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Easy Sour Cream Peach Pound Cake

A moist and delicious pound cake infused with juicy peaches and a hint of sour cream, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup butter, softened Use room temperature butter for best results.
  • 2 cups sugar
  • 4 large eggs Add eggs one at a time.
  • 3 cups all-purpose flour Sifted.
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract Use good quality vanilla.
  • 1 cup sour cream Full-fat sour cream is preferred.
  • 2 cups peaches, chopped Ensure they are dry if using fresh or canned.

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C). Grease a bundt or loaf pan.
  2. Cream together the butter and sugar in a mixing bowl until light and fluffy.
  3. Add eggs, one at a time, mixing until smooth.
  4. Sift the flour and baking powder together, and gradually add to the butter mixture while stirring.
  5. Fold in the sour cream and chopped peaches gently into the batter.
  6. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake in the preheated oven for about 60 minutes, or until a toothpick comes out with moist crumbs.
  2. Let the cake cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Let the cake cool completely before slicing to avoid collapsing. Use a bit of flour to toss with peach chunks to prevent sinking in the batter. Tent with foil if the cake is browning too quickly.