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Honey Peach Pound Cake

Honey Peach Pound Cake
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Peach season is in full swing here in Utah, my friends and it’s been delicious to be sure. My kids and I have been putting them on everything. Oatmeal, pancakes, crepes, yogurt…yum. 🙂  I love a good peach! I’ve also been trying my hand at several new peach recipes and this delicious cake I have to share with you today has been our favorite.

A rich, buttery pound cake is studded with juicy fresh peaches and then drizzled in a honey glaze that is scrumptious. It’s a great way to use up those beautiful fresh peaches, my friends.

Honey Peach Pound Cake at Jamie Cooks It Up!

Let me show you how to make it happen!

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1. Preheat your oven to 350 and set the rack to the middle of your oven.
2. Into your stand mixer place 1 cup softened butter and 2 cups sugar. Beat for 1 minute, or until nicely creamed together.

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3. Add 6 eggs, one at a time, with the mixer on, then beat for an additional 2 minutes.
4. Add 1 tsp almond extract and 2 tsp vanilla. Mix just until combined.

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5. In a separate bowl toss together 3 C flour, 1/4 tsp baking soda and 1/2 tsp salt.
6. Add the dry ingredients to the stand mixer, alternately with 1/2 C sour cream. Mix just until combined.

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7. Peel and chop 5-6 peaches, you’ll need 3 cups total. Fold them into the cake batter. PicMonkey Collage

8. Generously butter the inside of your bundt pan, then dust it with sugar.

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9. Carefully spread the batter into the bundt pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Be sure not to over bake.

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Lovely!
10. Allow the pan to sit on the counter for 15 minutes and cool.

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Carefully slip a knife between the pan and the cake to loosen it up a bit. Set a cooling rack over the top of the cake and invert the pan. Allow the cake to cool completely.

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11. To make the honey glaze, place 2 C powdered sugar 1/3 C honey, 1 tsp vanilla, 3 Tb milk and a dash of salt into a large glass measuring cup. Whisk to combine. Add a bit more milk if it’s too thick and a bit more powdered sugar if it’s too thin. Drizzle it over the top of the cake.

Honey Peach Pound Cake

Like this!

Honey Peach Pound Cake from Jamie Cooks It Up!

Serve and enjoy!

Here’s the handy printable…

Honey Peach Pound Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 2 hours

Yield: 12-15 servings

Ingredients

1 C butter
2 C sugar
6 eggs
1 tsp almond extract
2 tsp vanilla
3 C flour
1/4 tsp baking soda
1/2 tsp salt
1/2 C sour cream
3 C fresh peaches, chopped
4 Tb butter, softened
1/4 C sugar
Honey Glaze:
2 C powdered sugar
1/3 C honey
1 tsp vanilla
3 Tb milk
dash salt

Instructions

1. Preheat your oven to 350 and set the rack to the middle of your oven.
2. Into your stand mixer place 1 cup softened butter and 2 cups sugar. Beat for 1 minute, or until nicely creamed together.
3. Add 6 eggs, one at a time, with the mixer on, then beat for an additional 2 minutes.
4. Add 1 tsp almond extract and 2 tsp vanilla. Mix just until combined.
5. In a separate bowl toss together 3 C flour, 1/4 tsp baking soda and 1/2 tsp salt.
6. Add the dry ingredients to the stand mixer, alternately with 1/2 C sour cream. Mix just until combined.
7. Peel and chop 5-6 peaches, you'll need 3 cups total. Fold them into the cake batter.
8. Generously butter the inside of your bundt pan, then dust it with sugar.
9. Carefully spread the batter into the bundt pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Be sure not to over bake.
10. Allow the pan to sit on the counter for 15 minutes and cool.
Carefully slip a knife between the pan and the cake to loosen it up a bit. Set a cooling rack over the top of the cake and invert the pan. Allow the cake to cool completely.
11. To make the honey glaze, place 2 C powdered sugar 1/3 C honey, 1 tsp vanilla, 3 Tb milk and a dash of salt into a large glass measuring cup. Whisk to combine. Add a bit more milk if it's too thick and a bit more powdered sugar if it's too thin. Drizzle it over the top of the cake.
http://jamiecooksitup.net/2016/09/honey-peach-pound-cake/

Recipe adapted from A Mothers Shadow 



Post a comment!

5 Comments

  1. 1
    September 1, 2016 at 9:30 am

    Hello Jamie! I LOVE, LOVE LOVE your recipes and cook many of them. I am so honored you have one of mine adapted to your style on your amazing site!!! Keep up all the fabulous foods. You’re truly amazing and I hope we get to meet someday:) Carrie

    • 2
      Jamie
      September 1, 2016 at 10:54 am

      Hi Carrie,
      Thanks for your kind words about my site. So happy the recipes have been turning out well for you! Thanks for sharing this great Peach Cake on your site. My family has been loving it, and I’m sure many of my readers will as well. The honey glaze…yum! So good. Thank you!
      All the best,
      ~Jamie

  2. 3
    Charlotte Weber
    September 1, 2016 at 3:37 pm

    SOUNDS GREAT WILL NOT PRINT

    • 4
      Jamie
      September 1, 2016 at 6:08 pm

      Hi Charlotte,
      Can you tell me what kind of device you are using? Everything looks ok to print on my end. It may have to do with your computer or phone.
      Thanks,
      ~Jamie

  3. 5
    December 11, 2016 at 10:43 am

    What a beautiful pound cake. Going to have to try this out when peaches are back in season. 🙂

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