Ready to indulge? This Georgia peach pound cake is the perfect recipe! It’s a mix of rich, moist cake, with creamy fresh peach icing that just can’t be beat!
This has really been an off year here in Texas. I know I’ve mentioned it several times, but it really has.
One of the “off” things has been the peach crop is really late. We’d usually have peaches in early June, but this year they waited until July to ripen. While the trees on our farm didn’t do so well, we finally got to go pick peaches at another local orchard, and oh my gosh, they are so good!
Since peaches don’t ripen after they’re picked – they only soften – and they don’t last long once they are ripe, commercial growers harvest them while they’re still green. That means you’re never truly getting the best of the best when you purchase peaches from the store.
So if you think you don’t like peaches, try locally grown – they might just blow your mind!
All that said, we’ve been enjoying our fresh peaches so much now that we finally have them! Most of them, I’ll be honest, we just eat, but some of them are making it into desserts. One of my favorites is gluten free peach cake, and now we have this delicious gluten free Georgia peach pound cake to compete with it.
Our peaches may be from Texas, but the recipe we use her is for Georgia peach pound cake. Who’s peaches are better? I’ll probably never know. As long as they’re tree ripened, I love them all.
This recipe is sponsored by Judee’s Ingredients. I’m so happy to be able to work with a company who’s products I truly love and use every day in my gluten-free cooking. I highly recommend stocking up on baking supplies via their Amazon store.
What is pound cake?
Okay, so we all know that traditional pound cake got its name from the fact that it was made with a pound each of the four main ingredients: flour, butter, eggs, and sugar.
But that’s a lot of pound cake! And while it’s very tasty, sometimes you want to add a bit of flavor.
So over the years, most pound cake recipes have changes a little here and there to perfect the texture, add flavor, or in this case, add fruit.
Georgia Peach Pound Cake
This peach loaf is very moist, dense, and packed with peach flavor. The icing is made with actual peaches, and the color is all natural from those peaches. If you’re using Georgia peaches, the color may vary. Some varieties are more red inside (like mine), and some are more yellow.
Can you use frozen peaches?
Yes! I would recommend using either fresh or frozen rather than canned, which are already cooked, and somewhat less flavorful.
For using frozen peaches, you may need to thaw them out to cut them into chunks before adding them to the batter – don’t forget to drain any extra moisture.
For the icing, if you’re using frozen peaches, give yourself enough time to thaw them before making the icing – you’ll need to be able to mash them!
Should you peel your peaches?
I don’t. The variety of peaches we have don’t want to let go of their skin, so for the cake, I decided to skip peeling rather than waste the perfectly good peach that would have come off with the skin. I enjoyed the extra bit of color, and didn’t notice any off texture from them.
For the icing, I would recommend peeling. You’re more likely to get papery skin texture in the icing – especially since the peaches won’t be cooked.
What flour mix should I use?
For gluten-free Georgia peach pound cake, I would say a high quality gluten-free flour mix is key. Thankfully, we have a lot of those on the market these days.
I always prefer buying individual flours and mixing them myself. In this case, I used 1/3 ivory teff flour, 1/3 quinoa flour, and 1/3 arrowroot powder.
If you’re not gluten free, feel free to substitute all purpose flour. Just make sure you leave out the xanthan gum!
If you want to make peach cobbler ice cream, you can kill two birds with one stone by making extra Georgia peach pound cake, and subbing the leftovers for the cobbler there (you’ll probably want to add extra peaches though).
So let’s make it!
First, gather your ingredients.
Next, cream the butter and sugar, beat in the eggs, then the sour cream and vanilla, Add your dry ingredients, and lastly, stir in your peaches before pouring it all into a loaf pan to bake.
When that’s done, you’ll grab your powdered sugar, some more butter, and one last peach to make the icing. You can see the whole process in the video below.
Georgia Peach Pound Cake
Delicious gluten free pound cake studded with fresh peaches, and drizzled with a fresh peach icing
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- 1/2 cup butter, (1 stick)
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup ivory teff flour
- ⅓ cup quinoa flour
- ⅓ cup arrowroot powder
- ½ teaspoon xanthan gum
- ½ teaspoon baking powder
- Pinch of salt
- 2 Tablespoons sour cream
- 1 cup chopped, fresh or frozen peaches
For the icing:
1 cup confectioners sugar
3 Tablespoons butter, melted
Milk or water to thin if needed
Preheat oven to 325º
Combine flours, arrowroot powder, xanthan gum, baking powder, and salt in a small mixing bowl, and set aside
Cream butter and sugar until fluffy
Add eggs, and beat together well
Beat in sour cream and vanilla
Add dry ingredients and stir together
Stir in peaches until just combined
Pour into a greased 9×5 inch loaf pan
Bake in center of oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean, not counting if it pierces a peach.
Let cool in pan for 10 minutes, then loosen sides with a butter knife, and turn onto a wire rack
Let cool completely
While cake is cooling, gather your icing ingredients
Peel peach, and mash in a mixing bowl
Add remaining ingredients, and beat until smooth
If icing is too thick to drizzle, thin out with a few drops of water or milk. If too thin, add a bit more powdered sugar
Drizzle over cooled cake, and slice to serve
If not using individual flours, use 1 cup of your favorite flour mix. Be sure to omit xanthan gum if your mix already includes it.
The size of the peach will impact how thick your icing is, thus the instructions for thinning and thickening your icing.
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