Easy Sour Cream Peach Pound Cake is a celebration of the season’s finest flavors, combining the richness of traditional pound cake with the lusciousness of fresh peaches. Whether enjoyed as a dessert or a sweet indulgence with your morning coffee, this cake is sure to become a favorite in your baking repertoire.

Resume of the recipe: Indulge in the blissful marriage of sour cream and fresh peaches with our Easy Sour Cream Peach Pound Cake. This recipe promises a moist, tender crumb infused with the essence of summer, making it a delightful treat for any occasion. With simple ingredients and easy-to-follow steps, you’ll be savoring the flavors of the season in no time. So, gather your peaches and prepare to delight your taste buds with this irresistible pound cake creation.

Exciting Story: As the warm days of summer rolled in, my kitchen became a haven for ripe, juicy peaches. Inspired by the abundance of seasonal fruit, I set out to create a dessert that would capture the essence of summertime bliss. Thus, our Easy Sour Cream Peach Pound Cake was born – a confectionary masterpiece that marries the creamy richness of sour cream with the natural sweetness of fresh peaches. With each slice, memories of lazy afternoons spent in the orchard come flooding back, reminding me of the simple joys of the season.

Why This Recipe Rocks:

Moist and Tender: The addition of sour cream ensures a moist and tender crumb, while fresh peaches add natural sweetness and flavor.
Versatile: Enjoy this pound cake as a dessert, a sweet breakfast treat, or as part of an afternoon tea spread – the possibilities are endless!
Simple Ingredients: Made with pantry staples and fresh peaches, this recipe is easy to prepare yet yields impressive results every time.

What i need to make Easy Sour Cream Peach Pound Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups fresh peaches, peeled, pitted, and diced

How to Make Easy Sour Cream Peach Pound Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, mixing well after each addition.
Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Alternate Mixing: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
Fold in Peaches: Gently fold in the diced peaches until evenly distributed throughout the batter.
Bake: Pour the batter into the prepared pan(s) and spread it out evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve your Sour Cream Peach Pound Cake, and enjoy the taste of summer in every bite!

Tips For Easy Sour Cream Peach Pound Cake:

For the best flavor and texture, use ripe, juicy peaches at the peak of their season.
To prevent the peaches from sinking to the bottom of the cake, toss them in a tablespoon of flour before folding them into the batter.
If you prefer a more pronounced peach flavor, puree a portion of the diced peaches and swirl it into the batter before baking.

Substitutions and Variations For Easy Sour Cream Peach Pound Cake:

Substitute Greek yogurt or buttermilk for the sour cream for a tangy twist.
Add a pinch of cinnamon or nutmeg to the batter for a hint of spice that complements the sweetness of the peaches.
Drizzle the cooled cake with a simple glaze made from powdered sugar and lemon juice for an extra touch of sweetness.

Make a Healthier Version For Easy Sour Cream Peach Pound Cake:

Replace half of the butter with unsweetened applesauce for a lower-fat option.
Use whole wheat flour or a combination of all-purpose and whole wheat flour for added fiber and nutrients.
Reduce the amount of sugar by using a natural sweetener like honey or maple syrup, or by using a sugar substitute.

Closing: There you have it – a slice of summertime bliss in the form of our Easy Sour Cream Peach Pound Cake. Whether enjoyed as a dessert, a sweet breakfast treat, or a midday snack, this cake is sure to evoke the flavors of the season and leave you longing for more. So, grab a fork and savor the taste of summer with each delicious bite!

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Frequently Asked Questions For Easy Sour Cream Peach Pound Cake:

Can I use frozen peaches instead of fresh?

Yes, you can use frozen peaches if fresh ones are not available. Thaw and drain them well before dicing and folding them into the batter.

How should I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring it to room temperature or warm it slightly before serving for the best flavor and texture.

Can I freeze peach pound cake?

Yes, you can freeze peach pound cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil, or place it in an airtight container before freezing. Thaw overnight in the refrigerator before serving.

Can I use canned peaches instead of fresh?

While fresh peaches provide the best flavor and texture, you can use canned peaches if fresh ones are not available. Drain them well before dicing and using in the recipe.

Can I omit the sour cream or substitute it with something else?

Sour cream adds moisture and richness to the cake, but you can substitute it with Greek yogurt or buttermilk if desired.

Sour Cream Peach Pound Cake

Recipe by CutsfoodCourse: All Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 cups fresh peaches, peeled and diced
Powdered sugar for dusting (optional)

Directions

Preheat the oven to 350°F (175°C) and grease and flour a bundt cake pan.
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
Stir in vanilla extract until just combined.
Gently fold in diced peaches until evenly distributed in the batter.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Easy Sour Cream Peach Pound Cake