Very good! Always a hit! I have made this recipe several times and find that I like it better when I substitute Almond extract for the Vanilla extract.

This is a fabulous recipe! I followed the recipe exactly but added two teaspoon of Peach Schnapp. I used fresh ripe peaches and had peeled the skin off by dunking them in boiling water and then putting them in ice water. The skin came off easily after that. I had also chopped the peaches into small chunks so that they can be more evenly distributed. Buttering and sugaring the pan created a really nice caramel-like surface, so don't skip that step! Also, be sure to beat the sugar and cream really well. It makes a big difference. The batter divided nicely into 6 mini bundt cakes. I kept the temperature the same, and it took about 55 minute for the cakes to be done. I left the cakes in the pan for about 15 minutes before removing them. They came right out and kept their shape really well. I will be making this recipe again for sure. Thanks!

This was really good with my changes. I halved the recipe so I could use a loaf pan, but used the whole amount of fruit, substituting about a third of the peaches with pitted bing cherries. The cake is very, very fruity and dense. I baked it for about an hour at 325. Then I topped a warm slice with vanilla ice cream and a balsamic cherry sauce that I made to use up my cherries. Awesome!

Incredibly moist cake with great flavor! Thank you. I think I'll replace my German Coffee Cake recipe with this one. So easy to make too!

Really good ... followed exactly ... I like the fact that it is not filled with spices ... lets the peach flavor be the star ... it took a LONG time to bake, however ... I don't know if it was the humidity or what, but it took close to 2 hours to bake thru ... but, it was worth it ... tastes like an "old fashioned" pound cake ... thanks!

I was looking for a peach recipe because we had fresh peaches from the orchard. I found this one and decided to give it a go. Unfortunately, I was disappointed with the outcome. I was expecting more flavor. I even followed other reviewers tips and added some freshly ground cinnamon and nutmeg. It was still quite bland. I felt as if we wasted good peaches. Two days later, 3/4 of the cake is still sitting on my counter...time for the trash bin. I'll look for other peach recipes in the future.

Very good! I love the crunchy top. I had to bake this longer than the recipe suggests...mine baked for 85 minutes. Well worth the wait, though!

Unfortunately this recipe didn't go over very well with my family, my 3 young daughters included. It's definitely better warmed up, perhaps if I add a side of ice cream and fudge it will get eaten faster. I think if I made this again, I would puree the peaches instead of dice them. They didn't taste like I had expected. The cake seemed to lack flavor. I think if the cake had more of the sweet flavor of peaches rather than chunks of them, it would be what I had hoped this cake would be!

I followed the recipe exactly (save baking it at 325* in two bread tins because I don't own a tube pan). It is a delicious cake, but I found it far too fluffy to be considered a "pound cake." It lacked the density I expected of a pound cake.

This is an awesome recipe. I had a ton of peaches from a local farm and was searching for recipes when I came across this one. I was going to a party that day and brought this cake with me. When everyone tasted it they flipped....it was soooooo good!! I was at a party yesterday with the same group of friends and when I mentioned I had peaches from the farm, everyone wanted to know when I was making this cake. Definitely a hit!!

I had a ton of peaches from our garden to use up, so was looking for new ways to use them. I came across this recipe, read some of the reviews and decided to try it. The only change I made was after looking at the two cups of peaches in relation to the amount of batter and realising it would need more peaches than called for. I used four cups of my fresh peaches instead of the two cups the recipe called for. The end result was delicious! It's plenty peachy and moist, not to mention rich and dense as a proper pound cake should be. Kudos to Dent Norton for this great pound cake!

I am giving this a '4' only because of the additions that I made. I used 1/2 c. sour cream and 1/4 t. of baking soda. I had 'California' peaches from Wal-mart and I sliced, chopped and put them in a bowl with 1/2 c. sugar and 1/2 cup of orange juice. Drained well and folded in 3 cups of peaches and wished I had used more. I baked mine in 2 loaf pans. Time will vary because of different ovens. This turned out moist and very tasty. Sorry, but does not taste anything like my peach cobbler! But still a very tasty pound cake and will bake again.....

Still trying to figure out why this has such high ratings.... It took forever to bake, and even though I used fresh, sweet peaches, there wasn't much flavor. I even added some almond extract as some others suggested. Big waste of time and ingredients in my opinion.

This cake is awesome when made with ripe Georgia peaches! I have made it about 6 times and the taste reminds me of peach cobbler.

Excellent texture, very moist, and wonderful taste. I cut the sugar by half a cup b/c I knew I'd be using a glaze and also sugared the pan. I used frozen peaches and they were fine. I added a light rum glaze. It seems a lot of people skipped sugaring the pan, but I advise against skipping this step, esp. if you don't add a glaze. It created a wonderful sparkle to the cake! Great foundation recipe to get creative with!!

Easy & delicious!!!

ymmmmmmmmmmmmmmm!!!!!!!!!!!!!!!!