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Perfect Southern Peach Pound Cake with Easy Caramel Glaze

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A dense yet tender pound cake studded with fresh peach pieces and topped with a buttery caramel glaze. This Southern-inspired dessert is perfect for summer gatherings and is sure to become a family favorite.

Ingredients

Scale
  • 3 cups all-purpose flour (plus 2 tablespoons for tossing with peaches)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup sour cream, room temperature (full-fat)
  • 2 cups fresh peaches, diced into ½-inch pieces (about 3–4 medium peaches, unpeeled)
  • ½ cup unsalted butter (for caramel glaze)
  • 1 cup packed light brown sugar (for caramel glaze)
  • ¼ cup heavy cream (for caramel glaze)
  • 1 teaspoon vanilla extract (for caramel glaze)
  • Pinch of salt (for caramel glaze)

Instructions

  1. Preheat oven to 325°F (163°C). Generously grease a 10-inch Bundt pan with butter or shortening, then dust with flour. Tap out excess.
  2. In a small bowl, combine diced peaches with 2 tablespoons of flour. Toss gently to coat. Set aside.
  3. In a medium bowl, whisk together 3 cups flour, baking powder, and salt. Set aside.
  4. In a large mixing bowl, beat softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
  6. With mixer on low speed, add flour mixture in three additions, alternating with sour cream in two additions. Start and end with flour. Mix just until combined. Fold batter a few times with a rubber spatula.
  7. Gently fold floured peaches into batter using spatula. Be careful not to crush them.
  8. Spoon batter into prepared Bundt pan and spread evenly. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. Top should be golden brown and edges should pull away from pan.
  9. Let cake cool in pan on a wire rack for 15 minutes. Then invert onto rack to cool completely.
  10. While cake cools, make caramel glaze: Melt butter in a small saucepan over medium heat. Add brown sugar and heavy cream, stirring constantly. Bring to a gentle boil and let bubble for 2 minutes, stirring occasionally. Remove from heat and stir in vanilla and salt. Let cool for 5-10 minutes until slightly thickened but still pourable.
  11. Place cooled cake on a serving plate. Slowly pour caramel glaze over top, letting it drip down sides. Let set for about 10 minutes before slicing.

Notes

Room temperature ingredients are crucial for proper emulsification. Don’t overmix the batter to avoid a tough cake. The toothpick test may be unreliable due to peach pieces; check internal temperature (210°F/99°C) or look for edges pulling away. Let caramel glaze cool slightly before pouring to ensure it clings to the cake. Store covered at room temperature for up to 3 days. Freeze unglazed cake for up to 3 months.

Nutrition

Keywords: peach pound cake, caramel glaze, Southern dessert, fresh peach cake, summer dessert, Bundt cake

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