This Fresh Peach Pound Cake is packed with the flavor of summer! Grab a slice and enjoy it on the back porch this weekend!
Course: Breakfast, Brunch, Dessert
Keyword: peach, pound cake
1cupunsalted butterroom temperature
6large eggsroom temperature
2cupschopped fresh peaches2-3 large peaches
Preheat oven to 325°F.
Spray a 10” tube or Bundt pan with nonstick baking spray; set pan aside.
Using a countertop mixer, cream together butter and both sugars until light and fluffy (~3-4 minutes at medium speed).
Add eggs, one at a time, mixing fully after each addition.
Add vanilla extract and sour cream; mix until well combined.
Using a separate bowl, whisk together flour, salt, ginger, cinnamon and baking soda; stir until well combined. Add this flour mixture to the bowl with the sugars in 2 additions; mixing fully after each addition.
Carefully fold in chopped peaches.
Transfer batter into prepared tube pan.
Bake for 60 minutes. Tent lightly with foil and continue baking for 40-45 minutes, or until a toothpick inserted into center of cake comes out mostly clean.
Let cake cool in pan for 10 minutes before inverting cake onto wire rack. Let cake cool completely before slicing.