Peach Pecan Pound Cake
This moist and buttery Peach Pound Cake has wonderful flavor from diced peaches, cinnamon, and brown sugar.
Print
Pin
Servings: 15
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.