Hamdi Saidani This Pioneer Woman Peach Pound Cake is a moist and buttery recipe, which is made with fresh peaches and butter. It’s the ultimate comfort food recipe, ready in about 1 hour and 50 minutes.
Pioneer Woman Peach Pound Cake Ingredients
A simple, classic mix for a perfect summer pound cake.
- 2 cups white sugar
- 1 cup butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, divided
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups fresh peaches, pitted and chopped
How To Make Pioneer Woman Peach Pound Cake
A step-by-step guide to a delicious, fruit-filled dessert.
- Prep the Oven and Pan: Preheat the oven to 325°F (165°C). Generously butter a 10-inch tube pan and then coat the inside with white sugar, tapping out any excess.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and 2 cups of sugar together until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together 2 ¾ cups of the flour, the baking powder, and the salt. Gradually stir this flour mixture into the butter mixture until just combined.
- Add Peaches: In a small bowl, toss the chopped fresh peaches with the remaining 1/4 cup of flour until they are lightly coated. Gently fold the floured peaches into the cake batter.
- Bake the Cake: Spread the batter evenly into the prepared tube pan. Bake for 60 to 70 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
Recipe Tips
For a perfect, moist peach pound cake every time.
- How to keep the peaches from sinking? The secret is tossing the chopped peaches in a bit of flour before adding them to the batter. This light coating helps the fruit grip the batter and stay suspended throughout the cake instead of sinking to the bottom.
- Can I use frozen or canned peaches? Yes, but with adjustments. If using frozen peaches, thaw them and pat them very dry before chopping and tossing in flour. If using canned peaches, drain them thoroughly and pat them dry to remove as much excess liquid as possible.
- How do I know when the pound cake is done? The most reliable method is the toothpick test. Insert a long wooden skewer into the thickest part of the cake; if it comes out clean, it’s ready. The cake should also be golden brown and starting to pull away from the sides of the pan.
- Why did my pound cake turn out dry? Overbaking is the most common reason for a dry pound cake. Start checking for doneness at the lower end of the recommended bake time. Another culprit can be measuring flour incorrectly; always spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.
What To Serve With Peach Pound Cake
Simple and delicious pairings for this classic dessert.
This cake is wonderful on its own, but it’s even more delightful with:
- A scoop of vanilla bean ice cream
- A dollop of fresh, lightly sweetened whipped cream
- A drizzle of caramel sauce
- A hot cup of coffee or a tall glass of iced tea
How To Store Peach Pound Cake
Keeping your cake fresh and delicious.
- Room Temperature: Store the cooled cake in an airtight container or under a cake dome at room temperature for up to 3 days.
- Freeze: This cake freezes well. Let it cool completely, then wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw overnight on the counter before serving.
Peach Pound Cake Nutrition Facts
An estimated guide per serving.
- Calories: 350 kcal
- Carbohydrates: 55 g
- Protein: 5 g
- Fat: 13 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this pound cake in a different pan?
Yes, you can bake this batter in two 9×5-inch loaf pans or one 10- or 12-cup Bundt pan. You will need to adjust the baking time accordingly. Start checking for doneness about 10-15 minutes earlier than the recipe states for loaf pans, and around the same time for a Bundt pan.
Why do you coat the pan with sugar instead of flour?
Coating the buttered pan with sugar instead of flour is a classic technique for pound cakes. It creates a delicious, slightly crispy, sweet crust on the exterior of the cake that is a wonderful textural contrast to the moist interior.
My batter seems very thick, is that correct?
Yes, that’s completely normal. Pound cake batter is characteristically thick and dense compared to lighter cake batters. This dense structure is what gives pound cake its signature texture.
Try More Pioneer Woman Recipes:
- Pioneer Woman 7-Up Pound Cake Recipe
- Pioneer Woman Lemon Pound Cake Recipe
- Pioneer Woman Cream Cheese Pound Cake Recipe
Pioneer Woman Peach Pound Cake Recipe
Description
A classic, buttery pound cake loaded with sweet, fresh peaches and baked until golden for the perfect summer dessert with a delightful sugar crust.
Ingredients
Instructions
- Preheat oven to 325°F. Butter a 10-inch tube pan and dust it with sugar.
- Cream softened butter and 2 cups of sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, sift 2 ¾ cups flour, baking powder, and salt. Gradually mix into the wet ingredients.
- Toss chopped peaches with the remaining ¼ cup flour, then gently fold them into the batter.
- Spread batter in the prepared pan and bake for 60-70 minutes, until a tester comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
- u003cliu003eTossing the peaches in flour before adding them to the batter is the secret to preventing them from sinking to the bottom of the cake.u003c/liu003eu003cliu003eEnsure your butter and eggs are at room temperature for a smooth, well-emulsified batter and the best cake texture.u003c/liu003eu003cliu003eDo not overmix the batter after the flour is added, as this can lead to a tough cake. Mix just until the flour is combined.u003c/liu003eu003cliu003eYou can substitute the fresh peaches with other fruits like chopped apples or cherries for a different variation.u003c/liu003e
