Welcome peach season with this Sugar Crusted Sweet Peach Pound Cake that requires less than 10 ingredients, all of which you likely have on hand (minus fresh peaches) and can be whipped up super quickly!
And I know what you’re thinking….that’s not the prettiest cake I’ve ever seen and I’d agree with you, however, it’s beautiful taste far exceeds what it lacks in outer beauty. And while I did briefly consider pouring something over it, or sprinkling powdered sugar on it, just to enhance it’s beauty I ultimately decided it did not need it.
- 1 cup plus 2 tablespoons butter
- 2 1/4 cups sugar, divided
- 4 eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 cups fresh peaches, peeled and chopped
Grease a bundt pan (or a 10-inch tube pan) with 2 tablespoons butter. Sprinkle the pan with 1/4 cup of the sugar. Cream the remaining butter; gradually adding the remaining sugar until well beaten. Add eggs, one at a time beating well after each addition. Add vanilla. Reserve 1/4 cup of the flour, set aside. In a medium sized bowl, combine remaining flour, baking powder and salt; gradually add to creamed mixture, beating until well blended. Dredge peaches with the reserved 1/4 cup flour. Fold peaches into batter. Pour batter into prepared pan and bake at 325 degrees for about 50 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool in pan before inverting onto a plate/cake stand.
It’s pure peach perfection when enjoyed for breakfast/brunch with a dollop of whipped cream and a sie of coffee but it is also perfect for summertime dessert with a scoop of vanilla ice cream. Heck, you could even have it in the middle of the day for an afternoon snack!
I chopped the peaches so that every couple of bites got a bit of peach, but you could certainly leave your peaches larger if you so desired.
Besides the juicy sweet flavor that only fresh peaches provide, the highlight of this unstuffy old-fashioned pound cake is the signature sugared crust. It’s a bit of crunch that is undeniably one of the best parts….and why I refrained from pouring anything on top of it.
Sometimes you have to just let things be as they are meant to be and this Sugar Crusted Sweet Peach Pound Cake is just fine on its own.
Are you as excited for peach season as I am?
Here’s some more favorites to get you through the summer: