I haven’t shared enough peach recipes, so here’s one to welcome in peach season. Peach Pound Cake (aka Peach Jell-O Pound Cake) is a scratch Bundt or tube cake made with peach flavored gelatin. Along with the Jell-O, the recipe calls peaches, nutmeg, cinnamon, vanilla and a bit of almond extract. The peach flavor is noticeable but subtle, and the spices go great with it. Actually, the spices make the cake! I really loved the flavor of the nutmeg, especially.
Peach Pound Cake Variations
This recipe has been around for a while with different renditions on various website. For instance, one version calls for rum extract in place of almond, so there’s a minor flavor change. And the recipe can also be made in different pans. Some versions call for a tube pan and others a Bundt. Whichever pan you use, the exposed part of the cake gets a little crunchy (the gelatin probably helps here), so you get either a crusty, crunchy top or bottom depending on if or how you invert. I used a Bundt pan and inverted the cake so mine has a crunchy bottom crust.
Loaf Pan or 6 Bundt Half Version
If you want a smaller cake, you could probably halve it and bake it in a loaf pan, though the top will be flat and crunchy. You can definitely halve it and bake it in a 6 cup Bundt, because that’s what I did and it worked fine. I’m still using a small fluted pan I picked up at Home Goods, but one day I’ll buy this fancy one. It’s been on my wish list for a while, but $40 for a small pan??? It’s probably worth it.
You may have to go to more than one store to find peach flavored Jell-O. Publix didn’t have it, but I found it at Food Lion. And I think back when we lived in Dallas the only store I could find it was Fiesta. If a day spent hunting down peach gelatin isn’t your idea of fun, you can always order it.
Peach Pound Cake
- 1 3 oz box peach flavored Jell-O (84 grams)
- 1/2 cup sour cream (120 grams)
- 3 cups all-purpose flour (390 grams)
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 cup unsalted butter, softened (230 grams)
- 3 cups sugar (600 grams)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 6 large eggs, bring to room temperature
- 2 cups chopped fresh peaches (or canned), drained and chopped — Try to chop the pieces as small as you can.
- Bring the eggs to room temperature. To do it quickly, just submerge them in some very warm water for about 5 minutes.
- Preheat oven to 325 degrees. Spray a 10” tube pan or a 12 cup capacity Bundt pan with flour-added baking spray.
- In a small bowl, mix together the peach Jell-O and the sour cream. Set aside.
- Weigh the flour. Sift it together with the baking soda, then stir in the salt and spices until well blended. Set aside. Note: If you want, you can reserve 2 tablespoons of the flour and toss with the peaches. I didn't bother doing this and the peaches did not sink.
- In the bowl of a stand mixer fitted with the paddle, beat the butter and sugar until light and fluffy — about 5 minutes, scraping the side of the bowl often. While the mixer is going, add the extracts.
- Add one egg and beat for 30 seconds. Repeat, adding eggs one at a time and beating for 30 seconds after each egg. Fold in sour cream/Jell-O mixture.
- Gradually add flour mixture to butter mixture, beating one low or stirring by hand until combined. Stir in the peaches. Scrape into prepared pan.
- Total bake time should be about 80 to 90 minutes at 325 degrees F, but ovens may vary. I've seen some versions saying 110 minutes. Check the cake after 1 hour. If it appears very brown, cover loosely with foil. I didn't need to, but my oven hasn't been very great with browning lately. Continue baking for another 20 to 40 minutes or until cake appears set and a wooden pick comes out clean. Let cool in pan for 10 minutes.
- Turn from the pan. Let cool and dust with powdered sugar. Serve with whipped cream, fruit and maybe some caramel sundae sauce!