Oh, this Peach Pound Cake…..

Classic, perfect pound cake, enhanced with sour cream to give it an incredible velvety moistness, loaded with a sumptuous helping of fresh summer peaches!

Yes, this cake delivers ALL of it!!!
Peach-Pound-Cake

Just look at the tender, buttery crumb in the photo above.

Each slice has its own unique peach mosaic.

The gorgeous golden color that only a delicious  butter pound cake can deliver!

This cake is as easy to make as any classical standard pound cake is, except, first you need to simply chop up some ripe peaches.

 

Peach-Pound-Cake

Peach Pound Cake

Recipe Notes:

The recipe is a fairly standard version of a classic pound cake.

The only thing that makes the execution of this recipe a little more complex is that you don’t want to under bake it at all.

For that matter, it’s not a good idea to under bake any pound cake recipe containing fresh fruit.

You might have problems getting it out of the pan in one piece.

I know! Disaster!!!

So, as I write all the tiny details to help ensure your success, I realize that this cake sounds like a totally difficult pain in the neck to make.

Honestly, it’s not at all!

Here’s a list of the super EASY things I do to avoid any issues and help to bake up the most amazing fresh peach pound cake that’s ever passed my lips!!!
I use my favorite Nordic Ware nonstick 12 cup bundt pan.
Both the nonstick coating and the 12 cup size are important for this recipe.

The batter fills up the pan with just enough room for the cake to rise.

Make sure you only fill your bundt pan 3/4 full.

I’ve never had a problem with the batter spilling out of this baking pan, but just to be on the safe side, place the pan on a rimmed baking sheet before you bake it.

Even though this pan has a very high quality nonstick coating, I also coat the pan with nonstick cooking spray,then flour it WELL, tapping out any excess flour.

This is a heavy cake and I want to do everything I can to help it pop out of the pan in one piece.

Easy!

It’s REALLY important to make sure the cake is baked completely, but not overbaked.

When a cake is baked in a bundt pan, and has pieces of fruit in it, it’s really easy for it to fracture when it’s removed from the pan.

Basic physics!

The fruit adds extra moisture to the batter and the sides of a bundt pan are fairly high.

If the cake is under baked at all,  the moisture in the cake will keep it from holding its shape.

It can break around the fruit, as it comes out of the pan.

It just can’t withstand the pressure required for it to release from the pan as a whole.

Stick with the 2 cups of small peach chunks.

I experimented and tried this recipe with more fruit and it is really difficult to get it to bake well.

I use another technique to give the cake extra peach flavor.

I add the fruit to the batter and continue to use the stand up mixer to incorporate the fruit.

This “bruises” the fruit just a bit, in a good way, and releases a bit of “extra peach flavor” into the batter and, of course, ultimately the cake.

After this step, I use a large rubber spatula or wooden spoon to dig down and make sure the fruit is evenly distributed all the way down in the bottom of the thick batter.

Believe it or not, I’m not trying to scare you or dissuade you in any way, from making this cake.

I just want to give you all the facts  so you can be a fresh fruit, pound cake baking, rock star!

I really love this cake and hope you try it.

So how do you know if it’s baked?

I rely on the standard skewer or cake tester method.

Just insert either in the center of the cake and remove from the oven when it comes out clean.

Peach-Pound-Cake

I prefer my glaze to be thicker than it was in these photos.

Let’s be real, I simply rushed the process and added too much liquid to the glaze and didn’t take the time to fix it.

There’s an easy fix for this mistake.

Just add powdered sugar, a little at a time,  to the glaze and continue mixing until you get the consistency you want.

I knew I had to get some photos of this incredible cake to share with you before my family devoured it so I rushed!

This cake is so moist and tender that it’s also delicious without the glaze.

For some weird reason, I think that a bundt cake looks kinda naked without a glaze, so, I generally put one on.

If you’re pinched for time and want to skip the glaze, I think this cake will deliver on its own, naked!

I used my stand up mixer to make this recipe.

You can use a hand held electric mixer if you’d like.

To get that classic pound cake texture, the amount of time you beat the ingredients is imperative.

So please don’t rush this step.

I think of it as a little investment in time with a huge, fabulously yummy pay off!