Summer Pound Cake is lightly sprinkled with cinnamon, topped with caramelized peaches, and glazed with a hint of almond; this cake is a spectacular way to show off the best of the summer’s fresh peaches.
I’ve been stalking the markets around me sniffing all the peaches and crossing my fingers for perfectly sweet, ripe fruit. When I finally got my hands on a box of juicy sweet peaches last week, I could hardly wait to try them in this cake.
It’s a good thing peaches will be in season for a while longer, because I have a whole list of favorite recipes I’ll be making in the near future!
How about some Peach Habanero Jam slathered on crackers with whipped cream cheese or brie? Southern Peach Cobbler and Spiced Peach Oatmeal Crunch are amazing warm or cold and the leftovers make spectacular breakfasts too.
Honey Roasted Peach Yogurt is a great way to beat the heat and this Peaches and Cream Oatmeal will be on my table tomorrow morning. (No joke, I’ll be making that oatmeal constantly until the peaches are gone.)
Oh! and have you tried Grilled Peaches? All the rich and caramelized flavor of your favorite cobbler without any of the guilt! We adore grilled peaches both on their own and with a scoop of Vanilla Bean Ice Cream.
Check out all of the Gluten Free Dessert Recipes on this website!
Peach Pound Cake Recipe
- Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease a 10 cup bundt pan and arrange the peach slices in the bottom of the pan. Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs, vanilla, and almond extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, salt, and cinnamon. Beat again, just until combined.
- Pour the batter over the peaches in the greased bundt pan. Bake for 60 minutes, until deep golden brown. Cool in the pan on a wire rack for 20 minutes. After 20 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely.
- Whisk together the glaze and drizzle over the cake. The frosting will harden as it cools. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely for 2-3 days.
Get New Recipessent to your inbox!Sign me up!We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Summer Pound Cake with Peaches and Almond Glaze
5 from 2 votesSavePinPrintReviewServings: 12 -18 servings
Ingredients
- ▢2 medium-size peaches sliced thin
- ▢3/4 cup butter room temperature
- ▢1 2/3 cups light brown sugar
- ▢3/4 cups sugar
- ▢4 large eggs
- ▢1 teaspoon vanilla extract
- ▢1 teaspoon almond extract
- ▢3/4 cup milk
- ▢2 1/2 cups all-purpose flour *
- ▢1 teaspoon baking powder
- ▢1/2 teaspoon kosher salt
- ▢1/2 teaspoon cinnamon
- ▢
- ▢Glaze Ingredients:
- ▢3 tablespoons milk
- ▢1 1/2 cups powdered sugar
- ▢1/2 teaspoon almond extract
- ▢
- ▢* Gluten Free Substitution:
- ▢1 1/2 cups brown rice flour
- ▢3/4 cup tapioca starch
- ▢1/2 cup potato starch
- ▢1 1/2 teaspoon xanthan gum
Instructions
- Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease a 10 cup bundt pan and arrange the peach slices in the bottom of the pan. Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs, vanilla, and almond extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, salt, and cinnamon. Beat again, just until combined.
- Pour the batter over the peaches in the greased bundt pan. Bake for 60 minutes, until deep golden brown. Cool in the pan on a wire rack for 20 minutes. After 20 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely.
- Whisk together the glaze and drizzle over the cake. The frosting will harden as it cools. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely for 2-3 days. Enjoy!
Summer Pound Cake is lightly sprinkled with cinnamon, topped with caramelized peaches, and glazed with a hint of almond; this cake is a spectacular way to show off the best of the summer’s fresh peaches.
I’ve been stalking the markets around me sniffing all the peaches and crossing my fingers for perfectly sweet, ripe fruit. When I finally got my hands on a box of juicy sweet peaches last week, I could hardly wait to try them in this cake.
It’s a good thing peaches will be in season for a while longer, because I have a whole list of favorite recipes I’ll be making in the near future!
How about some Peach Habanero Jam slathered on crackers with whipped cream cheese or brie? Southern Peach Cobbler and Spiced Peach Oatmeal Crunch are amazing warm or cold and the leftovers make spectacular breakfasts too.
Honey Roasted Peach Yogurt is a great way to beat the heat and this Peaches and Cream Oatmeal will be on my table tomorrow morning. (No joke, I’ll be making that oatmeal constantly until the peaches are gone.)
Oh! and have you tried Grilled Peaches? All the rich and caramelized flavor of your favorite cobbler without any of the guilt! We adore grilled peaches both on their own and with a scoop of Vanilla Bean Ice Cream.
Check out all of the Gluten Free Dessert Recipes on this website!
Peach Pound Cake Recipe
- Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease a 10 cup bundt pan and arrange the peach slices in the bottom of the pan. Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs, vanilla, and almond extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, salt, and cinnamon. Beat again, just until combined.
- Pour the batter over the peaches in the greased bundt pan. Bake for 60 minutes, until deep golden brown. Cool in the pan on a wire rack for 20 minutes. After 20 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely.
- Whisk together the glaze and drizzle over the cake. The frosting will harden as it cools. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely for 2-3 days.
Get New Recipessent to your inbox!Sign me up!We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Summer Pound Cake with Peaches and Almond Glaze
5 from 2 votesSavePinPrintReviewServings: 12 -18 servings
Ingredients
- ▢2 medium-size peaches sliced thin
- ▢3/4 cup butter room temperature
- ▢1 2/3 cups light brown sugar
- ▢3/4 cups sugar
- ▢4 large eggs
- ▢1 teaspoon vanilla extract
- ▢1 teaspoon almond extract
- ▢3/4 cup milk
- ▢2 1/2 cups all-purpose flour *
- ▢1 teaspoon baking powder
- ▢1/2 teaspoon kosher salt
- ▢1/2 teaspoon cinnamon
- ▢
- ▢Glaze Ingredients:
- ▢3 tablespoons milk
- ▢1 1/2 cups powdered sugar
- ▢1/2 teaspoon almond extract
- ▢
- ▢* Gluten Free Substitution:
- ▢1 1/2 cups brown rice flour
- ▢3/4 cup tapioca starch
- ▢1/2 cup potato starch
- ▢1 1/2 teaspoon xanthan gum
Instructions
- Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease a 10 cup bundt pan and arrange the peach slices in the bottom of the pan. Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs, vanilla, and almond extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, salt, and cinnamon. Beat again, just until combined.
- Pour the batter over the peaches in the greased bundt pan. Bake for 60 minutes, until deep golden brown. Cool in the pan on a wire rack for 20 minutes. After 20 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely.
- Whisk together the glaze and drizzle over the cake. The frosting will harden as it cools. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely for 2-3 days. Enjoy!
