Peach Pound Cake brings together ripe summer peaches, rich butter, sour cream, and a glossy vanilla glaze in one tender Bundt cake. This buttery peach cake tastes bakery-worthy, yet the method stays simple enough for a weekend bake. Because the batter uses sour cream, every slice has a soft crumb, rich flavor, and just the right amount of peachy sweetness. Serve it for brunch, dessert, potlucks, birthdays, or a relaxed Sunday supper when you want a fresh peach dessert that feels special without making the process fussy.
Story
I always think Peach Pound Cake belongs on the table when peaches smell sweet before you even cut into them. The first time I baked Peach Pound Cake in a Bundt pan, the kitchen filled with butter, vanilla, and warm fruit, and everyone kept checking the oven before the timer ended. Since then, Peach Pound Cake has become my favorite late-summer cake because it slices cleanly, travels well, and tastes even better after the glaze settles. This recipe starts with a classic cream-butter-and-sugar method, then sour cream gives it that sour cream pound cake tenderness. Finally, diced fresh peaches fold into the batter so every slice gives you a juicy bite.
Ingredients
- 1 1/2 cups unsalted butter, room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour, plus more for the pan
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups fresh peaches, peeled, pitted, and diced
- Nonstick baking spray, for the pan
- 1 1/2 cups powdered sugar, sifted
- 1 to 3 tablespoons milk or cream
Step-by-Step Instructions
Preparing the Ingredients
Bring the butter, eggs, and sour cream to room temperature before you start, because room-temperature ingredients blend more smoothly and create a finer crumb. Next, peel and dice the peaches into small, even pieces so they spread throughout the batter instead of sinking into one layer. Then sift or whisk the flour, salt, and baking soda in a medium bowl. After that, spray a 12-cup Bundt pan well, dust it with flour, shake the pan to coat every curve, and tap out the extra flour. Preheat the oven to 325°F and set a rimmed baking sheet aside.
Cooking Instructions
Beat the butter in a stand mixer until it turns creamy, then add the sugar and beat on medium speed for 5 to 7 minutes until the mixture looks pale, fluffy, and lighter in texture. Add the eggs one at a time, mixing just until each yolk disappears. Next, add the flour mixture in three additions, alternating with sour cream and beginning and ending with flour. Keep the mixer on low, then stir in the vanilla and peaches for about 1 minute. Give the batter a final fold with a spatula, pour it into the prepared pan until it sits no more than three-quarters full, tap the pan on the counter, and place it on the baking sheet. Bake for 1 hour 20 minutes to 1 hour 40 minutes, or until a wooden skewer comes out with a few moist crumbs. Cool the cake in the pan for 10 to 15 minutes, turn it onto a plate, and let it cool completely. Stir powdered sugar with milk or cream, 1 tablespoon at a time, until pourable, then drizzle the glaze over the cooled cake.
Tips for Perfect Results
Common Mistakes to Avoid
Do not rush the butter and sugar step, because that mixing time builds the structure that makes this Peach Pound Cake tall, tender, and fine-textured. Also, avoid overmixing once the flour goes in, since too much mixing can make the cake dense. Use fresh but firm peaches rather than overly soft fruit, because very juicy peaches can add too much moisture to the batter. Additionally, fill the Bundt pan only three-quarters full so the cake can rise without spilling. Finally, let the cake cool before glazing, because warm cake melts the glaze and makes it run off too quickly.
Pro Tips for Better Flavor
For the best flavor, use fragrant ripe peaches and pure vanilla extract. You can also toss the diced peaches with 1 tablespoon of flour before folding them into the batter, especially when the fruit feels very juicy. For a deeper vanilla note, use cream instead of milk in the glaze. A pinch of cinnamon or nutmeg also works well, although the cake tastes bright and classic without spice. Because this is a moist pound cake, give it enough time to cool and settle before slicing; that short rest helps the crumb firm up and makes each piece look clean.
Serving and Storage
How to Serve
Serve Peach Pound Cake in thick slices with coffee, hot tea, or cold milk. For a dessert plate, add whipped cream, vanilla ice cream, or extra sliced peaches. Since the cake has a rich crumb and sweet glaze, it also works beautifully on a brunch table beside eggs, bacon, and fruit salad. For a summer gathering, arrange slices on a cake stand and spoon a few fresh peach pieces around the base. Because the Bundt shape looks elegant, this cake needs very little decoration beyond the glaze.
How to Store Leftovers
Store leftover Peach Pound Cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. For the best texture, wrap slices tightly in plastic wrap or place them in an airtight container so the cake stays soft. You can also freeze individual slices for up to 2 months. Wrap each slice well, place the wrapped slices in a freezer bag, and thaw them overnight in the refrigerator. To serve, bring chilled cake to room temperature, or warm a slice briefly in the microwave for a softer crumb.
Conclusion
Peach Pound Cake gives you everything a homemade summer cake should have: rich butter flavor, juicy peaches, a tender sour cream crumb, and a sweet glaze that makes every slice feel finished. Bake it when peaches taste their best, then share it with family, friends, or anyone who loves a classic Southern-style dessert.
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Frequently Asked Questions
Can I Use Frozen Peaches for Peach Pound Cake?
Yes, you can use frozen peaches, but thaw them completely and pat them dry before adding them to the batter. Extra moisture can weigh down the cake, so remove as much liquid as possible. Dice the peaches small, then fold them in gently at the end.
Why Did My Pound Cake Stick to the Bundt Pan?
Pound cake often sticks when the pan does not have enough grease and flour in the center tube and detailed curves. Spray the pan thoroughly, dust it with flour, and tap out the excess. Also, let the cake cool for 10 to 15 minutes before turning it out, since that short rest helps it release.
How Do I Know When Peach Pound Cake Is Done?
Check the cake with a long wooden skewer near the center. The skewer should come out with a few moist crumbs, not wet batter. Since Bundt pans and ovens vary, start checking at 1 hour 20 minutes, then keep baking as needed until the center sets.
Print
Peach Pound Cake
- Total Time: 2 hours
- Yield: 12 servings 1x
Description
Peach Pound Cake is a rich, tender Bundt cake made with butter, sour cream, fresh peaches, vanilla, and a sweet powdered sugar glaze.
Ingredients
- 1 1/2 cups unsalted butter, room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour, plus more for the pan
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups fresh peaches, peeled, pitted, and diced
- Nonstick baking spray, for the pan
- 1 1/2 cups powdered sugar, sifted
- 1 to 3 tablespoons milk or cream
Instructions
- Preheat the oven to 325°F. Spray a 12-cup Bundt pan with nonstick baking spray, dust it with flour, shake to coat, and tap out the excess.
- Beat the butter in the bowl of a stand mixer until creamy. Add the sugar and beat on medium speed for 5 to 7 minutes, until light and fluffy.
- Add the eggs one at a time, mixing just until each yolk disappears into the batter.
- Whisk the flour, salt, and baking soda in a medium bowl.
- Add the flour mixture to the butter mixture in three additions, alternating with sour cream and beginning and ending with flour. Mix on low just until blended after each addition.
- Stir in the vanilla and diced peaches on low for about 1 minute. Fold once more with a spatula to spread the peaches evenly.
- Pour the batter into the prepared pan, filling it no more than three-quarters full. Tap the pan on the counter 3 to 4 times to release air bubbles, then place it on a rimmed baking sheet.
- Bake for 1 hour 20 minutes to 1 hour 40 minutes, or until a wooden skewer inserted near the center comes out with a few moist crumbs.
- Cool the cake in the pan on a wire rack for 10 to 15 minutes. Invert it onto a plate and cool completely.
- Stir powdered sugar with milk or cream, 1 tablespoon at a time, until the glaze reaches a pourable consistency. Pour the glaze over the cooled cake and let it set before serving.
Notes
- Use room-temperature butter, eggs, and sour cream for the smoothest batter.
- Do not overmix after adding flour, or the cake may turn dense.
- Pat very juicy peaches dry before folding them into the batter.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze wrapped slices for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 68
- Sodium: 171
- Fat: 29
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 92
- Fiber: 1
- Protein: 7
- Cholesterol: 153