Need something to do with all those fresh Peaches? How about a delicious Peach Pound Cake! This recipe is made with Peaches and Cream Liqueur, fresh peaches, peach icing, and almonds. A flavorful peach explosion that will have you craving multiple slices.
This post has been sponsored by Jackson Morgan Southern Cream. As always, all opinions are my own.
Peaches are everywhere this summer in Tennessee and I can’t seem to get enough! Every time I go to the farmer’s market or store I come home with about ten fresh peaches. My entire life I’ve been peach obsessed. From creamsicle ice cream pops to homemade peach ice cream and peach pie, even peach flavored cocktails!
What’s your favorite way to enjoy summer peaches?
What is Pound Cake:
Pound Cake is a classic southern dessert and perfecting the moisture density can sometimes be tricky. It originally got its name from the ingredients of one pound flour, one pound, butter, and one pound sugar! Whew thats definitely a hefty ‘pound’ cake.
About this Peach Pound Cake Recipe:
For this recipe I really wanted to highlight the peach flavor by incorporating a liqueur. Baking with alcohol can sometimes change the structure of the cake, so naturally more dense pound cake is the perfect choice. To prevent the crumb texture from becoming too heavy, I decided to incorporate cake flour. The result is a light texture that’s perfectly moist.
Peaches and Cream Liqueur has a wonderful creamsicle flavor that transports me to childhood summers chasing the ice cream truck. The alcohol in the liqueur bakes out with high temperatures, leaving a smooth peachy flavor. To add just a little bit more punch to this pound cake I added a couple tablespoons of liqueur to the icing.
This is an easy cake recipe that will take hardly any time to prepare. Once you cream your butter and sugar, add your wet ingredients, mix in the dry, fold in the peaches and bake! Whisk together some powdered sugar and liqueur. Drizzle the icing on top and sprinkle some on some almonds!
Click here to find this Cake Pan Design by Nordicware
Why Bake with Cake Flour:
Cake flour is a soft and delicately textured flour that adds a lighter crumb texture to cakes. It has a lower protein content than all purpose flour, resulting in a less dense structure.
5 Reasons Why You Should Make a Peach and Cream Pound Cake:
- Quick and Easy to Bake
- Full of Fresh Peach and Creamsicle Flavors
- Bright peachy colored summer dessert
- Satisfies your peach craving
- Another reason to buy more fresh peaches!
So whether you are trying to use up leftover peaches or have a summer party to bake for, give this peachy cake a try. I promise it won’t disappoint.
Can Peach Pound Cake be Frozen?
Yes, wrap pound cake tightly in aluminum foil or plastic freezer wrap to freeze. Will remain fresh for about 4 to 6 months.
Peach Pound Cake
- 16 Tbsps unsalted butter room temperature
- 3 cups (360 g) cake flour sifted
- ½ tsp baking powder
- ½ tsp fine sea salt
- 2 cups (400 g) organic sugar
- 5 eggs
- ½ cup (122.5 g) plain greek yogurt
- ½ cup (125 ml) almond milk
- ½ cup (125 ml0 Jackson Morgan Peaches and Cream Liqueur
- 1 tsp vanilla extract optional
- 1 large yellow peach peeled, pit removed, sliced into chunks
- 2 Tbsp Jackson Morgan Peaches and Cream Liqueur
- 2.5 cups ( 275 g) powdered sugar
- Sliced or Chopped Almonds to sprinkle
Preheat oven to 325 F (163 C). Prepare a 10 cups/2.4 liter bundt pan.
In a small bowl stir together milk, Peaches N Cream Liquor, vanilla, and greek yogurt.
Whisk together dry ingredients in a medium bowl.
Add butter and sugar into a separate medium mixing bowl. Cream together using a handheld mixer.
Drop eggs in one at a time and continue to mix until smooth.
Pour in milk and liquor mixture. Mix on medium speed until smooth. Spoon dry mixture into wet and mix well.
Fold in peach chunks with a spatula.
Pour batter into bundt cake pan.
Bake for 50-60 minutes or until toothpick inserted into center comes out clean.
Allow cake to cool upside down on rack for 15 minutes.
Flip upside down and let cake drop onto cake dish.
Prepare icing by whisking together liqueur and powdered sugar. (if too wet add more sugar, if too dry, add small amount of liqueur)
When cake is completely cool, drizzle with icing and top with chopped almonds.
Store in an air tight container at room temp for 4-5 days.