A springtime favorite, this Pecan-Peach Pound Cake is studded with fresh, juicy peaches and premium Schermer Pecans. The Schermer Pecans lend a nutty, rich flavor and crisp, crunchy texture to each incredible slice, marrying beautifully with the bright yellow peaches. Each bite is filled with intense bursts of sweet and nutty flavors. The dense crumb is made soft with whole buttermilk, adding tenderness and a touch of acidity to the sweet crumb. Baked until golden-brown, the elegant ridges add the perfect canvas for sharing a slice. This springtime sweet isn’t complete without a final dusting of confectioners’ sugar. Gorgeously ornate and delightfully delicious, this cake will have you running back for me!
Founded in 1946, Schermer Pecans takes pride in its pecans, from its trees to your table. When you buy from Schermer Pecans—one of the few family-run companies to grow, shell, and distribute its own pecans—you can be sure you’re getting consistently fresh, quality pecans. If you’re looking to incorporate pecans into more of your bakes, be sure to register to receive Schermer Pecans’ latest e-cookbook with spring- and summer-inspired pecan recipes like Blueberry-Pecan Breakfast Bars and a Peach and Pecan Crostata. Sign up via email here, and an easy-to-print mini cookbook will be sent right to your inbox!
- 2 cups (454 grams) unsalted butter, softened
- 3 cups (600 grams) granulated sugar
- 6 large eggs (300 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 4 cups (500 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- 1 cup (240 grams) whole buttermilk, room temperature
- 2 cups (360 grams) diced peeled fresh peaches
- 1 cup (113 grams) Schermer Pecan Small Pecan Pieces, toasted
- Garnish: confectioners’ sugar
- Preheat oven to 325°F (170°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar with a hand mixer at medium speed until fluffy, 5 to 6 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating at low speed just until combined after each addition. (Batter will be thick.) Fold in peaches and pecans.
- Spray a 15-cup Bundt or tube pan with baking spray with flour. Spread batter into prepared pan. Tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
- Bake until a wooden pick inserted near center comes out clean, 1 hour and 20 minutes to 1½ hours. Let cool in pan on a wire rack for 20 minutes. Invert cake onto a wire rack, and let cool completely.
- Garnish with confectioners’ sugar before serving, if desired. Store in an airtight container for up to 3 days.
I halved this recipe and baked in a 8×4 inch loaf pan, it baked for 80 minutes and was delicious.