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
Scale
- 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