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Southern Peach Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 49 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Description

This Southern Peach Pound Cake is a moist and buttery classic dessert featuring fresh diced peaches folded into a tender pound cake batter. With a perfect balance of sweetness and fruity flavor, it’s an ideal treat for peach season or anytime you crave a comforting, homemade cake. The cake is baked to golden perfection and pairs wonderfully with whipped cream or ice cream.

Ingredients

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon flour (additional for dusting peaches)

Wet Ingredients

  • 1 cup salted butter (room temperature)
  • 4 eggs (room temperature)
  • 1 cup sugar
  • 1/2 cup sour cream (full-fat)
  • 1 tablespoon vanilla extract
  • 1/2 tablespoon almond extract

Fruit

  • 2 cups diced fresh peaches (skins removed)

Instructions

  1. Prep: Preheat your oven to 350°F and position a rack in the center. Prepare a 9x5 inch loaf pan by greasing it with butter and dusting with flour to prevent sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, add the butter and sugar. Using a hand mixer or stand mixer, beat on medium speed for 2-3 minutes until the mixture becomes smooth and fluffy. Scrape down the bowl sides with a rubber spatula to ensure even mixing.
  3. Add Eggs: Incorporate the eggs one at a time, mixing briefly after each addition. Scrape down the sides as needed until combined fully with no streaks of white or yellow.
  4. Add Sour Cream and Extracts: Mix in the sour cream, vanilla, and almond extracts. Beat for about 1 minute and scrape the bowl as necessary to maintain an even blend.
  5. Mix Dry Ingredients: Add the flour and baking powder to the wet mixture. Mix on low speed for 30 seconds, stopping to scrape the sides. Avoid over mixing to keep the batter light and airy; make sure no streaks of flour remain.
  6. Prepare Peaches: Toss the diced peaches with the extra tablespoon of flour. This helps prevent them from sinking to the bottom during baking.
  7. Fold in Peaches: Gently fold the floured peaches into the batter, distributing them evenly without breaking up the fruit.
  8. Fill Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top lightly. Bake in the preheated oven for about 60 minutes or until the edges turn golden and a toothpick inserted in the center comes out clean and the center has no jiggle.
  9. Cool Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then invert it out of the pan onto a cooling rack and allow it to cool completely for an additional 30 minutes.
  10. Serve: Once cooled and set, slice the pound cake and serve on individual plates. Enjoy it plain or with toppings like whipped cream or ice cream for an extra indulgence.

Notes

  • Ensure all ingredients are at room temperature for best mixing results.
  • Do not overmix the batter after adding flour to avoid a dense texture.
  • The floured peaches prevent sinking during baking for an even fruit distribution.
  • Butter and flour the pan well to prevent sticking.
  • Check cake doneness with a toothpick inserted in the center before removing it from the oven.
  • Let the cake cool properly before slicing to maintain its shape and texture.

Find it online: https://ivysrecipes.com/southern-peach-pound-cake-recipe/