Peach Pound Cake Recipe

Peach pound cake on a dark plate on a dark surface.

5 from 1 vote

This Peach Pound Cake is a tender, velvety, yet dense classic sour cream pound cake flavored with fresh peach puree, fresh peach chunks, and topped with a peach glaze.

Prep Time40

Cook Time2

Course: cake, Dessert

Cuisine: American

Keyword: cake, peach, peach pound cake

Servings:

Calories: 461kcal

Author: Leigh Harris

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

Notes

YOU WILL NEED 5-6 LARGE FRESH PEACHES FOR THIS RECIPE. Choose ripe peaches that give just slightly when pressed. Peaches that are too soft will add too much extra moisture to the batter.

Please See the Tips section in the post.

Storage - Store in an airtight container at room temperature for 3-4 days. Or freeze wrapped tightly with two layers of plastic wrap and then place in a freezer bag for up to 3 months.

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