Sour Cream Peach Pound Cake

Ingredients

For the Cake

  • 3 cups all-purpose flour – Ensures the cake’s structure.
  • 1/2 teaspoon salt – Enhances the flavors.
  • 1/2 teaspoon cinnamon – Adds a warm spice note.
  • 1/4 teaspoon baking soda – Helps the cake rise.
  • 2 1/2 cups sugar – Sweetens the cake.
  • 1 1/2 cups unsalted butter (3 sticks), softened – Provides moisture and richness.
  • 6 large eggs – Binds the ingredients and helps the cake rise.
  • 1 cup sour cream – Adds moisture and a slight tanginess.
  • 1 teaspoon vanilla extract – Gives a classic sweet flavor.
  • 1 teaspoon almond extract – Adds a nutty depth.
  • 2 cups fresh peaches, peeled, pitted, diced – Adds fruity chunks and moisture.

For the Glaze

  • 1 1/2 cups powdered sugar – Forms the base of the glaze.
  • 2 tablespoons milk, more as needed – Adjusts the consistency.
  • 1/2 teaspoon almond extract (optional) – Enhances the flavor.

Preparation

  1. Preheat and Prepare Pan:
  • Preheat your oven to 325º F (163º C).
  • Lightly grease a standard bundt pan using butter or non-stick spray. Ensure you cover all nooks for easy cake release.
  1. Mix Dry Ingredients:
  • In a medium bowl, whisk together the flour, salt, cinnamon, and baking soda. This mixture will help evenly distribute the flavors and leavening agent throughout the cake.
  1. Cream Butter and Sugar:
  • In a large mixing bowl, cream the softened butter for 1-2 minutes until fluffy using an electric mixer.
  • Gradually add the sugar while continuing to beat until light and fluffy, about 3-4 minutes. This process helps create a light texture in the cake.
  1. Incorporate Eggs and Extracts:
  • Add eggs one at a time, beating well after each addition to ensure they are thoroughly incorporated.
  • Mix in the vanilla and almond extracts, blending until just combined.
  1. Combine Dry and Wet Ingredients:
  • Alternately add the flour mixture and sour cream to the creamed butter mixture, starting and ending with the dry ingredients. Mix each addition until just combined; overmixing can make the cake tough.
  • Gently fold in the diced peaches, distributing them evenly throughout the batter.
  1. Bake:
  • Transfer the batter to the prepared bundt pan. The batter will be thick but should be spreadable.
  • Bake in the preheated oven for 80-100 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out mostly clean with a few moist crumbs.
  1. Cool:
  • Allow the cake to cool in the pan for about 10-15 minutes before inverting onto a wire rack to cool completely.
  1. Prepare the Glaze:
  • In a small bowl, whisk together the powdered sugar, milk, and optional almond extract. Add milk a tablespoon at a time until you reach the desired consistency; it should be pourable but thick.
  • Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
  1. Serve:
  • Let the glaze set for a few minutes before slicing. Serve slices as is or with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips

  • Peach Selection: Use ripe but firm peaches for best results. Overripe peaches may be too mushy and can overly moisten the batter.
  • Flouring Pan: For an extra guarantee against sticking, consider flouring the greased bundt pan, especially around the center tube and detailed design areas.
  • Storage: Store leftover cake covered at room temperature for up to 3 days, or refrigerate for longer shelf life.

Enjoy your baking and the delicious results!

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