Peach Pound Cake

Why You’ll Love This Recipe

This Peach Pound Cake is a delightful and moist cake, made with fresh peaches that bring a burst of flavor to every bite. The rich and buttery crumb, combined with the light glaze, makes for a satisfying treat. Whether you're a fan of traditional pound cakes or love fruit-infused desserts, this cake is sure to win over your taste buds.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 1½ cups (3 sticks, 340 g) unsalted butter, room temperature

• 3 cups (600 g) granulated sugar

• 6 large eggs, room temperature

• 1 teaspoon vanilla extract

• 3 cups (375 g) all-purpose flour

• ½ teaspoon kosher salt

• ¼ teaspoon baking soda

• 1 cup (230 g) sour cream

• 3 fresh peaches, peeled, pitted, and diced (approximately 2 cups)

For the glaze:

• 1½ cups (187.5 g) confectioners' sugar

• 1-3 tablespoons milk or cream

Directions

1. Preheat oven to 350°F (175°C). Spray a 10-inch bundt pan with nonstick cooking spray and set aside.

2. In the bowl of a stand mixer with a paddle attachment, beat the butter until smooth. Gradually add the sugar and mix until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition. Add the vanilla and scrape down the sides of the bowl as needed.

4. In a separate bowl, whisk together the flour, salt, and baking soda.

5. On low speed, beat in the flour mixture alternately with the sour cream, starting and ending with the flour mixture.

6. Gently fold in the diced peaches.

7. Pour the batter into the prepared bundt pan, filling it about ¾ of the way full. Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out with a few crumbs.

8. Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a plate to cool completely.

9. To make the glaze, whisk together the confectioners' sugar and milk (or cream) until smooth. Adjust the consistency with more milk if needed.

10. Pour the glaze over the cooled cake and serve.

Servings and Timing

• Servings: 12

• Prep Time: 30 minutes

• Cook Time: 1 hour 40 minutes

• Total Time: 2 hours 10 minutes

Variations

• Frozen or Canned Peaches: You can substitute fresh peaches with frozen or canned peaches. If using frozen peaches, there's no need to thaw, but you may need to add an extra 5 minutes of baking time. Canned peaches should be well-drained before use.

• Nuts: Add chopped pecans or walnuts to the batter for an added crunch.

Storage/Reheating

Store the cake wrapped in plastic wrap at room temperature for up to 3 days. If preferred, it can be stored in the refrigerator for up to 5 days. For long-term storage, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.

FAQs

1. Can I use frozen peaches for this recipe?

Yes, frozen peaches can be used in place of fresh ones. Just add them directly to the batter without thawing.

2. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out with a few crumbs. Do not underbake, as the cake should have a golden-brown crust.

3. Can I make this cake ahead of time?

Yes, this cake can be made ahead and stored at room temperature for up to 3 days or refrigerated for up to 5 days.

4. Can I freeze the Peach Pound Cake?

Yes, the cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.

5. How can I store the leftover glaze?

Leftover glaze can be stored in the refrigerator for a few days. Just stir it again before using.

6. Can I use sour cream substitutes?

You can substitute sour cream with plain yogurt or buttermilk, but the texture may vary slightly.

7. How should I prepare the peaches?

Peel, pit, and dice the peaches before adding them to the batter. You can blanch them in boiling water for easy peeling.

8. Is this cake gluten-free?

This recipe is not gluten-free. To make it gluten-free, you would need to use a gluten-free flour blend.

9. Can I add other fruits to this recipe?

Yes, you can add other fruits like berries or nectarines, but be mindful of the moisture content as it may affect the baking time.

10. Can I use a different pan for baking?

Yes, you can use a different cake pan, but be sure to adjust the baking time accordingly. A 9-inch round or square pan may bake faster than a bundt pan.

Conclusion

Peach Pound Cake is an exceptional dessert, combining the richness of a classic pound cake with the bright, sweet flavors of peaches. Whether you're enjoying it at a summer gathering or as a simple treat for yourself, this cake is sure to become a favorite. With a simple glaze and the option for variations, it's a versatile and delightful recipe.