Peach Pie Pound Cake: A Taste of Summer in Each Slice
Peaches Any Time of Year
We all love the abundance of fresh fruit in summertime, especially when it comes to making our favorite desserts. Peaches are one of those fruits I hate to see disappear when summer ends. Fortunately, freezing peaches gives us a way to enjoy that sweet summer flavor year-round. If you’ve ever wished you could tuck a little bit of summer away for those cold winter months, peaches are one of the best fruits to freeze. So let me give you a reason to want to freeze those fresh peaches with my Peach Pie Pound Cake recipe.
You can serve me a hot Southern buttermilk biscuit, split open and spread with a little butter, then topped with fresh sliced peaches, and I am a happy woman. But today, I want to introduce you to something a little more elegant—something that will impress even your harshest food critics. Peach Pie Pound Cake combines the best of two beloved desserts. The rich, buttery texture of pound cake with the sweet, comforting flavors of peach pie. A tender pound cake is layered with homemade peach pie filling, creating a dessert that tastes like summer in every slice. And the best part? You don’t have to wait for peach season to make it.
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Why You’ll Love This Peach Pie Pound Cake
There is something special about a good pound cake, and adding sweet peaches and warm spices makes it even better.
- Moist and buttery: A rich pound cake with a tender crumb.
- Sweet peach flavor: Juicy peaches bring a burst of summer flavor to every bite.
- Peach pie goodness: Cinnamon and homemade peach filling give this cake that familiar peach-pie taste.
- Perfect for any occasion: Serve it as a family dessert, at a summer gathering, at a barbecue, or during a holiday celebration.
- Easy to dress up: Enjoy it plain, dusted with powdered sugar, drizzled with glaze, or topped with whipped cream or vanilla ice cream.
- Fresh or frozen peaches: Keep peaches in your freezer, and you can enjoy this cake long after peach season has passed.
Fresh Peaches or Frozen Peaches?
Fresh peaches are my first choice. When peaches are ripe and in season, their flavor and texture are hard to beat. My rule of thumb with most things I cook or bake is simple: fresh is best.
But fresh isn’t always available, and that’s one reason I love filling my freezer with seasonal fruits and berries.
Peach season is short. If you find beautiful, flavorful peaches at a farmers market or local produce stand, buy extra and freeze them. That little bit of planning will give you sweet peaches to enjoy year-round.
There are two things I always keep in mind when freezing peaches.
First, think about how you’ll use them. If you know you’ll be making a recipe that calls for sliced, diced, or chopped peaches, prepare and measure them accordingly before freezing. I like to measure 2 cups of peaches into each freezer bag because so many recipes call for that amount.
Second, remember the extra juice. Frozen peaches release liquid as they thaw. Drain the excess juice before adding the peaches to your recipe. I usually save the juice, just in case I can find another delicious way to use it.
With a little planning during peach season, you can open your freezer months later and find a little taste of summer waiting for you.
What Gives This Pound Cake Its Peach Pie Flavor?
The secret is in the combination of simple ingredients.
Peaches provide the star of the show. Fresh peaches are wonderful, but frozen peaches work beautifully when fresh aren’t available.
Cinnamon brings that familiar warm spice we associate with a homemade peach pie. A touch of nutmeg can also add another layer of flavor.
Butter gives the pound cake its rich, buttery taste and tender texture.
Vanilla extract adds sweetness and depth while complementing the peaches.
Together, these ingredients turn an ordinary pound cake into something that tastes like your favorite peach pie and pound cake decided to become one delicious dessert.
Ingredients You’ll Need
For the Pound Cake
- Butter
- Sugar
- Eggs
- Flour
- Vanilla extract
- Salt
- Baking powder
- Sour cream
For the Peach Pie Filling
- Peaches
- Cornstarch
- Sugar
- Water
- Butter
- Lemon juice
- Cinnamon
For the Glaze
- powdered sugar
- milk
- vanilla extract
I like using peaches from my freezer for this recipe. When I freeze fresh peaches, I measure two cups into each freezer bag. That way, they’re ready to grab whenever a recipe calls for them.
How to Make Peach Pie Pound Cake
The process is simple, but a few steps are important for getting the best results.
- Preheat the oven.
- Thoroughly grease and flour your Bundt pan.
- Prepare the peach pie filling and set it aside.
- Prepare the pound cake batter.
- Layer the batter and peach filling in the pan, beginning with about one-third of the batter. Add a layer of peach filling, then repeat, finishing with cake batter.
- Bake according to the recipe directions.
- Allow the cake to cool in the pan for about 10 minutes. Then carefully invert it onto a cooling rack to finish cooling.
- Add your favorite finishing touch, such as powdered sugar or a glaze.
Tips for a Perfect Peach Pie Pound Cake
A pound cake was the first cake I ever baked as a very young baker. It wasn’t perfect, but it was edible! With every pound cake I made after that, I learned something new that helped make the next one better.
Those early kitchen challenges eventually inspired me to create my Kitchen Confidence Series, designed to help beginning cooks and bakers navigate some of the questions and challenges they’ll encounter in the kitchen.
I’ve also created Pound Cake Baking Success, a helpful guide filled with tips to help you bake a beautiful pound cake every time.
Here are a few things I’ve learned along the way:
- Bring refrigerated ingredients to room temperature before using.
- Cream the butter and sugar thoroughly. This incorporates air into the batter and helps create a lighter texture.
- Don’t overmix once the flour has been added.
- Drain thawed peaches well before adding them to the recipe.
- Don’t add extra peach juice to the batter.
- Thoroughly grease and flour your Bundt pan.
- Don’t rush the cooling process.
A Little Reassurance for Beginning Bakers
Don’t worry if your cake isn’t picture-perfect when it comes out of the pan. It happens to all of us!
A simple glaze or dusting of powdered sugar can turn a little imperfection into part of its charm. What matters most is that it tastes delicious.
Peach Pie Pound Cake Serving Suggestions
This cake is delicious all on its own, but there are plenty of ways to dress it up.
Try serving it:
- Slightly warm or at room temperature.
- With a dusting of powdered sugar.
- Drizzled with a simple sugar glaze.
- With a scoop of vanilla ice cream.
- Topped with whipped cream.
- With fresh sliced peaches when they’re in season.
- Drizzled with a little leftover peach pie filling.
- With a cup of coffee or a glass of iced tea.
Whether you’re serving it to family and friends or bringing it to a special gathering, this cake is sure to make a beautiful addition to the dessert table.
Peach Pie Pound Cake Recipe
Now that we’ve talked about saving those summer peaches for later, let’s put some of them to delicious use. This Peach Pie Pound Cake brings together everything we love about a classic peach dessert in one buttery, tender cake.
Peach Pie Pound Cake
Equipment
Ingredients
Pound Cake
- 1 cup unsalted butter (2 sticks) softened
- 1 8 oz package cream cheese softened
- 2 cups granulated sugar
- 6 large eggs room temperature
- ⅓ cup buttermilk
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- baking spray
Peach Pie Topping
- 1½ cups peaches (chopped) fresh, frozen or canned
- 3 tbsps granulated sugar
- ¼ cup unsalted butter (melted)
- 1 tsp cinnamon
- ½ tsp kosher salt
Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1 pinch kosher salt
Instructions
- Prep: Generously spray a Bundt pan with baking spray. Wipe off any excess and set aside. Preheat oven to 325℉.
- Peach Pie Mixture: In a mixing bowl, combine peaches, brown sugar, granulated sugar, melted butter, cinnamon, and kosher salt. Stir until mixed well. Spoon the peach pie topping evenly in the bottom of the Bundt pan. When the cake is inverted onto a plate, it becomes the topping. Set aside.
- Pound Cake: Using a stand mixer or a hand mixer, cream the softened butter and cream cheese until smooth, light, and fluffy. Next, add the sugar and mix thoroughly. Incorporate the eggs one at a time, making sure to mix well after each addition. Then, add the buttermilk and vanilla extract, and beat the mixture until all the ingredients are well blended. In a mixing bowl, combine all the dry ingredients and whisk until blended. Gradually add the dry ingredients to the wet ingredients, mixing thoroughly. Do not overmix the batter. Gently spoon the batter into the Bundt cake pan, making sure to distribute without disturbing the peach pie topping already in the pan.
- Glaze: In a small mixing bowl, combine powdered sugar, milk, and vanilla extract. Add the milk one tablespoon at a time until you achieve the desired drizzling consistency. The glaze should be applied while the cake is still warm.
- Bake: Preheat the oven and place the cake inside. Bake for 1 hour and 15 minutes. To check if the cake is done, insert a large toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If not, bake it for an additional 10 minutes and then check for doneness again. When done, allow the cake to rest in the pan on a cooling rack for 10-15 minutes to set, then invert onto the cooling rack and allow to fully cool. Drizzle with glaze when the cake is still warm.
- Serve: This cake can be served warm or at room temperature.
- Rate this recipe. If you tried this recipe, don't forget to scroll up and tap those stars. I'dlove to know how it turned out for you.
Notes
Nutrition
Whether you use fresh peaches in the summer or pull a bag of frozen peaches from your freezer in the middle of winter, this Peach Pie Pound Cake is a delicious reminder that you don’t have to wait for peach season to enjoy a little taste of summer.
A Little Summer Saved for Later
There is something special about enjoying fresh peaches at the height of summer. But there’s something just as special about opening your freezer months later and finding those same sweet peaches waiting for you.
Freezing ripe summer peaches is a simple way to preserve their flavor and make sure you have them available long after peach season has ended. It’s proof that seasonal fruit doesn’t have to disappear when the season does.
So, the next time you find yourself with more peaches than you can eat, tuck some away in the freezer. You never know when you’ll be ready to turn them into your next sweet summer treat.
And remember: There is something special about opening the freezer months after peach season and finding a little taste of summer waiting for you. And when those peaches become a buttery Peach Pie Pound Cake, even better!
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