Peach Pecan Pound Cake
This moist and buttery Peach Pound Cake has wonderful flavor from diced peaches, cinnamon, and brown sugar.
Servings: 15 servings
Ingredients
- 3 sticks unsalted butter, softened (339g) (Should be softened enough that it easily dents when pressed but overly soft)
- 2½ cups sugar (500g)
- ½ cup light brown sugar (100g)
- 2 teaspoons ground cinnamon (5g)
- 5 large eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes.)
- 3 cups all purpose flour (plain in the UK) (375g)
- ½ teaspoon baking soda (2g)
- ½ teaspoon salt (3g)
- 1 cup sour cream (242g)
- 2 teaspoons vanilla extract (8g)
- ¾ cups crushed pecans (plus additional for the top of the cake if you'd like)
- 1¼ cups peaches, diced (fresh, frozen, or canned) pitted and diced (diced to reach 1¼ cups)- If using frozen or canned, place peach slices on paper towels to absorb the extra moisture.
For the Vanilla Glaze
- 2 cups powdered sugar (measure then sift)
- 1 teaspoon (4g) vanilla extract
- 2 to 3 Tablespoons (28-42g) milk (Adjust amount as needed for desired consistency)
- pinch of salt
- Chopped Pecans for garnish- Optional
Instructions
For the Peach Pound Cake
- Preheat the oven to 350 degrees F.
- Grease and flour a 10 cup bundt pan (see Notes below)
- In a separate bowl add the flour, baking soda, cinnamon and salt. Whisk to blend, set aside.
- Add the vanilla extract to 1 cup of sour cream, set aside.
- Mix the butter on medium speed until smooth and creamy. Add the white and brown sugar gradually and mix on medium speed 3 to 5 minutes, or until the mixture is light and fluffy.
- Add the eggs one at a time, mixing after each until the yolk is blended.
- With the mixer on low speed, add the flour mixture alternately with the sour cream mixture. Begin and end with dry ingredients. Add the dry ingredients 3 times and the sour cream mixture twice. Mix just until incorporated.
- Gently fold the diced peaches and crushed pecans into the cake batter. Scoop the batter into a bundt pan.
- Bake at 350 degrees for 1 hour (adjust time as needed). When a toothpick inserted into the center comes out clean or with just a few crumbs attached, it is done. Baking times can vary depending on the size and type of pan you are using. Peek in as the end time approaches and adjust as needed.
- Allow to cool 10 minutes before turning out. Do not allow to cool too long or it may stick to pan.
For the Vanilla Glaze
- Stir ingredients until smooth. If it becomes too thin, you can add more powdered sugar.
- If the glaze is thicker than you'd like, add additional milk just a few drops at a time.
- Apply the glaze to the cooled cake. You can spoon the glaze over the cake if you'd like, but we prefer to add it to a disposable piping bag with the tip snipped away for more control.
- We topped our glaze with a sprinkling of chopped pecans.
Notes
1. The recipe makes 8 ½ to 9 cups of batter. We used a 10 inch tube pan. The general rule of thumb is that you should not fill your pan past ⅔ full. This allows space for your cake to rise without overflowing.
2. The cake can be frozen. Wrap in 2 layers of plastic wrap and then tightly with aluminum foil. It can be kept frozen for up to 3 months.
3. The cake can be kept in a cake dome or airtight container on the counter top for a day or two, then refrigerate.
When serving a chilled cake, it is best to first bring it to room temperature to soften (as butter based cakes become firm when chilled).