Green Chile Peach Pound Cake
Rich buttery Green Chile Peach Pound Cake, a unique spicy-sweet treat great for any occasion.
Spring is the perfect season for dense buttery pound cake.
Pound cakes are rich and decadent, yet not too fussy, so they make a marvelous dessert for any event from picnics to outdoor dinner parties.
Today’s pound cake recipe is not just any old plane-jane dessert. There are cakes, and then there are cakes!Â
This Green Chile Peach Pound Cake is ultra tender and moist, with little chunks of sweet juicy peaches speckled throughout. However that’s not all. The peaches in this cake are perfectly balanced by smoky Old El Paso Chopped Green Chiles, for a spicy-sweet sensation.
The combination of fresh peachy tidbits and mild green chiles is a surprise (and delight) hidden inside each buttery bite!
How Did The Pound Cake Get Its Name
Why do they call it pound cake? As with all good pound cakes, this Green Chile Peach Pound Cake recipe starts with one pound of butter.
Actually, the original pound cake recipe was thusly named because the recipe called for one pound of butter, one pound of sugar, one pound of flour, and one pound of eggs.
Most current-day pound cake recipes have altered these proportions a bit, but to me a whole pound of butter is always mandatory. *wink*
How to Make Green Chile Peach Pound Cake
Cream the butter and sugar together until it is extremely light and fluffy. Then mix in the remaining ingredients until smooth.
You can use fresh peaches in this cake, and it tastes amazing! Yet it’s just as good as a “pantry staple” cake, made with canned peaches and of course canned Old El Paso green chiles.
Grease and sugar a bundt pan or tube pan. Then scoop the batter into the pan and bake for 80+ minutes.
The exterior crust comes comes out of the oven golden and glistening, due to the sugar coating. Yet the inside is moist, buttery, and bursting with smoky sweet goodness!
Our Green Chile Peach Pound Cake makes an extraordinary treat for spring and summer. Serve it on its own, or with a scoop of vanilla ice cream.
Disclosure: This post is sponsored by Old El Paso. All opinions are my own.
Green Chile Peach Pound Cake
Ingredients
- 1 pound unsalted butter, softened
- 3 cups granulated sugar + extra for pan
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 7 large eggs
- 2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 15 ounces diced peaches, juices mostly drained off
- 4.5 ounces Old El Paso Mild Chopped Green Chiles
Instructions
- Preheat the oven to 350 degrees F. Grease a 10 to 15-cup capacity bundt or tube pan with butter or shortening. Then add a few tablespoons of sugar to the pan and shake it around to coat the pan on all sides.
- Place the butter and sugar in the bowl of an electric stand mixer. Beat on high to the butter and sugar until very light and fluffy, about 5 minutes.
- Scrape the bowl with a spatula, then turn the mixer on low and add the flour, salt, eggs, vanilla, and almond extract. Scrape the bowl again, then mix in the diced peaches and chopped green chiles, until smooth.
- Scoop the cake batter into the prepared pan. Jiggle the pan a little to remove air bubbles. Bake undisturbed for 80 minutes. Then insert a wooden skewer into the center of the cake. If it comes out clean the cake is done. If it has batter on it, bake another 10 minutes.
- Let the cake rest in the pan for 10 minutes before flipping it out onto a cake stand.
Pingback: 34 Best Peach Dessert Recipes of All-Time - Nurtured Homes
I’m in New Mexico, and we have fresh roasted green chiles — no need for canned, lucky us! The amount of green chile — when using drained green chiles, what is the final amount that you recommend? Not the size of the can, but what we measure. For me, the more green chiles the better — but I don’t want to mess up the rise/texture of the cake by using too much! Thanks.
Hi Kris!
I would start with about 1/2 cup chopped roasted green chiles. Let me know how it turns out! :)
Hello, I really want to make this cake but I could not find Old El Paso’s chilli anywhere and wondering if I can use any other type of chilli. Thanks
Hi Shurma,
Yes, you can use any brand of canned chopped green chiles.
Summer, I’m a native New Mexican. It’s a basic tenet to put green chile in everything. However, for me this is a first. Sounds fascinating – blending two of my favorites. I’ll let you know how it goes. Still a little early for peaches, but soon!
WoW, Sommer, you’ve done it again. Your recipes are always  a little edgy but this is a surprise for everyone. We just finished a BBQ lunch outside and for dessert I presented this cake. It opened everyone’s eyes, ‘Peaches and Peppers!!??’
It has a little zing to it but not more than the BBQ. I served it with a topping on the side of sour crème with a little sugar for those who thought it was too spicy.
Thank’s for being creative.
Peach season is almost here!! Can this be made with fresh peaches? And if so, does the recipe need to be adjusted in anyway? Looks fantastic! I’m thinking of it for the 4th of July but have fresh peaches to use!
Hi Martha,
Don’t you just LOVE peach season!? If using fresh peaches, I would chop them, then sprinkle with a little extra sugar before adding to the batter. This will get the peach juices flowing, so the peach flavor works its way into the batter. :)
Do you drain the chopped green chilis?
Hi Pauline,
No, you can use the whole can, juices and all!
can gluten free flour be used instead?
Hi Raina,
Yes, you can use a 1-to-1 GF baking flour mix. However, the cake will come out a little bit more crumbly than with wheat flour.
And I thought a beet cake was weird…..really good but weird!!
I think the jalapenos will help cut the extreme richness of the pound cake, and since it’s peach time I’m going to use over-ripe peaches.
I don’t have almond extract, can I leave it out or use something else?
What should I serve with it? Sour cream? Whip Cream?
Salsa?
Or could use Amaretto instead of almond extract?
one more question Is it served with dinner or as an appetizer?
Hi Nan,
Yes you can swap it for Amaretto or leave it out entirely. I like to serve this cake with vanilla ice cream, although it’s moist enough to serve on its own. :)
10-15 cup bundt pan? That’s huge! If one wanted to cut the recipe in half to use a “regular” size bundt pan, how long would it need to bake?
Hi Kelly!
A 9 inch (12 cup) bundt pan is considered the standard size, so this actually fits in a regular bundt pan. However, you can reduce the recipe if you like. The time will depend on the size of your pan and how much you fill it. You will have to watch the cake and use the “toothpick test” to determine actual cooking time.
I made this cake and it was really yummy. Your all recipes are very tasty. Just keep sharing these lovely recipes!
I have got to try this. That sounds amazing!!!
Amazing combination! I’ve never thought of green chiles in a cake. I’ve put them in ice cream – so why not. Thanks for sharing.
Wishes for tasty dishes,
Linda
Thanks Linda! If you give it a try, please come back and tell me what you thought. :)