GA Peach Pound Cake

GA Peach Pound Cake

279 Reviews 24 Pics
  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
Dent norton
Recipe by  Dent norton

“This Georgia peach pound cake can also be made with other fruits such as apple or cherry.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch tube pan

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
  3. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

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Reviews (279)

Rate This Recipe
naples34102
263

naples34102

Half of this recipe was just perfect in an 8x4" loaf pan. I lowered the heat to 325 degrees after some reviewers indicated they had trouble getting the cake to bake through without overbaking the exterior. It was perfect, then, at 325 for about 60 minutes. I made this exactly as written, in spite of reviewer suggestions to add this or that. I didn't want to take away from the buttery, peachy taste--it was delicious. The sugar crust is a nice touch and I'm glad I included that too. I used frozen peaches, thawed and drained, and drizzled the baked loaf with a glaze of powdered sugar and the drained peach juice. Very pretty, moist cake, with a just right taste and speckle of peaches.

LadyBugOnTheGo
100

LadyBugOnTheGo

Good recipe! I added a carmel glaze that made it even more delicious: 1/2 c. butter - 1/2 c. packed brown sugar - 2 tsp. milk - Heat all ingred. in saucepan, stir occasionally. Boil 2 minutes, stirring constantly. Remove from heat. Spoon over warm cake. I will use this recipe for a pineapple pound cake next, using drained canned pineapple. Thanks!

Jillian
96

Jillian

Oh my, I may be a Northern girl but I felt like I was back in the Old South sitting on someone's porch having a slice of this pound cake with a tall glass of Sweet Tea! Yes, it's that good! I cut the recipe in half, kept the amount of vanilla the same and used a little over a cup of peaches. I baked it in an 8x4 glass baking dish and topped it with a generous amount of turbinado sugar. I put in the oven at 325 for exactly one hour. It was so incredibly moist, delicious, and bursting with peaches. I topped the cake slices with fresh cut peaches and homemade whipped cream. The cake basically disappeared, but this is definitely a recipe I'd love to make again!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 307 cal
  • 15%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 44.1 g
  • 14%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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