Description
A buttery, moist two step fresh peach pound cake packed with juicy peaches and a hint of peach schnapps. Perfect for summer gatherings.
Ingredients
4 cups all-purpose flour, sifted
3 cups granulated sugar
2 cups butter, room temperature
1/2 cup buttermilk
1/2 cup peach schnapps (or nectar)
6 large eggs, room temperature
2 teaspoons vanilla extract
2 1/2 cups fresh peaches, diced
Instructions
1. Preheat oven to 325°F. Grease and sugar a 10-inch tube pan.
2. Add flour, sugar, butter, buttermilk, schnapps, eggs, and vanilla to mixer in order.
3. Mix on low for 1 minute. Scrape sides. Mix on medium 2 more minutes.
4. Fold in diced peaches gently with spatula.
5. Pour into prepared pan and smooth the top.
6. Bake for 1 hour 25 to 1 hour 35 minutes. Check with wooden pick.
7. Cool in pan 20 minutes, then invert onto serving dish.
8. Optional: drizzle with cream cheese glaze once fully cool.
Notes
Sub peach schnapps with peach nectar or orange juice.
Store in fridge up to 5 days. Freeze sliced portions wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 592
- Sugar: 47g
- Sodium: 268mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg