Savor the season! Our delicious peach pound cake recipe to brighten up your spring table.
For the Cake:
- 3 cups All Purpose Flour
- 3 cups Granulated Sugar 6 Large Eggs
- 1 1/2 cup Unsalted Butter
- 8 oz Cream Cheese softened at room temperature
- 2 TBS Mississippi River Distillery Big Peach Liqueur or vanilla extract 1/4 tsp Salt
- 1 cup diced peaches fresh or canned with the juices drained off
For the Topping:
- 2 peaches sliced (fresh or 8 oz canned sliced peaches with the juices
- 1/2 cup Brown Sugar
- 1/4 cup Melted Butter
For the Glaze:
- 1 cup Confectioners Sugar
- 2-3 Tbsp Mississippi River Distillery Big Peach Liqueur or vanilla
- 2 Tbsp Milk adjust to desired thickness
- 2 Tbsp Brown Sugar for sprinkling on cake
- Preheat the oven to 300 degrees F and grease a large bundt pan generously with cooking spray.
- In a large mixing bowl, cream together the butter, sugar and cream cheese until combined. Then add in the eggs, one at a time, mixing after each egg.
- Then add in the vanilla extract.
- Next gradually add the flour, 1/2 cup at a time and mix on low speed.
- Scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together. Then mix in the salt.
- Then gently fold the diced peaches into the cake batter. Set the batter aside while you prepare the cake topping.
- Melt the butter in a small bowl and then mix it with the brown sugar.
- Place the sliced peaches in the bottom of the greased bundt pan. Then cover the slices with the brown sugar and melted butter mixture.
- Pour the cake batter on top making it as even as possible.
- Gently tap the bundt pan on the work surface to eliminate any large air bubbles.
- Bake at 300 degrees F for 60-70 minutes until a toothpick inserted into the middle of the cake comes out clean.
- Then remove the cake from the oven and transfer it to a wire rack to cool completely (20-30 minutes).
- While the cake is cooling, prepare the glaze. Whisk together the confectioner's sugar, vanilla extract and milk.
- Gradually add the milk to the mixture until the glaze is the consistency that you prefer.
- Once the cake has cooled completely, invert the cake onto your favorite cake pan.
- Drizzle the glaze on top and it's ready to slice!