“Is there any way you can mail me a peach cobbler Mom?” That was my son’s plea who lives several states over. My negative response didn’t sit well till I told him about a new cake recipe I had come across that tastes like peach cobbler married a pound cake, Peach Schnapps Cake!

This yummy cake is a great way to use those extra in-season peaches and save that special summer flavor for satisfying winter cravings. This cake tastes even better after it has been frozen. The sweet aromatic peach notes meld together even more and the texture solidifies into a dense like pound cake. Be sure to bake it in an extra-large bundt pan.

Preheat oven to 325. Cream till fluffy sugar, butter, eggs, and vanilla. Sift together flour, soda, and salt. Combine schnapps, buttermilk, and peaches. Add and beat alternately wet and dry ingredients to butter and sugar. Pour into large greased and floured tube cake pan. Bake for one hour and a half. Allow to cool in the pan for 15 minutes then invert on to a cake platter. Sprinkle with powdered sugar and serve plain or with fresh whipping cream and ice cream. 


How are you preserving summer’s  bounties?

3 cups sugar

2 cups softened butter

6 large eggs

2 tsp vanilla

4 cups flour

1 tsp soda

1 tsp salt

1/2 cup peach schnapps

1/2 cup buttermilk

3 cups chopped fresh peaches (with peelings)

Fresh Peach Cake Recipe

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