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.
- 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.
- 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.
- 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.
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 DessertPeaches 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.
FAQsCan 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.