Can I freeze Fresh Peach Pound Cake?

Yes. Let the cake cool completely first, then wrap it tightly in plastic wrap followed by foil. Freeze individual slices or the whole cake for up to 2 months.

Do I need peach schnapps in the recipe?

No. The cake still works without peach schnapps. Peach nectar or additional vanilla can be used instead, though the schnapps adds extra peach aroma and flavor.

Why did my pound cake stick to the pan?

Pound cakes usually stick because the pan was not fully greased or the cake was removed too early. Coat the tube pan thoroughly with shortening and sugar before baking.

Can I use frozen peaches instead of fresh?

Yes, but thaw and drain frozen peaches well before adding them to the batter. Too much extra liquid can make the center of the cake gummy.

Fresh Peach Pound Cake With Rich Southern Flavor

Fresh Peach Pound Cake

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Fresh Peach Pound Cake made with buttermilk, fresh peaches, butter, and peach schnapps for a rich Southern-style dessert with a soft buttery crumb and cream cheese glaze.

Author: Taha Ayad
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 14 slices 1x
Category: Dessert
Method: Baking
Cuisine: Southern American

Ingredients

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4 cups all-purpose flour
3 cups granulated sugar
2 cups butter
1/2 cup buttermilk
1/2 cup peach schnapps
6 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups fresh peaches, diced
Cream cheese glaze for serving

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Instructions

Preheat the oven to 325 degrees F and prepare a 10-inch tube pan with cake release or shortening and granulated sugar.
Add the flour, sugar, butter, buttermilk, peach schnapps, eggs, and vanilla to the bowl of an electric mixer in the order listed.
Mix on low speed for 1 minute, then stop and scrape the bowl thoroughly.
Continue mixing on medium speed for 2 more minutes until the batter becomes smooth and thick.
Fold the diced fresh peaches into the batter gently by hand using a spatula.
Pour the batter into the prepared tube pan and spread evenly.
Bake for 1 hour 25 minutes to 1 hour 35 minutes, or until a wooden pick comes out clean or with dry crumbs.
Cool the cake in the pan on a wire rack for 20 minutes before inverting onto a serving plate.
Drizzle with cream cheese glaze before serving if desired.

Notes

Use ripe but firm peaches for the best texture.
Grease every corner of the tube pan carefully to prevent sticking.
The cake slices more cleanly after chilling in the refrigerator overnight.
Frozen peaches can be used if thawed and drained well first.

Nutrition

Serving Size: 1 slice
Calories: 590
Sugar: 47
Sodium: 180
Fat: 31
Saturated Fat: 18
Unsaturated Fat: 10
Trans Fat: 1
Carbohydrates: 71
Fiber: 2
Protein: 7
Cholesterol: 145

Find it online: https://www.dailysavoryrecipes.com/fresh-peach-pound-cake-southern-recipe/