Golden-Brown Pound Cake Loaf with Fresh Peaches
A delightful dessert that combines buttery pound cake with the vibrant sweetness of fresh peaches, perfect for summer gatherings.
Ingredients
For the cake
- 1 cup unsalted butter, softened and creamy Ensure butter is at room temperature.
- 1.5 cups granulated sugar, sweet and fine Divided for initial mixing and for peaches.
- 4 large eggs, rich and nourishing Use room temperature.
- 1 teaspoon vanilla extract, aromatic and fragrant
- 2.5 cups all-purpose flour, light and fluffy
- 1 teaspoon baking powder, for that perfect rise
- 0.5 teaspoon salt, bringing balance to the sweetness
- 1 cup sour cream, ensuring a tender crumb Can substitute with Greek yogurt.
- 0.25 cup milk, adding moisture and richness Use whole or your choice of milk.
For the peaches
- 3-4 pieces ripe peaches, peeled, pitted, and sliced into wedges Fresh peaches preferred.
- 2 tablespoons granulated sugar, for the peaches
- 1 tablespoon lemon juice, to brighten the flavor
- 0.5 teaspoon cinnamon (optional), for a warm aroma
For the optional glaze
- 0.5 cup powdered sugar (optional), for a sweet drizzle
- 2 tablespoons milk (optional), to thin the glaze
- 0.25 teaspoon vanilla extract (optional), for extra flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the buttery mixture, alternating with the sour cream and milk, stirring gently until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Peach Preparation
- In a medium bowl, toss the sliced peaches with the granulated sugar, lemon juice, and cinnamon.
- Let this mixture sit for 10-15 minutes to enhance the sweetness.
Baking
- Arrange the peach slices over the pound cake batter, gently pressing them down.
- Bake in the preheated oven for 60-70 minutes or until a toothpick comes out clean.
Cooling and Glazing
- Allow the cake to cool for about 15 minutes in the pan before transferring to a wire rack.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake.
Serving
- Slice the pound cake and serve warm or at room temperature.
- Pair with whipped cream or vanilla ice cream for an indulgent treat.
Notes
Tips: Use room temperature ingredients for a lighter cake. Avoid overmixing. Store leftover cake in an airtight container for up to three days.