Peach Pound Cake

Course: Dessert

Cuisine: American, Soul Food

Diet: Vegetarian

Prep Time: 10

Cook Time: 1

Cooling Time: 1

Total Time: 2 10

Servings: slices

Calories: 387kcal

Author: Jazzmine Woodard

Classic Soul Food pound cake infused with sweet honey and juicy peaches then finished with a glaze so it tastes like peach cobbler

Print Recipe

Equipment

1 bundt pan or tube pan
1 stand mixer or hand mixer
1 cutting board
1 knife
2 mixing bowls
1 whisk
1 silicone spatula or kitchen spoon
1 small saucepan

Ingredients

Peach Honey Pound Cake

1 pound unsalted butter softened to room temperature
6 eggs room temperature
1 cup brown sugar packed
½ cup honey
¾ cup milk room temperature
1 teaspoon vanilla extract or vanilla bean paste
1 large peach
4 cups flour sifted
½ teaspoon fine sea salt
½ teaspoon cinnamon

Peach Honey Glaze

1 large peach peeled and diced
½ cup honey
½ cup powdered sugar sifted
1 teaspoon vanilla extract
1 tablespoon lemon juice

Instructions

To Make the Cake

Preheat oven to 350 degrees. Grease and flour bundt pan and set aside.
Cream butter in a mixer or food processor until smooth and a slightly lighter shade of yellow (about two minutes). Add eggs, brown sugar, honey, milk, and vanilla extract and continue mixing until uniform (about 5-8 more minutes).
1 pound unsalted butter, 6 eggs, 1 cup brown sugar, ½ cup honey, ¾ cup milk, 1 teaspoon vanilla extract
Meanwhile, peel, core, and dice both the peaches for the cake and the glaze into half-inch chunks.
1 large peach, 1 large peach
In another bowl, whisk together flour, salt, and cinnamon. Dredge the diced pieces of one peach in flour mixture until coated then add the creamed butter mixture and stir by hand until just combined and no dry pockets remain. There may be bits of flour around the peach pieces, which is OK.
4 cups flour, ½ teaspoon fine sea salt, ½ teaspoon cinnamon
Pour batter into prepared bundt pan. The batter will be thick and sticky and you shouldn't see many peach pieces from the top of it if they're evenly distributed throughout the batter. Bake on middle oven rack for about an hour or until a toothpick inserted into multiple parts of the cake comes out clean.
Let cake sit in pan for about 10 minutes then carefully invert it onto a plate to finish cooling.

To Make the Glaze Topping

While the cake cools, heat honey, powdered sugar, vanilla extract, lemon juice, and remaining peach chunks in small saucepan over medium heat.
½ cup honey, ½ cup powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon lemon juice
Stir until powdered sugar dissolves and bring mixture to a boil. Reduce heat to low and simmer for 15-20minutes or until slightly thickened then remove from heat. The glaze will thicken more as it cools.
To finish cake, spoon glaze over top and allow it to run down sides of cake. If not serving cake immediately, reserve glaze until ready to serve.

Notes

Preparation

You can prepare this cake up to four days ahead of time with good results. Just be sure to follow the storage instructions.

If your peaches are not equally ripe, I recommend using the riper peach in the cake and the less ripe one in the topping, as it will get cooked down into more tenderness and sweetness.

Don't skip the dredging step! This quick step coats the peaches in flour, which helps them to float throughout the batter while baking instead of clustering together, sinking to the bottom, or sticking to the sides of the pan and burning.

Because this is a bundt shaped cake with no true "center" and a very dense one at that, it's important to check for doneness in multiple spots.

Storage

Pound cake generally keeps well at room temperature for a few days but because of the fruit in this cake, I recommend refrigerating it if you need to store overnight or longer. Wrap it snugly in plastic wrap to retain moisture as the fridge can dry it out. Keeps in the fridge up to one week.

To freeze pound cake, wrap it snugly in plastic wrap then again in aluminum foil before putting it in the freezer. You can do this with either a whole or half cake or with individual slices. Keeps for up to three months.

Nutrition