The Best Peachy Pound Cake
Indulge in the ultimate summer dessert with *The Best Peachy Pound Cake*! This moist and buttery bundt cake is infused with the natural sweetness of fresh, juicy peaches, creating the perfect balance of fruity and rich flavors. The secret to its irresistible texture lies in the addition of sour cream, which makes the cake tender and velvety with every bite. A touch of vanilla enhances the warmth of the peaches, while a dusting of powdered sugar adds elegance to its golden crust. Whether served plain, with a dollop of whipped cream, or alongside a scoop of vanilla ice cream, this easy-to-make peach pound cake is ideal for gatherings, celebrations, or a simple slice of heaven with your coffee. Ready in under two hours and serving 12, this recipe is your go-to for capturing the flavors of summer in a single slice!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 cups Unsalted butter, softened
- 2.5 cups Granulated sugar
- 6 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 2 cups Fresh peaches, peeled and diced
- 0.25 cups Powdered sugar (optional for dusting)
Instructions
Preheat your oven to 325°F (165°C) and grease and flour a standard bundt pan to prevent sticking.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar 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.
Alternate adding the dry ingredients and sour cream to the butter mixture. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Gently fold the diced peaches into the batter with a rubber spatula, ensuring they are evenly distributed.
Pour the batter into the prepared bundt pan and smooth the top with a spatula or spoon.
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 turn the cake out onto a wire rack to cool completely.
Before serving, dust the top of the pound cake with powdered sugar if desired.
Slice and serve this delicious peachy pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Nutrition Facts
Calories |
7003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.3 g | 471% | |
| Saturated Fat | 222.7 g | 1114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2006 mg | 669% | |
| Sodium | 2715 mg | 118% | |
| Total Carbohydrate | 876.6 g | 319% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 591.0 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 628 mg | 48% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1823 mg | 39% | |
*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.
