Peaches ‘n Cream Pound Cake
Description
Indulge in the ultimate Southern-inspired dessert with this Peaches ‘n Cream Pound Cake, a moist, dense, and flavor-packed treat. Fresh peaches add a hint of natural sweetness, while sour cream ensures a velvety texture. This cake is ideal for summertime gatherings or as a comforting year-round dessert. Serve with a dollop of sweetened whipped cream and a sprinkle of cinnamon for a truly delightful experience.
Nutritional Information (Per Serving)
| Calories | Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrates | Fiber | Sugar | Protein |
|---|---|---|---|---|---|---|---|---|
| 509.1 | 20g | 11.7g | 138.7mg | 302.5mg | 76.8g | 1.2g | 52.7g | 7g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 cup | Butter, softened |
| 3 cups | Sugar |
| 6 | Eggs |
| 2 tsp | Vanilla extract |
| 3 cups | All-purpose flour |
| 1/4 tsp | Baking soda |
| 1/2 tsp | Salt |
| 1/2 cup | Sour cream |
| 2 cups | Fresh peaches, chopped |
| To taste | Cinnamon |
| To serve | Sweetened whipped cream |
Instructions
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Prepare the Oven: Preheat your oven to 350°F (175°C). This temperature will allow the pound cake to bake evenly and develop a beautiful golden crust.
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Prep the Pan: Grease and flour a 10-inch tube pan thoroughly. A properly prepared pan helps the cake release easily once it’s baked, retaining its perfect shape.
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Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer on medium speed. Continue mixing until the mixture is light, fluffy, and pale in color – this step takes about 3-4 minutes.
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Add the Eggs: Crack the eggs into a small bowl and add them to the butter mixture one at a time, beating well after each addition. This ensures a smooth, emulsified batter, resulting in a tender cake. Add the vanilla extract, and mix until combined.
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Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the creamed butter mixture, mixing on low speed until just combined. Be careful not to overmix at this stage, as it can make the cake dense.
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Fold in Sour Cream and Peaches: Gently fold in the sour cream, then add the fresh chopped peaches. Stir just until evenly distributed. The sour cream helps to keep the cake moist, while the peaches add pockets of juicy sweetness.
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Bake: Pour the batter into the prepared tube pan, smoothing the top with a spatula for an even surface. Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes. The cake is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
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Cool and Serve: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. For a truly irresistible presentation, serve slices topped with a dollop of sweetened whipped cream and a light dusting of cinnamon.
Tips
- Choosing Peaches: Fresh, ripe peaches work best, but if they’re out of season, you can use canned or frozen peaches. Just be sure to drain them thoroughly.
- Serving Suggestions: Enjoy this cake on its own, or pair it with vanilla ice cream, whipped cream, or a peach glaze for an extra layer of flavor.
This Peaches ‘n Cream Pound Cake is sure to become a beloved addition to your dessert collection. With its rich, creamy texture and the summery sweetness of peaches, it’s a treat that will keep friends and family coming back for more.
