Indulge your taste buds in a slice of summer with this scrumptious Peach Pound Cake recipe. Bursting with juicy peaches and warm vanilla, this delightful cake is perfect for picnics, brunches, or simply as a sweet treat with your afternoon tea. Join us as we guide you through this easy-to-follow recipe that will have your kitchen filled with the aroma of summer in no time.
When is Peach Season
Peaches are a beloved summertime treasure, and their season brings joy to fruit enthusiasts everywhere. Typically, peaches are in season during the warm months from late spring to early autumn, with peak availability varying depending on the specific region and climate.
In the United States, for instance, different states offer their bounty at different times, from May in the southern regions to late July and August in the northern states.
During their peak season, the markets and orchards are abuzz with the tantalizing aroma of ripe peaches, showcasing an array of varieties with juicy and sweet flavors. The succulent fruit not only adds a burst of color to farmer’s markets but also finds its way into a myriad of delightful recipes, from peach cobblers to refreshing summer salads, making this season a cherished time for all peach aficionados.
How to Choose Ripe Peaches at the Store
When purchasing peaches, knowing how to choose ripe fruit is essential to ensure the best flavor and texture.
Look for peaches with vibrant hues, showcasing shades of golden yellow, orange, or blush pink, depending on the variety. Avoid green or overly firm peaches, as they are likely underripe.
Instead, gently press the fruit near the stem area; if it yields slightly to gentle pressure and has a sweet aroma, it indicates that the peach is ripe and ready to enjoy.
However, be cautious not to press too hard, as overly soft or bruised peaches may be overripe or damaged.
Additionally, examine the surface for any blemishes, bruises, or shriveled skin, as these are signs of poor quality. To ensure the juiciest peaches, opt for those that have a slight give without being too soft, and get ready to indulge in the sublime taste of the season’s finest fruit.
How To Peel Peaches Easily
Peeling peaches by poaching them is a simple and effective method that preserves the fruit’s delicate texture and enhances its flavor.
To start, bring a pot of water to a gentle simmer, ensuring it’s deep enough to fully submerge the peaches. With a paring knife, make a shallow “X” mark on the bottom of each peach, just breaking the skin. This will help the peels loosen during poaching.
Carefully lower the peaches into the simmering water and let them poach for about 30 seconds to 1 minute, depending on their ripeness. You’ll notice the skins start to peel away on their own.
Using a slotted spoon, transfer the poached peaches into an ice-cold water bath to stop the cooking process and lock in the fruit’s juiciness. Once they’ve cooled, the peels should easily slip off, revealing the luscious, tender fruit beneath.
The poached and peeled peaches are now ready to be used in your favorite recipes, whether it’s for a delectable peach pie, a refreshing peach sorbet, or this Summertime Peach Pound Cake. The poaching method not only facilitates peeling but also enhances the peaches’ natural sweetness and juiciness, making them a delightful addition to any culinary creation.
With this technique, you can make the most of peach season and savor the full flavor of this beloved summer fruit.
Using Fresh Peaches in Cake Batter
Incorporating ripe peaches into a cake batter is a delightful way to elevate the texture and flavor of your baked creations.
As the peaches blend with the batter during the mixing process, their natural juiciness infuses the cake with moisture, creating a tender and luscious crumb. The subtle sweetness and floral notes of the peaches add a delightful burst of flavor, enhancing the overall taste of the cake.
The addition of peaches also imparts a pleasant aroma that fills the kitchen with the essence of summertime. The incorporation of peaches ensures that each slice will be a moist and delectable treat, leaving everyone craving more of this seasonal delight.
Size and Pan Variations for this Peach Pound Cake
I have used this recipe to make small Bundt Cakes as well as loaf cakes and mini-loaf cakes. To make a full-size bundt cake, you will need to double this recipe. All of the pan sizes worked out wonderfully but the baking may need to be adjusted, depending on the pan that you decide to use.
This is the mini loaf pan that I used (and LOVED): Mini Loaf Pan
Slice a piece of this moist and heavenly Peach Pound Cake and savor the sweet taste of summer. Enjoy it as is or serve with a dollop of freshly whipped cream for an extra indulgence. This cake is best enjoyed on a warm afternoon, surrounded by the company of loved ones.
I sold this Peach Pound Cake at the Alton Farmer’s Market as well as at the Peach Festival at Pere Marquette Lodge and it was a HUGE success! I had people calling me for months asking me to make more of this special Peach Pound Cake for them!
Baking this Peach Pound Cake is a delightful way to celebrate the season’s ripest fruit and create lasting memories. It’s velvety texture and juicy peach pockets will have you coming back for seconds and sharing the recipe with friends. Whether you’re a baking enthusiast or a novice in the kitchen, this recipe is sure to impress and become a cherished addition to your baking repertoire. Happy baking and enjoy the taste of summertime bliss!
Other recipes to try:
Hello Dolly (Magic Bars) Bundt Cake
Peach Pound Cake
Ingredients
- 226 grams unsalted butter melted and cooled to room temperature
- 320 grams all-purpose flour plus more for dusting the pan
- 3 medium ripe peaches (about 1 pound), pitted and peeled
- 1 tablespoon fresh lemon juice
- 3 large eggs plus 1 large egg yolk lightly beaten
- 1½ teaspoons vanilla extract
- 125 grams powdered sugar plus more as needed
- 275 grams granulated sugar
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 325 degrees. Lightly grease or butter and flour a 9-by-5-inch loaf pan, and set aside.
- Dice 1 peach into small pieces. Pat the pieces dry with a paper towel and set aside.
- Add the remaining 2 peaches and the lemon juice to a food processor or blender, and blend on high until completely puréed.
- Measure out 1 level cup of the peach purée and transfer it to a mixing bowl with the cooled melted butter, eggs, egg yolk, and vanilla. Whisk to combine and set aside.
- Scrape down the sides of the food processor and make the icing using the puréed peaches still remaining in the food processor. Add 1 cup of the confectioners’ sugar to the remaining peach purée in the food processor and blend on high until combined. The icing should be thick but still thin enough to drizzle. Add more confectioners’ sugar to thicken or a splash of water to thin, as needed. Cover and set aside.
- In a large mixing bowl, add the flour, granulated sugar, baking powder, and salt, and whisk to combine. Pour the peach mixture from Step 4 into the flour mixture, and whisk well until the batter is thoroughly combined, then fold in the diced peaches.
- Transfer the batter to the loaf pan, spread evenly to the edges, and bake until crusty and golden brown on the top and a toothpick inserted into the center comes out clean, 75 to 80 minutes. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack to cool completely.
- Stir the icing and then spread it on top of the warm cake, allowing the extra icing to drip down the sides. Cool the cake to room temperature. Slice and serve or wrap tightly with plastic wrap and store on the counter for up to 3 days.
Notes
NOTE 2: I baked mini-loaves with this recipe and they were the perfect size for gift-giving and selling at the farmers’ market. I got three small loaves using THIS PAN – https://amzn.to/3KfUZiol
I poured the glaze on top of the cakes while they were still in the pans. The icing set and dried as the cakes cooled.