Peach Pound Cake

Making a heavenly peach pound cake only takes 30 minutes of prep work and this moist delicious concoction is worth every enchanted second!

Course Appetizer, Dessert

Cuisine American

Keyword peach cake recipes, Peach Pound Cake, pound cake recipes

Prep Time 30

Cook Time 1 30

Total Time 2

Servings servings

Calories 650kcal

Author Kathleen

Ingredients

Cake:

1 1/2 cups (3 sticks) unsalted butter at room temperature
3 cups sugar
6 large eggs at room temperature
3 cups all-purpose flour plus extra to coat the pan
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

Glaze:

1 1/2 cups powdered sugar sifted
1-3 tablespoons milk or cream

US Customary - Metric

Instructions

Preheat oven to 325ºF (163ºC) . 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, then tap out and discard any excess.
In the bowl of an electric stand up mixer, gradually beat butter (1 1/2 cups) until it's creamy. Add sugar (3 cups) 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 (6), beating just until the yolk disappears and is incorporated into the batter.
In a medium bowl, mix together flour (3 cups), salt (1/2 teaspoon), and baking soda (1/4 teaspoon). 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 (2 teaspoons) and peaches (2 cups) 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. Bang the filled pan on the counter 3-4 times to remove air bubbles. Place pan on rimmed baking sheet.
Bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, or until a wooden skewer inserted into the center of the cake comes out with just a few moist 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 (1 1/2 cups) 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.

Notes

Bundt Pan – Bundt pans are not all the same size! 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.
Cake Release – This is a heavy cake and I want to do everything I can to help it pop out of the pan in one piece.
- Baking Spray – Use a nonstick baking spray. It contains flour and works much better in the more intricately shaped bundt pans than a plain nonstick spray will work.
- Don’t underbake – 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 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.
Mixing – 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.
Testing – So how do you know if it’s baked? I rely on the standard skewer method. Just insert either in the center of the cake and remove it from the oven when it comes out with just a few moist crumbs.
Peaches – The peaches in this cake add extra moisture so you’ll want to drain them well. Stick to the 2 cups of diced peaches. I tried putting more in for super extra peach flavor and it didn’t bake up as well as this one does.
Mixing – If you incorporate the fruit into the batter using the stand-up mixer, it bruises the peaches just enough to release their extra flavor. Trust me, it’s the way to go.
Glaze – This cake is so moist and tender that it’s also delicious without the glaze. If you’re pinched for time and want to skip the glaze, I think this cake will deliver on its own, naked! But if your glaze is kind of thin, just add powdered sugar, a little at a time, to the glaze, and continue mixing until you get the consistency you want.

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