The Ultimate Fresh Peach Pound Cake: A Taste of Summer
Indulge in the irresistible charm of summer with this spectacular Peach Pound Cake. Imagine a remarkably tender, velvety, yet satisfyingly dense sour cream pound cake, generously flavored with vibrant fresh peach puree and succulent peach chunks. Each slice is then adorned with a glistening, sweet peach glaze, creating an absolute peach heaven. This isn’t just a cake; it’s a celebration of peak peach season, promising an explosion of juicy, sun-kissed flavor in every single bite.
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Why This Peach Pound Cake Will Be Your New Favorite
Developing the perfect peach pound cake was a journey of passion. Initially, I experimented by simply adding diced fresh peaches to our beloved Old Fashioned Sour Cream Pound Cake recipe. While undoubtedly delicious, the peach essence didn’t quite shine through. The result was a lovely vanilla pound cake, with peaches, rather than a truly *peach-forward* pound cake. I envisioned a dessert where the vibrant, sweet flavor of fresh peaches permeated every single mouthful, a true celebration of this glorious fruit.
To achieve this deep, authentic peach flavor, I took a crucial two-step approach. First, I pureed fresh peaches and then gently reduced the puree over heat. This process concentrates the peach flavor immensely by removing excess water content, ensuring that the essence of peach is intensely infused into the cake batter. Second, I carefully adjusted the amount of sour cream in the original recipe to account for the added moisture from the concentrated peach puree. This meticulous balance guarantees a pound cake with the perfect dense, moist crumb without becoming overly wet or heavy.
These thoughtful modifications transformed the classic pound cake into a true peach masterpiece, bursting with flavor from within. But why stop there? The cake is then crowned with a silky, powdered sugar glaze, made even more irresistible with additional fresh peach puree and a touch of peach juice. This final touch not only adds a beautiful sheen but also intensifies the overall peach experience, creating a harmonious symphony of flavors and textures.
If you adore delightful desserts, you might also love some of our other cherished dessert recipes, including the light and airy Ricotta Mousse, the tropical Coconut Lush Dessert, a comforting Southern Peach Pie Recipe, the zesty Eggless Key Lime Pie, a classic Strawberry Shortcake Recipe, and our decadent Carrot Cake with Whipped Cream Frosting. Each one promises a unique and satisfying sweet treat!
NOTE
For this recipe, you will need approximately 5-6 large, fresh peaches. It’s always a good idea to purchase a few extra, just in case. Specifically, you’ll need at least two peaches for creating the flavorful puree, another two for the diced chunks that get folded into the batter, and one additional peach to extract juice and puree for the glorious glaze. Selecting ripe, fragrant peaches is key to achieving the best flavor!
Crafting Your Perfect Peach Pound Cake: A Step-by-Step Guide
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Begin by preparing the intense peach puree. Peel, pit, and rough chop two large, ripe peaches. Transfer these chunks to a blender or food processor and blend until you achieve a perfectly smooth consistency. Measure out 1 cup of this fresh puree, setting aside 1 tablespoon for the luscious peach glaze later. Pour the remaining 1 cup of peach puree into a small saucepan. Bring it to a gentle boil, then reduce the heat to a simmer, allowing it to cook for approximately 25-35 minutes, or until the liquid has reduced by half. You should be left with a concentrated 1/2 cup of rich peach puree. Set this aside to cool completely to room temperature. This step is crucial for an unparalleled peach flavor.
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Preheat your oven to 350 degrees Fahrenheit (175°C). Prepare a 10-inch tube pan or a 10-12 cup bundt cake pan by generously greasing and flouring it to prevent sticking. In a medium-sized bowl, combine the all-purpose flour, baking soda, and kosher salt, whisking them together thoroughly to ensure even distribution. Set this dry mixture aside. In a separate, large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar. Beat on medium-high speed for 3-5 minutes until the mixture is visibly light, fluffy, and pale in color. This creaming process incorporates air, which is essential for a tender pound cake. Incorporate the large eggs one at a time, beating well after each addition until fully combined. Finally, stir in the vanilla extract, ensuring it is evenly mixed throughout the rich batter.
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With the mixer on low speed, gradually add the dry ingredients (flour mixture) to the wet ingredients, alternating with the room temperature sour cream and the cooled reduced peach puree. Begin and end with the dry ingredients, adding them in three parts, with the sour cream and peach puree in between. Mix until just combined, being careful not to overmix, as this can lead to a tough cake. Once the batter is nearly smooth, gently fold in the two cups of freshly diced peaches using a spatula. This ensures the peach chunks are evenly distributed without bruising them. Pour the finished pound cake batter into your prepared pan, spreading it out evenly with a spatula to ensure a consistent rise.
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Bake the pound cake in the preheated oven at 350 degrees Fahrenheit for 1 hour and 15 minutes to 1 hour and 25 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of the cake; if it comes out clean, the cake is ready. Avoid overbaking, as this can lead to a dry cake. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. This allows the cake to firm up slightly before you attempt to invert it. After this initial cooling period, carefully invert the cake onto the wire rack to cool completely. It’s essential that the cake is fully cooled before glazing to prevent the glaze from melting.
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Once the pound cake has completely cooled to room temperature, it’s time to prepare the exquisite peach glaze. In a small bowl, whisk together the reserved 1 tablespoon of peach puree with the powdered sugar. Gradually add peach juice, one teaspoon at a time, mixing continuously until you achieve a smooth, drizzling consistency. The amount of peach juice may vary slightly depending on your desired thickness for the glaze. Once the glaze is perfect, generously drizzle it over the top and sides of the cooled cake, allowing it to elegantly cascade down. Let the glaze set for a few minutes before slicing and serving.
Delightful Serving Suggestions for Your Peach Pound Cake
This exquisite Peach Pound Cake is truly a stand-alone dessert, magnificent in its simplicity. However, for those looking to elevate the experience, there are several wonderful ways to serve it:
- Simply as Is: Enjoy a slice plain to fully appreciate its tender crumb and rich peach flavor.
- With a Dollop of Whipped Cream: A cloud of freshly whipped cream adds a light, airy contrast to the cake’s density.
- A Scoop of Vanilla Ice Cream: The classic pairing of warm cake and cold ice cream is always a winner. A high-quality vanilla bean ice cream complements the peach notes beautifully.
- Fresh Peach Slices: Garnish with additional slices of ripe, fresh peaches for an extra burst of fruity goodness and an appealing presentation.
- Berry Medley: A side of mixed berries, like raspberries or blueberries, can add a lovely tartness and vibrant color.
- Peach Compote: For an even deeper peach experience, serve with a warm, homemade peach compote.
- A Light Dusting of Powdered Sugar: If you prefer less glaze, a simple dusting of powdered sugar can be a beautiful and subtle alternative.
Expert Tips for the Best Peach Pound Cake
- Choose Ripe Peaches Wisely: The secret to exceptional peach flavor begins with the fruit itself. Select ripe peaches that yield slightly when gently pressed, indicating their sweetness and juiciness. Avoid peaches that are too soft or bruised, as these can add excessive moisture to the batter and may have an undesirable texture.
- Perfectly Diced Peaches: For the best textural contrast and bursts of flavor, dice your fresh peaches into approximately 1/2-inch pieces. If the pieces are too small, they tend to melt into the cake during baking, losing their distinct presence. Larger chunks ensure you get a delightful bite of peach in every forkful. Measure them into “heaping” cups for generous fruit distribution.
- Room Temperature Ingredients are a Must: This is a golden rule for pound cakes! Ensure your eggs, unsalted butter, and sour cream are at room temperature for at least one hour before you begin mixing. Room temperature ingredients emulsify much better, creating a smooth, cohesive batter and ultimately a cake with a fine, even crumb and tender texture. Cold ingredients can lead to a lumpy batter and a denser, less desirable cake.
- Beat Eggs Thoroughly: When adding eggs to the creamed butter and sugar, incorporate them one at a time and beat well after each addition. This step is crucial for incorporating air into the batter, which provides lift and contributes to the classic airy-yet-dense texture of a pound cake.
- Avoid Overmixing the Batter: Once you add the flour mixture, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dry, and chewy pound cake instead of the desired tender and velvety texture. Use a spatula to gently fold in the dry ingredients during the last additions.
- Pan Alternatives: If you don’t own a 10-inch tube pan or a 12-cup bundt pan, this recipe can successfully be baked in two standard loaf pans. Adjust baking time accordingly, usually a bit shorter, and check for doneness with a toothpick.
- Do Not Overbake: Overbaking is the enemy of a moist pound cake. Begin checking for doneness at 1 hour and 15 minutes. Insert a clean wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is done. The internal temperature should be around 200-210°F (93-99°C).
- Making Fresh Peach Juice: For the glaze, fresh peach juice offers the purest flavor. To extract it, simply dice about half a peach and mash it thoroughly in a fine-mesh sieve set over a small bowl or measuring cup. Press down on the pulp to release the juice. Alternatively, you can use a small amount of peach nectar or apple juice if fresh peach juice isn’t readily available, though fresh is always recommended for the best flavor.
Frequently Asked Questions About Peach Pound Cake
While fresh peaches are highly recommended for the best flavor and texture, you can use frozen or canned peaches in a pinch. If using frozen peaches, do NOT thaw them before adding to the batter, as this will release too much moisture. You might need to increase the baking time slightly to compensate for the extra moisture. If using canned peaches, ensure they are drained thoroughly and patted dry with paper towels to remove all excess liquid before dicing and adding to the batter. The flavor will be less intense than with fresh peaches, but still enjoyable.
To maintain its freshness and moisture, store the peach pound cake in an airtight container at room temperature for 3-4 days. For longer storage, this pound cake freezes beautifully. Once completely cooled, wrap the cake tightly in two layers of plastic wrap, then place it in a freezer bag or an airtight freezer-safe container. It can be frozen for up to 3 months. When ready to enjoy, thaw the cake overnight in the refrigerator or at room temperature. You can even warm individual slices slightly before serving for a fresh-baked feel.
Pound cake gets its name from its traditional recipe, which calls for a pound each of butter, sugar, eggs, and flour. This specific ratio gives it a dense, rich, and moist crumb, distinct from lighter, fluffier cakes like sponge cakes or chiffon cakes. Sour cream pound cakes, like this peach version, incorporate sour cream for added moisture and a subtle tangy note that balances the sweetness and contributes to an incredibly tender texture. The result is a substantial yet velvety cake that holds up well to glazes and toppings.
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Peach Pound Cake Recipe
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Cake, Dessert
American
40 minutes
2 hours
16
461
kcal
Leigh Harris
Ingredients
Peach Pound Cake
- 3 cups All-purpose flour
- 1/4 tsp Baking soda
- 1/2 tsp Kosher salt
- 1 1/2 cups Unsalted butter room temperature (3 sticks)
- 3 cups Granulated sugar
- 6 large Eggs room temperature
- 1 tsp Vanilla extract
- 1/2 cup Sour cream room temperature
- 2 cups Diced peaches Heaping cups diced into 1/2-inch pieces
Peach Glaze
- 1 cup Powdered sugar
- 1 tbsp Peach puree
- 1 tbsp Peach juice more or less as needed for desired consistency
Instructions
Peach Pound Cake
- Peel, pit, and rough chop 2 large peaches. Place them in a blender or food processor and blend until smooth. Reserve 1 tablespoon of the puree for the glaze. Pour 1 cup of the remaining puree into a small saucepan, bring to a boil, reduce the heat, and simmer for 25-35 minutes or until reduced by half. You should have 1/2 cup of reduced peach puree. Set aside to cool to room temperature.
- Preheat the oven to 350 degrees Fahrenheit (175°C). Prepare a 10-cup (12-inch) bundt or tube pan with baking spray that contains flour.
- In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside. Cream the butter and sugar together in a large bowl until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, incorporating well between each addition. Mix in the vanilla extract.
- Add dry ingredients in thirds, alternating with the sour cream and the cooled reduced peach puree. Begin and end with the dry ingredients. Gently fold in the diced peaches. Pour the batter into the prepared pan and spread out evenly.
- Bake for 1 hour and 15-25 minutes or until a toothpick inserted in the center comes out clean. (Start checking at 1 hour and 15 minutes.) Let the cake cool in the pan on a wire rack for 10-15 minutes before removing it from the pan to cool completely.
Peach Glaze
- Mix the reserved 1 tablespoon peach puree with the powdered sugar, adding peach juice one teaspoon at a time until you reach your desired drizzling consistency. Drizzle the glaze generously over the cooled cake, and allow it to set before serving.
Notes
Please See the Tips section in the post for more detailed advice on making the perfect peach pound cake.
Storage – Store your cooled peach pound cake in an airtight container at room temperature for 3-4 days. For longer preservation, freeze the cake by wrapping it tightly with two layers of plastic wrap and then placing it in a freezer bag or an airtight freezer-safe container for up to 3 months. Thaw completely before serving.