Peach Pound Cake
Indulge in the heavenly delight of Peach Pound Cake, a quintessential dessert that embodies the perfect balance of sweet, fruity goodness and rich, buttery flavor. This scrumptious cake is ideal for any occasion, whether you’re celebrating a special event or simply enjoying a cozy afternoon treat. Its moist, dense texture paired with the vibrant essence of fresh peaches ensures every bite is a slice of pure bliss. Let’s dive into the details of creating this delightful cake from scratch, perfect for sharing with family and friends.
Ingredients
- 1 cup butter (softened to room temperature)
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 2 cups fresh peaches (peeled, pitted, and finely chopped)
- 1 teaspoon vanilla extract
Instructions
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Preheat the Oven: Begin by setting your oven to 350°F (175°C). This ensures that your oven is at the perfect temperature for baking your pound cake to perfection.
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Prepare the Pan: Grease and flour a 10-inch tube pan. This step is crucial as it prevents the cake from sticking and ensures it releases easily once baked.
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Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the butter and sugar together until the mixture is very light and fluffy. This process usually takes about 5 minutes. The goal is to incorporate air into the mixture, giving your cake a light texture.
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Add the Eggs: Add the eggs one at a time, beating well after each addition. This helps to incorporate each egg fully into the butter and sugar mixture, contributing to a smooth and consistent batter.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the leavening agents and ensures that the cake rises uniformly.
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Mix Peaches and Sour Cream: In another bowl, combine the sour cream and chopped peaches. The sour cream adds moisture to the cake, while the peaches provide a burst of flavor and texture.
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Incorporate Dry and Wet Ingredients: Begin by adding a portion of the dry ingredients to the creamed butter and sugar mixture. Follow this with a portion of the sour cream and peach mixture. Alternate between adding dry ingredients and wet ingredients, beginning and ending with the dry ingredients. Be sure to beat well after each addition to ensure the batter is well combined and smooth.
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Add Vanilla Extract: Stir in the vanilla extract. This adds a lovely depth of flavor that complements the peaches beautifully.
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Pour and Bake: Pour the batter into the prepared tube pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 75 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Cool and Serve: Allow the cake to cool slightly in the pan before transferring it to a wire rack to cool completely. Once cooled, slice and serve. This cake yields approximately 10 to 12 servings.
Nutritional Information (Per Serving)
- Calories: 615.9
- Fat Content: 24.3 g
- Saturated Fat: 14.2 g
- Cholesterol: 180.8 mg
- Sodium: 269.3 mg
- Carbohydrates: 92.7 g
- Fiber: 1.5 g
- Sugar: 63.3 g
- Protein: 8.5 g
This Peach Pound Cake is not just a dessert; it’s a celebration of flavors and textures that come together to create a memorable treat. Whether served as a sweet ending to a meal or as a delightful accompaniment to your afternoon tea, this cake is sure to impress. Enjoy the process of baking and savor the delicious results! 🍑🍰
