Description
This Peach Pound Cake is a delightful summer treat featuring tender, moist cake studded with fresh, juicy peaches. Perfectly balanced with a hint of almond extract and a golden-brown crust, it’s a classic pound cake elevated by seasonal fruit, ideal for gatherings or a sweet everyday indulgence.
Ingredients
For the Cake
- 1 cup unsalted butter, at room temperature, plus more for pan
- 3 cups all-purpose flour, plus more for pan
- 2 1/2 cups granulated sugar
- 5 large eggs, at room temperature
- 2 tsp. vanilla extract
- 1/2 tsp. almond extract (optional)
- 3/4 tsp. kosher salt
- 1/4 tsp. baking powder
- 1/2 cup sour cream, at room temperature
- 1 1/4 cups finely chopped, unpeeled peaches, drained and patted dry (from 3 to 4 peaches)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and position the rack in the middle. Butter a 10-inch tube pan thoroughly, then dust it lightly with flour, tapping out the excess. This step ensures the cake will release easily after baking.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to beat the unsalted butter and granulated sugar together for about 4 to 5 minutes, until the mixture is light in color and fluffy. This aerates the batter, contributing to a tender crumb.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then beat in the vanilla extract and the optional almond extract, enhancing the cake's flavor profile.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 3 cups all-purpose flour, kosher salt, and baking powder until evenly mixed. This ensures consistent distribution of leavening and seasoning.
- Alternate Adding Flour and Sour Cream: Add one-third of the dry flour mixture to the butter mixture on low speed, mixing just until incorporated. Then add half of the sour cream, mixing until just blended. Continue alternating flour mixture and sour cream, starting and ending with the flour mixture. This method keeps the batter smooth and prevents overmixing.
- Fold in Peaches: Gently fold the finely chopped and dried peaches into the batter with a spatula, ensuring an even distribution without deflating the batter.
- Transfer to Pan and Bake: Spoon the batter evenly into the prepared tube pan and smooth the surface. Bake for 1 hour and 15 minutes to 1 hour and 20 minutes, or until the top is golden brown and springs back when lightly pressed in the center. The cake should also pull away slightly from the edges of the pan.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 15 to 20 minutes. Then run a knife around the edges to loosen it and carefully remove the cake from the pan. Place it right side up on the rack to cool completely for about 1 hour before slicing and serving.
Notes
- Use room temperature ingredients to ensure even mixing and a better cake texture.
- Make sure peaches are well drained and patted dry to prevent excess moisture which could make the cake soggy.
- Allow the cake to cool completely before slicing to help it set and prevent crumbling.
- If almond extract is omitted, the cake will still be delicious with just vanilla extract.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
