Heavenly Sour Cream Peach Pound Cake Recipe for Sweet Moments

Crafting a delightful sour cream peach pound cake brings pure comfort to any kitchen adventure.

Soft, ripe peaches mingle with creamy dairy, creating a luscious backdrop for this classic dessert.

Sweet summer memories emerge with each tender slice of this nostalgic treat.

Fragrant spices whisper hints of warmth throughout the cake golden crumb.

Delicate peach chunks nestle perfectly within a velvety texture that melts on your tongue.

Simple ingredients combine to produce an extraordinary experience that feels both elegant and homey.

You’ll want to savor every single bite of this irresistible confection.

FAQs

• Can I use canned peaches instead of fresh ones?

Yes, you can use canned peaches. Drain them well and pat dry before coating with flour and folding into the batter to prevent excess moisture.

• How do I know if my butter is properly softened?

Softened butter should be cool to the touch but easily spreadable. It should yield when pressed but not be melted or greasy.

• What if my batter looks curdled when adding eggs?

Don’t worry. This is normal and will smooth out when you add the flour mixture. Just continue mixing as directed in the recipe.

• Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. The texture might be slightly different, but it should still turn out delicious.

Sour Cream Peach Pound Cake You’ll Crave Soon

• Savor Seasonal Delight: Bursting with fresh, juicy peaches, this pound cake captures the essence of summer in every bite, making it a perfect celebration of seasonal produce.
• Master Baker's Ease: With straightforward mixing steps and common pantry ingredients, even novice bakers can confidently create a stunning dessert that looks professionally crafted.
• Versatile Crowd-Pleaser: Perfect for casual gatherings, potlucks, afternoon tea, or a sweet family breakfast, this moist cake adapts beautifully to any occasion and delights all ages.
• Texture Paradise: The sour cream adds incredible moisture and richness, ensuring a tender crumb that melts in your mouth and keeps the cake soft for several days.

Ingredient List For Sour Cream Peach Pound Cake

• Flour: A fundamental dry ingredient that provides structure and texture to the pound cake.
• Butter: Softened butter adds richness and helps create a tender, moist cake.
• Sour Cream: Provides moisture and a subtle tangy flavor to the pound cake.
• Peaches: Fresh diced peaches bring natural sweetness and fruity brightness to the dessert.
• Eggs: Essential for binding the ingredients and adding moisture to the cake.
• Sugar: Granulated sugar sweetens the cake and helps create a light, fluffy texture.

• Baking Powder: Helps the cake rise and creates a soft, light crumb.

• Vanilla Extract, Salt: These ingredients add depth and balance to the cake's overall flavor profile.

Peach Pound Cake Instructions In Simple Steps

Step 1: Prepare The Baking Workspace

Get your oven warmed up to 350°F.

Grab a 9×5 inch loaf pan and generously coat it with butter and flour to prevent sticking.

Step 2: Blend Dry Ingredients

Whisk together flour, baking powder, and a pinch of salt in a medium mixing bowl.

Set this powdery mixture aside for later.

Step 3: Whip Butter And Sugar

In a spacious bowl, cream together softened butter and sugar until the mixture becomes light, airy, and looks like fluffy clouds.

Step 4: Incorporate Eggs And Flavor

Crack eggs into the butter mixture one at a time, beating thoroughly after each addition.

Splash in vanilla extract for an extra burst of flavor.

Step 5: Merge Wet And Dry Components

Slowly introduce the flour mixture to the butter blend, alternating with sour cream.

Start and end with flour, mixing until just combined to keep the cake tender.

Step 6: Handle The Peaches

Lightly dust diced peaches with flour to prevent sinking.

Gently fold these golden fruit pieces into the batter, distributing them evenly.

Step 7: Bake To Perfection

Transfer the batter into the prepared pan.

Slide into the preheated oven and bake for 55-60 minutes.

The cake is ready when a toothpick comes out clean from the center.

Step 8: Cool And Serve

Let the cake rest in the pan for 10 minutes.

Carefully transfer to a wire rack and allow it to cool completely before slicing and enjoying your masterpiece.

Tips For Moist Sour Cream Peach Pound Cake

• Select fresh, juicy peaches at peak ripeness for the most vibrant flavor and sweetest taste in your pound cake.
• Coating peaches in flour helps them suspend evenly throughout the batter, preventing them from dropping to the bottom during baking.
• Use the toothpick test by inserting it into the center of the cake; if it comes out clean with no wet batter, your cake is perfectly baked.
• Ensure butter, eggs, and sour cream are at room temperature for smoother mixing and a more consistent cake texture.
• Wrap the cooled cake tightly in plastic wrap or store in an airtight container to maintain moisture and freshness for up to 3 days.

Tasty Peach Pound Cake Variations Worth Trying

• Gluten-Free Peachy Dream: Replace wheat flour with almond or gluten-free all-purpose flour blend. Maintain same mixing technique and baking temperature for a celiac-friendly version.
• Tropical Sunset Cake: Swap peaches with diced mangoes or pineapple chunks. Add a hint of coconut extract for a vibrant, island-inspired dessert.
• Low-Sugar Berry Delight: Substitute granulated sugar with monk fruit sweetener or stevia. Fold in mixed berries instead of peaches for a reduced-calorie option.
• Dairy-Free Wellness Cake: Use coconut cream instead of sour cream and coconut oil in place of butter. Choose plant-based egg replacer for a completely dairy-free experience.

Serving Sour Cream Peach Pound Cake To Impress

• Brunch Bliss: Slice this cake and serve alongside a steaming cup of coffee or tea for a delightful morning treat.
• Sweet Summer Dessert: Top each slice with a scoop of vanilla ice cream and fresh peach slices for an indulgent after-dinner delight.
• Breakfast Companion: Pair with Greek yogurt and a drizzle of honey for a satisfying and elegant breakfast experience.
• Afternoon Tea Elegance: Present thin slices on a beautiful platter with fresh mint leaves and a dusting of powdered sugar for an elegant tea-time presentation.

Storing Peach Pound Cake For Maximum Freshness

• Wrap the pound cake tightly in plastic wrap or aluminum foil, then place it in an airtight container. Keep refrigerated for up to 5 days to maintain freshness and prevent drying out.
• Slice the cake, wrap each piece individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months, ensuring minimal air exposure to prevent freezer burn.
• Store the cake at room temperature in a cake dome or covered container for 2-3 days, ideal for maintaining its soft texture and preventing moisture loss.

Sour Cream Peach Pound Cake Recipe

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4.8 from 22 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Sweet summer peaches elevate this classic Sour Cream Peach Pound Cake into a delightful dessert that whispers southern charm. Moist crumb and delicate fruit notes invite you to savor each luxurious slice of this irresistible cake.

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Ingredients

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Main Ingredients:

• 1 1/2 cups all-purpose flour
• 2 large eggs
• 1 cup sour cream
• 1 1/2 cups fresh peaches (peeled and diced)

Dairy and Sweeteners:

• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar

Seasonings and Additives:

• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour (for coating peaches)

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Instructions

1. Prepare the baking environment by heating the oven to 350F (175C) and thoroughly coating a 9×5 inch loaf pan with grease and flour to prevent sticking.
2. Combine flour, baking powder, and salt in a medium bowl, whisking thoroughly to ensure even distribution of dry ingredients.
3. Using an electric mixer, cream butter and sugar together until the mixture becomes light, airy, and takes on a pale, fluffy texture.
4. Incorporate eggs individually into the butter mixture, blending each completely before adding the next, then mix in vanilla extract for enhanced flavor.
5. Gradually integrate the flour mixture into the wet ingredients, alternating with sour cream. Begin and conclude with flour, mixing until ingredients are just combined to maintain a tender cake texture.
6. Lightly dust diced peaches with flour to prevent sinking, then gently fold them into the batter, distributing evenly without overmixing.
7. Transfer the batter to the prepared loaf pan, spreading it evenly. Bake for 55-60 minutes, checking doneness by inserting a toothpick into the center – it should come out clean when the cake is fully baked.
8. Let the cake rest in the pan for 10 minutes to stabilize, then carefully transfer to a wire rack to cool completely, allowing the structure to set and flavors to develop.

Notes

• Choose ripe, fragrant peaches for the most intense flavor and sweetness in your pound cake.
• Dust peaches with flour before adding to batter to prevent them from sinking during baking.
• Room temperature ingredients ensure smoother mixing and a more even cake texture.
• For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend to maintain the cake’s soft crumb.

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 340 kcal
• Sugar: 19 g
• Sodium: 140 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 40 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 75 mg