Description
Experience a sophisticated yet simple summer dessert that pairs the richness of a buttery pound cake with the brightness of fresh, jammy peaches. This recipe uses sour cream to ensure a consistently moist and tender crumb that feels like a professional bakery creation.
Ingredients
- Fresh Ripe Peaches
- All-Purpose Flour
- Unsalted Butter (softened)
- Granulated Sugar
- Sour Cream
- Vanilla Extract
- Large Eggs
- Baking Powder
- Salt
Instructions
- Preheat your oven to 350°F (175°C) and generously butter or spray a 9-inch cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt until well distributed.
- In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, pale, and fluffy.
- Beat in the eggs one at a time, followed by the sour cream and vanilla extract, until the batter is silky and rich.
- Slowly stir the dry ingredients into the wet mixture until just combined, then gently fold in most of the peach slices.
- Pour the batter into the prepared pan, arrange the remaining peaches on top, and bake for approximately 45 minutes until a toothpick comes out clean.
- Allow the cake to rest in the pan for 30 minutes before serving to let the fruit juices properly settle into the crumb.
Notes
To prevent your peaches from sinking to the bottom, try slicing them into uniform wedges and gently tossing them in a tablespoon of flour before folding them into the batter. If you prefer a more pronounced vanilla flavor, you can scrape the seeds of a whole vanilla bean into the butter and sugar mixture while creaming.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American