Peach Pecan Pound Cake

We have been so lucky this past week enjoying near perfect weather this week, although I don’t think anyone would mind if the rain slowed up a bit.  Normal for this time of year since June is 8 inches and we’ve had about 28 inches this season already!  But this week has been glorious!   No humidity and temps dropping into the 6o’s at night, just perfect weather.  I told Lisa these are the days I will miss when we move, but she quickly reminded me that this weather will be winter in Florida…..I think I can deal with that!

I think the only weather I will truly miss will be those crisp cold days in October when the leaves are changing and and evenings become the time to share a hot chocolate around a fire outside.   Spring is a wonderful time of year, but Autumn has always been my favorite, and that I will miss. …..sigh, but that’s why make airplanes.

Baking is always so easy in the fall too, you don’t mind putting the oven on, where in summer or the heat it’s not always a good idea.   But since the weather gave a us a break, I  thought I’d use some of the delicious juicy Jersey peaches that our markets have been over flowing with and make a Peach Pound Cake.

Peach Pecan Pound Cake

I don’t know if its because I’m a Southern boy or if its just because I like pecans, but it just didn’t seem right making a peach cake without adding in a few pecans.

peach pecan pound cake

5.0 from 4 reviews
Peach Pecan Pound Cake
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 8
  • 6 ounces softened butter (firm ,not too mushy)
  • 1½ cups sugar
  • 4 large eggs + one egg yolk
  • 1 tsp vanilla extract
  • 2¼ cups all purpose flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ⅓ cup peach Greek yogurt (plain or vanilla is ok)
  • 1 tsp lemon zest
  • 2 cups fresh peaches diced
  • 1 cup chopped pecans
  • Confectioners sugar to dust
  1. In your stand mixer, cream butter and sugar until light and fluffy (about 5 min)
  2. Add eggs one at a time, beating well after each addition, scraping the bowl down in between each egg.
  3. Add vanilla, and lemon zest, mix well.
  4. Combine flour, baking soda, and salt in a bowl, whisking together to mix well.
  5. Add half the flour, and blend in just until mixed.
  6. Add the Greek yogurt, and mix just until incorporated, then add the additional flour and blend just until mixed in.
  7. Fold peaches and pecans into mixture,
  8. Pour batter into buttered pound cake pan bake on center rack at 350 degrees for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool on wire rack for 10-15 minutes then invert on to plate and allow to continue to cool on rack.
  10. Dust with confectioners sugar when ready to serve.

peach pecan pound cake

Thanks for stopping by,  and I hope that the weather in your corner of the world is treating you just as well as it is in mine!


Chef Dennis


  1. After a long heat wave, It’s been raining a lot and we had colder weather here in Montreal! Your cake looks delicious. I love peaches but rarely bake with them. I should take advantage of the colder weather we’ve been having to bake a little :).

  2. Wow, that looks good! I have some peaches in the fridge right now that really need to be used. Hmm…

    I’m with you on autumn. Not sure I could handle not seeing the seasons change, the leaves turn colors. Each season makes you appreciate the next.

  3. Weather has been very hot then thunder storms and heavy rain then heatwave then thunder and rain now it is cool with slight breeze but back to warmer weather later on in the week for us on South coast of england

  4. It´s winter here, but this week has been mild, so perfect for baking. I wish I had fresh peaches right now, still a few months before they appear. It would probably go well too with my homemade canned peaches. And pecans are a must!

  5. This looks great! I just bought some peaches too!!

  6. This recipe comes at the right time. I’ve been looking for an easy but delish peach pound cake recipe. And if it’s from you, then I know it’s absolutely no-fail and divine. Thanks for sharing, Chef Dennis. Have a great week!

  7. I already love this recipe but had to stop by to read your post and saw you were moving to FL. Being a Jersey girl you can’t beat the northeast, but FL weather is certainly nice in the cold winter months. Although the last few years it has been much cooler than the norm, at least on the Gulf coast. Still better than snow~Enjoy!!!

  8. Perfect cake to celebrate peach season, I love the pecan addition!

  9. Said with respect…you are rocking my ‘culinary’ world! I just wish I’d been able to go get peaches this season. The local grocery store selection isn’t bad it’s not the same as making that drive & knowing you’re coming home with more peaches than you know what to do with. I can’t wait to try this recipe, for years I’ve wanted an amazing peach pound cake recipe & look you even added my other fav…pecans!! Enjoy they rest of your summer, because down here in the south Fall can not come fast enough!!

    • thanks Tara thats very kind of you to say!

      I understand what you mean about Fall, I’m moving to Florida in December so I’ll looking forward to Winter once I’m down there!

  10. So glad you are from the South and need to add pecans, Chef Dennis =) Love the crunchy contrast of the nuts to the soft, sweet peaches!

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