Peach Pound Cake
Experience the irresistible charm of homemade Peach Pound Cake, a luscious dessert infused with the sweetness of fresh peaches and the richness of buttery pound cake. This show-stopping treat combines a velvety sour cream base with bursts of juicy diced peaches, creating a moist, tender crumb that feels like summer in every bite. Perfectly baked in a classic Bundt pan, this cake boasts a golden crust and soft, peach-studded interior that’s sure to impress. It’s easy to make with simple pantry staples and just 20 minutes of prep time, making it a stress-free option for gatherings or weeknight indulgence. For the finishing touch, dust the cake with powdered sugar or pair it with a scoop of vanilla ice cream for an extra layer of decadence. Whether served as a dessert or a sweet breakfast treat, this Peach Pound Cake is a crowd-pleaser you’ll come back to again and again.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2 cups fresh peaches, peeled and diced
- 0.25 cup powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or tube pan, making sure the entire surface is coated to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry flour mixture and sour cream to the butter mixture, starting and ending with the flour. Do this in three additions of flour and two of sour cream. Mix until just combined; do not overmix.
Gently fold in the diced peaches using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan and smooth the top with the spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack and let it cool completely.
Optional: Once the cake has cooled, dust the top with powdered sugar for extra sweetness and presentation.
Slice and serve. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream!
Nutrition Facts
Calories |
5615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.8 g | 337% | |
| Saturated Fat | 158.6 g | 793% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1376 mg | 459% | |
| Sodium | 2103 mg | 91% | |
| Total Carbohydrate | 776.3 g | 282% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 489.9 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 547 mg | 42% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1660 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
