How would YOU like to make a cake that won a major award? I’m not kidding! Really, YOU can make a ribbon winning, fabulous tasting cake so easily with my help.
A reader, now also a friend, Alison Valderrama found my recipe, followed my secret method and won!
Do you want to know my award winning secret Alison used? Stick around, and I’ll also share it and a few very important tips, and some from my incredible readers too.Why did I make this cake? Because, my sweet neighbor Virginia had some extra peaches and kindly shared with me.
I had exhausted all of my recipes, so, like you, I went on the hunt for one that looked good on the internet.
When I came across this one with butter, sour cream, eggs and fresh ingredients, I was pretty sure it would be a hit – and it was! I’ll share my own additional secret to make this award winning and it’s in the prep, I pinkie promise:)
Fresh Peach Pound Cake
1 cup real butter, softened (2 sticks)
2 cups granulated sugar
6 large eggs
1/2 tsp. almond extract (or more vanilla if you do not care for almond)
2 tsp. vanilla
3 cups all purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream
3 cups diced fresh or frozen peaches (approx. 6-8 fresh peaches), peeled, pit removed and diced
3-4 Tbl. butter, softened
¼ cup granulated sugar
Preheat oven to 350 degrees. What makes this cake so special is the preparation BEFORE making the cake. When I want my cake or sweet bread to have a fabulous glaze baked on the outside of it, I use this method.
Here is THE secret:
Take your 9″ – 10″ nonstick Bundt pan , which you can check THIS one out by clicking HERE and cover the pan really well with the 3-4 Tablespoons butter making sure to cover all the crevices and areas really well.
NOW for the GOOD part.
Dust the BUNDT PAN with the ¼ cup of granulated sugar, Rotating the pan to coat well.
Now that the BUNDT PAN is ready, let’s get this amazing cake going.
In a large bowl, cream the softened butter (not melted, but nice and soft butter) and the sugar until light and fluffy. It’ll take about 3 minutes.
Add in the eggs one at a time,
Beating well after each addition.Add in the almond and vanilla extracts.
In a separate bowl combine the flour, baking soda and salt and mix.
Add this dry mixture to batter alternately with sour cream; beating well after each addition.
Gently fold in the cut up peaches. Be very careful not to break them up, but to leave them in chunks. Pour the peach batter into the prepared bundt pan.Bake for 60-70 minutes, or until the toothpick comes out almost clean when inserted into the center of the cake.
Cooking time will depend on your oven.It’s important to cool the cake for 15 minutes before removing from the pan to a serving plate.
It also helps to loosen the edges with a table knife gently, as not to damage the cake sides as it comes out of the pan.
Choose a serving plate large enough to hold the cake. Place it over the cake, tip it over, gently tap and allow it to slip out onto the plate.***(see tips at end)
When the cake is completely cooled, you can dust it with confectioner’s sugar if desired.
You can’t leave now! This cake is scumptious all on it’s own. However, Alison so graciously is willing to share HER secret topping that she created to adorn this peach cake; which I will brag for her, WON the Blue Ribbon at the Arkansas State Fair!
Alison’s Award Winning Glaze
1 cup sifted powdered sugar
1/3 cup local honey (she prefers Arkansas honey of course!)
1 tsp. vanilla bean paste (or extract)
Combine and mix until creamy. Add just enough whipping cream (or milk) to make it spreadable. Drizzle over the cake. Thank you so much for sharing with us Alison!
A few TIPS & Tricks for the Peach Pound Cake:
Make for a crowd or ahead for a party
This cake freezes extremely well. I made it in batches in disposable pans, thawed them, dusted with powdered sugar and it was still extremely moist and scrumptious. I wrapped it in several layers of plastic wrap after the cake had cooled. I wouldn’t freeze for more than 2-3 months.
Cake didn’t come out of the pan?
I’ll let you in on a little secret, if your bundt pan isn’t seasoned really well, or sometimes bundt pans are a bit fickle for no reason at all. You might want to have some whipped cream/cool whip or ice cream that would complement the flavor, such as vanilla bean on hand just in case the cake doesn’t come out of the pan looking ‘perfect’ – no one will ever know. Just serve it in nice chunks, gorgeously served picture perfect alongside the ice cream or topping!
Want it more simple?
Thank you to my fabulous Another reader wanted to make it even more simple by beginning with a box. Here’s Christina’s adaption: She followed the directions on the cake mix, then add the sour cream (and the extracts I assume). When mixed well, folded in the diced peaches. Bake as directed above until cooked through. Christina also listed this with her recipe: I also have made this selfsame cake by putting the mixture into a slice tray, cook until just firm , place chopped peaches over cake then. Pour on the punnet of sour cream ,sprinkle with slivered almonds , return to oven for 10-15 mins.
Some Readers have reported using canned and drained off the juice instead of fresh and said the recipe was still amazing.
One reader used vanilla Greek Yogurt instead of sour cream, and reported she had fantastic results.
You can use loaf pans instead of the bundt pan with even easier results of getting it out of the pan. I would recommend lining it with parchment paper – making the paper long enough to extend over both ends – then coat with the butter and sugar part, and the cake will come out nicely.
A sweet reader Lori took the time to let us know that she will add about 1/3 to 1/2 cup of sliced almonds sprinkled in the pan before adding in the batter.
I would like to suggest you could use almonds or pecans and toast them a bit in a dry skillet to bring out the nutty flavor, COOL, then add to the buttered and sugared pan before the batter.
Recipe adapted from Taste of Home, Copyright Carrie Groneman, A Mother’s Shadow, 2014, 2016
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