fire department but will leave out the schnapps.
The basic recipe without fruit will be my go to from now on.
Thank you for this post!
I had 5 guest coming in town for a few days so I decided to try this cake using fresh strawberries just picked!! I did everything as the peach cake except I did not have any schnapps so I macerated some crushed strawberries in vanilla rum! OMGosh it was delicious. Served it with fresh berries and cool whip/Ice cream. There may not be an end to my madness with this recipe!
I’m so happy you shared!! I’ve got to try this now! 😍
I am confused with the ingredients. There is no mention of baking powder or soda but calls for all purpose flour. Is this right?
It’s correct as written. The eggs are the leavener like in traditional pound cakes.
I’m going to attempt to make this pound cake today. I have a question though… what if your hand mixer speed of low is actually more like medium (I have a cuisinart & it works very well)? Should I just forgo the hand mixer & actually mix by hand? Thanks
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
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!
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?
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.
In the recipe there are no comments or directions on how long to cool the pound cake before taking it out of the pan could you please help me with this I would greatly appreciate it thank you in advance
What can I use instead of liquor
I thought I’d inform you just the alcohol in in here Doesn’t bake or cook out , so I wish you’d put in the recipe not to give this to kids or anyone taking meds
I know for a fact it Doesn’t cook or bake out
Noted. Thank you, Betty.
This cake is wonderful! It was moist and the peach flavor was just right. I made this for my husband’s birthday and he loved it. He is the baker in our home and he was very impressed.
I’m making it again in a few days for our fire department but will leave out the schnapps.
The basic recipe without fruit will be my go to from now on.
Thank you for this post!
I’m so happy you like it! Doesn’t it have the best texture? I just love this cake too. Thanks for commenting!
I had 5 guest coming in town for a few days so I decided to try this cake using fresh strawberries just picked!! I did everything as the peach cake except I did not have any schnapps so I macerated some crushed strawberries in vanilla rum! OMGosh it was delicious. Served it with fresh berries and cool whip/Ice cream. There may not be an end to my madness with this recipe!
I’m so happy you shared!! I’ve got to try this now! 😍
I am confused with the ingredients. There is no mention of baking powder or soda but calls for all purpose flour. Is this right?
It’s correct as written. The eggs are the leavener like in traditional pound cakes.
I’m going to attempt to make this pound cake today. I have a question though… what if your hand mixer speed of low is actually more like medium (I have a cuisinart & it works very well)? Should I just forgo the hand mixer & actually mix by hand? Thanks
No, I would use the mixer.
It rose in the oven once while cooling failed and was like a pudding has a great taste just wondering what l did wrong?
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
I’m so happy you commented!! And, I’m happy you love the cake!! You made my day!
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!
Thank you! I’m glad you enjoyed it. It’s def one of my fav pound cakes! Thanks for commenting.
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?
I’m not sure what makes them crack but mine do as well sometimes.
Thank you! This was delicious! I used fresh Georgia peaches and fizzy orange mango water. Rose beautifully! Served warm topped with vanilla ice cream
Yay!!! Happy you enjoyed it!
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?
you can use frozen peaches
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.
Dying to give this a try. Can you recommend a replacement for the peach schnapps? Peach fizzy drink or peach juice? Thanks
I like using canned peaches and including the syrup they come in 😀