Delicious Peach Pound Cake Recipe: Your Ultimate Guide to a Perfect Summer Dessert
Welcome to peach season! There’s truly nothing quite like the sweet, juicy flavor of fresh peaches to brighten up your summer days. To celebrate this delightful time of year, we’re bringing you a phenomenal recipe for Peach Pound Cake, sometimes affectionately known as Peach Jell-O Pound Cake. This scratch-made Bundt or tube cake is a testament to simple ingredients coming together to create something truly extraordinary. It beautifully combines peach-flavored gelatin with the natural goodness of fresh peaches, infused with a comforting blend of nutmeg, cinnamon, vanilla, and a hint of almond extract. The result is a profoundly moist cake with a peach flavor that is distinct yet wonderfully subtle, allowing the warm spices—especially the nutmeg—to truly shine and elevate every bite.
Embracing the Versatility: Peach Pound Cake Variations
This beloved recipe has graced kitchens for decades, evolving into various delicious renditions across countless websites and family cookbooks. Its enduring popularity lies in its adaptability and the universally adored combination of peaches and a rich, buttery pound cake. One common variation involves a minor flavor tweak, such as substituting rum extract for the almond extract, which introduces a different depth of warmth to the cake. Experimenting with different extracts like vanilla bean paste for a more intense vanilla flavor, or even a touch of orange zest, can personalize this classic to your liking.
Beyond flavor, the choice of baking pan offers another avenue for customization. While many recipes, including ours, call for a traditional Bundt pan, others recommend a tube pan. Regardless of your choice, a delightful characteristic of this cake is the slightly crunchy exterior that develops during baking. This lovely crust, likely enhanced by the gelatin, provides a satisfying textural contrast to the incredibly moist interior. If you use a Bundt pan and invert the cake, you’ll find a beautifully crisp bottom crust, a testament to the cake’s perfectly caramelized edges. Some bakers also enjoy a simple peach glaze or a drizzle of vanilla icing over their pound cake, adding an extra layer of sweetness and moisture.
Scaling the Recipe: Loaf Pan or Smaller Bundt Options
Not everyone needs a full-sized Bundt cake, and sometimes a smaller, more intimate dessert is all that’s required. Fortunately, this Peach Pound Cake recipe scales down beautifully. If you’re looking for a smaller serving, you can easily halve all the ingredients and bake it in a loaf pan. While a loaf pan will yield a cake with a flat and crunchy top, it will still retain all the delicious flavors and moist texture. We can confidently say it works, as we’ve successfully halved the recipe and baked it in a 6-cup Bundt pan, with excellent results.
Finding the right bakeware can sometimes feel like a quest. I’m still using a charming small fluted pan I found at a great price, but there’s always that dream pan on the wish list. For instance, a particular fancy Bundt pan has been calling my name for a while. While $40 might seem a bit steep for a small pan, the intricate designs and superior non-stick coating of high-quality bakeware often make it a worthwhile investment. Good pans contribute to even baking, easy release, and a beautiful presentation, making your baking experience all the more enjoyable.
Hunting for Peach Jell-O: Where to Find This Key Ingredient
One of the unique elements of this Peach Pound Cake is the inclusion of peach-flavored Jell-O, which contributes significantly to both its peach flavor and its famously moist crumb. However, finding peach Jell-O can sometimes be a bit of a treasure hunt! It’s not always a staple item in every grocery store, so be prepared to visit more than one location. Larger supermarket chains or specialty stores might carry it. For example, while Publix might not stock it consistently, you might have better luck at stores like Food Lion. In some regions, even international or ethnic grocery stores, like Fiesta in Texas, might carry a wider variety of gelatin flavors.
If the thought of driving around town searching for a specific gelatin flavor doesn’t appeal to you, there’s always the convenience of online shopping. Many online retailers, including Amazon and specialty food stores, offer peach-flavored Jell-O, often in bulk. This can save you time and ensure you have this essential ingredient on hand. If, by chance, peach Jell-O remains elusive, you could consider using another fruit-flavored gelatin that complements peaches, such as apricot or even orange, though the flavor profile will subtly change. Alternatively, you could skip the gelatin entirely and rely more on fresh peaches and a touch more peach extract, but be aware that the texture and moisture level might be slightly different.
Why This Peach Pound Cake Will Become Your New Favorite
Beyond its delicious taste, there are many reasons why this Peach Pound Cake is poised to become a staple in your recipe collection. It’s incredibly moist, a hallmark of a great pound cake, and the peach Jell-O truly enhances this quality, ensuring every bite is tender and flavorful. The combination of fresh peaches with the subtle tang of sour cream and the richness of butter creates a complex flavor profile that is both comforting and sophisticated. It’s a perfect dessert for summer gatherings, potlucks, or simply as an indulgent treat with your morning coffee.
The spices – cinnamon and especially nutmeg – play a crucial role, providing a warm, aromatic backdrop that complements the sweet fruit without overpowering it. This cake is not just a dessert; it’s an experience, evoking feelings of Southern hospitality and homemade goodness. Its beautiful golden crust and soft interior make it visually appealing, while its easy-to-follow instructions ensure even novice bakers can achieve spectacular results. Prepare to receive rave reviews when you serve this delightful peach pound cake!
Tips for Baking the Perfect Peach Pound Cake
Achieving a truly perfect pound cake requires attention to a few key details. Here are some essential tips to ensure your Peach Pound Cake turns out moist, flavorful, and beautifully textured every time:
- Room Temperature Ingredients: This is perhaps the most crucial tip for any pound cake. Ensure your butter, eggs, and sour cream are at room temperature. This allows them to emulsify properly, creating a smooth, airy batter that traps more air, leading to a lighter, more consistent crumb.
- Proper Pan Preparation: Pound cakes can be notorious for sticking, especially in intricate Bundt pans. Thoroughly grease your pan with a good quality baking spray that contains flour, or butter and flour it meticulously. Getting into all the nooks and crannies will save you a lot of heartache when it’s time to unmold.
- Don’t Overmix the Batter: Once you add the flour mixture, mix just until combined. Overmixing develops the gluten in the flour, which can lead to a tough, dry cake. Gentle folding is key after the initial creaming of butter and sugar.
- Small Peach Pieces: The recipe calls for chopped peaches. Try to chop them as small as you can. Smaller pieces are less likely to sink to the bottom of the cake during baking, ensuring an even distribution of fruity goodness throughout. If using particularly juicy fresh peaches or frozen thawed peaches, you might lightly toss them with a tablespoon of flour to help them suspend in the batter, although this recipe notes it might not be necessary.
- Know Your Oven: Baking times can vary significantly between ovens. While our recipe suggests 80-90 minutes at 325°F, it’s vital to start checking your cake earlier, perhaps around the 60-minute mark. Look for a golden-brown crust and test for doneness by inserting a wooden skewer or toothpick into the thickest part of the cake; it should come out clean. If the top is browning too quickly, loosely tent it with aluminum foil.
- Cooling Process: Allow the cake to cool in the pan for about 10 minutes after baking. This allows it to firm up slightly, making it easier to invert without breaking. After 10 minutes, carefully invert it onto a wire rack to cool completely. Cooling on a rack prevents the bottom from becoming soggy.
Serving Suggestions for Your Peach Pound Cake
While this Peach Pound Cake is absolutely divine on its own, a few simple additions can transform it into an even more luxurious dessert. A light dusting of powdered sugar is a classic and elegant touch, adding a subtle sweetness and beautiful presentation. For a truly indulgent experience, serve slices with a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or even a drizzle of warm caramel sundae sauce. Additional fresh peach slices or a berry compote can further enhance the fruity flavors and add a vibrant contrast.
This versatile cake isn’t just for dessert; it makes a wonderful addition to a brunch spread, a delightful afternoon tea treat, or a comforting snack any time of day. Pair it with a cup of coffee or a glass of iced tea for a perfect moment of culinary bliss.
Frequently Asked Questions (FAQ) About Peach Pound Cake
- Q: Can I use frozen peaches instead of fresh ones?
- A: Yes, you can! If using frozen peaches, make sure to thaw them completely and drain any excess liquid very well. Pat them dry with paper towels before chopping and adding them to the batter to prevent the cake from becoming too wet.
- Q: What if I can’t find peach Jell-O?
- A: As mentioned, peach Jell-O can be a bit tricky to locate. If you can’t find it, consider using apricot or even orange-flavored gelatin for a complementary taste. The cake’s flavor will be slightly different but still delicious. Alternatively, you can omit the Jell-O and increase the amount of peach extract, though the cake might be slightly less moist and dense without it. You might also add an extra tablespoon of flour for texture if omitting the Jell-O.
- Q: Can I make this cake ahead of time?
- A: Absolutely! Pound cakes generally improve in flavor and moisture a day after baking. Store it tightly wrapped at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, slices or the whole cake (tightly wrapped) can be frozen for up to 3 months. Thaw at room temperature.
- Q: How do I prevent my pound cake from sticking to the Bundt pan?
- A: The key is thorough pan preparation. Use a high-quality non-stick Bundt pan. Grease every crevice with softened butter or a baking spray containing flour, then dust generously with flour, tapping out any excess. Ensure the pan is evenly coated. Allowing the cake to cool for 10 minutes in the pan before inverting also helps it release cleanly.
- Q: Can I add a glaze to this Peach Pound Cake?
- A: Yes, a simple glaze would be a wonderful addition! A basic powdered sugar glaze (powdered sugar mixed with a little milk or peach juice) would work perfectly. You could also make a lemon glaze for a zesty contrast, or a peach glaze using a reduction of peach juice and powdered sugar. Apply the glaze once the cake has completely cooled.
More Delightful Peach Recipes
- Fresh Peach Muffins
- Peach Recipes Round-Up
- Classic Peach Pound Cake (Original Version)
- Dutch Peach Pie
- Double Crust Peach Pie
Peach Pound Cake Recipe
Peach Pound Cake
Anna
Pin Recipe
Ingredients
- 1 3 oz box peach flavored Jell-O (84 grams)
- ½ cup sour cream (120 grams)
- 3 cups all-purpose flour (390 grams)
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 cup unsalted butter, softened (230 grams)
- 3 cups sugar (600 grams)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 6 large eggs, bring to room temperature
- 2 cups chopped fresh peaches (or canned), drained and chopped — Try to chop the pieces as small as you can for even distribution.
Instructions
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Bring the eggs to room temperature. To quickly achieve this, submerge them in very warm water for about 5 minutes.
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Preheat your oven to 325 degrees F (160°C). Prepare a 10-inch tube pan or a 12-cup capacity Bundt pan by spraying it thoroughly with flour-added baking spray, ensuring all crevices are coated.
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In a small bowl, whisk together the peach Jell-O powder and the sour cream until well combined. Set this mixture aside.
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Measure the flour by weight for best accuracy. Sift it together with the baking soda, then stir in the salt, cinnamon, and nutmeg until all dry ingredients are uniformly blended. Set aside. Note: If desired, you can reserve 2 tablespoons of this flour mixture and toss it with the chopped peaches to help prevent them from sinking. I often skip this step, and the peaches remain well distributed.
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and sugar until the mixture is light and fluffy. This usually takes about 5 minutes, and be sure to scrape down the sides of the bowl frequently. While creaming, add the vanilla and almond extracts.
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Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated. Once all eggs are in, gently fold in the sour cream/Jell-O mixture until just combined.
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Gradually add the flour mixture to the butter mixture, beating on low speed or stirring by hand until just combined. Be careful not to overmix. Finally, gently stir in the chopped peaches. Scrape the batter into your prepared pan, spreading it evenly.
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Bake for approximately 80 to 90 minutes at 325 degrees F (160°C). Please note that oven temperatures can vary, and some versions of this recipe may suggest up to 110 minutes. Begin checking the cake after 1 hour. If the top appears to be browning too quickly, loosely cover it with aluminum foil. Continue baking until the cake appears set and a wooden pick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes.
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Carefully invert the cake from the pan onto a wire rack. Let it cool completely before dusting with powdered sugar. Serve this delightful Peach Pound Cake with whipped cream, extra fresh fruit, and perhaps a drizzle of caramel sundae sauce for an extra treat!
Notes