The Perfect Peach Pound Cake for Summer
There is no doubt in my mind that peach pound cake is the most perfect dessert to ever pass through my kitchen. The sad irony is that this treasure – my favorite thing to bake – is only at its best in late summer when the peaches are fresh, juicy, and ripe, and in Arizona, summer is exactly the time when it’s too hot outside for any sane person to crank up the oven for an hour while it bakes. On the other hand, maybe this cake is so special because I can’t make it year-round. It also means that if I’ve ever taken the time to bake a peach pound cake, I must really like you!
It’s funny, but I realized recently the women in my family all have a signature pound cake; each is as delicious as the others, but all slightly different. My mom makes what I call “classic pound cake,” which is buttery, smooth, and best served warm from the oven or sliced and toasted the next day with a bit of real butter. (My dad taught me that trick when I was a kid and it’s still my favorite way to eat that cake). My sister, however, makes the best sour cream pound cake you’ll ever try. It rises so tall and golden above the pan you think it’s going to spill over the edge or implode like some crazy soufflé. The crispy golden top on that cake is undeniably everyone’s favorite bite. My signature recipe, of course, is this peach pound cake.
I fell in love with this peach Bundt cake while working at the University of Georgia when our baker, Ellen, made it for a summer party. Maybe it’s the fond memories I associate with Athens, or the way this one cake seemed to combine my mom’s pound cake with peach cobbler, but when I left Athens this is one recipe that stayed with me. Over the years, I’ve baked this cake when I was homesick and needed a little taste of Southern summers, or when I wanted to make something special for a friend. When I need time alone with my thoughts, I can turn on some music, pull out my KitchenAid mixer and Bundt pan, and start baking. By the time this peach pound cake is finished, all is right with the world.
How to Make This Peach Pound Cake
By Marie Powell
Yields: 16-20 servings
Prep time: 30 minutes
Baking time: 75-80 minutes
While this recipe for peach pound cake is not difficult or technically challenging, it does take time and you really must assemble it by the directions. Make sure the eggs truly are well beaten each time and take care to fold in the final stages by hand. It makes all the difference in texture – and your arms get a nice workout, too!
I generally bake this recipe in my Bundt pan, probably because that’s what my mama always used for her pound cakes. However, this peach pound cake also works well in bread pans, usually two standard-size pans or three smaller pans. I do like that option for sharing, since the Bundt pan serves 16 to 20 people, but the bread pans can make 4 to 8 servings, depending on size. The bread pans will also bake a bit quicker, around 45 to 50 minutes.
- 1 cup butter, softened
- 21⁄2 cups sugar
- 6 eggs
- 3 cups all-purpose flour
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup sour cream
- 21⁄2 cups peeled, chopped fresh peaches (substitute frozen or canned peaches if fresh peaches are not available)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- KitchenAid mixer (Browse our full selection of KitchenAid mixer colors)
- Several mixing bowls
- 10-inch Bundt pan or 10-inch tube pan
- Cooling rack
- Measuring cups
- Preheat oven to 350 degrees F.
- Grease and flour a 10-inch tube or Bundt pan and set aside.
- Combine flour, soda, and salt in a bowl. Set aside.
- Mix together sour cream and chopped peaches in a separate bowl. Set aside.
- In your KitchenAid mixer bowl, cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Fold dry ingredients and mixed peaches alternately into creamed mixture, beginning and ending with dry ingredients.
- Stir in vanilla and almond extract.
- Pour batter into prepared pan and bake for 75-80 minutes or until the cake is done.
- Remove from oven and cool cake slightly in the pan, approximately 15-30 minutes. Then turn cake out onto a cooling rack.
Storage note: Because there is no frosting or glaze, this can store at room temp wrapped in foil or cake server for several days. This cake also freezes very well.
To freeze: Allow it to cool completely. Wrap it tightly in plastic wrap, then in freezer paper.