Description
A delightful Fresh Peach Pound Cake that celebrates summer flavors with moist cake and juicy peaches.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 2 cups fresh peaches, peeled and diced
- Optional: 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 10-inch bundt pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon.
- Gradually add the dry mixture to the butter mixture, alternating with the sour cream.
- Gently fold in the diced fresh peaches.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Notes
- Use ripe, fresh peaches for the best flavor.
- Ensure all ingredients are at room temperature before mixing.
- Avoid overmixing the batter to prevent a dense cake.
- Check the cake a few minutes before the recommended baking time.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Peach Pound Cake, Summer Dessert, McLeod Farms, Baking