There’s nothing quite like the aroma of a freshly baked Peach Pound Cake with Peach Glaze wafting through your kitchen. This Southern dessert classic is made irresistibly moist with juicy peaches and topped with a rich, fruity glaze that adds an extra burst of summer sweetness. Whether you’re hosting a family gathering or simply craving a comforting homemade treat, this Peach Pound Cake with Peach Glaze is a must-try recipe that will have everyone reaching for seconds.
Why You’ll Love This Peach Pound Cake with Peach Glaze
- Moist and Flavorful: The fresh peaches add a natural sweetness and a tender texture that makes each bite heavenly.
- Perfect for Any Occasion: Serve it as a stunning summer dessert or a comforting snack with a cup of tea.
- Make-Ahead Friendly: The Peach Pound Cake with Peach Glaze can be made a day in advance, making it a great option for busy days or special events.
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 2 cups + 1 tbsp granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp kosher salt
- 3 cups all-purpose flour (divided)
- 2 cups fresh peaches, peeled and diced (about 5 small peaches)
Peach Glaze:
- 1 tbsp cornstarch
- 4 peaches (peeled and halved)
- 1/4 cup granulated sugar
- 1/4 cup water
How to Make Peach Pound Cake with Peach Glaze
Prepare the Oven and Pan
- Preheat your oven to 325°F (163°C).
- Butter a 10-inch tube pan and sprinkle with 1 tbsp sugar. This not only prevents sticking but also creates a slightly crispy crust.
Make the Cake Batter
- In a large mixing bowl, beat the softened butter and 2 cups sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the baking powder, salt, and 2¾ cups flour.
- Gradually add the dry ingredients to the butter mixture, mixing just until combined.
Add the Peaches
- Toss the diced peaches in the remaining ¼ cup flour to prevent them from sinking to the bottom of the cake.
- Gently fold the floured peaches into the batter.
Bake the Cake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Peach Glaze
- Blend the peach halves until smooth.
- In a small saucepan, combine the peach puree and sugar over low heat.
- In a separate bowl, mix the cornstarch and water until smooth, then add to the saucepan.
- Stir continuously until the mixture thickens, about 5 minutes.
- Let the glaze cool slightly before drizzling over the cake.
Serve and Enjoy
- Once the cake is fully cooled, drizzle the peach glaze over the top, letting it cascade down the sides for a beautiful finish.
- Slice and serve your Peach Pound Cake with Peach Glaze with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage Tips
- Room Temperature: Store the unglazed cake in an airtight container at room temperature for up to 2 days.
- Refrigerator: Once glazed, keep the cake refrigerated for up to 5 days.
- Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
FAQs
Can I use canned peaches for this Peach Pound Cake with Peach Glaze?
Yes, but fresh peaches provide the best flavor and texture. If using canned, drain and pat them dry to prevent excess moisture.
Can I make the glaze thicker?
Absolutely. Simply add a bit more cornstarch mixed with water and heat until the desired consistency is reached.
What other fruits can I use in this recipe?
Try using plums, apricots, or even blueberries for a delightful twist.
Now you’re ready to bake this Peach Pound Cake with Peach Glaze and savor every moist, peachy, and perfectly sweet bite. Happy baking!
