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Peach Pound Cake

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Peach Pound Cake combines the dense, moist texture of a classic pound cake with the fresh, sweet flavors of juicy peaches. Topped with a smooth glaze, this dessert is perfect for summer gatherings or any occasion. The rich, buttery crumb and subtle peach flavor make every bite irresistible. Whether you're a fan of traditional pound cakes or fruit-infused treats, this cake will quickly become your new favorite.

Ingredients

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

Instructions

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

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

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

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

  • On low speed, alternately add the flour mixture and sour cream to the butter mixture, starting and ending with the flour mixture.

  • Gently fold in the diced peaches.

  • 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.

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

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

  • Once the cake has cooled, pour the glaze over the top and serve.

Notes

  • If using frozen peaches, there's no need to thaw them before adding to the batter. Frozen peaches may require an additional 5 minutes of baking time.

  • Canned peaches should be well-drained before use.

  • Add chopped pecans or walnuts to the batter for a crunchy twist.

Find it online: http://recipesbyjanet.com/peach-pound-cake/