This beautiful, moist and flavor-packed peach bundt cake tastes just like summer. Both chopped and puréed peaches add to the bright, intense aroma and melt-in-your-mouth consistency of this elegant, seasonal dessert.
Speaking of summer, I’m already bemoaning it’s eminent end which is creeping towards us all faster than we realize. I will soon be back to the city, the kids will be back to school, and our endless, untethered days will feel short and structured and full of rules. I’m ready and willing to jump back into the high-paced world of a working-mother-of-two, but I’m savoring my lazy, fleeting summer as I would a warm, moist slice of this irresistible cake.
Peach Pound Cake
- 3 1/2 cups (800 g) chopped peaches, divided
- 2 1/4 cups (290 g) flour + 2 tablespoons (20 g)
- 2/3 cup (150 g) sour cream or yogurt
- 3 teaspoons (15 g) baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (300 g) sugar
- 5 eggs
- 1 stick (115 g) butter, plus more for buttering pan, softened
- whipped cream or vanilla ice cream, for serving (optional)
Preheat the oven to 350°F (180°C). Generously butter and flour a bundt pan; set aside. Transfer about one-third of the chopped peaches to a blender or food processor and blend into a smooth purée; set aside.
Sift together 2 1/4 cups flour, baking powder, and salt into a medium bowl. In a large bowl, beat together the softened butter and sugar until creamy, then add the eggs, one at a time, beating well after each addition. Whisk in the sour cream or yogurt and the peach purée and stir until well combined.
Slowly whisk the dry ingredients into the wet ingredients. Toss the remaining chopped peaches with the remaining two tablespoons of flour. Scatter a handful of peaches into the bundt cake pan, then fold the rest of them very gently into the batter. Pour the batter into the prepared pan on top of the peaches and bake for about 50 (+) minutes, or until a wooden skewer placed in the center of the loaf comes out clean.
