Sour Cream Peach Pound Cake

simply deLIZious baking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a way for websites to earn advertising revenues by advertising and linking to [Amazon.com or .ca, .co.uk, etc.]

Super moist, easy sour cream pound cake that is full of cinnamon spiced peaches. 

Wow! this peach pound cake with sour cream is one of the best peach pound cake recipes. It was such a treat for my family at our annual summer gathering.  This easy pound cake recipe with sour cream and cinnamon spiced peaches was so moist and overflowed with peach flavor.  I hope you and your family enjoy this peach pound cake with fresh peaches as much as we did.  It’s every bit as good or better than mamas pound cake.

Easy Sour Cream Pound Cake With Peaches

Tools Used In Easy Peach Cake

Easy Peach Pound Cake Ingredients

  • butter – room temperature – room temperature butter creams so much easier.
  • sugar
  • eggs – room temperature – room temperature eggs cream easier and make a fluffier cake.
  • all purpose flour – sifted
  • salt
  • baking soda
  • sour cream – room temperature – helps make a cake moist and rich.
  • vanilla extract
  • fresh peaches along with cinnamon and sugar – you can use frozen or even canned peaches
Summer Peach Cake

Fresh Peach Pound Cake Instructions

  • Preheat oven to 325°
  • Grease or spray bundt or tube pan
  • Sift together flour, salt and baking soda and set aside.
  • Toss peaches in 2 TBS flour, 1 tsp cinnamon and 2 TBS sugar and set aside.
  • Beat butter until creamy.
  • Add sugar and beat until mixture is light and fluffy.
  • Add eggs one at a time. Beat just until the yolk disappears and is mixed in batter.
  • Add flour mixture to butter sugar mixture alternately with sour cream. Begin and end with flour mixture.
  • Add 1 tsp vanilla extract.
  • Fold in peaches.
  • Pour batter into greased or sprayed bundt or tube pan. Fill the pan 3/4’s full.
  • Bake at 325° for 1 hour to 1 hour and 20 minutes.
  • Let cake cool for 10 – 12 minutes and release.
Sour Cream Peach Pound Cake Recipe

Tips For The Best Peach Sour Cream Pound Cake

  • You can make this into a peach loaf pound cake.  Instead of using a bundt pan or tube pan, divide the batter into 2 loaf pans.  This makes for a yummy fresh peach pound cake loaf.
  • Beat your butter and sugar very well, until light and fluffy.  This causes air to get whipped into the batter and helps ensure the cake will rise during baking.
  • When adding your eggs and flour, mix until just incorporated and do not overmix.  Overmixing can lead to a stiff and heavy cake.
  • Make sure your peaches are drained well, as they add extra moisture to the batter.  I used between 2 1/4 to 2 1/2 cups peaches.  Do not go over this amount.  
  • As well as tossing your peaches in cinnamon and sugar, make sure you toss your peaches in 1 to 2 tablespoons of flour before folding them in the batter.  This will prevent them from sinking to the bottom of the pan while baking.
  • This is a heavy cake with sticky fruit in the batter, so it can easily stick.  You can try greasing your bundt pan with Cake Release Goop and then spraying it with a nonstick baking spray that contains flour.  This might be going a little far (it works for me every time), but make sure you grease and flour well or spray well with a nonstick baking spray, like Baker’s Joy.
  • This sour cream peach pound cake is amazing by itself, but you could also top it with a simple powdered sugar glaze made with 1.5 cups of powdered sugar and 1 – 3 tablespoons of milk or cream.
Peach Pound Cake Recipe

Southern Peach Pound Cake

There’s nothing more Southern than pound cake or Georgia peaches. So, can you imagine a cake that combines the two of these?

This would then have to be the ultimate southern cake. Any southern belle would be proud to have this as the center piece at her dessert table.

As a proper southern dessert, this fresh peach pound cake with sour cream is, of course, loaded with plenty of fat and loads of flavor. Have mercy, you can just feel those calories going through your lips and straight to your hips. However friends it’s worth every calorie.

Easy Peach Cake With Sour Cream

Simple Sour Cream Pound Cake With Peaches

This peach pound cake is really just an old fashioned sour cream pound cake full of cinnamon spiced peaches.

Because of the cinnamon added to the peaches and the cake’s light cinnamon sugar coating (this coating is optional), there is an underlying cinnamon flavor in every bite of this cake. This cinnamon flavor blends in just perfectly with the tang of the sour cream pound cake and the sweetness of the peaches.

Since this is a sour cream pound cake, it is very moist. The peaches then added to this moist cake make this an extremely moist cake. However, it’s not overly moist or soggy. It’s just the perfect amount of moist to sink your teeth into.

Georgia Peach Pound Cake

Fresh Peach Cake (Or Frozen)?

Since I made this in July in Georgia, this was an extremely fresh peach cake (who doesn’t love Georgia peach pound cake). I got my peaches from a local farm at a farmers market. You can’t get any more fresh than that.

However, if you’re not in a position to get fresh peaches or you’re making this when peaches are not in season, which is most of the year, you can use frozen peaches.

If you are baking with frozen peaches throw them in just like you would fresh peaches. However, you might want to set the frozen peaches out and dice them first, before you prepare the batter. They will thaw quickly.

So, go ahead and whip this cake up on a cold, blustery night in January and enjoy it in front of that cozy warm fire.

Peach Pound Cake With Canned Peaches

You might be thinking, you’ve given us permission to use frozen peaches in this peach pound cake recipe with sour cream, but what about canned peaches?  Yeeee, I kinda cringe at the thought of using canned peaches in this homemade sour cream pound cake or any pound cake recipe.  That is, until I read this post from Taste Of Home.

This post from Taste Of Home says, “if peaches aren’t in season and you don’t have any frozen peaches on hand, you can use canned peaches for most baked recipes”.  So, maybe a peach pound cake with frozen peaches is ok.

The post from Taste Of Home does point out that canned peaches are cooked, so they’ll be softer and more tender compared to fresh or frozen peaches.  Also, most canned peaches are sliced, so the slices will need to be diced for a peach pound cake recipe like this.

Canned peaches usually come in 16-ounce cans.  You will want to use one 16-ounce can of peaches for every 3 peaches in the peach cake recipe and use canned peaches with no added sugar or that are not in heavy syrup.  This recipe for peach cake already contains sugar, so you will not need your canned peaches to contain anymore sugar.

Peach Sour Cream Pound Cake

What Does Sour Cream Do To A Cake

Like I said above, this cake is just so incredibly moist. No, not to moist or soggy, but just right. I thought it was all due to the peaches, but after researching what sour cream does to a cake, I realized the moistness was also due to the sour cream.

According to this post by Martha Stewart sour cream is one of the fattiest dairy products. Because of this, adding it to a cake will make the cake moister and richer. Sour cream also provides a subtle tang to the cake.

So, if you’re looking for a moist, indulgent, delicious pound cake, an easy sour cream pound cake recipe is the way to go.

Old Fashioned Peach Cake Recipe

Why Make Sour Cream Peach Pound Cake

When it comes to peaches and pound cake, this is your cake.  Why would you not make this for a summer gathering or family dessert? It is a sure crowd pleaser with it’s moist texture and peachy, cinnamony flavor. It’s also one of the easiest peach cake recipes to make with no decorating involved. You just can’t go wrong with this delightful southern peach pound cake yawl.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Of The Best Peach Dessert Recipes

Sour Cream Peach Pound Cake Recipe

Food Blogger Cookbook
Sour Cream Peach Pound Cake
Print Jump to Recipe Pin Recipe

Sour Cream Peach Pound Cake Recipe

Simple, moist sour cream pound cake loaded with tangy, cinnamon spiced peaches.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword peach dessert, peach cake, pound cake, easy peach cake, peach pound cake
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Cooling Time 10 minutes
Total Time 2 hours 5 minutes
Servings 16 slices
Calories 490kcal
Cost $6 – $9

Ingredients

Easy Peach Pound Cake Ingredients

  • cups butter room temperature
  • 3 cups sugar
  • 6 eggs room temperature
  • 3 cups all purpose flour
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup sour cream room temperature
  • 2 tsp vanilla extract
  • 2 – 2½ cups fresh peaches pitted and diced into bite size pieces.
  • 1 tsp cinnamon
  • 2 TBS sugar
  • 2 TBS flour adding flour to peaches will keep them from going to the bottom of cake.

Instructions

Instructions for Easy Peach Cake

  • Preheat oven to 325°
  • Grease or spray bundt or tube pan
  • Sift together flour, salt and baking soda and set aside.
    3 cups all purpose flour, ½ tsp salt, ¼ tsp baking soda
  • To peaches add 2 TBS flour, 1 tsp cinnamon and 2 TBS Sugar. Mix and set aside.
    2 – 2½ cups fresh peaches, 1 tsp cinnamon, 2 TBS flour, 2 TBS sugar
  • Beat butter until creamy.
    1½ cups butter
  • Add sugar and beat until mixture is light and fluffy.
    3 cups sugar
  • Add eggs one at a time. Beat just until the yolk disappears and is mixed in batter.
    6 eggs
  • Add flour mixture to butter sugar mixture alternately with sour cream. Begin and end with flour mixture.
    1 cup sour cream
  • Add vanilla.
    2 tsp vanilla extract
  • Fold in peaches.
  • Pour batter into greased or sprayed bundt or tube pan. Fill the pan ¾'s full.
  • Bake at 325° for 1 hour to 1 hour and 20 minutes.
  • Let cake cool for 10 – 12 minutes and release.

Notes

    • You can make this into a peach loaf pound cake.  Instead of using a bundt pan or tube pan, divide the batter into 2 loaf pans.  This makes for a yummy fresh peach pound cake loaf.
    • Beat your butter and sugar very well, until light and fluffy.  This causes air to get whipped into the batter and helps ensure the cake will rise during baking.
    • When adding your eggs and flour, mix until just incorporated and do not overmix.  Overmixing can lead to a stiff and heavy cake.
    • Make sure your peaches are drained well, as they add extra moisture to the batter.  I used between 2 1/4 to 2 1/2 cups peaches.  Do not go over this amount.
    •  As well as tossing your peaches in cinnamon and sugar, make sure you toss your peaches in 1 to 2 tablespoons of flour before folding them in the batter.  This will prevent them from sinking to the bottom of the pan while baking.
    • This is a heavy cake with sticky fruit in the batter, so it can easily stick.  You can try greasing your bundt pan with Cake Release Goop and then spraying it with a nonstick baking spray.  This might be going a little far (it works for me every time), but make sure you grease and flour well or spray well with a nonstick baking spray, like Baker’s Joy.
    • This sour cream peach pound cake is amazing by itself.  You could also top it with a simple powdered sugar glaze made with 1.5 cups of powdered sugar and 1 – 3 tablespoons of milk or cream.
  •  
  •  

Nutrition

Calories: 490kcal

11 Comments

  1. This looks delicious I hope to write it down and hopefully try it someday if it’s okay with you and you allow me the time to write it but can you tell me does pound cake normally is it never soft should pancake be soft I have a reason for asking this

    1. This pound cake is soft and and it’s very moist.

    2. Pound Cake should be “Soft” as you put it. It’s not hard, chewy or crispy. It should also be moist and flavorful. NEVER dry. Just follow the directions, you can not fail. Only bake til toothpick comes out dry. You’ll do fine.

      I’m not sure about your pancake reference. Just remember to GENTLY mix the pancake batter ONLY until the flour is wet. DO NOT WHIP THE BATTER. DO NOT MIX IT TIL LUMPS ARE GONE. Pancake batter SHOULD have lumps. When you mix it til it doesn’t, it makes the pancakes tough, rubbery AND thin. Hope this answers your question😊

  2. Recipe states cinnamon spicedd peaches but no mention of adding cinnamon in Recipe? Please explain?

    1. You are a recipe saver. I completely missed adding the cinnamon, sugar and flour to the peaches and now have added that in. Thank you for pointing this out. This is a delicious cake. I hope you’ll give it a bake sometimes and let me know how you like it.

  3. Can I use canned or frozen peaches?

    1. Frozen peaches will work just fine. I’m not to sure about the canned peaches. Please let me know how it turns out. Thanks for your question.

  4. How big should the loaf pans be and how long should they bake?

    1. Loaf pans are usually 9×5. 2 of these should work. Fill them about 2/3’s full. If there’s extra batter, make a cupcake or 2. Please let me know if you have more questions and please let me know how it comes out. Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.