This Peach Pound Cake is a perfect 5-star-rated recipe that brings the sweetness of fresh peaches into a dense, yet delicate pound cake, topped with a luscious sweet glaze. It’s an ideal dessert for summer gatherings or a delightful treat to enjoy with a cup of tea. Let’s dive into the details of how to create this delicious cake.
Ingredients You’ll Need
To make this mouthwatering Peach Pound Cake, you’ll need the following ingredients:
For the Cake:
- 1½ cups (3 sticks, 340 g) unsalted butter, room temperature: Adds richness and moisture to the cake.
- 3 cups (600 g) granulated sugar: Sweetens the cake and helps create a tender crumb.
- 6 large eggs, room temperature: Provide structure and richness.
- 1 teaspoon vanilla extract: Enhances the flavor of the cake.
- 3 cups (375 g) all-purpose flour: Forms the structure of the cake.
- ½ teaspoon kosher salt: Balances the sweetness and enhances flavor.
- ¼ teaspoon baking soda: Helps the cake rise slightly.
- 1 cup (230 g) sour cream: Adds moisture and a slight tanginess.
- 3 fresh peaches, peeled, pitted, and diced (approximately 2 cups): The star ingredient, providing bursts of fresh, juicy flavor.
For the Glaze:
- 1½ cups (187.5 g) confectioners’ sugar: Sweetens the glaze.
- 1-3 tablespoons milk, or cream: Adjusts the consistency of the glaze.
Step-by-Step Instructions
Preparing the Cake Batter
- Preheat the Oven: Preheat your oven to 350°F (175°C). Spray a 10-inch bundt pan with nonstick cooking spray and set it aside. Ensure there is at least 1½ inches between the height of the batter and the top edge of the pan to allow for rising.
- Cream the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Gradually add the granulated sugar and mix until the mixture is light and fluffy. This process should take about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, and baking soda. This step ensures the leavening agents are evenly distributed throughout the flour.
- Alternate Adding Dry Ingredients and Sour Cream: With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the sour cream. Begin and end with the flour mixture. Mix just until each addition is incorporated to avoid overmixing.
- Fold in Peaches: Gently fold the diced peaches into the batter by hand using a spatula. This prevents the peaches from breaking apart and ensures they are evenly distributed throughout the batter.
Baking the Cake
- Pour Batter into Pan: Pour the batter into the prepared bundt pan, filling it about ¾ of the way full. Smooth the top with a spatula to ensure even baking.
- Bake: Bake the cake in the preheated oven for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs but no wet batter. The top should be golden brown. Do not underbake, as you want a nice golden-brown crust.
- Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a plate. Let it cool completely before adding the glaze.
Making the Glaze
- Prepare the Glaze: In a medium bowl, combine the confectioners’ sugar with one tablespoon of milk or cream. Whisk until smooth, adding more milk a teaspoon at a time until the glaze reaches your desired consistency. The glaze should be pourable but not too thin.
- Glaze the Cake: Once the cake is completely cooled, pour the glaze over the top, letting it drizzle down the sides. The glaze adds a beautiful finish and a sweet touch to the cake.
Serving and Storing
Serving Suggestions
- With Fresh Peaches: Serve slices of the Peach Pound Cake with fresh peach slices on the side for an extra burst of peach flavor.
- With Whipped Cream: A dollop of whipped cream complements the rich, dense cake.
- With Ice Cream: Serve the cake warm with a scoop of vanilla ice cream for a delightful summer dessert.
Storing the Cake
- At Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. This keeps the cake moist and flavorful.
- In the Refrigerator: If you prefer, you can store the cake in the refrigerator for up to a week. Bring it to room temperature before serving for the best texture and flavor.
- Freezing: The cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.
Tips for Perfect Peach Pound Cake
- Use Room Temperature Ingredients: Ensure that the butter, eggs, and sour cream are at room temperature. This helps them blend more smoothly and creates a better texture in the cake.
- Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a dense, tough cake.
- Check for Doneness: Start checking the cake at 1 hour 20 minutes. Every oven is different, so the cake may bake faster or slower. The toothpick test is a reliable method to check for doneness.
- Cool Completely Before Glazing: Ensure the cake is completely cool before adding the glaze to prevent it from melting and becoming too runny.
Variations to Try
- Blueberry Peach Pound Cake: Add a cup of fresh or frozen blueberries to the batter along with the peaches for a delicious blueberry-peach combination.
- Almond Peach Pound Cake: Add a teaspoon of almond extract to the batter and sprinkle some sliced almonds over the glaze for a nutty twist.
- Cinnamon Peach Pound Cake: Add a teaspoon of ground cinnamon to the dry ingredients for a warm, spiced flavor.
Nutritional Information
For those mindful of their dietary intake, here’s a brief nutritional breakdown per serving (based on an approximate serving size of one slice):
- Calories: 649 kcal
- Carbohydrates: 84g
- Sugars: 64g
- Protein: 6g
- Fat: 33g
- Fiber: 1g
The Joy of Baking
Baking a Peach Pound Cake is more than just making a dessert; it’s about creating a moment of joy and satisfaction. The process of creaming butter and sugar, folding in fresh peaches, and watching the cake rise in the oven is therapeutic and rewarding. The aroma that fills your kitchen as the cake bakes is simply delightful.
Conclusion
Peach Pound Cake is a delightful summer dessert that brings the sweet, juicy flavor of fresh peaches into a dense, yet delicate cake. Topped with a sweet glaze, this cake is perfect for any occasion. The combination of rich butter, tangy sour cream, and fresh peaches creates a cake that is both flavorful and satisfying.
Whether you’re making this cake for a family gathering, a potluck, or just to enjoy at home, it’s sure to impress. The simplicity of the ingredients and the straightforward steps make this recipe accessible to bakers of all skill levels. Enjoy making and sharing this delicious Peach Pound Cake, and savor every delightful bite. Happy baking!