Peach Preserves Pound Cake Recipe

Name: Peach Preserves Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 tablespoons flour; 2/3 cup butter, softened; 1 cup packed light brown sugar; 1/4 cup granulated sugar; 1 1/4 cups peach spread (such as Polaner All Fruit); 2 tablespoons finely chopped crystallized ginger; 3 large eggs; 1 large egg white; 3 cups all-purpose flour; 1/4 teaspoon salt; 1 cup low-fat buttermilk (1%); 1 teaspoon baking soda; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; Powdered sugar

Servings: persons

Cooking spray
2 tablespoons flour
2/3 cup butter, softened
1 cup packed light brown sugar
1/4 cup granulated sugar
1 1/4 cups peach spread (such as Polaner All Fruit)
2 tablespoons finely chopped crystallized ginger
3 large eggs
1 large egg white
3 cups all-purpose flour
1/4 teaspoon salt
1 cup low-fat buttermilk (1%)
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Powdered sugar

1
Preheat oven to 350u00b0.
2
Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons flour.
3
Beat butter with a mixer at medium speed until fluffy. Gradually add brown sugar and granulated sugar, beating at medium speed until light and fluffy. Beat in peach spread and ginger. Add eggs and egg white, 1 at a time, beating after each addition.
4
Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine flour and salt. Combine buttermilk and baking soda. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Stir in extracts.
5
Spoon batter into prepared pan.
6
Bake at 350u00b0 for 55 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a wire rack. Dust with powdered sugar.

1447

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cooking spray, 2 tablespoons flour, 2/3 cup butter, softened, 1 cup packed light brown sugar, and more.

Yes, Peach Preserves Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach Preserves Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions