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Photo of GA Peach Pound Cake by Dent norton
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GA Peach Pound Cake

Rated as 4.6 out of 5 Stars
791 made it  |  454 reviews   |  104 photos

Recipe by:

"This Georgia peach pound cake can also be made with other fruits such as apple or cherry."
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Ingredients

1 h 30 m servings 307
Original recipe yields 16 servings (1 - 10 inch tube pan)

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
  3. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.
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GA Peach Pound Cake

Delectable and dense pound cake loaded with juicy and sweet peach chunks.

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Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 307 calories; 13 44.1 4.1 77 196 Full nutrition

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Reviews

Read all reviews 454
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  1. 555 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Half of this recipe was just perfect in an 8x4" loaf pan. I lowered the heat to 325 degrees after some reviewers indicated they had trouble getting the cake to bake through without overbaking th...

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Most helpful critical review

followed the directions to a T, and it came out really good. baked in a bundt pan and it's moist and tasty. wish that the crust was a little firmer. i would have given this 4 stars but it nee...

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Half of this recipe was just perfect in an 8x4" loaf pan. I lowered the heat to 325 degrees after some reviewers indicated they had trouble getting the cake to bake through without overbaking th...

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Good recipe! I added a carmel glaze that made it even more delicious: 1/2 c. butter - 1/2 c. packed brown sugar - 2 tsp. milk - Heat all ingred. in saucepan, stir occasionally. Boil 2 minutes,...

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Oh my, I may be a Northern girl but I felt like I was back in the Old South sitting on someone's porch having a slice of this pound cake with a tall glass of Sweet Tea! Yes, it's that good! I ...

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A perfect way to use ripe peaches! The sugar coating on the pan gave a nice crunch to the outside of the cake. I used a bundt pan and baked it about 1 hr 20 min, and had no trouble getting the...

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This was a really good recipe. I did alter it a bit. I added 1.4 tsp. of almond extract and then 1/4 tsp. each of cinnamon, nutmeg and 1/8 tsp. ginger and ground cloves. After the cake had co...

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Great recipe. I didn't have fresh peaches but I did have canned, so I chopped them up real fine and it came out great. Everyone loved it.

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Perfect cake for Spring or Summer. I live in GA, so I used fresh, ripe, sweet GA peaches. Took this cake to a mother's meeting and it was gobbled up. HELPFUL HINT: To ripen the peaches more ...

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Great pound cake! Very easy to make. I greased and floured the pan instead of using butter and sugar to coat. Came out just fine! Thanks for the recipe!

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This cake is excellent!! I love buttery homemade pound cake. This cake has a lot of flavor. The peaches added to the taste of the cake. Fresh peaches are out of season where I live so I had t...

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