Two Step Peach Pound Cake

This luscious Two Step Fresh Peach Pound Cake transforms sweet summer peaches into a decadent dessert that's surprisingly simple to make. The peach schnapps amplifies the natural fruit flavor while the buttermilk ensures a tender crumb that stays moist for days.

The aroma that fills your kitchen while this bakes is absolutely intoxicating. I first made this for a summer potluck and ended up with three people requesting the recipe before the night was over.

Ingredients

• All purpose flour: Sifted once provides the perfect structure while keeping the cake tender
• Granulated sugar: Balances the tartness of the peaches
• Butter: At room temperature creams properly for the best texture
• Buttermilk: Adds moisture and a subtle tang that complements the peaches
• Peach schnapps: Intensifies the peach flavor throughout the cake
• Large eggs: At room temperature incorporate better for even rising
• Pure vanilla extract: Enhances all the other flavors
• Fresh peaches: Diced small enough to distribute throughout but large enough to provide juicy pockets of fruit

Step-by-Step Instructions

Prepare Your Pan:

Proper pan preparation is crucial for this cake. Use either Wilton cake release or coat thoroughly with shortening and granulated sugar. The sugar creates a sweet crust that adds textural contrast to the finished cake.

Mix The Batter:

Add ingredients in the exact order listed to your mixer bowl flour sugar butter buttermilk schnapps eggs and vanilla. Begin with a low speed mix for exactly one minute then stop to scrape down the sides. Resume mixing at medium speed for precisely two more minutes. The batter will appear thick and velvety.

Fold In Peaches:

Gently incorporate the diced peaches by hand using a rubber spatula. Fold with a light touch using an under and over motion to prevent crushing the fruit pieces. This preserves their texture and ensures juicy pockets throughout your cake.

Bake With Precision:

Pour the completed batter into your prepared tube pan and bake at 325°F. The lower temperature allows the cake to bake evenly without drying out. Begin checking at 1 hour 25 minutes by inserting a wooden pick into the center. When it comes out with no wet batter clinging to it the cake is done.

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The peach schnapps is my secret weapon in this recipe. My grandmother would have used extract but I discovered that the liqueur infuses a more natural peach flavor throughout the entire cake while adding moisture that keeps it fresh longer.

Storage Tips

This pound cake maintains its quality when properly stored. Keep it in an airtight container in the refrigerator for up to a week. The flavors actually deepen after the first day making it ideal for preparing ahead. For longer storage cut into slices wrap individually in plastic wrap then place in a freezer bag and freeze for up to three months.

Perfect Peach Selection

For the best results choose peaches that yield slightly to gentle pressure but aren't mushy. They should have a sweet fragrance at room temperature. Yellow peaches offer more traditional flavor while white peaches provide a delicate sweetness. Leave the skin on for color and texture or peel if you prefer a more uniform appearance.

Serving Suggestions

While delicious on its own this cake reaches new heights with simple accompaniments. Try serving with a scoop of vanilla bean ice cream a dollop of lightly sweetened whipped cream or a drizzle of warm caramel sauce. For brunch slice and lightly toast then top with mascarpone or crème fraîche and a sprinkle of cinnamon.

Seasonal Adaptations

When fresh peaches aren't in season substitute high quality frozen peaches thawed and well drained. Canned peaches work in a pinch but drain thoroughly and reduce the sugar by 1/4 cup to account for their syrup. For variety try substituting nectarines plums or apricots in place of peaches adjusting the liqueur to match the fruit.

Frequently Asked Questions

→ How do I store this cake?

Store the cake in an airtight container in the refrigerator to keep it fresh and moist. It should last 4-5 days.

→ Can I use canned peaches instead of fresh?

Yes! Drain the canned peaches well and dice them before folding into the batter. Fresh peaches are preferred for the best flavor.

→ What is peach schnapps, and are there substitutions?

Peach schnapps is a sweet peach-flavored liqueur. You can substitute with peach juice or extract for a non-alcoholic option.

→ How can I make the cream cheese glaze?

Combine softened cream cheese, powdered sugar, a splash of milk, and vanilla extract. Mix until smooth and drizzle over the cooled cake.

→ What type of pan should I use?

A 10-inch 16-cup tube pan works best for this recipe to ensure even baking.

→ Can this cake be frozen?

Yes, wrap it tightly in plastic wrap and then foil before freezing. Thaw in the refrigerator before serving.