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Peach Pound Cake

I think it's safe to say that peach season has begun here in Georgia.  They're popping up on sale in the markets and being featured in magazines galore!  I thought it would be fun to dedicate a whole week to this southern favorite and call it peach week.  Are you in?

Can I share a secret with you?  Neither of my kids will touch a peach.  Never have.  Not even as infants!  But I sneak them into smoothies and desserts like this over the top delicious peach pound cake with peach soaking syrup.

You may have noticed this peach pound cake in my segment on Fox 5 atlanta last week and several of you asked for the recipe which I am oh so happy to share.  I wrapped individual pieces of the cake for the crew to take home with them and then my family and I finished this baby off that very night.  It is that good!  Here's a little peek at the treat boxes I put together in case you want to share some with a friend.  (It' so good though, I don't blame you if you keep it all to yourself!)

*adapted from here 

Cake Ingredients:

3 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup (2 stick) unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 tsp. vanilla extract
1 cup sour cream
1 1/2 cups diced fresh peaches, skins and pits removed

Syrup Ingredients:

1/3 cups fresh peach puree *
2/3 granulated sugar
2 tbsp. orange juice


1.  Place rack in middle of the oven and heat to 350 degrees.  Grease and flour a 10 inch bundt pan.

2.  In a large bowl, whisk together flour, baking soda, baking powder and salt.  Set aside.

3.  Using a mixer, beat the butter at medium speed until creamy for about 2 minutes.  Gradually add sugar and beat at medium-high speed for about 3 minutes.  Add eggs one at a time, beating for 30 seconds after each addition.  Scrape down the sides of bowl if necessary.  Beat in vanilla extract.

4.  At low speed, add flour mixture in 3 additions, alternating with the sour cream.  End with a flour addition. (Flour, sour cream, flour, sour cream, flour.)

5.  Scoop half of mixture into the prepared bundt pan.  Then add diced peaches on top of the batter, evenly around the ring. Scoop remaining half of batter on top of peaches and smooth with a spatula.

6.  Bake cake for 50-60 minutes at 350 degrees or until a toothpick comes out clean.  Cool the cake inside of the pan for 10 minutes on a cooling rack.  Invert cake onto cake stand or another cooling rack.  (If placing on another cooling rack, you may want to slide a baking sheet underneath to catch any drips or spills from the syrup!)

While cake is baking, make the peach syrup...

1.  Combine peach puree, sugar and orange juice in a small saucepan.  Cook over medium heat until sugar is dissolved (3-4 minutes).

2.  Remove pan from heat and brush syrup on top of warm cake, allowing it to soak into the cake.  Repeat process until all syrup has been absorbed into the cake.

*If you prefer, you can strain your peach puree before adding it to the saucepan for cooking. This will give the cake a slightly different look that is free of any fruit pieces.  I left mine on because I like the texture of the diced peaches on top of the cake.


  1. This looks delicious! Thanks for sharing. I might make this for teacher appreciation gifts.

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  3. Seriously amazing! Pinning this one for SURE! :)

  4. This recipe looks insanely delicious!!! I'm always keeping my eye out for new sweets. Also, as a side note, the pictures are just gorgeous :)

    Aya ♥ Strawberry Koi

  5. Made this today. It is cooling and looks amazing:) thanks again for a great gift dea!

  6. Oh my word! Now this is something I must try. xo

  7. Served this Peach Pound cake after dinner and it was a BIG hit! Instead of fresh peaches I used a one pound bag of frozen sliced peaches. Saved time, no mess and it was just enough for the diced peaches and for making the puree. Added whipped cream on top. Yum. Definitely worth making from scratch!