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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!
It is the best Fresh Peach Pound Cake around!
More peach recipes that you’ll love include my 1 cup-1cup-1cup peach cobbler, Peach pecan cobbler, peach cobbler moonshine, and fresh peach cobbler bread.
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!
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Two Step Fresh Peach Pound Cake Recipe
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!
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 thePound 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.
For tips on baking the perfect pound cake visit this post>BAKE THE PERFECT POUND CAKE
Get all my Pound Cake Recipes here.
Two Step Fresh Peach Pound Cake Recipe
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!
Author: Paula
4.79 from 133 votes
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Prep Time: 15 minutesminutes
Cook Time: 1 hourhour30 minutesminutes
Total Time: 1 hourhour45 minutesminutes
Servings: 14slices
Ingredients
4cupsall-purpose floursifted once
3cupsgranulated sugar
2cupsbutterroom temperature
½cupbuttermilk
½cup*peach schnappssubstitutions in post above
6large eggs
2teaspoonsvanilla
2 and ½cupsfresh peachesdiced
Instructions
Preheat the oven to 325 degrees F.
Spray a 10-inch 16-cup tube pan with non-stick spray.
In theorder 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.
I drizzled this Cream Cheese Glaze over my cake.
Notes
*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.
Baking your pound cake low and slow helps it develop a gorgeous, thick, and caramelized crust, truly setting it apart from your standard pound cake. Starting your pound cake in a cold oven also impacts the texture of the cake.
Those gluey pound cake streaks happen when your over-cream the butter and sugar. The cake rises in the oven and then it quickly collapses a bit while cooling which causes those gummy streaks. To prevent this, use a low speed with creaming and do so just until combined and fluffy, about 3 minutes.
Unlike layer cakes, which use a thin batter that should never fill the pan more than halfway (more on that here), pound cake batter is thick, and should fill the pan within an inch of the top to encourage a prominent crown.
Bundt pans are a baking essential. Their unique construction allows an even browning on denser cakes, like pound cake, with the well-defined curves that are the hallmark of the form.
Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes.
Prepare cake pan by coating with butter and sugar. Set aside a different pan filled with a few inches of water (this creates moisture in the oven and prevents the cake from drying out while baking).
Cake flour – This flour works considerably better for pound cake than using plain/all-purpose flour (see in post for comparison). It rises better, and has a more tender crumb. Measuring cake flour: If using cups, sift flour into a large bowl first, then scoop out a cup of flour.
If you're unsure, it's safest to use a 50/50 combination of butter and oil instead of replacing the butter completely. This way you'll get the added moisture from the oil without sacrificing the structural integrity that butter provides.
Baking a cake in a too-hot oven for the recommended time will dry it out. And baking a cake in a not-hot-enough oven will dry the crust before the center is fully baked.
The batter contains too much raising agent. Too much baking powder will cause a cake to rise too quickly and too much, making it crack or spill over the sides of the tin. Reducing the amount of raising agent or using a combination of plain and self-raising flours will help produce a more even surface.
The reason why you shouldn't overbeat the eggs for pound cake is that it makes the cake crumbly. First, the overmixed eggs give you trouble because it makes a mess in your oven; the batter oozes out of the baking dish. Then, once you cut into the baked cake, the weakened structure doesn't hold up as it should.
A cake can crumble for a variety of reasons: overmixed batter, too much flour, not enough sugar or not enough shortening. When you bake your cake, make sure you use the flour your recipes calls for, preheat your oven and bake the cake at the correct temperature.
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