Name: Peach Sour Cream Pound Cake
Prep time: 15 min
Cook time: 60 min
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)

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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.

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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.

Peach Sour Cream Pound Cake with bits of fresh peaches. Get the recipe from Cosmopolitan Cornbread.

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.

butter on a plate with eggs in a small bowl

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 tsour cream.

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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.

peach sour cream pound cake in a speckled pan on a cooling rack

Then carefully remove the cake to the rack and allow it to cool. This cake is very delicate, so do this gently.

peach sour cream pound cake cooling on a rack

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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 would love for you to rate it in the recipe card, and I’d love to hear your thoughts!