Peach Pecan Pound Cake
Peach pecan pound cake is a delightful fusion of buttery richness, soft peaches, and crunchy pecans. This cake embodies the essence of comfort with its golden crumb and delicate sweetness, making it the perfect dessert for any occasion. Whether you’re hosting a family gathering, attending a celebration, or simply indulging in a weekend treat, this pound cake will impress. The blend of pecans and peaches brings a southern charm to the classic pound cake, elevating it to something truly unforgettable.
Ingredients Breakdown
The beauty of Peach Pecan Pound Cake lies in its simple yet perfectly balanced ingredients. Each component serves a purpose in creating a cake that is both moist and flavorful.
Key Ingredients and Their Roles
- Butter: The unsalted butter provides the essential richness and tender crumb. Softened to the perfect consistency, it creates a silky texture and helps the cake rise evenly.
- Sugar: A combination of granulated and light brown sugar enhances the cake’s sweetness while the molasses in the brown sugar adds depth and a subtle caramel undertone.
- Eggs: These add structure to the cake and contribute to the lightness of the batter. Room-temperature eggs blend more smoothly into the mixture, ensuring an even rise.
- Peaches: Whether you use fresh, frozen, or canned peaches, they bring a natural sweetness and slight tartness, which complements the crunch of the pecans. Properly draining the peaches, if using frozen or canned, is crucial to avoid excess moisture in the batter.
- Pecans: Crushed pecans add a delightful crunch to every bite, balancing out the softness of the peaches and the buttery cake base.
Substitution Suggestions
- Sour cream gives the cake its moist texture and slight tang, but Greek yogurt is an excellent substitute if you’re looking for something lighter. Both ingredients provide the right balance of acidity and richness.
- If pecans aren’t your favorite, walnuts can be a great alternative, adding a slightly more robust flavor. Alternatively, for those who prefer a fruit-forward cake, try substituting the peaches with apples or pears.
Step-by-Step Guide to Making the Perfect Peach Pecan Pound Cake
Crafting the perfect peach pecan pound cake may seem daunting, but with the right techniques, you can achieve bakery-level results at home.
Preparation Tips for Success
Start by ensuring your bundt pan is greased and floured thoroughly to avoid any mishaps when unmolding the cake. Greasing the pan is not just about preventing sticking it also helps the cake achieve a beautiful, even crust. Softening the butter just right is essential; it should easily dent when pressed but should not be melted, as overly soft butter can lead to a greasy cake.
Mixing Techniques
When creaming the butter and sugars together, aim for a light, fluffy mixture. This step creates air pockets that give the cake its lift. Incorporating the eggs one at a time ensures that each is fully blended before the next is added, preventing the batter from curdling. When adding the flour mixture, alternate it with the sour cream, which prevents overmixing and ensures a tender crumb. The key here is to stop as soon as the ingredients are just combined.
Baking Time and Temperature
A steady oven temperature is crucial for an even bake. At 350°F, your cake will slowly rise, developing a beautiful golden crust while staying moist inside. Check the cake around the 50-minute mark by inserting a toothpick if it comes out with just a few crumbs, the cake is ready. Each oven varies, so keep a close eye on it as it nears the end of its baking time.
Recipe Tips & Frequently Asked Questions
1. How to Handle Peaches
- If using fresh peaches, peel and dice them before adding to the batter.
- Frozen peaches should be thawed and patted dry to remove any excess water.
- For canned peaches, drain them well and blot with paper towels to prevent the cake from becoming soggy.
2. Perfecting the Glaze
- Adjust the glaze consistency by adding more milk for a thinner drizzle or more powdered sugar for a thicker coat.
- For an elegant look, apply the glaze using a piping bag for controlled drizzling.
3. Storage and Freezing Tips
- Store the cake in an airtight container at room temperature for up to three days.
- To freeze, wrap the cake tightly in plastic wrap, then foil, and store for up to three months. Thaw at room temperature before serving.
4. Why Did My Cake Stick to the Bundt Pan?
- Insufficient greasing or flouring can cause the cake to stick. Be generous with both and ensure every crevice is covered.
- Allowing the cake to cool too long in the pan can also cause it to stick. Ten minutes is the perfect cooling time before inverting the cake onto a rack.
5. Can I Use Other Types of Fruit Instead of Peaches?
- Absolutely! Apples, pears, or even berries would work beautifully in this recipe, though their moisture content may slightly alter the baking time.
6. Can This Cake Be Made in Advance?
- Yes, you can make the cake a day ahead. Just be sure to store it covered at room temperature or refrigerate it if making more than a day in advance.
What to Serve With This Recipe
Pairing this peach pecan pound cake with the right beverage or side enhances the overall experience.
Beverage Pairings
A hot cup of coffee, whether a bold espresso or a milder blend, complements the buttery richness of the cake. If you prefer tea, a light Earl Grey or chamomile would be a perfect match. For an evening dessert, consider serving it with a glass of sweet dessert wine, such as Moscato or a late-harvest Riesling.
Complementary Sides
A fresh fruit salad makes a refreshing and colorful side, balancing the richness of the pound cake. For a truly indulgent experience, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. The cold creaminess enhances the warm spices in the cake, creating a harmonious balance of flavors and textures.
Decorating and Presentation Ideas
When it comes to serving peach pecan pound cake, presentation matters just as much as taste.
Making It Look As Good As It Tastes
A light dusting of powdered sugar can elevate the cake’s appearance, giving it a refined, elegant look. For a more dramatic effect, consider garnishing with peach slices or a sprinkling of crushed pecans on top of the glaze. Edible flowers or fresh mint leaves can add a burst of color, perfect for a special occasion or holiday table.
Serving Suggestions
For an added touch of sophistication, place the cake on a decorative cake stand. The bundt pan’s intricate shape already gives the cake a beautiful structure, so a simple but elegant presentation lets its natural beauty shine through.
Final Thoughts and Enjoyment
Peach Pecan Pound Cake is more than just a dessert it’s a celebration of flavors and textures that come together harmoniously. The buttery richness, the sweet juiciness of peaches, and the crunch of pecans make every bite a delight. Whether you’re serving it to guests or enjoying it as a personal treat, this cake promises to impress. So, gather your ingredients, fire up the oven, and experience the joy of creating this delectable dessert. Share it with loved ones, and savor the moments of sweet indulgence!
Peach Pecan Pound Cake
Ingredients
- 3 sticks unsalted butter softened (339g) (Make sure it’s soft enough to press easily but not overly melted)
- 3 cups all-purpose flour plain flour in the UK (375g)
- 2½ cups sugar 500g
- ½ cup light brown sugar 100g
- 2 teaspoons ground cinnamon 5g
- 5 large eggs at room temperature (For quick prep, place eggs in warm water for 5 minutes)
- ½ teaspoon baking soda 2g
- ½ teaspoon salt 3g
- 1 cup sour cream 242g
- 2 teaspoons vanilla extract 8g
- ¾ cup crushed pecans plus extra for garnish if desired
- 1¼ cups peaches diced (whether fresh, frozen, or canned) (If using frozen or canned, blot excess moisture with paper towels)
For the Vanilla Glaze
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract 4g
- 2 to 3 tablespoons milk 28-42g, adjust to desired consistency
- Pinch of salt
- Chopped pecans for topping optional
Instructions
For the Peach Pound Cake
- Preheat your oven to 350°F (175°C). Prepare a 10-cup bundt pan by greasing and flouring it thoroughly.
- In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In another bowl, combine 1 cup of sour cream with the vanilla extract and set it aside for later use.
- Using a mixer, beat the softened butter on medium speed until it’s smooth and creamy. Gradually add both the granulated sugar and the light brown sugar, mixing on medium speed for about 3-5 minutes until the mixture becomes light and fluffy.
- Crack the eggs one at a time into the batter, ensuring each yolk is well blended before adding the next.
- With the mixer set to low speed, begin adding the dry flour mixture alternately with the sour cream mixture. Start and finish with the dry ingredients, adding the flour in three parts and the sour cream in two parts. Be careful to mix just until combined—over-mixing may result in a dense cake.
- Gently fold the diced peaches and crushed pecans into the cake batter, making sure they are evenly distributed.
- Pour the batter into your prepared bundt pan, smoothing the top for even baking.
- Bake in the preheated oven for approximately 1 hour, but start checking at around 50 minutes. The cake is done when a toothpick inserted in the center comes out clean or with only a few moist crumbs attached. Baking times may vary depending on the type of pan used, so keep an eye on it toward the end.
- Allow the cake to cool for 10 minutes in the pan before carefully inverting it onto a cooling rack. Be cautious not to let it sit too long, or it may stick to the pan.
For the Vanilla Glaze
- In a small bowl, stir together the powdered sugar, vanilla extract, and a pinch of salt. Slowly add the milk, starting with 2 tablespoons, and stir until smooth. Adjust the consistency by adding more milk if needed, or thicken with additional powdered sugar.
- Once the cake has cooled, drizzle the glaze over the top. You can spoon it over or, for more precision, use a piping bag with the tip snipped off.
- For a finishing touch, sprinkle the top with chopped pecans, if desired.