Gluten-Free Peach Pound Cake

Summer’s freshest ripe peaches take center stage in this super moist Gluten-Free Peach Pound Cake.

This cake is dense, yet moist and is filled with a brown sugar-cinnamon peach filling in the middle. Then, this cake is drizzled with a sweet glaze while the cake is still warm. Such a perfect summer evening dessert.

My sweet next door neighbors came by recently and dropped off a small box of ripe peaches from their tree. Immediately, I knew I needed to make something delicious and special with these little beauties.

I thought about it long and hard and thought about all the different desserts I could make. I could have made a galette or pie but didn’t want to fuss with crust this time.

And because I had all of the ingredients to make a cake, that’s just what I did! It’s not a hard cake to make at all, but does take a little time preparing and baking it…so give yourself plenty of time when making this recipe.

Now, if you don’t have fresh peaches on hand feel free to use canned peaches instead. The end result will still be amazing!

Making Gluten-Free Peach Pound Cake

Preheat oven to 325 degrees F and thoroughly grease and flour inside of bundt pan; set aside.

Pound Cake:

1. Using a stand mixer or hand mixer, cream together the softened butter and sugar.
2. Next, add in the eggs one at a time, beating in between each egg. Then, add in the sour cream and vanilla extract and mix again.
3. In a separate bowl, sift together the flour, baking powder, and salt. Slowly add the dry ingredients into the wet ingredients and blend together until well combined.
4. Set batter aside for a moment while you start working on the peach filling.

Peach Filling:

1. Dice peaches into small chunks. I tried peeling my peaches before dicing them but they were on the smaller side and super ripe so it ended up just making a juicy mess, so we went with not peeling them and the recipe still turned out fabulous!
2. In a small bowl, add in diced peaches, brown sugar, and cinnamon and stir to combine.

Now, it’s time to assemble the cake.

1. Pour half the batter into the bundt pan and spread around with a spatula. Then, add in the peach filling on top of batter and spread to cover. Last, add the remaining batter on top of peach filling and spread evenly so it covers completely.
2. Bake cake for about 1 hour and 25 minutes or until light golden brown on top. Keep and eye on your cake because yours may need to bake a little less or more. You can insert a toothpick or knife into center of cake and if it comes out clean then it’s done.
3. Once out of oven, let cool on counter for 15 minutes before inverting it onto cake plate or serving dish. Drizzle with glaze while cake is still warm (see how to make glaze below).

Glaze:

In a small bowl, add the powdered sugar, vanilla extract, and heavy whipping cream. Stir to combine and pour on warm cake.

If you like bundt cakes and love chocolate, be sure to check out our delicious and moist Double Chocolate Bundt Cake (Gluten-Free).

Gluten-Free Peach Pound Cake

Ripe peaches take center stage in this super moist Gluten-Free Peach Pound Cake. The perfect summer dessert for the whole family! And if you don't have fresh peaches on hand, no worries, just use canned peaches.

5 from 2 votes

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Prep Time 30 mins

Cook Time 1 hr 25 mins

Course Dessert

Cuisine American

Servings 16

Calories 467 kcal

Equipment

• 10 cup bundt pan

Ingredients

  

Cake:

• 1 cup butter, softened
• 3 cups granulated sugar
• 6 eggs, room temp.
• 1/2 tbsp. vanilla extract
• 1 cup sour cream
• 3 cups Gluten-Free flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt

Peach Filling:

• 2 cups peaches, diced (peeled or unpeeled are both fine)
• 1/2 cup brown sugar
• 2 tsp. ground cinnamon

Glaze:

• 1 cup powdered sugar
• 1 tsp. vanilla extract
• 3 tbsp. heavy whipping cream

Instructions

 

Making Gluten-Free Peach Pound Cake

• Preheat oven to 325 degrees F and thoroughly grease and flour inside of bundt pan; set aside. 

Pound Cake:

• Using a stand mixer or hand mixer, cream together the softened butter and sugar.
• Next, add in the eggs one at a time, beating in between each egg. Then, add in the sour cream and vanilla extract and mix again.
• In a separate bowl, sift together the flour, baking powder, and salt. Slowly add the dry ingredients into the wet ingredients and blend together until well combined.
• Set batter aside for a moment while you start working on the peach filling.

Peach Filling:

• Dice peaches into smaller pieces.
• In a small bowl, add in diced peaches, brown sugar, and cinnamon and stir to combine. 

Now, it's time to assemble the cake.

• Pour half the batter into the bundt pan and spread around with a spatula. Then, add in the peach filling on top of batter and spread to cover. Last, add the remaining batter on top of peach filling and spread evenly so it covers completely. 
• Bake cake for about 1 hour and 25 minutes or until light golden brown on top. Keep and eye on your cake because yours may need to bake a little less or more. You can insert a toothpick or knife into center of cake and if it comes out clean then it's done.
• Once out of oven, let cool on counter for 15 minutes before inverting it onto cake plate or serving dish. Drizzle with glaze while cake is still warm (see how to make glaze below).

Glaze:

• In a small bowl, add the powdered sugar, vanilla extract, and heavy whipping cream. Stir to combine and pour on warm cake.

Notes

Nutrition Facts: 

Calories: 467

Total Fat: 16.2 g

Cholesterol: 99.9 mg

Sodium: 145.3 mg

Total Carbs: 76.4 g

Protein: 4.2 g

Potassium: 65.1 mg

Keyword cake, Gluten-Free, Peaches, Pound Cake

We hope you enjoy this scrumptious Gluten-Free Peach Pound Cake as much as my family and friends did. If you make this recipe, please feel free to rate and comment down below and let us know what you think.

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Happy Eating!

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