Sour Cream Peach Pound Cake

Alright, this Sour Cream Peach Pound Cake is one of my all-time favorites. It’s rich, buttery, and loaded with juicy peach chunks. The sour cream makes it super moist and soft—like melt-in-your-mouth soft.

I baked it one Sunday, and the smell alone was amazing. Every slice had sweet peaches and that golden crust I love. It’s simple, old-school, and just plain delicious.

No fancy tricks here. Just mix, bake, and enjoy. Let’s make it together—you’re gonna want seconds (and maybe thirds).

Why You’ll Love This Recipe

• Soft and Moist Texture: The sour cream makes the cake velvety and tender without falling apart. It adds moisture that balances the dense structure typical of a pound cake.
• Perfect for Summer Peaches: When peaches are in season, this cake lets them shine. Their natural sweetness and slight tartness pair beautifully with the buttery base.
• Balanced Flavor: Almond extract gives a light nutty depth, while cinnamon adds a soft warmth. Nothing is overpowering, and the cake is sweet without being cloying.
• Versatile and Freezer-Friendly: Can be made ahead, frozen, or sliced and toasted. Delicious on its own, with whipped cream, or even a scoop of vanilla ice cream.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
  This includes prepping ingredients, greasing the pan, and dicing the peaches. Having ingredients at room temperature makes mixing easier and more effective.
• Cook Time: 1 hour 15 minutes to 1 hour 30 minutes
  This varies slightly depending on your oven. The cake is done when a toothpick inserted in the center comes out with only a few moist crumbs.
• Cooling Time: 15–20 minutes in the pan, then another 30 minutes on a rack
  Allowing it to cool properly helps the cake set and release cleanly from the pan.
• Total Time: About 1 hour 50 minutes (including cooling)

Servings:

This recipe makes about 12–16 slices. It’s rich, so thinner slices still feel satisfying.

Difficulty:

Moderate – It’s simple for experienced home bakers, but beginners will want to follow measurements and mixing steps precisely. The cake uses the creaming method, which requires careful attention to butter and sugar blending.

Required Kitchen Tools

• Bundt pan (10-12 cup capacity): A classic tube-style pan is best. It helps the dense batter cook evenly. Make sure it’s well-greased and floured to avoid sticking.
• Electric mixer: A stand mixer is ideal, but a hand mixer works too. Creaming the butter and sugar properly is essential.
• Rubber spatula: For scraping down the sides of the bowl and folding in peaches without overmixing.
• Sifter (optional): Helps ensure your flour and dry ingredients mix evenly without clumps.
• Measuring cups and spoons: Use dry measuring cups for flour and sugar; liquid measuring cups for sour cream.
• Mixing bowls (medium and large): One for dry ingredients, one for the batter.
• Cooling rack: Allows air to circulate around the cake as it cools.
• Toothpick or skewer: For testing doneness.

Ingredients for the Cake

Every ingredient here has a purpose. Here’s what you’ll need and why it matters:

• 3 cups all-purpose flour (spooned and leveled): Provides structure. Sifting helps with even mixing.
• ½ teaspoon salt: Enhances all other flavors.
• ½ teaspoon ground cinnamon: Adds subtle warmth that complements peaches beautifully.
• ¼ teaspoon baking soda: Works with the sour cream (acidic) to give a slight lift and tender crumb.
• 2½ cups granulated sugar: Sweetens and contributes to moisture retention.
• 1½ cups unsalted butter (3 sticks), softened: The base of any pound cake. Creaming it with sugar creates air pockets for a lighter crumb.
• 6 large eggs, room temperature: Bind the batter and help set the cake’s structure.
• 1 cup full-fat sour cream, room temperature: Adds moisture, richness, and mild tang. Keeps the crumb soft and tender.
• 1 teaspoon vanilla extract: Brings warmth and depth.
• 1 teaspoon almond extract: Adds complexity with a subtle nutty aroma. Optional but highly recommended.
• 2 cups fresh peaches, peeled and diced: The star ingredient. Juicy and slightly tart, they add natural sweetness and moisture. Use ripe but firm peaches to prevent sogginess.

Tip: If using canned or frozen peaches, drain well and pat dry to avoid excess moisture.

Variations for Sour Cream Peach Pound Cake

Want to personalize your cake? Here are a few gentle ways to make it your own:

• Add Nuts: Fold in ½ cup chopped pecans or walnuts for crunch.
• Use Brown Sugar: Swap out ½ cup of the granulated sugar for light brown sugar for a deeper caramel flavor.
• Change the Fruit: Try diced nectarines, plums, or even blueberries in place of peaches—just keep the same amount.
• Add a Glaze: A simple vanilla or almond glaze (powdered sugar + milk + extract) poured over the cooled cake adds a polished finish.
• Spice It Up: Increase the cinnamon or add a pinch of nutmeg or ginger for more warmth.

How to Make Sour Cream Peach Pound Cake

Step-by-step instructions to guide you through the process:

1. Prepare Your Pan

Generously grease a 10- or 12-cup bundt pan with butter or shortening. Dust with flour and tap out the excess. This helps prevent sticking and gives a clean release.

2. Preheat Your Oven

Set the oven to 325°F (163°C). A lower temperature allows the dense batter to bake evenly without drying out.

3. Mix Dry Ingredients

In a medium bowl, whisk together:

• 3 cups flour
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon baking soda

Set aside.

4. Cream Butter and Sugar

In a large mixing bowl, beat 1½ cups unsalted butter with 2½ cups sugar using an electric mixer on medium speed for 4–5 minutes.
The mixture should be pale and fluffy. This step traps air and gives the cake its soft crumb.

5. Add Eggs One at a Time

Crack in 6 large eggs, one at a time, beating well after each addition. Scrape down the bowl with a spatula as needed. This keeps the batter smooth and emulsified.

6. Add Sour Cream and Extracts

Mix in:

• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Blend just until incorporated. The batter will be thick and creamy.

7. Add Dry Ingredients Gradually

With the mixer on low, slowly add the flour mixture in three parts, mixing just until combined. Avoid overmixing to keep the cake tender.

8. Fold in the Peaches

Gently fold in 2 cups of diced peaches with a spatula. Be gentle so you don’t break them up too much or make the batter watery.

9. Pour and Smooth

Spoon the batter into the prepared bundt pan and smooth the top with a spatula. Tap the pan lightly on the counter to remove air bubbles.

10. Bake

Place the pan in the preheated oven and bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

11. Cool and Remove from Pan

Cool the cake in the pan on a wire rack for 15–20 minutes. Then carefully turn it out onto the rack and let it cool completely—about 1 hour.

How to Serve Sour Cream Peach Pound Cake

This cake is satisfying on its own, but here are a few serving suggestions:

• Plain with coffee or tea: The buttery texture and light fruit flavor pair well with a hot drink.
• Topped with whipped cream: Adds a light and airy contrast.
• With fresh peach slices: Enhances the peach flavor naturally.
• With vanilla ice cream: A great way to turn this into a more indulgent dessert.
• Drizzled with glaze: Combine 1 cup powdered sugar with 1–2 tablespoons milk and a splash of almond extract.

Storing Sour Cream Peach Pound Cake

To keep the cake moist and flavorful:

• Room Temperature: Wrap the fully cooled cake in plastic wrap or store in an airtight container. It stays fresh for up to 3 days.
• Refrigerator: Store covered for up to 5 days. Bring to room temperature before serving for best texture.
• Freezer: Wrap tightly in plastic, then foil. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for 3–4 hours.

Tips and Tricks for Success

• Room Temperature Ingredients: Butter, eggs, and sour cream should all be at room temperature to ensure a smooth, well-emulsified batter.
• Don’t Skip Creaming: Cream the butter and sugar until very light—this gives the cake lift and softness.
• Use Ripe but Firm Peaches: Too soft, and they’ll turn mushy or release too much liquid.
• Grease the Pan Thoroughly: Bundt pans are detailed and can cause sticking. Use shortening or butter and dust with flour.
• Cool Properly Before Removing: Let the cake rest in the pan 15–20 minutes before flipping. Too early or too late, and it might break apart.

Nutrition (Per Slice – based on 16 servings)

Nutrient	Amount
Calories	~420
Total Fat	22g
Saturated Fat	13g
Cholesterol	115mg
Sodium	130mg
Total Carbohydrate	52g
Dietary Fiber	1g
Sugars	34g
Protein	5g

Note: These are estimates and will vary depending on exact ingredient brands used.

Sour Cream Peach Pound Cake FAQs

Can I use canned peaches instead of fresh?

Yes, but make sure to drain them very well and pat them dry with paper towels. Too much moisture can make the cake soggy. Use canned peaches in juice, not syrup, if possible.

What’s the best way to peel fresh peaches?

Score an “X” at the bottom of each peach, boil them for 30 seconds, then transfer to an ice bath. The skins should slide off easily.

Can I make this cake gluten-free?

You can try using a 1:1 gluten-free baking flour. Texture may vary slightly, and you’ll want to make sure it includes xanthan gum.

Why did my cake stick to the pan?

Pound cakes are delicate. Be sure to grease and flour your bundt pan well. Let the cake rest in the pan for 15–20 minutes before inverting to help it release cleanly.

Can I bake this in a loaf pan or tube pan?

Yes, but baking time will vary. This recipe yields enough for two 9×5-inch loaf pans or one large tube pan. Begin checking for doneness around the 60-minute mark.

Conclusion

This Sour Cream Peach Pound Cake is one of those timeless recipes that feels just as right on a warm summer day as it does during a cozy afternoon indoors. With its tender crumb, buttery richness, and bursts of fresh peach, it’s a dessert that comforts and impresses at the same time. I’ve made it many times, and it always disappears quickly—no frosting needed, just a dusting of powdered sugar or a dollop of cream.

Whether you’re baking for a family gathering, potluck, or just because you love peaches, this recipe delivers consistent, crowd-pleasing results. And once you’ve baked it, you’ll see why it’s a favorite worth returning to again and again.