Peach Almond Pound Cake
Indulge in the irresistible charm of this Peach Almond Pound Cake, a perfect blend of buttery richness, sweet summer peaches, and a nutty crunch from sliced almonds. This moist and tender loaf combines fresh, juicy peaches with a hint of vanilla and almond extract, adding layers of flavor to every bite. Topped with a delicate sprinkle of almonds, this cake bakes to a golden perfection with a subtle, aromatic sweetness. Ideal for afternoon tea, brunch gatherings, or as a decadent dessert, this simple yet elegant recipe comes together in just 20 minutes of prep time. With an optional dusting of powdered sugar for extra finesse, this Peach Almond Pound Cake is a delightful way to celebrate seasonal fruit and elevate your baking repertoire.
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 250 grams Granulated sugar
- 4 pieces Large eggs
- 260 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 60 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 200 grams Fresh peaches, peeled and diced
- 60 grams Sliced almonds
- 15 grams Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Stir in the vanilla extract and almond extract. Fold in the diced fresh peaches and half of the sliced almonds.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining sliced almonds evenly over the top.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, tent it lightly with aluminum foil halfway through baking.
Once baked, remove the pound cake from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely.
Optional: Dust the top with powdered sugar before serving for an elegant finish.
Slice and enjoy your Peach Almond Pound Cake, perfect with a cup of tea or coffee!
Nutrition Facts
Calories |
4364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.8 g | 319% | |
| Saturated Fat | 122.5 g | 612% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 1970 mg | 86% | |
| Total Carbohydrate | 505.1 g | 184% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 288.4 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 464 mg | 36% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1556 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
