Peach Pecan Pound Cake

pound cake with peaches and pecans

Classic Southern pound cake gets all dressed up for summer with fresh peaches and crunchy pecans.

Peach Pecan Pound Cake
Makes 1 (10-inch) cake
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  1. 4 cups all-purpose flour
  2. 3 cups sugar
  3. 2 cups butter, softened
  4. 1 cup whole buttermilk
  5. 6 large eggs
  6. 2 teaspoons vanilla bean paste
  7. 3 cups diced peeled fresh peaches, divided
  8. 1 cup toasted chopped pecans
  1. Preheat oven to 325°. Lightly grease a 10-inch tube pan with all-vegetable shortening.
  2. In a large bowl, beat flour, sugar, butter, buttermilk, eggs, and vanilla paste with a mixer at low speed for 1 minute; scrape sides and bottom of bowl. Increase speed to medium, and beat for 2 minutes; stir in 2 1/2 cups peaches. Sprinkle pecans in bottom of prepared pan, and pour batter into pan.
  3. Bake until a wooden pick inserted near center comes out clean, about 90 minutes. Let cool in pan on a wire rack for 20 minutes. Remove from pan, and let cool completely on a wire rack.
  4. Top with remaining ½ cup peaches just before serving. Refrigerate in an airtight container for up to 2 days.
  1. To quickly peel a lot of peaches, cook them whole in a pot of boiling water for 30 seconds. Transfer peaches to ice water, and let them cool enough to handle. The peels will slip right off with a gentle tug.
Paula Deen Magazine