Sour Cream Peach Pound Cake

Sometimes you need a cake that looks as lovely as it tastes. Sometimes you need a cake that you can slice and serve in little more than an hour. Sometimes you just need cake. Any cake. Well, we’ve got good news. No matter your cake needs, this Sour Cream Peach Pound Cake meets them. It’s buttery and velvety, with a crumb that’s delicately flavored with vanilla and dotted with sweet, fresh peaches. And it’s a cinch to make. Take a look.

The cake is a basic pound cake recipe, with some sour cream added in. The result is a moist and smooth texture with a subtle tang. The chopped, fresh peaches are suspended in the batter like little jewels, and the whole thing is finished with the simplest glaze that sets off the sweetness perfectly.

We love simple cakes like this, and we especially love it when they hit that balance of sweetness so perfectly. A simple cake shouldn’t be cloying or fussy, and this one is neither. It’s at home at a cookout, alongside some afternoon tea, and dare we say as a quick slice for breakfast.

As far as we’re concerned, life is just too short to say no to cake and there’s no reason to say no to a cake that’s as easy and delicious as this. So go get baking!

Why You’ll Love This Recipe

This Sour Cream Peach Pound Cake is a delightful treat that combines the sweet juiciness of peaches with the rich, buttery texture of a classic pound cake. It’s easy to make and perfect for any occasion, whether it’s a family gathering, a picnic, or just an indulgence for yourself. The addition of sour cream ensures the cake is moist and flavorful with a slight tang that complements the sweetness of the peaches perfectly.

Kitchen Equipment You’ll Need

• Bundt pan
• Mixing bowls
• Whisk
• Electric mixer
• Measuring cups and spoons
• Spatula

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 2 1/2 cups sugar
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 6 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups fresh peaches, peeled, pitted, diced
• For the glaze:
• 1 1/2 cups powdered sugar
• 2 tablespoons milk, plus more as needed
• 1/2 teaspoon almond extract, optional

Step-by-step Instructions

1. Preheat your oven to 325º F and lightly grease a standard bundt pan with butter or non-stick spray.
2. In a medium bowl, whisk together the flour, salt, cinnamon, and baking soda until thoroughly combined.
3. In a large bowl or mixer, cream the butter for 1-2 minutes until fluffy, then add the sugar and continue creaming together for another 3-4 minutes.
4. Beat in the eggs one at a time until incorporated, then mix in the vanilla and almond extracts.
5. Alternate adding the flour mixture and sour cream to the batter, beginning and ending with the dry ingredients, and beat until just combined.
6. Fold in the diced peaches.
7. Pour the batter into the greased bundt pan, spreading it into an even layer.
8. Bake in the oven for 80-100 minutes, or until a toothpick inserted into the center comes out mostly clean.
9. Remove from the oven and let the cake cool.
10. To make the glaze, whisk the almond extract and milk (one tablespoon at a time) into the powdered sugar. Pour over the cooled cake and allow it to set.

Tips for Success

Ensure the butter is fully softened to help it cream with the sugar properly. Also, be careful not to overmix the batter once you add the dry ingredients, as this can make the cake dense. Use fresh, ripe peaches for the best flavor.

Additional Tips or Variations

Try adding a pinch of nutmeg for an extra layer of flavor. If fresh peaches are not available, canned peaches can be used; just be sure to drain them well. You can also experiment with other fruits, such as apricots or nectarines.

Nutritional Highlights (Per Serving)

Calories: 540
Fat: 28g
Carbohydrates: 70g
Protein: 6g
Sugar: 47g

Frequently Asked Questions (FAQ)

Can I use frozen peaches? Yes, but make sure to thaw and drain them thoroughly to prevent excess moisture in the cake.

How should I store the cake? Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze this cake? Yes, wrap it tightly in plastic wrap and foil before freezing. It can be frozen for up to 3 months.

Conclusion

We hope you enjoy making and tasting this Sour Cream Peach Pound Cake as much as we do. It’s a simple yet delightful dessert that’s sure to impress your family and friends. So, roll up your sleeves, start baking, and don’t forget to share your experiences and photos with us. Happy baking!