Butter Pecan Peach Pound Cake

susan white


This cake didn't last long at all. so good and moist.

☆☆☆☆☆ 0 votes
10 to 12
30 Min
2 Hr 30 Min


4 c
all purpose flour
3 c
2 c
butter, room temperature
1/2 c
vanilla soymilk
1/2 c
peach flavored schnapps
eggs room temperature
2 Tbsp
pure vanilla extract
2 1/2 c
fresh chopped peaches


1 stick
room temperature butter
2 cups
toasted pecans
2 tsp
caramel flavoring
2 tsp
vanilla extract
2 c
brown sugar, firmly packed


1Preheat oven to 325 degrees and generously spray a bunt pan(I use Baker's Joy or a similar product). Put the first 7 ingredients in a mixing bowl and stir on low for one minute. Scrpae bottom of bowl and sides to blend all ingredients well.
2Mix on med speed for 3 three minutes and then slowly gently add the peaches.
3Pour batter into bunt pan and place in oven for an hour and a half.
4Remove from oven when done and let cool for 15 minutes. Then put cake on a plate with an upturned lip or an edge. This will help hold the glaze on the cake which you will appreciate when you are enjoying the cake later.
5While the cake is cooling in a medium pan on medium heat , place the stick of butter and the toasted pecans and stir. When the butter has melted add the caramel and vanilla flavorings and the brown sugar. Stir well and let simmer for 5 mins or so. Use a large spoon to drizzle over over the cake . As it runs down the sides and is on the plate gather it back up ad re=drizzle it over the cake. This takes a little while but will be so worth it when you are eating the cake.Over half of the cake disappeared immediately!!!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Sodium
Other Tag: Heirloom
Hashtag: #Peach cake