Southern Peach Pound Cake
Homemade sweet & fresh southern peach pound cake is a wonderful summer dessert. A classic loaf pound cake recipe with loads of fresh diced peaches puts this over the top.
Equipment
- 9x5x3 loaf pan
Ingredients
- 1 cup salted butter room temperature
- 4 eggs room temperature
- 1 cup sugar
- 1.5 cups all-purpose flour
- ½ cup sour cream full-fat
- 1 tablespoon vanilla
- ½ tablespoon almond extract
- ½ teaspoon baking powder
- 2 cups diced fresh peaches skins removed
- 1 tablespoon flour additional for dusting peaches
Instructions
- Preheat oven to 350°F and have a rack in the center of the oven.Prep the 9x5 loaf pan with butter & flour.
- In a large mixing bowl add the butter & sugar. With a hand mixer (or large stand mixer) on medium speed cream together until they are smooth & fluffy; 2-3 minutes. Scrape down the bowl edges with a rubber spatula.
- Add the eggs one at a time & mix a few seconds after each one. Scrape down the sides as needed. It is combined where there are no streaks of white or yellow remaining.
- Add the sour cream and both extracts. Mix with the hand mixer for 1 minute, scrape down the sides as needed.
- Add the dry ingredients; flour & baking powder. Mix on low for 30 seconds, scraping the sides as needed. DO NOT OVER MIX or the batter will be tough versus light & airy. Once there are not streaks of flour showing, it is ready.
- Add the diced peaches to small bowl, toss with the additional flour. This dusting helps the peaches not all sink to the bottom of the batter in the pan while baking.Fold the peaches gently into the batter. Try and get them evenly distributed best you can.
- Scoop the batter into the prepared loaf pan. Bake in the preheated oven at 350°F in the center rack of the oven.
- The pound cake takes about 60 minutes. It is ready when the edges are golden & the center has no jiggle - test with a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool for 10 minutes in the loaf pan. Next, carefully invert the loaf out of the pan onto a cooling rack for it to cool an additional 30 minutes.
- Once cool and set, slice & serve on individual plates. Enjoy on its own or top with whipped cream or ice cream.
Notes
STORING:
- Leftovers can be stored wrapped tightly in the refrigerator for up to 5 days.
- It can also be frozen for up to 30 days.
- Omit the almond extract for anyone with a nut allergy.
- Use frozen peaches instead of fresh - defrost, drain (remove as much liquid as possible), & dice.
- Try other stone fruits instead of peaches; nectarines, plums, or apricots.
Nutrition
Calories: 377kcalCarbohydrates: 39gProtein: 5gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 121mgSodium: 200mgPotassium: 106mgFiber: 1gSugar: 23gVitamin A: 834IUVitamin C: 1mgCalcium: 43mgIron: 1mg
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