Description
Peach and Crème Fraîche Pound Cake brings summer’s sweetest memories right to your kitchen counter. Buttery cake layers kissed with fresh peaches create a delightful dessert that turns simple ingredients into something truly special.
Ingredients
Scale
Main Ingredients:
- 1 cup (225g) unsalted butter
- 1 cup (200g) granulated sugar
- 4 large eggs
- 1 ½ cups (180g) all-purpose flour
- 1 cup (150g) diced fresh peaches
Supporting Ingredients:
- ⅓ cup (80g) creme fraiche
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
Finishing Ingredients:
- Powdered sugar
- Lemon juice
Instructions
- Warm your oven to precisely 350°F (175°C). Thoroughly coat a standard 9×5 inch loaf pan with butter and dust with flour, ensuring complete coverage.
- In a large mixing bowl, cream 1 cup (225g) softened unsalted butter with 1 cup (200g) granulated sugar using an electric mixer at medium speed for 4 minutes until the mixture transforms into a light, airy consistency.
- Crack 4 large room-temperature eggs into the butter mixture, incorporating each one separately and beating thoroughly after each addition. Pour in 1 teaspoon pure vanilla extract and blend smoothly.
- Sift 1½ cups (180g) all-purpose flour with 1 teaspoon baking powder and ¼ teaspoon salt in a separate bowl. Gradually add half of this dry mixture to your wet ingredients, stirring gently.
- Fold in ⅓ cup (80g) creme fraiche, then incorporate the remaining flour mixture. Mix delicately to maintain the batter’s tender texture.
- Carefully fold 1 cup (150g) freshly diced peaches into the batter, distributing them evenly without crushing the fruit.
- Transfer the batter into your prepared loaf pan, smoothing the surface with a spatula. Bake exactly 55 minutes at 350°F (175°C), checking doneness with a clean toothpick.
- Remove from the oven and let the cake rest in the pan for 12 minutes. Gently transfer to a wire cooling rack.
- Once completely cooled, dust with powdered sugar or drizzle with a light lemon glaze if desired.
Notes
- Fresh, ripe peaches make all the difference, so choose ones that are soft but not mushy and have a deep golden color.
- Crème fraîche adds richness and subtle tanginess, but if unavailable, Greek yogurt works as an excellent substitute.
- Avoid overmixing the batter to keep the cake tender and prevent a tough texture that can happen when gluten develops too much.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free blend and add an extra egg to help bind the ingredients.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 392 kcal
- Sugar: 25 g
- Sodium: 110 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 115 mg