What to do when you have some peaches you need to use up! Bourbon Peach Pound cake is the best option, y’all. It has brown sugar, it has bourbon. It has cinnamon and juicy peaches. Plus a bourbon soak and a glaze on top! It’s crazy and delicious.
This recipe is adapted from my favorite pound cake recipe, Miss Dot’s Pound Cake. It’s a cream cheese pound cake and it comes out so moist and soft and amazing. Once I tried this one, that was it for me. Miss Dot’s Pound Cake for life.
This Bourbon Peach Pound Cake starts by soaking some peaches in your favorite bourbon. The cake batter comes together easily and the peaches are folded into that. The bourbon/peach liquid is drained off to create the bourbon soak, which is poured over the cake right after it comes out of the oven. Then there’s a simple glaze that goes over the whole thing and it’s ready to devour!
It’s one of those cakes that honestly probably doesn’t have to have a glaze because it’s so good on it’s own. You could serve it with some whipped cream or ice cream if you’d like, but it’s so good by itself. Maybe with a cup of coffee. 😌
Fresh peaches are great here, but obviously you can use canned or frozen if that’s what you have on hand. Just make sure to drain them really well, or let them thaw and pat them dry. We don’t need extra liquid in our cake batter!
There you have it! The best way to use up our peaches before summer comes to an end. I hope you’ll give this recipe a try!
More peach recipes:
Blueberry Peach Cake
Small-Batch Peach Cobbler
Peach Pecan Chess Cake
Bourbon Peach Pound Cake
- 3 cups sliced peaches
- ¼ cup bourbon
- ¼ cup all-purpose flour
- ½ tsp ground cinnamon
- ¼ cup packed light brown sugar
- 1 ½ cups 3 sticks butter, room temperature
- 1 8-oz block cream cheese, room temperature
- 1 ½ cups granulated sugar
- 1 ½ cups packed light brown sugar
- 1 tbsp vanilla extract
- 6 large eggs room temperature
- 3 cups of all-purpose flour
- ½ tsp ground cinnamon
- ½ tsp of salt
- ½ cup powdered sugar
- 2-3 tbsp bourbon soak
To make the bourbon-soaked peaches:
- Place the sliced peaches in a medium sized bowl. Pour bourbon over peaches and give them a stir or two to make sure they’re all coated. Set aside.
To make the cake:
- Butter and flour a tube cake pan. Set aside.
- In a large bowl or the bowl of a stand mixer, cream butter and cream cheese together until completely combined. Add both sugars, vanilla, and eggs; mix well, scraping down the sides of the bowl as necessary.
- Add flour, cinnamon, and salt, mix until all dry ingredients are combined.
- Return to your bowl of bourbon-soaked peaches. Drain liquid into a measuring cup and set aside (we’ll use this later to make a bourbon soak that goes on the cake after it bakes!)
- Add ¼ cup flour and ½ tsp ground cinnamon to the peaches; toss until peaches are evenly coated. Fold peaches into the cake batter.
- Pour batter into the prepared cake pan. Place in a cold oven and bake on 325°F for 1 hour and 15 minutes to 1 hour and 30 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is done! A couple of crumbs clinging to the toothpick are okay, you just don’t want liquid cake batter. If that happens, back into the oven it goes, checking in 5 to 10 minute increments.
To make the bourbon soak:
- While the cake is baking, make the bourbon soak. In the measuring cup with the leftover bourbon, add enough extra bourbon or water to equal ½ cup of liquid. Depending on how much liquid also comes from the peaches, you may not need to add anything. (I added a splash of water and was at ½ cup!)
- Pour into a small saucepan over medium heat. Bring to a simmer and add ¼ cup light brown sugar. Cook, stirring every couple of minutes or so, until sugar is completely dissolved. Remove from heat and cool completely.
- When the cake comes out of the oven, use a wooden pick or knife to poke holes all over the cake while it’s still in the pan. Drizzle bourbon soak over the cake, letting it seep down into the holes. Make sure to save 2 to 3 tablespoons of bourbon soak for the glaze.
- Let the cake continue to cool in the pan for 20 to 30 minutes before turning onto a wire rack to cool completely.
To make the glaze:
- Whisk together powdered sugar and bourbon soak until smooth. Drizzle over the cake and let it set for 15 to 20 minutes before serving.
- Store cake covered at room temperature.
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