Description
This Homemade Peach and Crème Fraîche Pound Cake is a moist, buttery, and elegantly textured dessert perfect for showcasing fresh peaches. The addition of crème fraîche adds a subtle tang that balances the sweetness. Topped optionally with a light lemon glaze or dusted with powdered sugar, this pound cake is a delightful treat for any occasion.
Ingredients
Scale
For the Pound Cake
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 1½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup (80g) crème fraîche
- 1 teaspoon pure vanilla extract
- 1 cup (150g) diced fresh peaches (peeled if desired)
For Garnish
- Powdered sugar for dusting
- Light lemon glaze (powdered sugar + lemon juice), optional
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper to ensure easy removal of the cake after baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together for 3 to 5 minutes until the mixture becomes pale and fluffy, incorporating air for a light texture.
- Add Eggs and Vanilla: Add the eggs one at a time, blending well after each addition to maintain smooth batter consistency. Stir in the vanilla extract to infuse flavor.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Add half of the sifted dry ingredients to the wet mixture and mix gently. Then incorporate the crème fraîche followed by the remaining flour mixture. Be careful not to overmix to keep the cake tender.
- Fold in Peaches: Gently fold the diced fresh peaches into the batter using a spatula, distributing them evenly without breaking them down.
- Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with a light lemon glaze before serving.
Notes
- Use ripe, but firm peaches so they don’t break down too much during mixing and baking.
- Crème fraîche can be substituted with sour cream if unavailable.
- Allow the cake to cool completely before glazing to prevent melting or sliding.
- For extra moisture, you can brush the cake with a simple syrup before glazing.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
