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Sometimes, you need a cake that looks as lovely as it tastes. Sometimes, you need a cake that you can slice and serve in little more than an hour. Sometimes, you just need cake. Any cake. Well, we’ve got good news. No matter your cake needs, this Sour Cream Peach Pound Cake meets them. It’s buttery and velvety, with a crumb that’s delicately flavored with vanilla and dotted with sweet, fresh peaches. And it’s a cinch to make. Take a look.
The cake is a basic pound cake recipe, with some sour cream added in. The result is a moist and smooth texture with a subtle tang. The chopped, fresh peaches are suspended in the batter like little jewels, and the whole thing is finished with the simplest glaze that sets off the sweetness perfectly.
We love simple cakes like this, and we especially love it when they hit that balance of sweetness so perfectly. A simple cake shouldn’t be cloying or fussy, and this one is neither. It’s at home at a cookout, alongside some afternoon tea, and dare we say as a quick slice for breakfast.
As far as we’re concerned, life is just too short to say no to cake and there’s no reason to say no to a cake that’s as easy and delicious as this. So go get baking!
Why You’ll Love This Recipe
This Sour Cream Peach Pound Cake is a delightful treat that combines simplicity with elegance. Its buttery, velvety texture and the sweet surprise of fresh peaches make it irresistible. Whether you’re a seasoned baker or a novice, this cake is easy to make and even easier to enjoy. Perfect for any occasion, it’s sure to impress your family and friends.
Kitchen Equipment You’ll Need
- Standard bundt pan
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
- Measuring cups and spoons
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 2 1/2 cups sugar
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 6 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups fresh peaches, peeled, pitted, diced
- Glaze:
- 1 1/2 cup powdered sugar
- 2 tablespoons milk, plus more as needed
- 1/2 teaspoon almond extract, optional
Step-by-Step Instructions
- Preheat your oven to 325º F. Lightly grease a standard bundt pan with butter or non-stick spray.
- In a medium bowl, whisk together the flour, salt, cinnamon, and baking soda until well combined.
- In a large bowl or mixer, cream the butter for 1-2 minutes until fluffy. Add the sugar and continue to cream for another 3-4 minutes.
- Beat in the eggs one at a time until incorporated, then mix in the vanilla and almond extracts.
- Alternate between adding the flour mixture and sour cream to the batter, starting and ending with the dry ingredients. Beat until just combined, then fold in the diced peaches.
- Pour the batter into the greased bundt pan, spreading it into an even layer.
- Bake for 80-100 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Remove from the oven and let cool.
- For the glaze, whisk the almond extract and milk (one tablespoon at a time) into the powdered sugar. Pour over the cooled cake and let it set.
Tips for Success
- Ensure your butter is properly softened for easier creaming and a smoother batter.
- Fresh, ripe peaches will give the best flavor and texture to the cake.
- Don’t overmix the batter once the flour is added to prevent a dense cake.
Additional Tips or Variations
- For a spicier kick, consider adding a pinch of nutmeg to the batter.
- You can substitute peaches with other fruits like apricots or nectarines.
- Try adding a handful of chopped nuts for some extra crunch.
Nutritional Highlights (Per Serving)
Each serving of this cake is packed with flavor and a touch of sweetness, making it a delightful treat. While exact nutritional content can vary based on specific ingredients and serving sizes, expect a balance of carbohydrates, fats, and sugars.
Frequently Asked Questions (FAQ)
- Can I use frozen peaches? Yes, just make sure to thaw and drain them well before adding to the batter.
- How should I store the cake? Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Can I freeze this cake? Absolutely! Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months.
Conclusion
This Sour Cream Peach Pound Cake is a testament to the magic of simple baking. Its delightful flavors and ease of preparation make it a must-try for cake lovers everywhere. So why not give it a go? We’d love to hear about your baking adventures and how this cake turned out for you. Happy baking!
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