GA Peach Pound Cake Recipe - Allrecipes.com
GA Peach Pound Cake Recipe
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GA Peach Pound Cake
Delectable and dense pound cake loaded with juicy and sweet peach chunks. See more
  • READY IN hrs

GA Peach Pound Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 30 mins

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 More Reviews

Most Helpful Positive Review
Feb 27, 2008

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.

 
Most Helpful Critical Review
Sep 20, 2010

followed the directions to a T, and it came out really good. baked in a bundt pan and it's moist and tasty. wish that the crust was a little firmer. i would have given this 4 stars but it needs some sort of creamy topping on it to be absolutely delish!

 
Aug 25, 2003

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!

 
Jul 26, 2010

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!

 
Oct 21, 2002

A perfect way to use ripe peaches! The sugar coating on the pan gave a nice crunch to the outside of the cake. I used a bundt pan and baked it about 1 hr 20 min, and had no trouble getting the cake out of the pan after letting it cool for about 15 minutes. As with any pound cake, it is important to follow the directions and beat, beat, beat the batter after each addition (except the peaches, of course). Using a stand mixer works well for the beating. I added some nutmeg and cinnamon to the batter with the vanilla, and I think that helped bring out the flavor of the peaches. I also dusted it with 10X sugar after it cooled. The cake is delicious, especially when served with dark chocolate sauce.

 
Jun 08, 2006

This was a really good recipe. I did alter it a bit. I added 1.4 tsp. of almond extract and then 1/4 tsp. each of cinnamon, nutmeg and 1/8 tsp. ginger and ground cloves. After the cake had cooled a bit, I poked holes in it with a toothpick and made a glaze of the syrup from a can of peaches and powdered sugar and then dusted it with powdered sugar just before serving. This was a very nice change. I will definitely make this again.

 
Dec 26, 2002

Great recipe. I didn't have fresh peaches but I did have canned, so I chopped them up real fine and it came out great. Everyone loved it.

 
Jun 07, 2006

Perfect cake for Spring or Summer. I live in GA, so I used fresh, ripe, sweet GA peaches. Took this cake to a mother's meeting and it was gobbled up. HELPFUL HINT: To ripen the peaches more quickly, put them in a brown paper bag. Close the top of the bag and poke holes in it. Also, you can put an apple in there to speed the process, as well.

 

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Nutrition

  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 44.1 g
  • 14%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 196 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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