Scrumptious Peach Pound Cake – Perfect Dessert Recipe
Hark! I bring you a recipe for a delectable treat that shall titillate thy taste buds and leave thee yearning for more. This peachy pound cake recipe is a true masterpiece, fit for kings and queens alike. As a chef who specializes in British cuisine, I have mastered the art of preparing the most sumptuous desserts, and this pound cake has been my latest creation.
Peaches, the succulent Georgia fruit, play the lead role in this recipe, adding their juicy sweetness to the soft texture of the pound cake. Imagine biting into a slice and tasting the perfect combination of tangy sour cream, velvety sugar, and juicy diced peaches. The aroma itself shall transport thee to fields drenched in sun-kissed peaches, with birds chirping and bees buzzing around.
This recipe is easy to make and requires basic ingredients found in every kitchen. Fear not if thou art an amateur bake, for my detailed instructions shall guide thee to perfection. Whether it’s an afternoon tea party or a lazy Sunday brunch with friends and family, this peachy pound cake shall steal the show.
So waste no time and gather all the ingredients, grease thy bundt pan, preheat thy oven, and let’s get baking! Thy efforts shall be rewarded with a cake that has the perfect balance of sweet peaches and vanilla extract, crowned with a luscious peach glaze that shall have thee drooling. Trust me, once you’ve tried this recipe, thou shalt never settle for anything less than this perfect peach pound cake!
Why You’ll Love This Recipe
Oh, dear readers! I must say, this Peachy Pound Cake recipe is nothing but a delight to the senses. The aroma of the fresh peaches and the buttery cake just fills my home with magical scents. Trust me, indulging in a slice of this cake with its perfect peach chunks will transport you straight to the lush peach orchards of Georgia.
But it’s not only about its heavenly fragrance or the taste that will make your heart sing – this recipe has so much more to offer. The secret to making this delicious is by using sour cream, which lends it an extra moist texture and the perfect crumb that melts in your mouth. Also, the recipe uses a combination of all-purpose flour and baking soda, which makes it airy yet light.
Additionally, our special secret blend includes fresh, ripe peaches that bring that juicy fruitiness into every bite. And as if it couldn’t get any better, we’ve added cream cheese to create a tangy twist in every slice that will leave you wanting more.
But wait – there’s more! You can use fresh peaches if available or canned peaches if out of season. No need to wait for summer for that perfect Peach Cobbler pound cake.
Believe me when I say, this piece of Southern Peach heaven is perfect for any occasion – from dinner parties to lazy afternoons with your family or friends.
So what are you waiting for? Gather all your ingredients and let us treat your taste buds like royalty with this finger-licking perfect Peachy Pound Cake recipe!
Ingredient List
Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 2 cups granulated sugar
- 1 cup unsalted butter, softened to room temperature
- 6 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream
Additional Ingredients:
- 3 cups fresh diced peaches or canned peaches, drained and chopped into small pieces
- 1/2 cup browned butter (optional)
- 4 ounces cream cheese (optional)
For the sugar topping:
- 1/2 cup granulated sugar
- Peel of 1 large Georgia peach, finely grated.
For the peach glaze:
- Reserved peach puree from fresh or canned peaches
- Confectioner’s sugar
Note: This recipe makes use of fresh peaches which are best during summertime. Fresh canned peaches can be used as a substitute if fresh peaches aren’t in season. Also, nuts such as pecans and walnuts may be added as desired for an extra crunch.
The Recipe How-To
Now that we have our ingredients, it’s time to make this Peachy Pound Cake. Follow these steps carefully to achieve the perfect cake consistency.
Step 1: Preheat the Oven
Preheat the oven to 350°F (*175°C*) and prepare the bundt pan by greasing it generously with butter, then lightly dusting with all-purpose flour.
Step 2: Make the Cake Batter
Using an electric mixer, cream together 2 cups of butter and 3 cups of granulated sugar until light and fluffy. Add in the 6 large eggs, one at a time, making sure to fully incorporate each egg into the mixture before adding the next.
In a separate bowl, sift together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Gradually add this mixture to your creamed butter mixture, alternating with 1 cup of sour cream, mixing well after each addition. Finally, add in 1 teaspoon of vanilla extract and stir until everything is evenly combined.
Step 3: Add in the Peaches
Fold in 2 cups of fresh peach chunks or diced peaches into the batter. Make sure to save some extra slices for serving later if desired.
Pour the batter into your prepared bundt pan, smoothing out the top with a spatula.
Step 4: Bake the Cake
Place your prepared bundt pan into the preheated oven and bake for approximately 70-80 minutes until a toothpick inserted into the center comes out clean.
Step 5: Let Cool and Glaze
Once baked through, remove from oven and let cool completely in the pan for about 20 minutes before flipping upside down onto a wire rack to cool further.
While still warm, drizzle with your favorite peach glaze, or simply dust with powdered sugar.
Your Peachy Pound Cake is now ready to be served! Enjoy your sweet and delicious southern-inspired dessert.
Substitutions and Variations
Verily, my dear reader, as with any recipe, there are times when thou hast not all the ingredients to hand. But fret not! As a seasoned chef of much experience, I have thought of several substitutions thou canst make for this delish peachy pound cake.
Firstly, if thou hast naught but plain yogurt in thy kitchen and nary a tub of sour cream, fear not, for I assure thee they are interchangeable in this recipe. A pinch of salt added to the yogurt will replicate the tangy zip of sour cream.
Secondly, if perchance thou art out of all-purpose flour and only holdeth cake flour in thy pantry, thou canst use a slightly smaller amount of cake flour as it is finer in texture than all-purpose flour. For every cup of all-purpose flour the recipe requires, shall we say use 1 cup minus 2 tablespoons of cake flour instead.
Thirdly, if thee would like to play with different fruits, behold! You can swap out peaches for other fruit such as canned or fresh pineapples. Also sliced strawberries or even diced apples would elevate this pound cake into new levels of yumminess.
Finally, I advise thee that thou canst try making a delightful peach cobbler version with the addition of freshly pureed peaches and adding some cinnamon to the batter. Top with sliced peaches and a sugar-butter mixture before baking to turn this pound cake into a Southern Peach Cobbler Pound Cake. Simply scrumptious!
Serving and Pairing
Fair lords and ladies, once your peachy pound cake has been baked to perfection, it’s time to consider how to best serve and pair it to create a culinary experience that shall remain unforgettable.
Firstly, you may choose to simply serve the cake as is, perhaps accompanied by a glass of iced tea or coffee for an afternoon delight or as a decadent dessert after a royal feast. Or, if thou art feeling fancy, thou canst dress the cake with a sprinkle of confectioners’ sugar or drizzle it with a luscious peach glaze for an extra touch of sweetness.
If serving as a dessert, pairing your peach cobbler pound cake with a scoop of vanilla ice cream and fresh peach slices will elevate this dish to new heights! Alternatively, you can also serve it with whipped cream or cream cheese frosting.
For those seeking something extra decadent, sour cream or cream cheese ice cream would be the perfect duo for this dessert.
And finally, mayhaps you desire an even more extravagant experience? In that case, pair your peachy pound cake with some Southern Peach Cobbler alongside some Brown Butter Pound Cake Ice Cream.
With all these pairings and serving options at thy disposal, you and thy guests shall surely feel like royalty dining upon this scrumptious Peachy Pound Cake.
Make-Ahead, Storing and Reheating
Hark! For those who crave a peachy pound cake at any hour of the day or night, fear not! This recipe is perfect for making ahead and storing for later.
To make your life easier, feel free to make the cake batter up to 24 hours in advance. This will allow the flavors to meld together nicely and give you perfectly peachy goodness. Keep the batter in the refrigerator until you are ready to bake it.
Once baked, let the cake cool completely before wrapping it tightly in plastic wrap or foil. The cake will stay fresh and moist for up to 4 days when stored at room temperature.
But what if you find yourself with leftover cake? Have no fear, for this cake reheats beautifully! Simply place a slice on a microwave-safe plate and heat it in 10-second intervals until warm. Alternatively, you can wrap a slice in foil and heat it in a 350-degree oven for about 10-15 minutes.
For an added touch of indulgence, drizzle some peach glaze on top before reheating. Trust me, your taste buds will thank you!
Do keep in mind that this cake freezes very well too. To freeze, wrap tightly in plastic wrap and then foil before placing into a freezer-safe container or bag. The peachy pound cake will keep frozen for up to 3 months.
So whether you make this delightful cake fresh every time or opt to store it away for later consumption, the peach cobbler pound cake is sure to satisfy your cravings anytime, anywhere.
Tips for Perfect Results
Hark! I have some tips that shall bring thy peachy pound cake to perfection! Hearken to these words of wisdom and follow them well.
Firstly, always use room temperature ingredients, especially butter, eggs and sour cream. This will ensure that all ingredients blend smoothly with one another, creating a cohesive batter. Cold ingredients will cause the batter to be lumpy and uneven.
Secondly, when greasing the bundt pan, use unsalted butter instead of oil or cooking spray. Butter will help the cake come out smoothly without breaking apart or sticking to the pan. Use a generous amount of butter and make sure every nook and cranny is well coated.
Thirdly, to avoid a soggy pound cake, sprinkle diced peaches with flour before folding them into the batter. The flour will absorb any excess moisture from the fruit and keep your cake moist but not soggy.
Fourthly and most importantly, do not overmix the batter. Overmixing can cause air bubbles in the cake, resulting in a tough texture. Mix until all ingredients are just combined and there are no more streaks of flour visible.
Fifthly, for an extra burst of peach flavor, brush the top of the warm cake with peach puree or glaze after it has cooled slightly. This will add a beautiful sheen and an irresistible taste to your already scrumptious pound cake.
Follow these tips closely and you shall have a perfect peachy pound cake every time! Fare thee well, my dear cook.
FAQ
Fret not, for I have compiled a list of frequently asked questions and their respective answers below to further assist you in baking the perfect Peachy Pound Cake. So, without further ado, let us delve into these queries and quench your curiosity with clarity.
Is there a difference between bundt cake and pound cake?
When it comes to cakes, there is a difference between a Pound Cake and a Bundt Cake. While any cake can be transformed into a Bundt Cake by being baked in a Bundt pan, Pound Cakes have a few distinct qualities. This classic cake is usually dense in texture and was traditionally made with equal parts of butter, sugar, eggs, and flour, each weighing one pound.
Why is my pound cake not moist?
When a cake turns out dry, it’s often an indication of over-baking or using an insufficient amount of butter and sugar or too much flour. In such cases, reducing the oven temperature or taking the cake out of the oven a few minutes ahead of time can help rectify the situation.
What is Elvis Presley pound cake?
It is said that to Elvis Presley, pound cake was synonymous with the delicious cake made by his childhood friend, Janelle McComb. The Sterns, who obtained the recipe from McComb themselves in 1987, claim that every Christmas, two loaves of the cake were baked and brought to Graceland by McComb as a treat. This tradition continued for years until his untimely death.
Is cake flour better for pound cake?
When it comes to baking a pound cake, using cake flour is key. I find that cake flour, which is lighter than all-purpose flour, is the ideal choice. The reason being is that the lightness of the cake flour allows the butter to shine, while all-purpose flour can make the pound cake as heavy as a brick. In my experience, opting for cake flour is definitely the way to go for the best pound cake.
Bottom Line
Verily, tis a rare find to chance upon such a delightful and delectable pound cake recipe as this peachy pound cake recipe. With its perfect combination of sweet peaches, rich butter, and creamy sour cream, it is sure to be a crowd-pleaser at any gathering.
Fear not if the task of baking a pound cake is daunting to thee, for this recipe is straightforward and easy to follow. With simple ingredients such as all-purpose flour, baking soda, sugar and eggs, thou canst create a cake fit for royalty.
I prithee not to overlook the importance of using fresh peaches in this recipe. Their juicy sweetness compliments the rich flavours of the cake, making each slice reminiscent of a warm Southern summer day.
If thou art skeptical about your ability to make this cake perfectly from the first attempt, please do not despair! I beseech thee to read carefully through my tips for achieving perfection before beginning thy baking journey.
My dearest readers, trust me when I say that once you’ve tasted this Georgia peach pound cake recipe, thou wilt be hooked forevermore. Be bold and add this dessert masterpiece into thy repertoire of favorite desserts. From Southern peach cobbler pound cakes to fresh peach glaze-topped delights, the possibilities with this recipe are endless!
So now it is time for thee to gather thy ingredients and get baking! Whether it be a special occasion or just an afternoon with dear friends and family, tis certain that thy guests will be delighted by this classic and unfailing recipe.
Farewell and happy baking!
The Best Peachy Pound Cake Recipe
Ingredients
- 1 cup butter, softened
- 3 cups sugar
- 6 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 cups peeled chopped peaches
Instructions
- Preheat oven to 350 degrees.
- Grease and flour a 10 inch tube pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one a a time, beating well after each addition.
- Stir in vanilla and almond extracts.
- In a small bowl, combine dry ingredients. Add to creamed mixture.
- Fold in sour cream and peaches.
- Pour batter into prepared pan.
- Bake 75-85 minutes until toothpick inserted into center comes out clean.
- Dust with powdered sugar.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.