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Peachy Sour Cream Pound Cake

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Peachy Sour Cream Pound Cake

Dr. Wendy Dearborne
Super moist, delicious and easy to make. This pound cake is an all time crowd pleaser and can be customized to suit your desired taste.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling time 10 minutes
Total Time 1 hour 25 minutes
Course Dessert, small plate, Snack
Cuisine American, British fusion
Servings 12 people
Calories 400 kcal

Equipment

  • 10-inch or 12 cup Bundt pan or tube pan
  • Stand or hand mixer
  • Masher, blender or food processor

Ingredients
  

  • 1 cup unsalted butter room temperature
  • 1 tbsp vegetable shortening room temperature
  • 2 cups granulated sugar
  • 3 large eggs room temperature.
  • 6 ounces sour cream room temperature
  • 1 cup peach puree canned, frozen or bottled see notes on prep for peaches
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 cups all-purpose flour or plain flour + 1 tbsp
  • 1 tbsp vanilla extract
  • 1 tsp lemon
  • 1/2 tsp peach extract

Glaze

  • 1/3 cup of fresh squeeze lemon juice
  • 1/14 cups of icing sugar

Instructions
 

  • Preheat oven to 350°F or 177-180C Put rack in the center of the oven.
  • Coat a 10-inch Bundt pan or tube pan with solid vegetables shortening and flour and set aside.
  • In a small bowl beat eggs in a bowl and set aside.
  • In a large bowl, use a whisk to combine flour, salt, and baking powder and set aside.

Making Peach Puree

  • Once the peaches have been drained or strained, use a potato masher, fork, blender or food processor make your puree. This can have small chunks of peaches in it or your puree can be smooth.
  • If you want your puree to be textured do the following: Puree 11/4 cups of the peaches and leave 1/4 cup in small chunks, mix together and set aside.

Glaze

  • Squeeze lemons and then add icing or powdered sugar. Whisk with a fork to form a runny translucent, but slightly opaque glaze. Add more lemon juice or icing sugar if needed. Set aside

Cake Batter

  • Cream butter and sugar in the mixer until light and fluffy. 5-10 minutes.
  • Stir in vanilla, lemon and peach extracts.
  • Add beaten eggs a little at a time, incorporating fully before adding more.
  • Once the eggs have been fully incorporated into the batter, stir in sour cream. Mix well until fully combined.
  • Add the peach puree and combine fully
  • Add the flour mix into the batter 1/2 cup at a time, use a spatula to fold it in until combined.
  • Spoon batter into prepared pan.
  • Bang baking pan on countertop to release air pockets.
  • Bake 350° degrees for 65 to 75 minutes, or until cake is done. I always start testing at 60 minutes. Carefully insert a toothpick into the center of cake. The cake is done when dry crumbs or no crumbs stick to the toothpick.
  • Allow cake to cool on a wire rack for 10 minutes before inverting on a serving plate.
  • Stick all over with a toothpick or skewer. This helps the glaze to be absorbed into the cake. Spoon the glaze over warm cake. It may seem like it’s too much glaze, but it will absorb making the cake light and moist.
  • Cover loosely with parchment paper and then foil, or in a cake keeper. If using a cake keeper off set the lid, so air can circulate. Allow to cool completely.
  • Because of the fresh peaches in this recipe, store the cake in the refrigerator

Notes

Dos & Don’ts:
All ingredients need to be at room temperature. Best if made the day ahead of when you want to serve it.
The acid from the lemons will react with the foil if in direct contact, so always use parchment paper.
Don’t allow the cake to cool longer than 15 minutes in the cake pan.
Put cake onto serving plate and glaze there.
Substitution:
Sour cream can be substituted with plain cream cheese.
Peaches:
You can use fresh ripe peaches, canned, frozen or bottled. If frozen, defrost in a sieve or colander. For canned or bottled peaches, drain completely for about 1 hour. For fresh peaches, remove the skin and the stone and follow the instructions in the recipe.
Storage:
This cake is best stored in the refrigerator.  Make sure that it’s wrapped well to prevent it drying out.   Eat within 2 days of baking if storing on your countertop.
Freezing:
This cake freezes very well. Wrap the cake in parchment paper and Seran wrap or cling film and place in a airtight container.  Or place sliced portions into a freezer safe container or into Ziploc bags. Use within 3 months. Defrost on the countertop.
Baking
Cover loosely with foil if cake is getting to brown.

Nutrition

Serving: 12ServingsCalories: 400kcalCarbohydrates: 51gProtein: 4gFat: 20gSaturated Fat: 12gCholesterol: 91mgSodium: 166mgPotassium: 76mgFiber: 1gSugar: 35gVitamin A: 650IUVitamin C: 3mgCalcium: 54mgIron: 1mg
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