A flavorful and easy-to-make peach sour cream pound cake made in a 10 cup bundt pan and drizzled with a vanilla glaze.
Flavorful and Easy Peach Sour Cream Pound Cake
This recipe is really simple to make. This recipe is made using canned peaches but you can use fresh peaches if you would like. The sour cream added to this pound cake makes it a little lighter and as well as softer. Sour cream is a great addition when trying to achieve a moist cake! It's important to sift the flour before adding it in because not sifting can create a denser cake. This cake is simple to make because of the easy steps in making it as well as how quick it is! It does bake in the oven for about 35-40 minutes because most of the time for this cake is hands off.
Removing the Cake From the Bundt Pan
If you've never used a bundt pan before, you should know, they can be finicky. It's important to grease the inside of the pan well before adding the batter in. Even if it says it's a non-stick pan, grease it! To remove the cake from the pan, allow the cake to cool for 10 minutes after removing it from the oven. Once it has cooled for the 10 minutes, use a butter knife if needed to loosen sides of the cake (you shouldn't need to if you greased it well), place the serving plate upside down on the pan, and use the handles of the bundt pan (and the plate) to flip the cake upside right. At this point, the cake should slide right out of the bundt pan.
RELATED: Sour Cream Coffee Cake
Vanilla Glaze
Although it may be tempting to "rush" this pound cake to be done - it's important to practice patience! By not allowing the cake to cool completely and pouring the vanilla glaze onto the cake, it causes the glaze to melt into the cake! You will end up without the beautiful finish on the cake!
When making this glaze, allow it to sit for a few minutes to allow it to thicken back up. This makes for a thicker drizzle that doesn't run off of the cake. It's also important to allow the glaze to harden onto the cake after it has been poured before touching or slicing it.
📖 Recipe
Peach Sour Cream Pound Cake
Equipment
Ingredients
- ¾ cup butter - softened
- 2 ½ cups sugar
- 4 eggs - room temp
- 2 teaspoon vanilla extract
- 3 cups flour - sifted
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup sour cream
- 1 can sliced peaches - drained
Vanilla Glaze
- 1 cup confectioner's sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk - or as needed
Instructions
- Preheat oven to 350°F
- Grease a 10 cup bundt cake pan well and set aside.
- In a large bowl, beat together the butter and sugar until it is well combined.
- Add in one egg at a time, then add in the vanilla.
- Mix in the sour cream.
- Combine together the flour, salt, and baking powder in a separate bowl.
- Dice and add the peaches into the flour mixture and stir.
- Slowly add the flour mixture into the wet ingredients.
- Spread evenly into the bundt pan and bake for about 35-40 minutes. Use a toothpick to check to see if the cake is done.
- Remove from oven and cool for 10 minutes before placing a plate on top of the bundt pan and flipping cake over to remove it from the mold.
To make Vanilla Glaze
- In a small bowl, mix together the confectioner's sugar and vanilla extract.
- Add in 1 tablespoon of milk and mix well. It should be thick and not too runny. Add more milk if needed.
- Use a small ladle to drizzle the glaze onto the COMPLETELY COOL cake.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
YOU MAY ALSO LIKE:
Caramel Drizzled Brown Sugar Vanilla Cupcakes
Instant Pot Key Lime Cheesecake
Vanilla Cinnamon Sugar Swirl Cupcakes
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Sincerely Miss J says
I love pound cake but this one sounds super tasty. Thanks for sharing.
Vallie says
35 to 40 minutes doesn’t seem near Kong enough. Are you sure the timing is correct?
Dana says
Yes, the timing is correct. However, you can always check with a toothpick for doneness.
Sean says
@Dana, I baked for 58 min. And should be done. At 40 my cake was still liquid. May of had some juice from peaches effecting bake time?
Dana says
The extra liquid added to the recipe will change the outcome I'm afraid.
Mary C says
@Vallie, mine took an hour and I used GF flour.
Laurie says
What size can of peaches or what amount of fresh peaches do I add?
Dana says
Hi Laurie!
The can size should be 14.5 oz 🙂 For fresh peaches - about 3 and a half cups would be equivalent.
Mar says
@Dana, A 16 ounce can of peaches equals 2 1/2 cups of fresh peaches.
Mary C says
So I had canned peaches and had no clue how to use them and came upon your recipe. I am GF and substituted the flour for 1c. millet flour and 2 c GF blend decreased the sugar to 1.5 c and mashed the peaches with my potato masher. I didn't have sour cream and used Greek yoghurt. Oh my goodness, so heavy and dense and full of amazing flavor. It did have to bake much longer than the recipe called for, I baked mine for approximately 1 hour. I will be making this again and again! No glaze!
Dawn says
I can concur … making this as we speak and definitely needs closer to the 1 hour bake time.
Evelyn says
Yep, the 35-40 mins is definitely not long enough. After 45, my tester was still wet. Set for another 15. Hopefully, that will do it. The peaches were drained both before and after dicing, so that shouldn't be the problem.