Peach Pound Cake
A moist and tender pound cake bursting with the sweetness of fresh peaches, perfect for summer gatherings or cozy afternoons.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups fresh peaches, diced
- 1 teaspoon cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Whisk together the all-purpose flour, baking powder, salt, and optional cinnamon in another bowl.
- Combine the dry mixture with the wet ingredients, alternating with the sour cream, mixing until just combined.
- Fold in the diced peaches gently.
- Transfer the batter to the prepared bundt pan.
- Bake for about 60-70 minutes until a toothpick comes out clean.
- Cool the cake for 10 minutes in the pan before unmolding onto a wire rack.
Notes
Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg
Find it online: https://doughgirlbylea.com/peach-pound-cake/