Peach Pound Cake
This buttery Peach Pound Cake is ultra moist with diced peaches folded into the batter!
Servings: 15 servings
Ingredients
For the Peach Pound Cake
- 3 sticks (339g total) unsalted butter, softened (Should be softened enough that it easily dents when pressed but overly soft)
- 3 cups (600g) sugar
- 6 large eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes.)
- 3 cups (375g) all purpose flour (plain in the UK)
- ¼ teaspoon (1g) baking soda
- ½ teaspoon (3g) salt
- 1 cup (242g) sour cream
- 2 teaspoons (8g) vanilla extract
- 3 peaches peeled pitted and diced (diced to reach 2 cups)-*You can also use frozen or canned peaches. If using frozen or canned, place peach slices on paper towels to absorb the extra moisture.
For the Vanilla Glaze
- 1 cup (115g) confectioners' sugar (measure then sift)
- 1 teaspoon (4g) vanilla extract
- 2 to 3 Tablespoons (28-42g) milk
Instructions
For the Peach Pound Cake
- Preheat the oven to 350 degrees F.
- Grease and flour a 10 cup bundt pan (see Notes below)
- In a separate bowl add the flour, baking soda, and salt. Whisk to blend, set aside.
- Add the vanilla extract to 1 cup of sour cream, set aside.
- Mix the butter on medium speed until smooth and creamy. Add the sugar gradually and mix on medium speed 3 to 5 minutes, or until the mixture is light and fluffy.
- Add the eggs one at a time, mixing after each until the yolk is blended.
- With the mixer on low speed, add the flour mixture alternately with the sour cream mixture. Begin and end with dry ingredients. Add the dry ingredients 3 times and the sour cream mixture twice. Mix just until incorporated.
- Fold the diced peaches into the cake batter then spoon into the bundt pan.
- Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Baking times may vary.
- Allow to cool 10 minutes before turning out. Do not allow to cool too long or it may stick to pan.
For the Vanilla Glaze
- Stir ingredients until smooth. If it becomes too thin, you can add more confectioners' sugar.
- If the glaze is thicker than you'd like, add additional milk just a few drops at a time. You can spoon the glaze over the cake if you'd like, but we prefer to add it to a disposable piping bag with the tip snipped away for more control.
Notes
1. The recipe makes 8 ½ to 9 cups of batter with the peaches. We used a 10 inch tube pan. The general rule of thumb is that you should not fill your pan past ⅔ full. This allows space for your cake to rise without overflowing.
2. The cake can be frozen. Wrap in 2 layers of plastic wrap and then tightly with aluminum foil. It can be kept frozen for up to 3 months.
3. The cake can be kept in a cake dome or airtight container on the counter top for a day or two, then refrigerated.