This summertime-centric pound cake was inspired by peach cobbler with a little coffee cake streusel thrown in. Serve it in slices topped with more fresh peaches and a dollop of brown sugar-whipped cream for a quintessential taste of the season.
| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Active: | 45 min |
| Yield: | 10 to 12 servings |
Ingredients
- 4 tablespoons unsalted butter, melted
- 3 tablespoons light brown sugar
- 3 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- Pinch of kosher salt
- 2/3 cup all-purpose flour
- Nonstick cooking spray
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of kosher salt
- 1 1/2 cups plus 2 tablespoons all-purpose flour (see Cook’s Note)
- 1/2 cup buttermilk
- 2 firm ripe peaches, peeled and finely diced (about 1 1/2 cups)
- 2 firm ripe peaches, peeled and thinly sliced (about 2 1/2 cups)
- 2 tablespoons light brown sugar
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 3/4 cup heavy cream
- 2 tablespoons sour cream
- 2 tablespoons light brown sugar
Instructions
- Preheat the oven to 325 degrees F.
- For the streusel topping: Whisk together the melted butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl until smooth and combined. Stir in the flour until completed moistened and clumping into pea-size pieces. Cover with plastic wrap or a kitchen towel and set aside.
- For the pound cake: Line a 9-by-5-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Spray generously with nonstick cooking spray.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, until combined, then beat in the vanilla.
- Whisk together the cinnamon, baking powder, baking soda, salt and 1 1/2 cups of the flour in a separate large bowl until combined. With the mixer on medium low, add the flour mixture to the butter mixture in three batches, alternating with the buttermilk; beat until just combined.
- Toss the diced peaches with the remaining 2 tablespoons flour in a small bowl, then gently fold into the batter until evenly distributed throughout.
- Transfer the batter to the prepared loaf pan and sprinkle evenly with the streusel topping. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Run a small offset spatula around the edge of the loaf pan, then use the parchment paper overhang to lift the cake out of the pan and onto the wire rack. Let cool completely.
- For the macerated peaches: Toss the sliced peaches with the brown sugar, lemon zest and vanilla in a large bowl until combined. Set aside until the peaches are softened and starting to release their juices, about 30 minutes.
- For the whipped cream: Beat the heavy cream, sour cream and brown sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Cover and keep cold in the refrigerator until ready to serve.
- Cut the pound cake into 1-inch-thick slices using a serrated knife. Top with some of the macerated peaches and a dollop of whipped cream.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 393 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 1 g |
| Sugar | 30 g |
| Protein | 5 g |
| Cholesterol | 80 mg |
| Sodium | 90 mg |
Reviews
can I use almond flour instead of wheat flour?
The whole family loves it! Very moist and the streusel topping is delicious! Didn’t bother with the macerated peaches or whipped topping. It doesn’t need it. I used 3 peaches for the cake because it didn’t seem to have enough peach when I made it with 2. If you are looking for something to do with your ripe peaches, this is it!
First of all, I meant to rate this 4 stars not two, but I can’t change that. It was very very good. It was a bit of work, but definitely a keeper. Only use good peaches.
Super moist and very peachy! Love this recipe!
I am not a peach lover but it was good. On the other hand my husband and brother are and they loved it.
Made this recipe but without all the added toppings. It really isn’t a pound cake. Just a quick bread. I really don’t like cinnamon in my cake so I left it out and added more to the streusel. Would be better baked in a shallow pan and served as a coffee cake.
This was delicious. A moist coffee cake feel that wasn’t taste overly sweet. Will definitely be making this again!
xxoo
peach pound cake–mmmmmmm ! enough said !
Can I make this with peaches that I have canned?