Peach Pound Cake
By Kim Morgan • Sep 9th, 2009 • Category: Desserts
Print This Post
I would be hard pressed to pick my favorite pound cake from all that I have tried this past year. This one is fabulous and this one is just as good but a touch sweeter. But really, how can you go wrong with any combination that includes butter, sugar, flour and sour cream along with homemade vanilla. You simply can’t. One way or the other- either warm from the oven or lightly toasted for breakfast-pound cake is the best.
Wanting to make use of a basket of fresh peaches I gave this recipe a try. I picked up Charleston Desserts and Savannah Desserts books by Janice Shay and have been leafing through them for weeks. For my money Savannah wins in the dessert department. Less fussy, more homey and decadent- Savannah desserts was the book that I kept coming back to.
Contrary to the opinion in the book, this recipe is not too sweet with the glaze. In fact the glaze gave it the added sweetness that it needed, especially with a good kick of lemon juice as the liquid ingredient.
Pick fresh ripe peaches and don’t even think of trying it with canned peaches- it would be a waste. It keeps well in the refrigerator, but with all pound cakes. Let your slice come to room temperature, or it will seem as if you are eating a pound of butter.
Substitute peaches for another fruit, and let me know how it turned out.
Adapted from-Savannah Desserts Cookbook; Janice Shay
Martha Giddens Nesbit’s Peach Pound Cake
1 cup unsalted butter, softened
3 cups white sugar
6 large eggs
1 cup sour cream
3 cups sifted all-purpose flour
½ teaspoon baking soda
1 teaspoon bourbon vanilla
1 teaspoon almond extract
3 cups finely peeled, chopped fresh peaches
Preheat oven to 300 degrees.
Prepare a 10 inch tube pan.
Combine the butter and white sugar and mix with a paddle attachment until well combined. Scrape the sides and cream again. Add your eggs one at a time, beating well after each egg. Scrape down your sides again and beat till your batter is smooth. Add your sour cream and beat well again.
Combine your sifted flour and baking soda and fold into the batter. Add vanilla and almond extract and beat mixture till it is smooth. Stir in your chopped fresh peaches, folding till distributed throughout batter. Pour into your prepared pan. Smooth the top to ensure even baking. Lift your pan a few inches from the counter, and let it drop. This removes any air bubbles.
Bake your cake for 1 ½ hours or until a cake tester inserted in the center of the cake comes out clean. The top should spring back when lightly touched and the sides should be pulling away from the pan.
If the cake isn’t done in 1 ½ hours, turn your temperature to 325 degrees and bake for 10 minutes more, testing again.
Let the cake cool on a wire rack for about 20 minutes. Loosen the edges with a sharp knife and invert the cake onto the rack.
Lemon Glaze- Whisk together your confectioner’s sugar and fresh lemon juice until smooth. Glaze your cake while it is till warm. It might seem like a lot of glaze but go ahead and use it all. The glaze hardens when completely dried.
Garnish-Slice a medium firm peach into thin slivers and place them on top of the cake while the glaze is still moist, so the peaches will set.
Serve at room temperature for best results.
Print This Post
Kim Morgan is the aspiring writer, photographer & passionate cook of ayankeeinasouthernkitchen.com; she is currently cooking Southern food, one stick of butter at a time.
Email this author | All posts by Kim Morgan
looks great! and i have that cake stand
hi! Just wondering what the measurements for the confectioners sugar and lemon juice are for the glaze?
thanks!
This looks so pretty and delicious! It would be perfect for a party.
This looks decadent and delicious – great photos!
I’ve been thinking about pound cake ever since my copy of Michael Ruhlman’s “Ratio” arrived in the mail. There were still peaches at the farmer’s market on Tuesday, so I could probably make this – even if mine won’t look as pretty without the cake stand.
That glaze dripping down looks amazingly decadent!
Gorgeous peach pound cake! Would love this right now with my cup of tea!
What a fabulous cake! Moist and delicious. I love the pretty glazing!
Cheers,
Rosa
good golly, i wish i was in a peach-happy place. the things they call peaches here are a sorry excuse. gorgeous cake, kim–the glaze makes me especially excited.
This looks luscious and the photos are beautiful.
I love pound cake!
Oh my this looks so good! A good cup of coffee or maybe a glass of champagne to drink with this beautiful peach pound cake.
Kim~ simply stunning! A new post from you is a precious treat. I will make this one this week!
YUM. looks delicious – I’ve got to get this in before fall officially kicks off and all the gorgeous peaches disappear!
Looks like such a treat! Hard to believe that it’s almost apple season! I love fall but I’m not quite ready to let go of summer fruit.
This one is bliss: gorgeous and so southern! I am still enjoying the most beautiful peaches here. Almost every one I’ve eaten this season is perfect. This beautiful cake would be a nice way to celebrate the end of the season.
You could sell this in a bakery. So gorgeous!
OMG that looks delicious. I want to eat the batter! Great blog!
WOW!! This is magnificent Kim. I love your pictures of it!
OMG!!! This looks absolutely divine! So good.
Such a beautiful cake!!! Kim,you don’t let your readers down!! Since you got my work cut out for me today,better go get started,done got the red beans and sauage going,got to start the cake.Have a nice day,love the site!!!
Great cake – but now no peaches – anyone substitute another fruit?
any suggestions. Would not think of canned peaches as noted.
[...] sweet recipes, Chocolate Chip Raspberry Pancakes – Healthified from $5 Dinners, Martha Giddens Nesbit’s Peach Pound Cake from A Yankee in a Southern Kitchen, Raspberry Crumb Bars from Annie’s Eats, French Toast [...]
[...] sweet recipes, Chocolate Chip Raspberry Pancakes – Healthified from $5 Dinners, Martha Giddens Nesbit’s Peach Pound Cake from A Yankee in a Southern Kitchen, Raspberry Crumb Bars from Annie’s Eats, French Toast [...]