Peachy Pound Cake
A moist, flavorful pound cake infused with fresh peaches and subtle almond and vanilla notes, perfect for summer gatherings or a sweet, fruity dessert.
Ingredients
Instructions
- Cream butter, sugar, and eggs, adding eggs one at a time and beating well after each addition.
- Add vanilla, almond extract, flour, baking soda, and salt; mix well.
- Add sour cream and mix until combined.
- Fold chopped peaches into the batter gently.
- Pour batter into a greased and floured 10-inch pan.
- Bake at 350°F (175°C) for 75 to 85 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For best results, ensure your butter is at room temperature for easier creaming with the sugar. If fresh peaches are unavailable, you can substitute with canned peaches packed in juice, but drain them well to avoid excess moisture. Adding a pinch of cinnamon can enhance the flavor profile. Remember to fold the peaches gently to maintain their shape.
Serving Suggestions
This Peachy Pound Cake is delightful on its own, but you can elevate it by serving with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with George'S Green Pea Salad for a refreshing contrast. You can also dust it with powdered sugar for an elegant touch.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, consider refrigerating the cake, where it will last up to a week. To reheat, slice and warm each piece in the microwave for about 10-15 seconds or until slightly warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Peachy Pound Cake contains roughly 455 calories, with 8g protein, 67g carbohydrates, and 11g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 677mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peaches instead of fresh?
Yes, frozen peaches can be used, but it's best to thaw them first and drain excess liquid to prevent the batter from becoming too wet. Chop them into smaller pieces before folding into the batter for even distribution.
What can I substitute for sour cream?
If you don't have sour cream on hand, you can substitute it with plain Greek yogurt or buttermilk. Both will provide a similar tangy flavor and moisture, ensuring your pound cake remains tender and flavorful.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. If it comes out with wet batter, give it a few more minutes in the oven. Keep an eye on the top to avoid over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).