Fresh Peach Pound Cake
User Reviews
5.0
3 reviews
Excellent
Fresh Peach Pound Cake
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Cake
- 3 cups peaches peeled and diced
- 5 T. light brown sugar
- 1 cup butter room temperature
- 1 cup granulated sugar
- 3/4 cup light brown sugar packed
- 3 large eggs
- 2 tsp. vanilla bean paste
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 3/4 cups all-purpose flour
- 1/4 cup sour cream
- 1 cup buttermilk
Glaze
- 1 cup light brown sugar
- 4 T. butter
- 1/3 cup heavy cream
- 1 tsp. vanilla extract
- 1 T. bourbon
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Instructions
Cake
- Preheat oven to 325 degrees. Spray a 10 inch bundt pan with non-stick cooking spray. Dust the bundt pan with 2 T. all-purpose flour. Tap out any excess flour. This will help keep the cake from sticking. Set aside.
- Peel and dice 3 cups of peaches. Add in the 5 tablespoons of brown sugar and stir to coat the peaches with the brown sugar. Set aside while making cake batter.
- In a large mixing bowl, add in the butter and both sugars. Mix until light and fluffy, about 3 minutes.
- Add in the vanilla bean paste and each egg one at a time until incorporated. Scrape down the sides after each egg.
- In a separate bowl, add in the flour, baking powder, baking soda and salt. Stir to combine.
- Measure out buttermilk and add in the sour cream.
- Alternately add the flour and buttermilk/sour cream always starting and ending with the flour. I did 3 parts flour and 2 parts buttermilk. Scrape down the sides and mix to combine.
- Strain out the peaches and save the syrup.
- Stir the strained peaches into the batter until they're thoroughly incorporated.
- Pour the batter into the prepared bundt pan. Spread out evenly.
- Place into the preheated oven and let bake for 1 hour 15 minutes or until a skewer comes out with moist crumbs.
- Let the cake cool for about 20 minutes. Turn the cake out onto a wire rack and cool completely.
- Once cooled, add the cake to a cake plate.
- Use a pastry brush or basting brush, brush all of the peach syrup that we saved when we drained the peaches onto the cake. Be sure to cover all of the cake and use all of the syrup. It will leave your cake shiny and take off all the white spots from the flour.
Glaze
- In a saucepan, add in the brown sugar, butter, and heavy cream. Stir to combine. Place over medium/high heat and let it come to a boil. Boil for 5 minutes, stirring occasionally.
- Remove from the heat and add in the vanilla and bourbon. Stir to combine. Let cool for 20 minutes so it thickens slightly.
- Pour the cooled glaze over top of the cake.
- Cut and serve!
Nutrition Information
Show Details
Calories
617kcal
(31%)
Carbohydrates
91g
(30%)
Protein
7g
(14%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Cholesterol
129mg
(43%)
Sodium
396mg
(17%)
Potassium
276mg
(8%)
Fiber
1g
(4%)
Sugar
63g
(126%)
Vitamin A
1010IU
(20%)
Vitamin C
3.1mg
(3%)
Calcium
105mg
(11%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 10in. cake
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 91g | 30% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 129mg | 43% |
| Sodium | 396mg | 17% |
| Potassium | 276mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 63g | 126% |
| Vitamin A | 1010IU | 20% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 105mg | 11% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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