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Peach Pound Cake with Almond Glaze

A moist slice of Peach Pound Cake featuring chunks of peach and topped with a thick Peach Pound Cake Almond Glaze.
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A recipe for a moist pound cake featuring fresh peaches and topped with a sweet almond glaze.

Ingredients

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  • 1 cup unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 2 cups fresh peaches, peeled and diced
  • 1 tablespoon flour (for coating peaches)
  • For the Glaze: 2 cups powdered sugar
  • 3 tablespoons milk
  • 1/2 teaspoon almond extract

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-inch tube pan or Bundt pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  6. Toss the diced peaches with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold the coated peaches into the batter.
  7. Pour the batter into the prepared pan.
  8. Bake for 70 to 80 minutes, or until a wooden skewer inserted near the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. While the cake cools, prepare the glaze: Whisk together the powdered sugar, 3 tablespoons of milk, and 1/2 teaspoon of almond extract until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
  11. Once the cake is completely cool, drizzle the almond glaze over the top. Allow the glaze to set before slicing and serving.

Notes

  • Tossing the peaches in a small amount of flour before adding them to the batter helps keep them evenly distributed throughout the cake.
  • For a richer almond flavor in the cake itself, you can substitute 1/4 cup of the all-purpose flour with almond flour.
  • If you use canned peaches, drain them very well before tossing them in flour.

Nutrition

Find it online: https://savoryskies.com/peach-pound-cake-almond-glaze-recipe/