Get ready to experience a slice of pure heaven with our Famous Peach Pound Cake - a dessert so irresistible, it'll transport you straight to a sunny Southern porch! This isn't just any ordinary cake; it's a moist, buttery masterpiece packed with juicy fresh peaches and a hint of warm cinnamon that will make your family and friends beg for seconds. Whether you're looking to impress at a potluck or craving a decadent treat that screams homemade comfort, this pound cake is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 cups fresh peaches, diced
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream the softened unsalted butter with granulated sugar using an electric mixer. Beat on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together all-purpose flour, baking powder, salt, and ground cinnamon to create a uniform dry ingredient mixture.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Begin and end with the dry ingredients, mixing on low speed just until combined. Avoid overmixing to maintain the cake's tender texture.
- Gently fold in the diced fresh peaches, distributing them evenly throughout the batter. Use a rubber spatula to prevent crushing the fruit.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 60-65 minutes. To test for doneness, insert a wooden skewer or toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert onto a wire cooling rack to cool completely.
- Optional: Once cooled, dust the cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk for additional sweetness.
- Slice and serve at room temperature. The cake can be stored covered at room temperature for 3-4 days or refrigerated for up to a week.
Tips
- Room Temperature Magic: Ensure all ingredients, especially butter, eggs, and milk, are at room temperature. This helps create a smoother, more uniform batter and contributes to the cake's tender crumb.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to a tough, dense cake instead of the light, fluffy texture you're aiming for.
- Peach Prep: Pat your diced peaches dry with paper towels before folding into the batter. This prevents excess moisture from making your cake soggy.
- Pan Preparation: Thoroughly grease and flour your pan, paying extra attention to all the nooks and crannies of a bundt pan to ensure easy release.
- Cooling is Crucial: Allow the cake to cool in the pan for 15 minutes before removing. This helps it set and reduces the risk of breaking when you turn it out.
- Storage Tip: To keep your pound cake moist, store it in an airtight container at room temperature, and it'll stay delicious for 3-4 days.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 68g
Protein: 7g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 135mg
