Welcome peach season with this Sugar Crusted Sweet Peach Pound Cake that requires less than 10 ingredients, all of which you likely have on hand (minus fresh peaches) and can be whipped up super quickly!
And I know what you’re thinking….that’s not the prettiest cake I’ve ever seen and I’d agree with you, however, it’s beautiful taste far exceeds what it lacks in outer beauty. And while I did briefly consider pouring something over it, or sprinkling powdered sugar on it, just to enhance its beauty I ultimately decided it did not need it.
- ½ cup packed light brown sugar
- 1½ teaspoon ground cinnamon
- ⅔ cup sugar
- ½ cup butter, softened
- 2 eggs
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ cup milk
- 1 large apple, peeled and finely chopped
Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan and set aside. Mix the brown sugar and cinnamon together in a bowl and set aside. In a stand mixer, combine the white sugar and butter until smooth. Add the eggs and vanilla and continue to beat on medium speed until combined. Add flour and baking powder, then finally, add the milk.
Pour half of the batter into the prepared pan and cover with the chopped apples. Pat the apples into the batter with the back of a spoon. Sprinkle with half of the sugar and cinnamon mixture. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.
Bake for 50 minutes or until toothpick inserted in the middle of the loaf comes out clean. Cool in pan 10 minutes before transferring to a cooling rack.
It’s pure peach perfection when enjoyed for breakfast/brunch with a dollop of whipped cream and a sie of coffee but it is also perfect for summertime dessert with a scoop of vanilla ice cream. Heck, you could even have it in the middle of the day for an afternoon snack!
I chopped the peaches so that every couple of bites got a bit of peach, but you could certainly leave your peaches larger if you so desired.
Besides the juicy sweet flavor that only fresh peaches provide, the highlight of this unstuffy old-fashioned pound cake is the signature sugared crust. It’s a bit of crunch that is undeniably one of the best parts….and why I refrained from pouring anything on top of it.
Sometimes you have to just let things be as they are meant to be and this Sugar Crusted Sweet Peach Pound Cake is just fine on its own.
Are you as excited for peach season as I am?
Here’s some more favorites to get you through the summer: