Description
A rich, buttery Southern-style cake packed with juicy peaches—perfect for summer gatherings, picnics, or holiday dessert tables.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 1¾ cups granulated sugar
- 4 large eggs
- 2½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup sour cream
- 1 tsp vanilla extract
- 1½ cups chopped peaches (fresh or well-drained canned)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a loaf or bundt pan.
- Cream butter and sugar for 3–5 minutes until light and fluffy.
- Add eggs one at a time, beating after each addition.
- In a separate bowl, sift together flour, baking powder, and salt.
- Alternate adding dry ingredients and sour cream into the batter, beginning and ending with flour.
- Stir in vanilla extract.
- Gently fold in chopped peaches (tossed in a bit of flour to prevent sinking).
- Pour batter into prepared pan and spread evenly.
- Bake 70–80 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Optional glaze: Mix 1 cup powdered sugar with 2 tbsp peach juice and drizzle over the cooled cake.
Notes
Use fresh peaches when in season for the best flavor. For canned or frozen, be sure to drain and pat dry to avoid excess moisture. Let all ingredients come to room temperature for a smoother batter.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Keywords: peach pound cake, southern cake, summer dessert, peach cake, bundt cake, loaf cake