Perfect Peach Almond Pound Cake Recipe

When it comes to desserts, there are few things more satisfying than a slice of pound cake. However, once you add fresh peaches and grilled almonds to the mix, you take the classic pound cake to an entirely new level of deliciousness. This recipe for Peach Almond Pound Cake is one that I am excited to share with all of you.

In this recipe, peaches and almond extract come together to create a flavor profile that is both subtle and mouthwatering. At the same time, the sour cream adds an extra tangy kick that perfectly balances out the sweetness of the sugar. The pound cake itself is made using all-purpose flour, which makes it light and fluffy instead of dense and heavy like some other pound cakes can often be. Overall, this recipe creates something utterly delicious that will leave your taste buds feeling completely satisfied.

If you’re looking for a dessert that’s both easy to make and impressive to look at, Peach Almond Pound Cake is just what you need. Whether you’re serving it up for afternoon tea or as a part of your next dinner party dessert menu, this cake is sure to impress even the toughest critics. So go ahead and grab some fresh peaches from your local market, fire up your oven, and let’s get baking!

Why You’ll Love This Recipe

Peach Almond Pound Cake
Peach Almond Pound Cake

Dear reader,

Allow me to introduce you to the delectable Peach Almond Pound Cake recipe. If you’re looking for a dessert that’s both satisfying and mouth-watering, this recipe is sure to pique your taste buds.

Why do I recommend this recipe? Well, it’s simple – with its combination of juicy peaches, crunchy almonds, and fluffy pound cake texture, this recipe is a clear winner in my book. The moist and buttery pound cake is infused with almond extract and vanilla extract, making each bite an explosion of flavor.

But the real star of this recipe is the use of fresh peaches. Not only do they add a lovely sweetness to the cake, but they also help keep it moist and tender. Plus, peaches are high in vitamins A and C, so you can indulge in this dessert without any guilt.

The Peach Almond Pound Cake is also incredibly versatile. It can easily transition from a simple afternoon snack to a show-stopping dessert for any special occasion. It can either be served warm with a scoop of vanilla ice cream or topped with a luscious peach sauce – the possibilities are endless.

So, whether you’re baking for a gathering or just want something sweet for yourself, give this recipe a try. Trust me; your taste buds will thank you.


The Chef

Ingredient List

 Satisfy your sweet cravings with this peach almond pound cake
Satisfy your sweet cravings with this peach almond pound cake

Before we start, let’s go through the ingredient list you’ll need for this delicious Peach Almond Pound Cake. First off, you will need 1 cup of unsalted butter and 2 cups of sugar to make the cake batter perfectly sweet and moist. Then, add 4 large eggs, 1 teaspoon of vanilla extract, and 3 cups of all-purpose flour. Other essential dry ingredients include 1 teaspoon baking soda, 1/4 teaspoon salt, and half a cup of almond flour for that luscious nutty flavor. Additionally, you will also need about ¾ cup of sour cream to keep the cake tender and flavorful.

For the yummy and fruity flavor of the cake itself, get some fresh peaches or canned peaches if they’re not in season. Other required ingredients are peach sauce for topping, sliced almonds, and amaretto (optional), which amps up the almond flavor in a rather delightful way. Finally, don’t forget to prepare your bundt pan or loaf cake pan by greasing it thoroughly with cooking spray or butter to avoid sticking.

The Recipe How-To

 Get ready to impress your guests with this delicious dessert
Get ready to impress your guests with this delicious dessert

Here’s how to make this peach almond pound cake recipe step by step.

Step 1: Preparing the Ingredients

Before starting to make the cake, ensure you have all the ingredients at hand. Measure out accurately 1 cup of unsalted butter (2 sticks) and let it soften to room temperature. In a separate bowl, mix 3 cups of all-purpose flour, 4 teaspoons of baking powder, and 1 teaspoon of salt. Set this mixture aside.

Step 2: Whisk the Wet Ingredients

Preheat your oven to 350°F (180°C). Using an electric mixer, cream together the softened butter and 2 cups of sugar in a large bowl until fully combined. Next, add 4 large eggs, one at a time while continuing to mix slowly. Add in 3/4 cup sour cream, and then stir in 1 teaspoon of vanilla extract and 1 teaspoon almond extract.

Step 3: Combining Dry and Wet Ingredients

Add in 1/3 of the flour mixture at a time into the egg and sugar mixture, mixing slowly as you add each portion. Stir the batter until all dry ingredients are well incorporated, but be careful not to over-mix.

Step 4: Adding the Peaches

Fold in diced fresh or canned peaches-about 2 small cans, drained or 3 fresh peaches- until they are evenly distributed throughout the batter.

Step 5: Baking The Cake

Prepare a greased bundt pan with pan release or butter to prevent sticking. Pour the batter into the prepared pan and smooth it out using a rubber spatula or knife. Bake for approximately 60-70 minutes or until golden brown on top, or when a toothpick inserted comes out clean.

After baking, allow it to cool on a wire cooling rack for about twenty minutes then remove the cake and place it on a plate.

Now, you’re ready to enjoy the deliciousness of this peach almond pound cake recipe!

Substitutions and Variations

 Who needs a birthday to indulge in this heavenly pound cake?
Who needs a birthday to indulge in this heavenly pound cake?

As they say, there’s more than one way to skin a cat. And that saying applies just as well in the kitchen. So, if you’re looking to switch things up or are working with limited ingredients, substitutions and variations of this peach almond pound cake recipe can help you achieve a tasty treat.

Firstly, let’s talk about the cake pan. Although this recipe calls for a bundt pan, you could also use a loaf pan to create a different shape. If you don’t have either of those, you can simply use a regular 9×13 inch baking pan.

Next is the type of fruit. While this recipe utilizes fresh peaches, you could substitute with canned or frozen peaches if they’re not in season or readily available at your local grocery store.

If you prefer your pound cakes more nutty than fruity, you can omit the peaches altogether and add chopped toasted almonds to the batter instead. Another option is to swap out the almond extract with vanilla extract for a classic pound cake flavor.

For a boozy twist, consider adding amaretto liqueur to the peach sauce or soaking the peaches in it before adding them to the batter. This will give the entire cake an extra layer of flavor.

Lastly, if you’re feeling adventurous and want to experiment with gluten-free options, try substituting all-purpose flour with almond flour. This adjustment will result in a denser crumb but still retain the almond flavor profile.

No matter which substitutions or variations you choose for this peach almond pound cake recipe, always remember to have fun and enjoy experimenting in the kitchen!

Serving and Pairing

 The perfect way to use up ripe peaches
The perfect way to use up ripe peaches

Once your peach almond pound cake is ready, it’s time to savour its exquisite flavours while pairing it with an appropriate accompaniment. I highly recommend that you serve it alongside a hot cup of coffee or tea to really bring out the delicately balanced taste of this amazing dessert.

You can also explore some creative serving options by slicing the pound cake into individual portions and drizzling them with some warm peach sauce which can be prepared in advance or can be store-bought. The moist peach flavour of the sauce perfectly complements the grilled almond undertones of the pound cake and will take your culinary experience to the next level.

As for garnishes, you could consider topping the slices with a dollop of whipped cream or sprinkle some fresh fruits, such as raspberries or sliced peaches on top, which will add a fresh burst of sweetness to each bite.

This perfect peachy combination is excellent for impressing guests at any occasion, whether it’s a formal dinner party or casual gathering. Whether served freshly baked or reheated, this pound cake is sure to impress all who taste it, and will undoubtedly become one of your favourite desserts to serve as well.

Overall, this Peach Almond Pound Cake recipe is an excellent dessert option for anyone looking for a unique twist on traditional cakes while still appreciating the classic taste of fruity goodness. It is also great for experimenting with new serving and pairing ideas that suit your particular preference. So try out different variations and find your favourite way to appreciate this delightful dessert!

Make-Ahead, Storing and Reheating

 Peach and almond are a match made in heaven in this cake
Peach and almond are a match made in heaven in this cake

When it comes to this Peach Almond Pound Cake Recipe, making it ahead of time can be a convenient and time-saving option for busy days. You can prepare the cake batter and bake it in advance, then store it in the refrigerator or freezer until ready to serve. Additionally, leftovers can be refrigerated or frozen for longer-term storage.

To make this almond pound cake ahead of time, simply mix the ingredients according to the recipe instructions, then pour the batter into a greased bundt pan or loaf pan. Bake the cake as directed in the recipe and let it cool completely before storing.

If you’re planning to serve the cake within a day or two, store it in an airtight container in the refrigerator. You can also keep it on the counter if you prefer, but keep in mind that it will remain fresher for longer if refrigerated.

For longer-term storage, wrap the cake tightly with plastic wrap or aluminum foil and place it in an airtight container in the freezer. The cake will keep well for up to three months when stored properly.

To reheat the cake, thaw it at room temperature if frozen, then heat it in a 350°F oven for 10-15 minutes or until warm. You can also microwave individual slices for 20-30 seconds each.

In conclusion, preparing this delicious Peach Almond Pound Cake ahead of time is simple and convenient. Storing and reheating leftovers is also easy and straightforward, making this recipe an excellent choice for an indulgent treat anytime!

Tips for Perfect Results

 Let the aroma of freshly baked cake fill your home
Let the aroma of freshly baked cake fill your home

Preparing Peach Almond Pound Cake might seem like an easy task, but there are a few tips that can guarantee that it turns out without a flaw. Below, I present some crucial guidelines for ensuring the success of your cake:

1.Keep ingredients at room temperature:

Make sure to keep the butter and eggs at room temperature before starting the baking process. Cold ingredients will make the batter uneven and clumpy, which could result in a gummy Pound Cake.

2.Don’t rush creaming the butter and sugar:

Creaming the butter and sugar until it’s light and fluffy is one of the key steps in this recipe. You’ll want to blend it until it’s pale yellow, close to white in color, and creamy. If done correctly, this should take around 3-5 minutes. If you rush the process or finish it quickly, it won’t create enough air bubbles in the batter resulting in a dense cake.

3.Sour Cream:

Sour cream is an additional ingredient included in this recipe and helps make your cake moist. So don’t substitute it with yogurt or buttermilk because sour cream adds just the right tangy flavor and acidity required for this cake.

4.Avoid over-mixing:

Once you have added your flour mixture into your wet mixture, mix only enough to combine all ingredients. Overmixing can cause the formation of gluten which could result in a chewy cake instead of one that’s light and fluffy.

5.Fresh Peaches:

If possible, use fresh peaches instead of canned ones since they work wonders for this recipe’s flavor profile. Canned peaches are best avoided due to their high moisture content, which contributes to making the pound cake gummy.

In summary, following these simple tips will certainly lead you to a perfectly baked Peach Almond Pound Cake every time.


Now that I have shared all the information about this amazing peach almond pound cake recipe, it’s time for me to address some frequently asked questions. Here are some of the most common queries regarding this recipe, which I hope will address your doubts and help you perfect your own version of this delicious dessert. Let’s dive right in!

Is a bundt cake the same as a pound cake?

When it comes to cakes, there are distinct differences between a bundt cake and a pound cake. A bundt cake is a cake that has been baked in a bundt pan, while pound cakes are typically heavier and denser cakes that were originally made using a pound of flour, sugar, butter, and eggs.

What is Elvis Presley pound cake?

As per the Sterns, for Elvis Presley, pound cake was synonymous with a cake that was specially baked for him by his childhood companion, Janelle McComb. The Sterns were able to obtain the recipe for this cake from McComb in 1987, a decade after Elvis’s passing. The Sterns further mentioned that McComb used to bake two loaves of this cake every Christmas and bring them over to Graceland.

What causes a pound cake to be gummy?

If you’re experiencing gummy patches in your pound cake, the issue may stem from the creaming process of the butter and sugar. It’s important to note that creaming the ingredients too quickly and excessively can be a culprit for this problem. As a result, the cake may rise but eventually cave in during the cooling process, leaving dense, gluey spots. I wouldn’t advise increasing the speed of your mixer beyond medium speed to prevent this from happening.

Bottom Line

In conclusion, this Peach Almond Pound Cake recipe is an absolute must-try for those who love the combination of sweet and nutty flavors. With its moist and delicate crumb, this cake is perfect for any occasion, from a casual afternoon snack to a fancy dessert for your dinner party.

Not only is this recipe easy to follow, but it is also highly customizable. You can use fresh or canned peaches or even substitute almond flavoring for grilled almonds to give the cake an extra crunch. Additionally, you can serve it with a variety of toppings such as whipped cream, ice cream, or fresh peach sauce to add depth and dimension to the cake.

I highly recommend baking this Peach Almond Pound Cake recipe regularly as it’s perfect for all seasons and occasions. Not only will you impress your guests with its delicious flavor and moist texture, but you’ll find yourself craving it long after it’s gone.

So what are you waiting for? Grab your apron and head to the kitchen to create the best Peach Almond Pound Cake recipe you’ve ever tasted!

Peach Almond Pound Cake

Peach Almond Pound Cake Recipe

A moist pound cake that uses those juicy summer peaches. I have served this at bridal brunches and teas.
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Fruit, Mixer, Oven, Small Appliance
Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Servings 2 loaves
Calories 3046.1kcal


  • 1 cup butter or 1 cup margarine, softened
  • 3 cups sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1 cup mashed peach
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract


  • In a large mixing bowl, cream the butter.
  • Gradually add in the sugar, beating at medium speed with an electric mixer.
  • Add in eggs one at a time; beat well after each.
  • In a second bowl, mix together the flour, soda, and salt.
  • In a third bowl, stir together the sour cream and peaches.
  • Add the dry ingredients to the creamed mixture alternately with the peach mixture.
  • Mix until just blended after each addition.
  • Add in flavorings, stir gently to combine.
  • Pour batter into two greased and floured 9x5 inch loaf pans.
  • Bake at 350° for 1 hour and 5 minutes or until pick comes out clean.
  • Cool in the pans for 10-15 minutes.
  • Turn cakes out onto cooling rack to cool completely.


Serving: 1783g | Calories: 3046.1kcal | Carbohydrates: 455.3g | Protein: 41.8g | Fat: 121.1g | Saturated Fat: 70.8g | Cholesterol: 903.8mg | Sodium: 1637mg | Fiber: 6.3g | Sugar: 309.2g

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