So, remember last week when I said I was going to share peach recipes all week in honor of National Peach Month? Well, then life happened, and I only shared one on the blog (peach iced tea), and one for a peach whiskey smash on my Instagram. Sorry, y’all. But I’m making it up to y’all today with a new peachy recipe: peach pound cake!
I low-key love pound cake. A basic pound cake is so simple and versatile. You can dress it up with whatever toppings or flavors you’d like. Plus, you can sometimes get away with having pound cake for breakfast. As much as I love a classic, good ol’ almond pound cake, I was dying to try a peach pound cake, because it is peach season, after all.
Y’all, I am so glad I made this. It might be my new favorite. Do I say that every time I bake something new? Probably. But I actually mean it this time.
I found this recipe for a Strawberry Pound Cake several weeks ago and made it for a friend’s birthday. It was easy and versatile enough that I figured I could adjust it for peach pound cake. Fortunately it worked in my favor, and I’m super happy with how this recipe turned out.Celebrate National Peach Month with a peach pound cake! Click To Tweet
Here’s my recipe for a delicious Peach Pound Cake!
It’s easy, peachy, and sure to be a hit at any time of day. Even at breakfast!
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup coconut oil
- 1/4 cup milk (I used unsweetened almond milk)
- 1 1/2 cups sugar
- 1 tsp vanilla extract
- 2 eggs, lightly beaten
- 1/2 cup Greek yogurt
- 2 peaches, smashed
- 2 cups flour (I used half AP, half almond flour)
- 1 tsp baking powder
- 1/2 tsp salt
TO MAKE IT:
- Preheat oven to 310 degrees F. Grease and line a loaf pan with parchment paper.
- Peel, slice and mash the peaches in a small bowl.
- Sift flour, baking powder and salt in another bowl.
- Cream butter, coconut oil and sugar together until it reaches a light, fluffy consistency.
- Slowly add the beaten eggs and mix until combined. Add Greek yogurt and vanilla extract, and mix well.
- Add half the milk and flour mixture and mix well. Add the rest and mix well again.
- Fold in the peaches.
- Pour batter into your prepared loaf pan.
- Bake for 60-75 minutes, depending on your oven. Mine took about 70 minutes (1 hour 10 minutes). You can test its doneness by inserting a toothpick, knife or skewer, and if it comes out clean, your cake is done.
- Let it cool for 25-30 minutes before removing from the pan.
Once it’s cool, you can slice it and serve it however you’d like. If I’m having it for dessert, I’ll heat it up and add a scoop of vanilla ice cream and a dash of cinnamon. It’s also delicious with fresh whipped cream and sliced peaches.Love pound cake? Give this Peach Pound Cake recipe a try! Click To Tweet
As much as I love classic pound cake, this peachy version really takes the cake. See what I did there? Couldn’t resist. Let me know if you try making this peach pound cake—or whatever kind of pound cake your heart desires!
What have you been baking lately? Share your favorite recipes with me!