A buttery, tender pound cake studded with juicy fresh peaches and finished with a delicate almond glaze, this peach pound cake is an ideal summer dessert. It’s simple to prepare, slices beautifully, and works equally well with afternoon coffee, brunch, or as a light finish to a warm-weather meal.
When peaches are in season, simple preparations let their flavor shine. This peach Bundt cake begins with a classic, rich pound cake batter, folded together with diced fresh peaches so each bite has bursts of fruit. A light almond glaze brings a subtle, complementary note without overpowering the peaches.
The cake is easy enough for an everyday treat yet attractive enough to share at gatherings. Serve slices at brunch, bring it to a picnic, or offer it after dinner with a scoop of vanilla ice cream. It also improves after resting, making it a great make-ahead dessert.
Why You’ll Love This Peach Pound Cake
- Classic buttery pound cake texture. Dense, tender crumb with abundant buttery flavor.
- Fresh peaches throughout. Diced peaches folded into the batter give juicy, fresh pockets of fruit in every slice.
- Simple but elegant glaze. A light almond glaze complements the peaches without dominating them.
- Great for summer entertaining. A Bundt shape slices easily and presents beautifully for casual or formal occasions.
- Even better the next day. The flavors meld overnight, improving texture and taste.
Key Ingredients
- Fresh peaches – Choose ripe, fragrant fruit that yields slightly to the touch. If very juicy, pat diced pieces dry before folding into the batter.
- Sour cream – Adds richness and helps keep the cake moist.
- Almond extract – A small amount enhances peach flavor without making the cake predominantly almond-flavored.
- Light brown sugar – Blended with granulated sugar for added depth and subtle caramel notes.
- Confectioners’ sugar – Used to make the simple glaze that finishes the cake.
How to Make Peach Pound Cake
Prepare the pan.
Generously grease a 10–12 cup Bundt pan so the cake releases cleanly after baking.
Mix the dry ingredients.
Whisk together the all-purpose flour, baking powder, baking soda, and salt for even distribution.
Cream the butter and sugars.
Beat until light and fluffy — this creates a tender crumb. Don’t rush this step.
Add eggs and flavorings.
Incorporate the eggs one at a time, then mix in the sour cream, vanilla, and almond extracts.
Finish the batter.
With the mixer on low, add the dry ingredients in two additions, alternating with the milk. Mix until just combined to avoid overworking the batter.
Coat and fold in the peaches.
Toss diced peaches with a tablespoon of flour, a teaspoon of sugar, and a small pinch of salt right before folding them into the batter. This helps keep them suspended and prevents excess juice from sinking to the bottom.
Bake.
Transfer the batter to the prepared pan, smooth the top, and bake at 325°F (160°C) until a tester inserted in the center comes out clean or with a few moist crumbs, about 65–75 minutes.
Cool and glaze.
Cool the cake in the pan for 15–20 minutes, invert onto a wire rack, and let cool completely. Whisk confectioners’ sugar with 1–2 tablespoons milk or cream, 1/4 teaspoon almond extract (or vanilla), and a small pinch of salt until thick but pourable. Drizzle over the cooled cake.
Tips for Success
- Dice the peaches small. About 1/4-inch pieces distribute evenly through the cake.
- Coat peaches just before folding. Tossing with flour, sugar, and salt immediately before adding prevents excess juices.
- Mix gently. Combine ingredients until the flour is just incorporated to retain a tender texture.
- Test for doneness in the center. Fruit adds moisture, so check the thickest part rather than near edges.
- Cool completely before glazing. Warm cake will absorb the glaze instead of forming a glossy drizzle.
Variations
- Substitute vanilla extract for the almond extract in the glaze for a more traditional flavor.
- Sprinkle toasted sliced almonds over the glaze for a crunchy finish.
- Use nectarines instead of peaches for a slightly firmer fruit and a similar flavor profile.
Storage
Store the cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. For best texture and flavor, bring chilled slices to room temperature before serving. The cake can also be frozen, glazed or unglazed, for up to 3 months; wrap well and thaw overnight in the refrigerator or for a few hours at room temperature.
A Sweet Way to Celebrate Peach Season
Ripe peaches need little adornment to sing. This peach pound cake highlights the fruit with a rich, tender cake and a hint of almond in a glaze that enhances rather than masks peach flavor. It’s a straightforward, satisfying recipe that showcases summer produce and makes excellent use of a basket of fresh peaches.
Peach Pound Cake
Ingredients
For the cake:
- 2 ½ cups (300 g) all-purpose flour, plus 1 tablespoon for the peaches
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt, plus a small pinch for the peaches
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar, plus 1 teaspoon for the peaches
- ¼ cup (50 g) firmly packed light brown sugar
- 4 large eggs, at room temperature
- ½ cup (113 g) sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup (60 ml) milk
- 2 cups diced fresh peaches (about 2–3 peaches, diced to 1/4-inch pieces)
For the glaze:
- 1 cup (110 g) confectioners’ sugar, sifted
- 1 to 2 tablespoons milk or cream
- ¼ teaspoon almond extract (or vanilla extract)
- Small pinch of salt
Instructions
To make the cake:
- Preheat oven to 325°F (160°C). Generously grease a 10–12 cup Bundt pan.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and both sugars until light and fluffy (3–5 minutes).
- Add the eggs one at a time, mixing well after each. Mix in the sour cream and both extracts.
- With the mixer on low, add the flour mixture in two portions, alternating with the milk. Mix just until combined.
- Toss the peaches with 1 tablespoon flour, 1 teaspoon sugar, and a small pinch of salt. Gently fold into the batter.
- Transfer the batter to the prepared pan and spread evenly.
- Bake 65 to 75 minutes, or until a tester comes out clean or with a few moist crumbs. Top should feel set and spring back lightly.
- Cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
To make the glaze:
- Whisk together the confectioners’ sugar, 1 tablespoon milk (or cream), almond extract, and salt.
- Add more milk or cream, a little at a time, until the glaze is thick but pourable.
- Drizzle the glaze over the completely cooled cake.
Notes
- Use ripe but firm peaches. If especially juicy, pat diced peaches dry before adding them to the batter.
- Coat peaches with flour, sugar, and salt immediately before folding into the batter to prevent excess liquid.
- Store leftover cake tightly covered at room temperature up to 2 days or refrigerated up to 5 days.