Peach Pound Cake
This Peach Pound Cake is a tender, velvety, yet dense classic sour cream pound cake flavored with fresh peach puree, and peach chunks, and topped with a peach glaze. Absolute peach heaven!
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Why You’ll Love This
While testing this peach pound cake recipe, I made our Old Fashioned Sour Cream Pound Cake recipe and added diced fresh peaches. And while it was still a delicious cake there wasn’t much peach flavor. It tasted like a vanilla pound cake with peaches added.
I wanted a peach pound cake that tasted like fresh sweet peaches in every bite. So I pureed fresh peaches and reduced them to remove most of the water content. I also reduced the amount of sour cream in the recipe to account for the added moisture of the puree.
These two steps I made to the original pound cake resulted in peach flavor throughout the cake! Then I glazed the cake with a powdered sugar glaze that included peach puree and peach juice.
Some of our other favorite dessert recipes are Ricotta Mousse, Coconut Lush Dessert, Southern Peach Pie Recipe, Eggless Key Lime Pie, Strawberry Shortcake Recipe, and Carrot Cake with Whipped Cream Frosting.
note
You will need 5-6 large peaches for this recipe. I always purchase a few extra. You will need at least two for the puree, two more for the diced peaches, and one for the glaze.
How to Make Peach Pound Cake
Serving Suggestions
Serve as is or you can top it with whipped cream, ice cream, or more fresh peaches.
Tips
- Choose ripe peaches that give just slightly when pressed. Peaches that are too soft will add too much extra moisture to the batter.
- Dice the peaches into 1/2-inch size chunks. If the peaches are too small they just melt into the cake. You want somewhat large-sized chunks of peaches. Measure them into heaping cups.
- Room temperature ingredients incorporate much better than cold ingredients. Remove the eggs, butter, and sour cream from the refrigerator for at least one hour before mixing the cake. This is very important for the perfect pound cake texture.
- Beat well between each addition of the eggs. This will incorporate air giving the cake lift.
- DO NOT overmix once the flour has been added. This will result in a tough and dry pound cake.
- If you don’t have a 12-cup bundt pan you can bake this cake in two loaf pans.
- DO NOT overbake. Check at 1 hour and 15 minutes. If a toothpick placed in the center of the cake comes out clean, it’s done.
- Peach Juice – I dice up about 1/2 peach and mash it in a fine mesh sieve over a small bowl or measuring cup.
FAQs
I highly recommend using FRESH peaches! But if using frozen DO NOT THAW and you may need to bake the cake a little longer due to the extra moisture. If using canned drain them thoroughly.
Keep in an airtight container stored at room temperature for 3-4 days. Or freeze for up to 3 months, wrapped in double layers of plastic wrap and then in a freezer bag.
More Bundt Cake Recipes
Peach Pound Cake Recipe
Ingredients
Peach Pound Cake
- 3 cups All-purpose flour
- 1/4 tsp Baking soda
- 1/2 tsp Kosher salt
- 1 1/2 cups Unsalted butter room temperature (3 sticks)
- 3 cups Granulated sugar
- 6 large Eggs room temperature
- 1/2 cup Sour cream room temperature
- 2 cups Diced peaches Heaping cups diced into 1/2-inch pieces
Peach Glaze
- 1 cup Powdered sugar
- 1 tbsp Peach puree
- 1 tbsp Peach juice more or less as needed for desired consistency
Instructions
Peach Pound Cake
- Peel, pit, and rough chop 2 large peaches. Place them in a blender or food processor and blend until smooth. Reserve 1 tablespoon of the puree for the glaze. Pour 1 cup of the puree into a small saucepan, bring to a boil, reduce the heat, and simmer for 25-35 minutes or until reduced by half. You should have 1/2 cup of reduced peach puree. Set aside to cool to room temperature.
- Preheat the oven to 350 degrees. Spray a 10-cup (12-ich) bundt or tube pan with baking spray that contains flour.
- In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside. Cream the butter and sugar together in a large bowl until light and fluffy. Usually 3-5 minutes.
- Add eggs one at a time, incorporating well between each addition. Mix in the vanilla extract.
- Add dry ingredients in thirds alternating with the sour cream and peach puree. Ending with the sour cream. Gently fold in the diced peaches. Pour the batter into the pan and spread out evenly.
- Bake for 1 hour and 15-25 minutes or until a toothpick inserted in the center comes out clean. (Check at 1 hour and 15 minutes.) Let the cake cool in the pan on a wire rack for 10-15 minutes before removing it from the pan to cool completely.
Peach Glaze
- Mix the reserved peach puree with the powdered sugar adding peach juice one teaspoon at a time until you reach your desired consistency. Drizzle over the cake, and allow the glaze to set. Serve