Georgia Peach Pound Cake is a moist and dense pound cake with lots of fresh peach flavor. It’s a wonderful southern dessert for peach season. Made with two cups of chopped fresh peaches, there’s a little peach in every bite.
Like any good pound cake, this Georgia Peach Pound Cake has lots of buttery flavor. This cake is so wonderfully flavored, it doesn’t even need a glaze.
Tips For Making A Peach Pound Cake
- Be sure to start with room temperature butter and eggs.
- Use frozen peaches instead of fresh if you like.
- Be sure to beat the butter and the sugar together really well, a good 6 to 8 minutes. Do not rush this part. It is very important to the finished texture.
More Peach Desserts
- Skillet Bourbon Peach Cobbler with Cinnamon Sugar Dumplings
- No-Bake Peach Cheesecake Bars
- Cinnamon Peach Bread Pudding
Watch The Short Video Below To See How Easy This Recipe Is To Make.
Georgia Peach Pound Cake
Georgia Peach Pound Cake is a moist and dense pound cake with lots of fresh peach flavor. It’s a wonderful southern dessert for peach season. Made with two cups of chopped fresh peaches, there’s a little peach in every bite.
Ingredients
- 1 cup butter (I use salted), room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh peaches, pitted and chopped
Instructions
- Preheat oven to 325 degrees and butter and flour a 10-inch tube pan. Or you can use baking spray.
- Using a stand mixer, beat butter and sugar until light and fluffy, 6-8 minutes.
- Beat in eggs one at a time.
- Beat in vanilla. Scrape down the sides of the bowl to make sure everything is evenly mixed.
- Set aside 1/4 cup of flour to toss with the peaches and sift together the remaining flour with the baking powder and salt. Add to mixing bowl and mix just until incorporated.
- Toss peaches with the 1/4 cup flour and fold into batter.
- Transfer batter to prepared pan. Bake for 60 minutes. Let cool 10 minutes and then remove from pan.
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe slightly adapted from AllRecipes
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Absolutely the best and easiest peach cake I’ve ever made. I was prepared for a problem getting it out of the pan, however it almost flew unto the plate by itself. And it was gone in two days. I’m getting ready to make it again while we still have peaches. Its moist with a tender crumb…just so good. I highly recommend making it.
I can’t wait to make this, but I want to know could I use canned peaches & self rising flour to give the cake more height? If so what would be measurements?
This peach pound cake was delicious and very easy to make!
Excellent cake!
I’m a baker and especially trying new pound cake recipes. With it being Georgia peach time I had to try and was I excited! Perfect, beautiful pound cake; high rising and just the right amount of moistness and sweetness. If I could give it a 5+ I would.
I like to use fresh picked blackberries. Instead of flour on the pan I use sugar. Itt makes a nice crunch crust.
Do you think I could swap out peaches for mangos? I have an abundance.
I have used canned peaches, fruit cocktail, berries, small chopped apple, and pineapple. I think mango would work. The firmer the better I think.
This is the most delicious and easiest pound cake I’ve ever baked! I’m trying this recipe today using fresh strawberries instead of peaches. It looks just as delicious! I am anxiously awaiting to try it!
The strawberry pound cake was a hit also! (I probably love the fresh peach one best, but the fresh strawberry one was a keeper as well!) Both of them went fast!!
Can this be frozen? Looking to use up some end of season peaches