Peach Pound Cake
- SERVES
- 16
- COOK TIME
- 1 Hr 10 Min
Who can turn down pound cake? And with peaches?! There's enough Peach Pound Cake here to make the whole gang cheer, 'cause you make this one in a Bundt pan.
What You'll Need
- 1 cup (2 sticks) butter, softened
- 3 cups granulated sugar
- 6 eggs at room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 cups peeled and chopped peaches (4 to 5 peaches)
- Confectioners' sugar for sprinkling
What to Do
- Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with cooking spray; lightly sprinkle with flour.
- In a large bowl, cream together butter and granulated sugar until light and fluffy. Add eggs and vanilla; beat well.
- In another large bowl, combine flour, baking soda, and salt. Stir flour mixture into egg mixture. Add sour cream and beat on low until mixture is smooth. Gently fold in peaches. Pour batter evenly into Bundt pan.
- Bake 70 to 75 minutes, or until a toothpick inserted in center comes out clean. Let cool about 20 minutes, then invert onto serving plate. Let cool completely. Sprinkle with confectioners' sugar before serving.
Notes
-
This fruity pound cake recipe also works great made with nectarines or apples.
- We've got more peach dessert favorites you'll love in our collection of Can't-Miss Peach Recipes: 20 Easy Recipes with Peaches.
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thetalkingdoll 714 7145
Sep 10, 2020
Raised beautiful and looked great. Topped it with a powdered sugar glaze. However, the crumb was extremely dry and the cake was tasteless. Needless to say, it went into the trash, along with the recipe. Waste of time and ingredients.
ryoung73 8574753
Aug 29, 2020
we made this recipe and it was almost as hard as a rock the second day. there doesn't seem to be enough leavening. was baking powder omitted from the recipe? of course, we substituted splenda for the sugar. would that make a difference? thanks
Test Kitchen Team
Sep 01, 2020
Hello! Substituting splenda for that large amount of granulated sugar probably made the difference. Sugar acts as a preservative, helps retain moisture - so it keeps baked goods fresher and moist longer. Splenda will also effect texture and volume in baking. No baking powder or leavening is needed in pound cakes, as they're suppose to be dense, not light and fluffy. We hope this helped clear things up!
llradcliff 4366761
Jul 18, 2019
Very disappointed in this recipe! I followed the recipe exactly and it stuck to the pan. The part that remained in the pan wasn't even done
Test Kitchen Team
Jul 19, 2019
We're sorry to hear this recipe didn't turn out well for you. After pondering, we came up with a few suggestions to help you out, in case you want to try it again. If you didn't, make sure to flour the pan. Also, if the peaches were chopped too large they can be too heavy and fall to the bottom of the batter. Another thought was, is the bundt pan non-stick? Some of the older ones tend not to be. If you cooked in the center wrack it should have been enough time, however, not all ovens cook the same, and sometimes the timing needs to be adjusted based on if it's an older oven, or if maybe the calibration isn't quite right. Hopefully, something in the suggestions might help your next round with this recipe be a successful one. Thanks for your feedback.
scottgoodman 23764 81
Nov 26, 2017
This tasted good and came out perfectly. Many rave comments at my coffee klatch.
ddeibert1 4232832
Aug 07, 2017
This is delicious! The top of mine browned too much so I had to take it out at 60 minutes. When I turned it out of the pan, the bottom was still not done. Put it on a cookie sheet for 15 more minutes. My oven runs hot so I guess that was the problem. Even so, I will make it again. It is so good.
blange8816 1604046
Jul 26, 2016
I've been looking for a good peach cake. This just might be it. Thanks
charbur61 9346587
Jul 21, 2016
I made this today and it turned out very good!! I did add a little more vanilla because I am a vanilla nut. Good and moist. I also had to share it on FB. Will be making it again and also I am going to try it with blueberries too.
delish
Jul 30, 2013
Hi, when reading the comment about reducing the peach syrup and putting it on top of the cake, I thought about poking holes in the cake and pouring it over the cake. Do you think this would work? Would it travel well. Thank you.
professorsaurus 26 91610
May 27, 2013
My grandmother can't handle butter very well, so would it be possible to use a butter replacement like margarine? Or would that ruin it?
Test Kitchen Team
May 28, 2013
We have not tried making this cake with anything other than butter in the Test Kitchen, so we can not guarantee the results. However, if you have a product that you know from experience substitutes well, you can give it a try. Thank you for your question!
whosyournana 96222 26
Dec 04, 2012
sounds refreshing and unique. for special occasions will add chopped maraschino cherries, chopped small.sprinkled on top of whipped topping
marsubren 4821833
Nov 28, 2012
Made this with canned peaches, fabulous, we like frosted cakes so used syrup from can and reduced on stove to thicken, drizzed over... OMG
songs 3098075
Aug 04, 2012
made the cake this afternoon. too much sugar for my taste, will make again, using about half the sugar called for. Otherwise it is a nice cake
deniseerica
May 08, 2012
How nice to see a "made from scratch" recipe!!! . . . just like Mom used to make!
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