Peach Pound Cake with Raspberry Swirl. A delicious recipe bursting with sweet peaches and a tangy raspberry swirl running through. Soft, moist and perfect with a morning coffee or to take to friends! If you are a fan of pound cakes and peaches, then this one is for you.
The cake is now my all-time favorite cake! The flavors are amazing and the texture is wonderful, soft, fluffy, and simply delicious!
The recipe itself is very easy, and the ingredients are straightforward. This Peach Cake is all made from scratch and incredibly easy.
The cake is moist and tender, with lots of flavor from the peaches and raspberries, just as you would expect from a peach and raspberry pound cake!
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Just follow the easy step-by-step directions and you will be able to enjoy a lovely slice of peach and raspberry pound cake with a cup of tea, or perhaps you'd like to make one to give as a gift or take to a cake sale.
For this recipe, I used canned peaches, but of course, you could also use frozen peaches, just make sure you defrost them and pat dry with kitchen paper to get rid of any excess water from the freeze, or fresh peaches.
I had planned on using fresh but when I tried a piece, it wasn't particularly sweet or juicy so canned it was!
This fruity pound cake is also freezer friendly so if you wanted to make ahead, or cut into slices and freeze it individually if there's just you at home then simply bring to room temperature and it's good to eat!
Check out our handy Oven Temperature Conversion Guide!
The raspberry coulis is a simple recipe and only takes a matter of minutes to make.
You will have some leftover so you can use it to drizzle over ice cream or swirl in some yogurt for breakfast or even as a topping on cheesecake.
The addition of raspberry sauce in this pound cake certainly takes it to another flavor level.
It tastes absolutely wonderful and is reminiscent of a peach melba. If you've ever had that combination of peaches and raspberries, then it will certainly take you down memory lane back to the 70's (if you are that old of course!).
For those of you who aren't keen on raspberries, you can leave the coulis out altogether.
It will still taste nice but obviously, you won't get the sharp and sweet mixture of flavors in your cake. You don't need to change any of the ingredient measures if you choose to omit the coulis from the cake.
We've got a lot of pound cake recipes which you can take a look at.
There are lots of different flavors and choices for you, so there will be something for everyone, ranging from our popular Cherry Coconut Pound Cake to a creamy, delicious Tiramisu Pound Cake.
For all you berry fans, we've recently made a wonderful strawberry and lemon angel food cake. It's as fluffy and light as can be and a delicious cake so be sure to check it out! I'm sure you will enjoy it
Equipment
You will need a loaf tin, mine measures 30 cm x 12 cm, and 8 cm deep. (12-inch pan)
The batter may also fit in a 9-inch loaf pan. If you have any left over, make some cupcakes!
Prep Time
10 minutes
Cook Time
60 - 65 minutes
Serves
1 Loaf
Ingredients
¾ cup or 175 g softened butter
¼ cup or 60 ml milk
1 ½ cups or 290 g regular sugar*
3 eggs (lightly beaten)
9 oz or 250 g peaches, chopped
1 ¾ cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
½ tsp salt
1 teaspoon Vanilla Extract
*For those who prefer a less sweet cake, you can cut the sugar quantity and use 1 cup or 200g.
For the Raspberry Coulis
5 oz or 150g Raspberries, fresh or frozen
2 Tablespoons powdered sugar
1 teaspoon lemon juice
How to work out the weight in canned fruit
I thought I'd add this tip as some of you may not be aware, but on the label of canned fruit, you will often see 2 weights listed, one which includes the juice and one without as you see in the photo.
You need to look at the DRAINED weight for most recipes that call for canned fruit.
You'll notice the weight differences are quite big so you could end up with not enough fruit for a recipe.
Check out our handy Oven Temperature Conversion Guide!
Instructions
Heat oven to 180C, 160c (Fan), or 350F. Grease and line your baking pan. See here for how to line.
Please note, if using a Bundt pan, be sure to grease it very well as it can be hard to get the cake out of such a shaped pan.
If you don't have any parchment paper, use our easy pan release recipe (it only takes minutes to make a batch) and your cake will slide out no problem!
- Make the raspberry coulis by adding all the ingredients to a bowl
and using a hand blender, blitz until smooth.
- You don’t need to pass the coulis through a sieve (as what you would normally do for a coulis as it is going in the cake batter and won’t be noticeable),
Get all your ingredients ready, i.e chop the peaches, sieve the flour, and add the salt and baking powder to the flour etc.
If you are using canned or defrosted frozen peaches, use some kitchen paper to remove any excess liquid
Start with making the cake batter by creaming the butter and sugar until a pale light color.
Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time.
If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.
Add half the milk with half of the flour, keeping the mixer on a slow speed.
Once combined, add the vanilla extract, the rest of the milk and flour.
Right at the end, fold in the chopped peaches
Put ⅔ of the cake batter into the loaf pan.
Run 3 tablespoons of raspberry coulis down the center and take a skewer and gently swirl the batter so the coulis is distributed.
Add the remaining cake batter to the pan and give it one last swirl with the skewer.
Transfer the cake mixture to the greased and lined loaf pan. Place in the oven for 60 - 65 minutes, check after 1 hour.
Test if done by placing a skewer in the center of the cake and make sure it comes out clean.
Every oven is different so cook times will vary a little.
Please note, if using a Bundt pan, cook time is 45 minutes.
Allow to cool. Store in an airtight container.
TIP
When the cake is on the cooling rack, peel back the parchment from the cake sides so it cools evenly.
And there you have our Peach Pound Cake with a delicious raspberry swirl!
NOTES:
- I haven't added any frosting or topping on this cake. I don't think it is necessary at all. The cake is very tender and moist with so much flavor.
- The raspberry coulis ingredient ratio will give you a slightly sharp taste. This is deliberate to offset some of the sweetness in the cake itself. If you have a particularly sweet tooth, feel free to add an extra tablespoon of powdered sugar to the coulis mixture.
- A true coulis requires you to pass the blended mixture through a sieve to remove the seeds. We haven't done this for this recipe simply because you won't notice them at all! I am guessing the seeds must soften a lot during baking!
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Peach Pound Cake with Raspberry Swirl
Peach Pound Cake with Raspberry Swirl. A delicious recipe bursting with sweet peaches and a tangy raspberry swirl running through. Soft, moist and perfect with a morning coffee or to take to friends! If you are a fan of pound cakes and peaches, then this one is for you.
Ingredients
- ¾ cup or 175 g softened butter
- ¼ cup or 60 ml milk
- 1 ½ cups or 290 g regular sugar
- 3 eggs (lightly beaten)
- 9 oz or 250 g peaches, chopped
- 1 ¾ cups or 225 g Plain / All purpose flour (sieved)
- 1 tsp baking powder
- ½ tsp salt
- 1 teaspoon Vanilla Extract
Raspberry Coulis
- 5 oz or 150g Raspberries, fresh or frozen
- 2 Tablespoons powdered sugar
- 1 teaspoon lemon juice
Instructions
- Heat oven to 180C, 160c (Fan), or 350F. Grease and line your baking pan. See here for how to line.
** Please note, if using a Bundt pan, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin. - Make the raspberry coulis by adding all the ingredients to a bowl and using a hand blender, blitz until smooth.
You don’t need to pass the coulis through a sieve (as what you would normally do for a coulis as it is going in the cake batter and won’t be noticeable). - Get all your ingredients ready, i.e chop the peaches, sieve the flour, and add the salt and baking powder to the flour etc. NOTE: If you are using canned or defrosted frozen peaches, use some kitchen paper to remove any excess liquid
- Start with making the cake batter by creaming the butter and sugar until a pale light colour
- Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.
- Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the vanilla extract, the rest of the milk and flour. Right at the end, fold in the chopped peaches
- Put ⅔ of the cake batter into the loaf pan.
- Run 3 tablespoons of raspberry coulis down the centre and take a skewer and gently swirl the batter so the coulis is distributed.
- Add the remaining cake batter to the pan and give it one last swirl with the skewer.
- Transfer the cake mixture to the greased and lined loaf pan. Place in the oven for 60 - 65 minutes. Test if done by placing a skewer in the centre of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.
- Allow to cool. Store in an airtight container.
Notes
Please note, if using a Bundt pan, cook time is 1 Hour 5 minutes (approx).
Recommended Products
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Walfos Nonstick Silicone Bread and Loaf Pan Set of 2, BPA Free ! Without Chemical Coating，Just Pop Out! Easy release and baking mold for Homemade Cakes, Breads, Meatloaf and quiche. -
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Nordic Ware 90248 Citrus Blossom Loaf, One Size, Copper -
White Disposable Loaf Bread Baking Liners (Pack of 2, 24 Liners Total) Rectangle, Non-Stick Paper Liners For Baking, Kitchen Tools For Baking Cake & Bread -
Honey-Can-Do 2592 Paper Loaf Pan, 25-Pack, 8-Inches x 2.5-Inches x 2-Inches
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 369Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 94mgSodium: 303mgCarbohydrates: 52gFiber: 2gSugar: 34gProtein: 5g
Nutrition information isn’t always accurate
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