If you’ve ever enjoyed fresh, local peaches during the warm growing season, you know there’s nothing quite like their juicy, sweet flavor. There’s something magical about biting into a perfectly ripe peach, so juicy that you need a bib (or a bowl!) to catch the drips. When you can’t get enough of that peachy goodness, finding dessert recipes like this peach pound cake is the next best thing to savor those sunshine-filled flavors.
Peach pound cake is a tender, moist cake that’s not too dense, with little bits of fresh peaches scattered throughout. It’s best when made with fresh peaches, but you can also enjoy this delicious treat year-round using frozen peaches. Frozen fruit preserves the flavor, color, and nutrition of fresh fruit since it’s frozen soon after being harvested.
Whether you use fresh or frozen peaches, each slice of this peach pound cake is a delightful homage to summer.
Ingredients for Peach Pound Cake
- Butter: Start with softened butter that’s not too warm. If you’re in a rush, you can quickly soften it by grating it with a box grater.
- Granulated Sugar: White sugar is a classic for baking, but you can substitute cane sugar in a 1:1 ratio. For a richer flavor, try using light or dark brown sugar.
- Eggs: Room-temperature eggs are ideal for baking as they mix more easily with sugar, creating a light and airy batter.
- Extracts: This recipe uses almond and vanilla extracts for a complex flavor profile. Almond pairs beautifully with peach since they’re both stone fruits. If you prefer, you can use all vanilla extract instead.
- All-Purpose Flour: This versatile flour provides enough structure to the cake while keeping it tender.
- Baking Soda: This leavening agent helps the cake rise. Make sure it’s fresh for the best results.
- Salt: A pinch of salt enhances all the other flavors in the cake.
- Sour Cream: Full-fat sour cream adds moisture and richness to the batter.
- Fresh or Frozen Peaches: Fresh peaches are ideal when in season, but frozen peaches work well too. No need to thaw them before adding to the batter.
- Whipped Cream: Optional, but highly recommended. Topping your cake with whipped cream is like adding a fluffy cloud to an already delightful dessert.
Directions
Step 1: Prepare the Butter Mixture
Preheat your oven to 350°F. Grease and flour a 10-inch fluted tube pan, and set it aside. In a large bowl, cream the butter and sugar until light and fluffy, about five to seven minutes. Add the eggs one at a time, beating well after each addition. Stir in the almond and vanilla extracts.
Editor’s Tip: Wait until your oven is fully preheated before starting on the batter, so it’s ready to bake as soon as you finish mixing.
Step 2: Prepare the Flour Mixture
In a separate bowl, whisk together the flour, baking soda, and salt.
Editor’s Tip: Whisking helps eliminate any lumps in the dry ingredients, ensuring a smooth batter.
Step 3: Complete the Cake Batter
Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Beat until just combined. Gently fold in the peaches.
Editor’s Tip: Be careful not to overbeat the batter, as this can make the cake dense and chewy.
Step 4: Bake the Pound Cake
Pour the batter into the prepared pan. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve with whipped cream and additional peaches if desired.
Editor’s Tip: If the cake doesn’t release easily from the pan, gently tap the edges to help loosen it.
Peach Pound Cake Variations
- Add Berries: Blueberries, raspberries, or blackberries can be added for extra flavor. Use any combination of peaches and berries you like.
- Switch Up the Extracts: Experiment with different extracts like lemon or coconut for a unique twist.
- Add Citrus Zest: Lemon, orange, or lime zest adds a vibrant, citrusy flavor that enhances the peachy goodness.
How to Store Peach Pound Cake
Let the cake cool completely before storing it. Wrap it in storage wrap and place it in an airtight container. Store at room temperature or freeze it. Refrigeration is possible but can cause the cake to dry out.
How Long Does Peach Pound Cake Last?
Peach pound cake will stay fresh for up to four days at room temperature. Refrigeration can extend its shelf life to a week, but it may lose some moisture.
Can You Freeze Peach Pound Cake?
Yes, you can freeze the cake either whole or in slices. After cooling completely, wrap it tightly and store it in a freezer-safe container. It will keep for up to six months in the freezer. Thaw at room temperature before serving.
Peach Pound Cake Tips
- How to Make a Glaze: Whisk together confectioners’ sugar, milk, and vanilla extract for a quick vanilla glaze. For extra flavor, try adding food coloring or a different extract like lemon.
- Peeling Peaches: Whether to peel the peaches is up to you. Peeled peaches yield softer fruit bits, while unpeeled peaches add more texture and color. Choose whichever suits your preference.
