PEACH POUND CAKE

This Peach Pound Cake is a rich, buttery cake with a delightful infusion of fresh, juicy peaches. The perfect summer dessert, it combines a soft crumb with a burst of fruity sweetness, ideal for any occasion.

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional)
  • ½ cup sour cream
  • 2 cups diced fresh peaches (peeled and pitted)
  • Powdered sugar (for dusting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan or a 9×5-inch loaf pan.
  2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  5. Mix in the sour cream: Add the sour cream and mix until fully incorporated.
  6. Combine with dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Fold in the peaches: Gently fold the diced peaches into the batter.
  8. Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving.

Enjoy your delicious Peach Pound Cake!

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