Name: Peach Pound Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour.; 1 ½ tsp baking powder.; ¼ tsp salt.; ½ cup unsalted butter (softened).; 1 cup granulated sugar.; 2 large eggs.; 1 cup sour cream.; 1 tsp vanilla extract.; 1 ½ cups fresh peaches (peeled and diced).; 2 tbsp all-purpose flour (for coating peaches).

This Sour Cream Peach Pound Cake is a delightful dessert that combines the richness of sour cream with the natural sweetness of fresh peaches. Perfect for summer gatherings or as a comforting treat any time of year, this cake is easy to make and even easier to enjoy. The cake's moist texture comes from the sour cream, while the peaches add a burst of fruity flavor in every bite. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Whether you're a seasoned baker or a novice in the kitchen, this recipe is straightforward and yields impressive results that will have everyone asking for seconds.

The Sour Cream Peach Pound Cake is a testament to how a few simple ingredients can come together to create something extraordinary. This cake brings together the tangy richness of sour cream and the sweetness of fresh peaches, resulting in a dessert that’s as comforting as it is delicious. Originating from traditional American pound cake recipes, this version incorporates seasonal fruit, making it perfect for late summer when peaches are at their peak.

INGREDIENTS

All-purpose flour: 1 ½ cups, for the base structure of the cake.
Baking powder: 1 ½ tsp, helps the cake rise.
Salt: ¼ tsp, enhances the overall flavor.
Unsalted butter: ½ cup (softened), adds moisture and richness.
Granulated sugar: 1 cup, sweetens the cake.
Large eggs: 2, for binding and structure.
Sour cream: 1 cup, adds moisture and a subtle tangy flavor.
Vanilla extract: 1 tsp, adds a warm, sweet aroma.
Fresh peaches: 1 ½ cups (peeled and diced), the star ingredient for a fruity flavor.
All-purpose flour (for coating peaches): 2 tbsp, to prevent the peaches from sinking to the bottom.

INSTRUCTIONS

Step 1:: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan to prevent sticking.
Step 2:: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3:: In a large bowl, beat the softened butter and sugar until light and fluffy. This aerates the batter, giving the cake a tender crumb.
Step 4:: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each ingredient is fully incorporated.
Step 5:: Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined.
Step 6:: Toss the diced peaches with 2 tablespoons of flour to coat them. This step ensures the peaches remain evenly distributed throughout the cake. Gently fold the coated peaches into the batter.
Step 7:: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8:: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serving and Storage Tips

For the best flavor, serve the cake slightly warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Helpful Notes

If peaches are out of season, you can substitute them with frozen peaches (thawed and drained) or even canned peaches (drained and patted dry).
For a more indulgent twist, add a simple glaze made from powdered sugar and lemon juice on top of the cooled cake.

Tips from Well-Known Chefs

Chef Thomas Keller suggests using high-quality vanilla extract to elevate the overall flavor of the cake.
Chef Ina Garten recommends testing the cake with a toothpick a few minutes before the baking time ends to prevent overbaking.

Why Sour Cream Makes a Difference

Sour cream is a magical ingredient in baking. It adds moisture without thinning the batter, and its slight acidity tenderizes the gluten in the flour, resulting in a softer, more tender cake. When combined with peaches, the tangy flavor of sour cream complements the fruit’s sweetness, making each bite a delightful contrast of flavors. This cake is not only delicious but also versatile; you can switch out the peaches for other fruits like berries or apples, depending on the season.

The Perfect Summer Dessert

Peaches are a quintessential summer fruit, and this cake is an ideal way to showcase their flavor. The natural juices from the peaches seep into the cake as it bakes, creating a moist crumb that’s rich with peach flavor. Serve this cake at summer picnics, barbecues, or any gathering where you want to impress your guests with a homemade treat that tastes like sunshine. The combination of peaches and sour cream makes for a dessert that’s refreshing yet satisfying, light yet rich – the perfect way to cap off a summer meal.

FAQs

Can I use frozen peaches instead of fresh?

Yes, you can use frozen peaches. Just make sure they are thawed and drained before adding them to the batter.

What can I use instead of sour cream?

Greek yogurt is a great substitute for sour cream in this recipe. It offers a similar tangy flavor and texture.

Summary

The Sour Cream Peach Pound Cake is a luscious dessert, packed with juicy peaches and the creamy richness of sour cream. This recipe is simple yet yields an incredibly moist cake with a perfect crumb. The combination of sweet peaches and tender cake makes it a favorite for any dessert table. Ideal for summer, but delicious year-round, this cake pairs perfectly with a cup of tea or coffee. Enjoy it as is, or dress it up with a glaze or fresh fruit topping for an elegant presentation.