Peach-Pecan Pound Cake : Moist Butter Rich Recipe
Introduction
I’ve always had a soft spot for pound cakes. Maybe it’s the way the rich, buttery crumb melts in your mouth, or that sweet, crunchy crust that forms on the edges. Baking a pound cake was one of the first things I learned to bake, and years of practice have helped me perfect it. Over time, I began experimenting with adding fruits, nuts, and seasonal flavors. Today, I’m excited to share with you my Peach Pecan Pound Cake. It’s an end-of-summer treat: butter-rich, moist, full of juicy peach flavor, and plenty of crunchy pecans. Get comfortable, because this one might become your new favorite. I promise, it won’t disappoint.
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Interesting Facts and Things to Know About Pound Cakes
- The original recipe called for a pound each of flour, sugar, butter, and eggs. That simple ratio made it easy to remember back when many folks didn’t use written recipes.
- In France, there is a version called quatre-quarts (“four quarters”) which uses equal weights of the four main ingredients, following a similar idea.
- Over time, pound cake evolved in the U.S., especially in the South. It became beloved for its rich texture, buttery taste, and its ability to travel well. Southern kitchens often adapted it with available ingredients (butter, local nuts, seasonal fruit) so every pound cake could carry a local twist.
My Peach-Pecan Pound Cake Recipe
This Peach Pecan Pound Cake is a delightful mix of sweet, juicy peaches and crunchy, buttery pecans, all wrapped up in a moist, golden crumb. It’s the kind of cake that brings smiles to faces, a perfect companion for summer gatherings, cozy afternoons, or any moment that calls for a touch of homemade happiness.
Peach Pecan Pound Cake
Equipment
- 1 stand mixer or
- 1 whisk
Ingredients
- 1 cup butter- unsalted at room temperature
- 3 cups all-purpose flour
- 2½ cups granulated sugar can substitute with light brown sugar
- 5 large eggs
- 2 tsp vanilla extract Want a more intense peach flavor? Use peach schnapps instead of vanilla extract
- ¾ tsp kosher salt
- ¼ tsp baking powder
- ½ cup sour cream
- 1½ cups peaches chopped drained and patted dry
- 1¼ cups pecan chopped
Instructions
Prep
- Preheat oven to 350℉ with rack in the middle position. Butter and sugar a 10-inch tube pan. Set aside. Chop pecans in a medium bowl and set aside. Chop peaches and drain well, then pat dry. Set aside.
Cake Batter
- Place sugar and butter in a large bowl and beat on medium speed until light in color and fluffy, 3-4 minutes. Add eggs one at a time, beating until well incorporated. Add vanilla extract and mix well.
- Whisk together flour, salt, and baking powder in a medium bowl. Add ⅓ of the dry ingredients into the butter mixture and beat at a low speed until incorporated. With the mixer running, add the remaining flour mixture and the sour cream alternating each, starting and finishing with flour mixture. Gently fold in pecans, then the peaches.
- Spoon and spread batter evenly into the prepared tube pan. Bake until the top is golden brown and springs back when lightly pressed. It usually takes 1 hour 15 minutes to 1 hour 20 minutes. You can also use a cake tester or a long toothpick and insert it in the middle of the cake;, if it comes out clean, it is done.
- Remove the cake from the oven when done and run a knife around the edges to release the cake from the sides. Leave the cake in the pan and place it on a cooling rack for 10-15 minutes, then invert it onto a cooling rack to completely cool, about 2 hours.
Notes
Nutrition
How to Make Your Peach-Pecan Pound Cake Even Better
Tips & Techniques
- Use room-temperature ingredients, especially butter and eggs. They mix more smoothly, trap air more effectively, and yield a lighter, more tender crumb.
- Cream butter and sugar properly. This means beating them together until light and fluffy before adding eggs. It’s key for texture.
- Add eggs one at a time, alternating between the dry and wet ingredients. This helps prevent the batter from breaking or becoming lumpy.
- Be gentle with leavening. Pound cakes usually don’t need a lot. Too much baking powder or soda can alter the texture or cause it to rise too quickly, then collapse.
- Use a reliable pan (such as a Tube pan, Bundt pan, or Loaf pan), and grease it well, especially in tricky shapes. A good pan helps with even baking and a clean release.
- Use an oven thermometer gauge if you have one. Know if your oven temp is correct. Ovens’ heat can vary. Too hot, and the outside burns before the inside sets; too cool, and it won’t bake evenly.
Do’s and Don’ts When Baking a Pound Cake
Do
Let your ingredients come to room temperature.
Measure carefully, preferably by weight. Use a kitchen scale, if possible.
Grease and flour your pan well.
Bake on the middle rack.
Test for doneness with a cake tester or toothpick before removing the cake from the oven.
Cool properly: remove the cake from the oven when done. Let the cake cool and set in the pan for 10 minutes. Then, invert onto a cooling rack to cool completely.
Don’t
Don’t use cold butter or eggs. They can result in an uneven texture.
Don’t overfill your pan. The batter will overflow and cook unevenly.
Don’t skip the pan prep. Even nonstick pans can give you trouble.
Don’t rely solely on an oven timer. Use a cake tester or toothpick to be sure.
Don’t leave the cake in the pan for too long. It can trap steam and alter texture.
Looking to take your pound cake baking to the next level? Head over to Pound Cake Baking Success for my essential tips that guarantee sweet success every time. Whether you’re a seasoned baker or just starting out, these expert insights will help you achieve that perfect, melt-in-your-mouth texture and flavor. Don’t miss out—your next slice of pound cake perfection is just a click away!
Putting Your Own Spin on It
I love how a pound cake improves with age each day. Should you have leftovers, flavors like fruit or nuts mellow and mingle even more overnight. Use what’s around you: fresh peaches in season. Pecans from your state or that special nut you found at the farmers’ market. Perhaps a hint of local vanilla, or honey, or something else that evokes the feeling of “this is home.” That’s what turns a good pound cake into your masterpiece.
And yes, this cake travels well. Perfect for taking to picnics, potlucks, or when friends drop by. Slice a little, share a little, enjoy a lot.
Conclusion: Your Own Peach Pecan Pound Cake
Well, there you have it, now you can bake your own Peach Pecan Pound Cake masterpiece. A cake that’s rich, buttery, with juicy peaches and crunchy pecans in every bite.
As you close the oven door and let that Peach Pecan Pound Cake rest, I hope you feel a little of what I always do: the cozy hush that comes when the whole house smells like butter and peaches. Maybe you remember a grandma’s kitchen or, maybe, a summer porch where pecans tumbled from their shell, or peach trees heavy with fruit you could swear tasted of sunshine.
Take this recipe and make it your own. Bake it for neighbors, take it to the porch, or bring it to the picnic table when folks gather. It’s sturdy enough to travel, sweet enough to share, and rich enough to make you wonder why you would ever settle for store‑bought.
Here’s to Peachy, Buttery Goodness That Feels Like Home.
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