This Buttery Peach Pound Cake is a perfect celebration of summer with juicy, fresh peaches baked into a rich and moist cake. It’s a Southern favorite that’s easy to make and delicious to serve for any occasion, whether it’s a casual family gathering or a summer barbecue. The combination of tender peaches and buttery pound cake makes this dessert an irresistible treat!
Ingredients:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 6 large eggs
- 1 cup unsalted butter, softened
- ½ cup shortening
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup sour cream
- 2 cups fresh peaches, peeled and diced
Directions:
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan to prevent the cake from sticking.
Step 2: Prepare the Batter
In a large bowl, beat the softened butter and shortening together until creamy and smooth. Gradually add the sugar, beating on medium speed until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts for a fragrant boost of flavor.
In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add the flour mixture to the wet ingredients, alternating with the sour cream. Mix until the batter is smooth and well-combined.
Finally, gently fold in the diced fresh peaches.
Step 3: Bake the Cake
Pour the batter into the prepared Bundt pan, spreading it out evenly. Bake the cake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 4: Cool the Cake
Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely before slicing and serving.
Serving and Storage Tips:
- Serving: Serve the cake warm or at room temperature, topped with a dusting of powdered sugar, whipped cream, or a scoop of vanilla ice cream for extra indulgence.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate the cake to extend its freshness.
- Freezing: This cake freezes well! Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Helpful Notes:
- Peach Substitutes: If peaches aren’t in season, you can use frozen or canned peaches (drained) instead of fresh ones. However, fresh peaches give the best flavor and texture.
- Almond Extract: The almond extract complements the peaches beautifully, but if you prefer, you can leave it out or replace it with additional vanilla extract.
Tips from Well-Known Chefs:
- Paula Deen: “For a tender pound cake, make sure all of your ingredients, especially butter and eggs, are at room temperature. This ensures a smoother batter and better rise.”
- Ina Garten: “To add a little crunch, sprinkle some turbinado sugar or sliced almonds over the batter before baking. It gives the cake a lovely texture on top.”
Frequently Asked Questions:
- Can I use other fruits instead of peaches?
Yes! This pound cake works beautifully with other fruits like apricots, nectarines, or even berries. - What can I substitute for shortening?
You can use all butter if you prefer, but shortening helps the cake have a lighter, more tender crumb. - Can I add spices to this recipe?
Absolutely! A touch of cinnamon or nutmeg can add warmth and depth to the flavor of the cake. - Do I have to peel the peaches?
Peeling the peaches ensures a smoother texture in the cake. However, if you prefer a more rustic look and texture, you can leave the skins on. - How do I prevent the cake from sticking to the pan?
Make sure to grease and flour the Bundt pan thoroughly, paying attention to all the crevices. Using a nonstick spray that contains flour is also a great option.
This Two-Step Fresh Peach Pound Cake is a luscious summer dessert that’s bursting with fresh, fruity flavor and has a buttery, melt-in-your-mouth texture. It’s easy to make and perfect for any occasion. Enjoy! 🍑🎂
