Peach Pecan Pound Cake

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Enjoy this sweet. butter-rich pound cake that incorporates summer's sweet, juicy peaches. and chopped pecans for added crunch.

Prep Time25

Cook Time1 20

Total Time1 45

Course: Dessert

Cuisine: American Southern

Servings: slices

Calories: 540kcal

Author: Blissful Foods Plus

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

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.

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.

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