Before peach season is over here in New York I wanted to throw this tasty fresh peach pound cake recipe for you. To finish up the cake, there’s a boozy brown sugar bourbon glaze. There’s just enough bourbon to give the glaze a little something something. The best part is that you don’t really have to do anything fancy to the cake, the bundt pan it was baked in does it all for you!
I went to the local farmer’s market and grabbed myself far too many peaches. I didn’t really know what I was going to make at the time, but I did know that I always try to get extra of what I need when recipe testing especially with cakes. You can almost always bet your buns there will be at least one semi-fail in the works for me when it comes to cakes and most other recipes as well.
The first step of this recipe is to peel and dice up the peaches and then add in brown sugar and let a peachy sugary syrup form. After letting that sit while you make the cake batter, I pick just the peaches out and save the syrup to brush on top of the cake. I want to give myself a slap on the back for that idea and a great big thumbs up! The syrup leaves the cake shiny, adds a touch more sweet peach flavor AND additional moisture into the cake.
These peaches were so sweet and juicy. I think I ate a half of dozen of them while they hung out in my fridge. That totally reminds me of a day two years ago when I was canning peaches for my mom. I had sliced an extremely soft peach into small pieces and popped one of the pieces in my mouth to hear a loud crunch as soon as my teeth came together. I had broke one of my incisors (the ones next to your front teeth) that had a root canal done in it years ago. That was such a bad day, but I managed to get it taken care of after waiting a week to get into the dentist. Nothing makes a young lady happy like having to go out in public with a front broken tooth for everyone to see.
Fresh Peach Pound Cake
- 1 cup light brown sugar
- 4 T. butter
- 1/3 cup heavy cream
- 1 tsp. vanilla extract
- 1 T. bourbon
- Preheat oven to 325 degrees. Spray a 10 inch bundt pan with non-stick cooking spray. Dust the bundt pan with 2 T. all-purpose flour. Tap out any excess flour. This will help keep the cake from sticking. Set aside.
- Peel and dice 3 cups of peaches. Add in the 5 tablespoons of brown sugar and stir to coat the peaches with the brown sugar. Set aside while making cake batter.
- In a large mixing bowl, add in the butter and both sugars. Mix until light and fluffy, about 3 minutes.
- Add in the vanilla bean paste and each egg one at a time until incorporated. Scrape down the sides after each egg.
- In a separate bowl, add in the flour, baking powder, baking soda and salt. Stir to combine.
- Measure out buttermilk and add in the sour cream.
- Alternately add the flour and buttermilk/sour cream always starting and ending with the flour. I did 3 parts flour and 2 parts buttermilk. Scrape down the sides and mix to combine.
- Strain out the peaches and save the syrup.
- Stir the strained peaches into the batter until they're thoroughly incorporated.
- Pour the batter into the prepared bundt pan. Spread out evenly.
- Place into the preheated oven and let bake for 1 hour 15 minutes or until a skewer comes out with moist crumbs.
- Let the cake cool for about 20 minutes. Turn the cake out onto a wire rack and cool completely.
- Once cooled, add the cake to a cake plate.
- Use a pastry brush or basting brush, brush all of the peach syrup that we saved when we drained the peaches onto the cake. Be sure to cover all of the cake and use all of the syrup. It will leave your cake shiny and take off all the white spots from the flour.
- In a saucepan, add in the brown sugar, butter, and heavy cream. Stir to combine. Place over medium/high heat and let it come to a boil. Boil for 5 minutes, stirring occasionally.
- Remove from the heat and add in the vanilla and bourbon. Stir to combine. Let cool for 20 minutes so it thickens slightly.
- Pour the cooled glaze over top of the cake.
- Cut and serve!