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!
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.
SAVE THIS PEACH POUND CAKE
TO YOUR CAKE BOARD FOR LATER
LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
Peach Pound Cake
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 underbake 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.
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.
The fruit adds extra moisture to the batter and the sides of a bundt pan are fairly high.
If the cake is underbaked 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.
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!
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Peach Pound Cake
Peach Pound Cake-- A Buttery, Tender, Super Moist, Sour Cream Pound Cake Loaded With Fresh, Juicy Peaches
- 1 1/2 Cups 3 Sticks Unsalted Butter, At Room Temperature
- 3 Cups Sugar
- 6 Large Eggs at Room Temperature
- 3 Cups Plus Extra To Coat The Pan All-Purpose Flour
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Baking Soda
- 1 Cup Sour Cream
- 2 Teaspoons Vanilla Extract
- 2 Cups Fresh Peaches Peeled, Pitted and Diced
- 1 1/2 Cups Powdered Sugar Sifted
- 1-3 Tablespoons Milk or Cream
Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick cooking spray and add a few tablespoons of all-purpose flour to pan, shake it around to coat well, and remove any tap out and threw away any excess.
- In gradually the bowl of an electric stand up mixer, beat butter until it's creamy. Add sugar and beat at medium speed for 5-7 minutes, or until mixture is light and fluffy. (I beat for 7 minutes). Add eggs, one at a time, beating just until the yolk disappears and is incorporated into the batter.
In a medium bowl, mix together flour, salt, and baking soda. Add to butter mixture, alternating with sour cream, beginning and ending with the flour mixture. Beat batter on low just until blended after each addition. With the mixer on low, stir in vanilla and peaches and continue to beat for about 1 minute. Using a large rubber spatula or wooden spoon, give the batter a final stir and make sure the peaches are mixed evenly throughout the batter. Pour the batter into prepared pan, filling the pan only 3/4 full, and bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, testing until a wooden skewer or cake tester, inserted into the center of the cake just comes out clean, without any crumbs. Cool pan on a wire rack for 10-15 minutes, then inverts the pan onto a plate, removing cake from pan and cool completely.
- Meanwhile, make the glaze: add powdered sugar to a medium bowl. Add milk or cream to powdered sugar, 1 tablespoon at a time as needed, mixing well after each addition, until you reach desired, pourable consistency. Pour over completely cooled cake. Let cake sit for the glaze to set, then serve.
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