Peach-Butter Swirl Pound Cake

There’s something irresistibly comforting about a classic pound cake, and when you add the luscious flavor of fresh peaches and a swirl of buttery peach preserves, it transforms into a show-stopping dessert. This Peach-Butter Swirl Pound Cake is the perfect balance of rich, tender crumb and sweet, fruity bursts that make each bite memorable. Whether you’re serving it for a special occasion or just because, this cake will quickly become a favorite in your baking repertoire.

Why This Recipe Is a Must-Try

This Peach-Butter Swirl Pound Cake stands out because it combines the dense, buttery texture of a traditional pound cake with the bright, juicy flavor of peaches. The swirl of peach preserves throughout the batter not only adds moisture but also creates a beautiful marbled effect that’s as pleasing to the eye as it is to the palate. Plus, the addition of sour cream keeps the cake incredibly moist and tender, ensuring it stays fresh for days.

If you love peach desserts, you might also enjoy a refreshing Peach Cobbler Protein Smoothie to complement your cake with a healthy twist.

This cake is perfect for summer gatherings, afternoon tea, or a cozy weekend treat. The fresh peaches on top add a lovely texture contrast, and the recipe is straightforward enough for even beginner bakers to master.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup peach preserves
• 1/2 cup sliced fresh peaches

How To Make Peach-Butter Swirl Pound Cake

Step 1: Prepare Your Ingredients and Equipment

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the cake comes out smoothly. Measure out all your ingredients ahead of time because baking is all about timing and precision.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat 1 cup of softened unsalted butter with 2 cups of granulated sugar using an electric mixer on medium speed. Continue beating until the mixture is light, fluffy, and pale in color—this usually takes about 3 to 5 minutes. This step is crucial because it incorporates air, which helps give the pound cake its tender texture.

Step 3: Add the Eggs

Add the 4 large eggs one at a time, beating well after each addition. This ensures the eggs are fully incorporated and the batter stays smooth. Add 1 teaspoon of vanilla extract with the last egg for flavor.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. This makes sure the leavening is evenly distributed throughout the flour.

Step 5: Alternate Adding Dry Ingredients and Sour Cream

Add the dry ingredients to the butter mixture in three parts, alternating with 1 cup of sour cream. Start and end with the dry ingredients. Mix on low speed just until combined after each addition. Overmixing can make the cake dense and tough, so mix gently.

Step 6: Add the Peach Preserves

Spoon about half of the batter into the prepared loaf pan. Dollop half of the 1 cup of peach preserves over the batter, then gently spread it out with the back of a spoon or knife. Add the remaining batter on top, followed by the remaining peach preserves.

Step 7: Create the Swirl

Using a butter knife or a skewer, gently swirl the preserves through the batter to create a marbled effect. Be careful not to over-swirl, or the preserves will blend completely into the batter.

Step 8: Add Fresh Peaches

Scatter the 1/2 cup of sliced fresh peaches evenly over the top of the batter. These will bake into the cake, adding a juicy, fresh contrast to the rich pound cake.

Step 9: Bake

Place the pan in the preheated oven and bake for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached. Avoid opening the oven door too early to prevent the cake from collapsing.

Step 10: Cool and Serve

Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. This helps prevent soggy edges. Serve slices plain or with a dollop of whipped cream or vanilla ice cream for an extra special treat.

Common Mistakes to Avoid

• Using cold butter: Make sure your butter is softened to room temperature for proper creaming.
• Overmixing the batter: Mix just until ingredients are combined to keep the cake tender.
• Skipping the swirl: The peach preserves swirl is what gives this cake its signature flavor and appearance—don’t skip it!
• Baking at the wrong temperature: An oven that’s too hot will brown the outside before the inside cooks through; too cool and the cake won’t rise properly.
• Not preparing the pan: Grease and flour or use parchment paper to prevent sticking.

Variations and Customizations

• Spiced Peach: Add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the dry ingredients for a warm spice twist.
• Nutty Crunch: Fold in 1/2 cup chopped pecans or walnuts for texture.
• Peach and Almond: Substitute almond extract for vanilla and sprinkle sliced almonds on top before baking.
• Glaze it Up: Drizzle a simple lemon glaze over the cooled cake for a tangy finish.
• Use Low-Sugar Peach Preserves: For a less sweet version, try using Instant Pot Low Sugar Peach Preserves to swirl into the batter.

How to Store Leftovers

Once your Peach-Butter Swirl Pound Cake has cooled completely, store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, wrap it tightly in plastic wrap and then aluminum foil, and refrigerate for up to a week. For even longer storage, slice the cake and freeze the pieces in an airtight container or freezer bag for up to 3 months. To enjoy, thaw at room temperature or warm slices slightly in the microwave.

FAQ

Can I use frozen peaches instead of fresh?

Yes! Just make sure to thaw and drain any excess liquid from the frozen peaches before slicing and adding them to the batter. This helps prevent the cake from becoming soggy.

Is it possible to make this cake dairy-free?

Absolutely. Replace the unsalted butter with a dairy-free butter substitute and use a dairy-free yogurt or sour cream alternative. The texture may vary slightly but it will still be delicious.

Can I make this recipe into cupcakes?

Yes, you can! Adjust baking time to about 20-25 minutes, or until a toothpick inserted comes out clean. Fill cupcake liners about 2/3 full and add a small swirl of peach preserves in each before baking.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If it has wet batter on it, bake for a few more minutes and check again.

Conclusion

The Peach-Butter Swirl Pound Cake is a delightful fusion of a classic buttery pound cake and fresh, fruity peaches. Its moist texture, rich flavor, and beautiful peach swirl make it an irresistible treat for any occasion. Whether you’re an experienced baker or just starting out, this recipe is straightforward and rewarding. Serve it with your favorite cup of tea or coffee, and enjoy a slice of southern-inspired comfort right at home. Happy baking!

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