Recently, I subscribed to NYT Cooking and I love that they send out weekly emails with recipe suggestions that ALWAYS seem to catch my eye. This one for Peach Poundcake ESPECIALLY caught my eye because we are in peak peach season here in Oklahoma and who doesn’t love cake?

SIDE NOTE

This recipe is written by Jarrelle Guy from the Chocolate for Basil blog. She ALSO has a new cookbook out so I immediately bought it! I’ll be sharing my review as soon as I can because it’s a great one.

MORE PEACH TALK

Okay back to the Peach Poundcake! It’s super easy to whip together as long as you have a couple hours at home (who doesn’t these days?). I’m not a master baker, so if I can make this, you can too! You don’t even need a mixer, just a food processor or blender to puree the peaches, but that’s the extent of special equipment you may need.

Seriously, this recipe is so easy it’ll make you feel like the Queen of the Kitchen. And your family and friends will think so too, if you are so inclined to actually SHARE with them. (No judgment if not.)

The hardest part is waiting on this bad boy to cool down a little bit before biting into it!

THINGS YOU MAY NEED

If you make this recipe, I would especially love it if you gave it a star rating ★ and review below. And please make sure you follow me on Instagram, Facebook and Pinterest!

PEACH POUNDCAKE RECIPE

Print Recipe

Peach Poundcake

Original recipe reprinted with the permission of NYTimes Cooking.

Course: Dessert

Cuisine: American

Keyword: baking, cake, eggs, peaches

Equipment

food processor or blender
9×5 loaf pan
cooling rack

Ingredients

1 cup unsalted butter (2 sticks) melted and cooled to room temperature (plus more to grease the pan)
2 ½ cups all-purpose flour plus more for dusting the pan
3 medium peaches ripe, (about 1 pound)
1 Tbsp fresh lemon juice
3 large eggs beaten
1 egg yolk beaten
1 ½ tsp vanilla extract
1 cup confectioners' sugar
1 ½ cups granulated sugar
2 ½ tsp baking powder
¾ tsp kosher salt

Instructions

Heat oven to 325°. Lightly butter and flour a 9-by-5-inch loaf pan, and set aside.
Dice 1 peach into 1/3-inch pieces. Pat the pieces dry with a paper towel and set aside.
Place the remaining 2 peaches with the lemon juice to a food processor (or blender), and blend on high until completely puréed. Measure out 1 leveled cup of the purée and transfer it to a mixing bowl along with the melted butter, eggs, egg yolk and vanilla. Whisk to combine and set aside.
Scrape down the sides of the food processor, and make the icing using the small amount of puréed peaches still remaining: Add 1 cup of the confectioners’ sugar to the remaining peach purée in the food processor and blend on high until combined. The icing should be thick but thin enough to drizzle. Add more confectioners’ sugar to thicken or a splash of water to thin, as needed. Cover and set aside until it’s time to ice the cake.
In a large mixing bowl, add the flour, granulated sugar, baking powder and salt, and whisk to combine. Pour the peach mixture into the flour mixture, and whisk well until the batter is thoroughly combined, then fold in the diced peaches. Transfer the batter to the loaf pan, spread evenly to the edges, and bake until crusty and golden brown on the top and a toothpick inserted into the center comes out clean, 75 to 80 minutes. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack.
Stir the icing a final time and spread it on top of the warm cake, allowing the extra icing to drip down the sides. Cool the cake to room temperature. Slice and serve, or wrap tightly with plastic wrap and store on the counter for up to 3 days.