This moist Sour Cream Pound Cake is filled with bits of fresh peach. It’s such a wonderful way to enjoy peach season.
Pound cakes have always been a favorite baked good around here. They have all the deliciousness of a big cake, but are simple to make and always packed with flavor.
You May Also Like: Peach Habanero Jam
To make Peach Sour Cream Pound Cake you will need:
- fresh peaches
- all purpose flour
- baking soda
- kosher salt
- unsalted butter
- granulated sugar
- eggs
- vanilla extract
- sour cream
- turbinado sugar
- mixing bowl
- mixer
- rubber spatula
- loaf pan
- cooling rack
- baking spray replacement (or baking spray – see recipe)
You can watch me make this recipe in the video below.
How to Make Peach Sour Cream Pound Cake
To begin, preheat your oven to 350° F.
Coat a 9×5 loaf pan with Baking Spray Replacement, baking spray, or grease & flour it. Set it aside for now.
Peel and dice the peaches, discarding the pits and skins. Set them aside for a moment.
In a small mixing bowl, combine all-purpose flour, kosher salt, and baking soda.
Give those a stir and set it aside for now.
In your mixing bowl, beat butter until it is fluffy.
Add in sugar and beat again until creamy.
Add eggs, one at a time. Mix each in fully before adding the next.
Mix in vanilla extract. (See: How to Make Homemade Vanilla Extract)
Add half of the flour mixture and stir it in.
Mix in the sour cream.
You May Also Like: Orange Pound Cake
Add the other half of the flour mixture and mix well. Be sure to scrape the sides of the mixing bowl with a rubber spatula.
Fold in the diced peaches.
Spread the thick batter in your prepared loaf pan.
Sprinkle turbinado sugar over the top of the cake (optional.)
Bake for 55-60 minutes, or until the cake tests done with a wooden tooth pick.
Allow the cake to cool on a rack in the pan for 10 minutes.
Then, carefully remove the cake to the rack and allow it to cool. This cake is very delicate, so do this gently.
You May Also Like: Old-Fashioned Maple Apple Oat Cake
Just look at all of those little bits of fresh peach. Yum!
This peach sour cream pound cake is delicious with a cup of coffee or try turning it into a heavenly dessert by serving it with a scoop of vanilla ice cream.
Click here for more Peach Recipes
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
Peach Sour Cream Pound Cake
Ingredients
- 2 peaches, skins removed and diced
- 1 1/2 c all purpose flour
- 1/4 teaspoon kosher salt
- 1/8 teaspoon baking soda
- 3/4 c unsalted butter, room temperature
- 1 1/2 c granulated sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 c sour cream
- 1 Tb turbinado sugar, optional
Instructions
- To begin, preheat your oven to 350 degrees.
- Coat a 9×5 loaf pan with baking spray replacement, baking spray, or grease & flour it. Set it aside for now.
- Peel and dice the peaches, discarding the pits and skins. Set them aside for a moment.
- In a small mixing bowl, combine all-purpose flour, kosher salt, and baking soda. Give those a stir and set it aside for now.
- In your mixing bowl, beat the butter until it is fluffy.
- Add in the sugar and beat again until creamy.
- Add the eggs, one at a time. Mix each in fully before adding the next.
- Mix in the vanilla extract.
- Add half of the flour mixture and stir it in.
- Mix in the sour cream.
- Add the other half of the flour mixture and mix well. Be sure to scrape the sides of the mixing bowl with a rubber spatula.
- Fold in the diced peaches.
- Spread the thick batter in your prepared loaf pan.
- Sprinkle the turbinado sugar over the top of the cake (optional.)
- Bake for 55-60 minutes, or until the cake tests done with a tooth pick.
- Allow the cake to cool on a rack in the pan for 10 minutes. Then, carefully remove the cake to the rack and allow it to cool. This cake is very delicate, so do this gently.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Wow, this peach sour cream pound cake looks absolutely divine! I love the addition of fresh peaches and the creamy sour cream frosting. Can’t wait to try it out and impress my guests with this beautiful dessert. Thanks for sharing the recipe and video tutorial!
This is a delicious and easy recipe! I made it as written and it turned out great.
This cake is delicious!! I will definitely make this again. Thank you for sharing this with us.
I just mixed it up and it is in the oven. Looks so good