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Sour Cream Peach Pound Cake

A moist and buttery pound cake featuring juicy peach pockets, enhanced by the tang of sour cream for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted butter Room temperature
  • 2 cups Granulated sugar For sweetness and structure
  • 3 large Eggs Add richness and help the cake rise
  • 3 cups All-purpose flour Spoon and level to avoid packing
  • 1 tbsp Baking powder For lift
  • 1 tsp Baking soda A pinch for soft crumb
  • 1 tsp Salt Balances sweetness
  • 1 cup Sour cream The moisture hero for tenderness
  • 1 tbsp Vanilla extract Brings the batter to life
  • 2 cups Peaches Fresh or frozen, peeled and chopped about blueberry size
  • 1/2 tsp Cinnamon or cardamom Optional for flavor enhancement

Method
 

Prep and Pan
  1. Grease a standard 10 to 12 cup bundt pan. Dust with flour or fine sugar and tap out the excess.
  2. Preheat your oven to 325 F.
  3. Pat your chopped peaches dry if they are extra juicy. Toss them with a teaspoon of flour to prevent sinking.
Make the Batter
  1. Cream the butter and sugar until pale and fluffy.
  2. Add eggs one at a time, mixing well after each. Stir in vanilla.
  3. Whisk the dry ingredients in a separate bowl. Add one third of the flour to the butter mixture, then half the sour cream, repeat, and end with flour.
  4. Mix on low just until combined. Gently fold in the peaches and any spice you like.
Bake and Cool
  1. Spoon the batter evenly into the pan and smooth the top.
  2. Bake for 60 to 75 minutes, checking for doneness at 60 minutes with a toothpick.
  3. Let the cake cool in the pan for 15 to 20 minutes, then turn it out onto a wire rack.
  4. Cool completely before slicing.
  5. For glaze, whisk powdered sugar with a splash of milk and vanilla until pourable, then drizzle over cooled cake.

Notes

This cake tastes best the day after baking. Let it rest before slicing for clean cuts. A sprinkle of flaky salt just before serving enhances the peach flavor.