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Brown Sugar Peach Pound Cake

Sweet, buttery comfort wrapped around juicy peaches in every bite. Made with simple pantry staples and fresh fruit, this cake comes together without any fuss at all.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter softened
  • 1 cup brown sugar packed
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 1 1/2 cups peaches peeled and diced
  • 1 tbsp flour for coating peaches
  • 1/2 tsp cinnamon
  • 1 cup powdered sugar for glaze
  • 2-3 tbsp milk for glaze
  • 1/2 tsp vanilla for glaze

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. Whisk together flour, baking powder, salt, and cinnamon.
  3. Beat butter and brown sugar until light and fluffy.
  4. Add eggs one at a time, mixing after each addition, then mix in vanilla extract.
  5. Add dry ingredients alternately with milk, mixing just until combined.
  6. Toss peaches with flour, then gently fold into the batter.
  7. Spread batter into prepared pan and bake for 55-65 minutes, until a toothpick comes out clean.
  8. Cool completely, then drizzle with vanilla glaze before serving.

Notes

Store the cake in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.