Ingredients
For the Peach Filling
2 cups diced peaches (fresh or frozen, thawed)
2 tbsp unsalted butter
1/4 cup brown sugar
1 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
For the Pound Cake
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup heavy cream OR whole milk
For the Glaze (optional but amazing!)
1 cup powdered sugar
2–3 tbsp peach juice (from cooked peaches) or milk
1/2 tsp vanilla
👩🍳 Instructions
- Make the Peach Filling
In a saucepan, melt the butter over medium heat.
Add peaches, brown sugar, cinnamon, nutmeg, and vanilla.
Cook for 5–7 minutes until the peaches soften and the mixture thickens slightly.
Remove from heat and let cool. - Prepare the Pound Cake Batter
Preheat oven to 325°F (165°C).
Grease and flour a Bundt pan well.
In a large bowl, cream the butter and sugar until very light and fluffy—about 4–5 minutes.
Add eggs one at a time, mixing well after each.
Mix in vanilla.
In a separate bowl: whisk flour, baking powder, and salt.
Add dry ingredients to the butter mixture in thirds, alternating with heavy cream.
Mix until smooth and thick. - Assemble the Cake
Spoon ½ of the batter into the Bundt pan.
Add ½ of the peach mixture on top.
Add the rest of the batter, then the remaining peaches.
Lightly swirl with a knife—but do NOT overmix. - Bake
Bake for 70–80 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 15 minutes, then turn out onto a cooling rack. - Glaze
Whisk powdered sugar with peach juice or milk until smooth.
Drizzle generously over the cooled cake.
💛 Tips
If using canned peaches, drain well before cooking.
For extra peach flavor, add a few slices to the bottom of the Bundt pan before pouring the batter.
This cake stays moist for 3–4 days covered.