Peaches are an amazing fruit. You can do almost anything with them — eat them raw, bake them, puree them, grill them, turn them into chutney. I decided to take some fresh from the farmers market peaches and try them in a cakey Peach Streusel Pound Cake, and boy is it yummy!
When Joan started this blog, she was living in Georgia, the home of the best peaches in the USA.
Every time I come up with a recipe using peaches, it makes me think of her, and that makes me smile. I’m hoping this sweet and easy treat will result in smiles on the faces of everyone who tries it.
This peach streusel pound cake recipe is derived from one I found in Southern Living about a year ago, but updated because I can’t eat nuts like I used to.
The end result is more like a pound cake — moist and just a little crumbly, but still with the yummy streusel topping.
If you don’t have access to fresh peaches, you can use frozen or canned peaches that have been drained (remember the versatility I mentioned?!) Because you can use any kind of peach, you can make this recipe any time your heart desires — or the craving arises.
The great thing about this loaf is that you can use it for dessert (serve it with some peach ice cream – YUM!), for breakfast, or you can toss a slice in the kid’s lunch box now that they are back in school.
If you have leftovers, you can freeze it in an air tight container and bring it out as needed. Serve it warm, or at room temperature. No matter how you serve or slice it, it is sure to please!
For Streusel Topping:
Create Streusel topping first.
For the loaf:
Serving Size: 1 slice
Amount Per Serving: Calories: 998 Total Fat: 49g Saturated Fat: 29g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 226mg Sodium: 460mg Carbohydrates: 134g Fiber: 2g Sugar: 92g Protein: 10g