Pound Cake, Famous Peach

Famous peach pound cake takes the classic Southern pound cake formula and folds in fresh, well-drained peaches and a half cup of sour cream for a moist crumb that holds up for days. The almond extract is the secret bridge here, deepening the peach flavor in a way pure vanilla cannot do on its own.

The trick to a tall, even rise is the long creaming stage with butter and sugar, you want the mixture pale and noticeably fluffy before any eggs go in. Drop the eggs in one at a time, beating well between each, or the batter will break.

Folding the dry ingredients in alternately with the sour cream-peach mixture, starting and ending with dry, keeps the gluten development light and the crumb tender. Drain those peaches thoroughly, excess juice will sink the fruit and leave a gummy band at the bottom.

A 10-inch tube pan and a long, slow bake at 350°F (175°C) finishes the job. Drizzle with a simple sugar glaze, or serve plain with softly whipped cream and more sliced peaches alongside.

Pro Tips

• Bring butter, eggs, and sour cream to room temperature, cold ingredients break the emulsion.
• Toss chopped peaches in a tablespoon of flour before folding in, this prevents them from sinking.
• Test with a wooden skewer in the thickest part, a few moist crumbs is fine, wet batter means more time.
• Let the cake cool in the pan for exactly 10 minutes, longer and it will stick, shorter and it will crack.

Variations

• Swap peaches for fresh nectarines or apricots in season for a sharper, more tart fruit profile.
• Add a teaspoon of ground ginger to the flour for a spiced summer version.
• Use brown sugar for half the white sugar for a deeper, caramel-toned crumb.