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
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan or a 9×5-inch loaf pan.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
- Mix in the sour cream: Add the sour cream and mix until fully incorporated.
- Combine with dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the peaches: Gently fold the diced peaches into the batter.
- 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.
- 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!