Good Eats and Sweet Treats from My Small Boston Kitchen

Ginger Peach Pound Cake

I thought my days of baking with peaches were over for this year, but then I got my hands on some more beautiful fruit, and this cake was born. In my typical fashion, I went on an epic blog search for the perfect peach recipe, and had many contenders for the job. I wanted to make a breakfast recipe, to follow an evening that ended with rich chocolate poke cakes for dessert (recipe coming soon!). It seemed like a “lighter” recipe for the morning would be just the thing, which is a bit of a joke when you consider I decided to make pound cake, but bear with me for a few minutes and I think you’ll be convinced too.

I’m generally not much of a pound cake maker — I think I tend to go for more of what I think of as “rustic” desserts, and pound cakes are always so perfect and precise. There is absolutely nothing rustic about them! A well executed pound cake has a certain structure, shape, and texture, which undoubtedly makes for a delicious cake, but for some weird reason I almost find them boring. I think that’s probably a somewhat bizarre standpoint to take, but I never claimed to be completely normal 🙂

Sweetly Serendipity - Ginger Peach Pound Cake recipe

At any rate, I love, love, love ginger, and when I came across this recipe I was instantly enamored with the idea of pairing peaches and ginger. I put my pound cake aversion aside, and decided to give it a try. I made a few nutritional tweaks to make this cake a bit more justifiable as a breakfast treat, and thought they worked nicely.

This pound cake definitely has the typical characteristics — it’s uber moist and dense, with a delicate crumb, and a wonderful buttery flavor. I found the ginger to be quite mild, and if I were to do it again I would add chopped crystalized ginger, and more powdered ginger. That aside, the flavor was really wonderful — the peaches bake so beautifully into this cake — and it paired well with a morning latte. I ended up eating the leftovers for snacks later that week, which was of course much more delicious (and sinful!) than my typical afternoon Kashi bar. You only live once, right?!

Sweetly Serendipity - Ginger Peach Pound Cake recipe


Ginger Peach Pound Cake


  • 3 cups peaches, pitted; about 6 peaches (I left my skins on, but you can remove them too)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 3/4 cups granulated sugar
  • 1/2 cup brown sugar, packed
  • 6 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup plain greek yogurt (I used lowfat)


  1. Preheat the oven to 350 degrees. Grease and flour a large bundt pan.
  2. Coarsely chop the peaches and place in a fine mesh sieve set over a medium bowl. Allow the peaches to drain while preparing the cake batter. Depending on how ripe they are, you will get more or less juice, so don't worry about it too much.
  3. In a large bowl, combine both flours, ginger, baking soda, and salt.
  4. In a separate large bowl, or the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 1 minute. Add the eggs one at a time, mixing well between each addition, and wiping down the sides of the bowl as necessary. Stir in the vanilla.
  5. Add 1/3 of the flour mixture to the butter mixture, mixing until just combined. Add half of the sour cream, again mixing until just combined. Add the remaining flour mixture in two more batches, alternating with the remaining sour cream, only mixing until just combined each time. Do not over mix. Fold in the chopped, strained peaches, but not their juice.
  6. Pour the batter into the prepared bundt pan and bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out mostly dry.
  7. Allow the cake to cool in the pan for 10 minutes before turning onto a serving platter. I dusted my cake with confectioners sugar, but I think it'd also be great with some type of glaze!

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