Peach Pound Cake Recipe

Description: Peach pound cake is a classic Southern dessert that perfectly balances the sweetness of fresh peaches with the rich, buttery goodness of a traditional pound cake. This recipe is designed to be approachable, whether you’re an experienced baker or just starting out. The result is a cake that’s moist, flavorful, and visually stunning.

A Brief History of Pound Cake

Pound cake gets its name from a traditional recipe that called for a pound each of flour, sugar, butter, and eggs. Originating in Europe in the early 18th century, it has evolved over the years, particularly in the Southern United States, where variations like peach pound cake highlight local flavors.

Why Peaches?

Peaches, a quintessential summer fruit, are known for their juicy sweetness and slightly tart flavor. When added to a pound cake, they create a burst of freshness that complements the richness of the batter. Their vibrant color also enhances the cake’s visual appeal.

Ingredients

Main Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs, at room temperature
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 cups fresh peaches, peeled and sliced

Optional Ingredients:

• 1 teaspoon almond extract (for a nutty flavor)
• ½ teaspoon ground cinnamon (to enhance sweetness)

Essential Tools

• Mixing bowls (for wet and dry ingredients)
• Hand mixer or stand mixer
• Loaf pan (9×5 inches)
• Spatula
• Knife and peeler

Preparing the Peaches

1. Choosing Peaches: Look for ripe but firm peaches with a sweet fragrance. Avoid those with green patches.
2. Peeling and Slicing:
   • Blanch peaches in boiling water for 30 seconds, then transfer to an ice bath. The skins should slip off easily.
   • Slice peaches thinly and pat dry with a paper towel if they are very juicy.

Making the Batter

1. Cream the Butter and Sugar:
   • In a mixing bowl, cream the softened butter and sugar for 3-5 minutes until light and fluffy.
2. Add Eggs and Vanilla:
   • Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
3. Sift and Add Dry Ingredients:
   • In a separate bowl, sift together flour, baking powder, and salt. Gradually add to the butter mixture, alternating with sour cream, mixing just until combined.
4. Fold in Peaches:
   • Gently fold the peach slices into the batter using a spatula.

Baking the Peach Pound Cake

1. Prepare the Pan:
   • Grease the loaf pan and dust with flour, or line with parchment paper.
2. Bake the Cake:
   • Pour the batter into the prepared pan and spread evenly. Bake at 350°F (175°C) for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
3. Check for Doneness:
   • If the top browns too quickly, cover it loosely with aluminum foil.
4. Cool the Cake:
   • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Making the Peach Glaze

Ingredients:

• 1 cup powdered sugar
• 2-3 tablespoons peach juice or milk
• 1 teaspoon vanilla extract

Instructions:

1. Whisk together powdered sugar, peach juice, and vanilla until smooth. Adjust consistency as needed.
2. Drizzle over the cooled cake.

Serving Suggestions

• Classic Style: Serve a slice on its own.
• With Whipped Cream: Adds a light, airy contrast.
• With Ice Cream: Pairs beautifully with vanilla ice cream.
• Garnished with Fresh Fruit: Enhance presentation with fresh peach slices or berries.

Variations of Peach Pound Cake

1. Gluten-Free Peach Pound Cake: Substitute all-purpose flour with a gluten-free blend. Consider adding extra sour cream or baking soda.
2. Vegan Peach Pound Cake: Use flax eggs and plant-based butter and milk. Add extra flavor with vanilla or almond extract.
3. Peach-Almond Pound Cake: Add almond extract to the batter and sprinkle sliced almonds on top before baking.

Storage and Shelf Life

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Wrap tightly and refrigerate for up to a week.
• Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator.

Common Mistakes and Troubleshooting

• Overmixing the Batter: Mix just until combined to avoid a dense cake.
• Uneven Distribution of Peaches: Fold gently and consider tossing peaches in flour before adding to the batter.
• Soggy Bottom: Pat peaches dry before folding into the batter.
• Overbaking or Underbaking: Check for doneness 5 minutes before the end of the baking time.

FAQs

Can I use canned or frozen peaches instead of fresh?
Yes, just ensure they are drained and dried thoroughly.

What is the best way to store leftover peach pound cake?
Store in an airtight container at room temperature for up to 3 days; refrigerate for longer storage.

How can I make the cake more moist?
Add an extra tablespoon of sour cream or ensure not to overbake.

Can I make this recipe in a bundt pan?
Yes, just start checking for doneness at 45-50 minutes.