Description
A rich, buttery sour cream pound cake layered with a cinnamon peach filling and golden streusel, finished with a peach preserve glaze for a stunning Southern-inspired dessert.
Ingredients
Peach Filling:
- 3 cups canned peaches, drained and chopped
- 1/3 cup granulated sugar
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp cornstarch
- 2 tbsp salted butter, melted
Streusel:
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Cake:
- 1 1/2 cups unsalted butter, room temperature
- 2 1/2 cups granulated sugar
- 6 large eggs
- 3 cups cake flour, sifted
- 1 tsp salt
- 1/4 tsp baking soda
- 1 cup sour cream, room temperature
- 1 1/2 tbsp pure vanilla extract
Peach Glaze:
- 1 cup powdered sugar
- 1 tbsp peach preserves
- 1/2 tsp lemon juice
Instructions
- Preheat the oven to 325°F (165°C) and grease and flour a 10-inch tube or bundt pan thoroughly.
- Make the peach filling: toss the drained, chopped peaches with sugar, cinnamon, nutmeg, cornstarch, and melted butter until evenly coated. Set aside.
- Make the streusel: combine the flour, both sugars, and cinnamon in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Set aside.
- Make the cake batter: beat the butter and sugar together until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream until fully incorporated.
- Sift together the cake flour, salt, and baking soda, then gently fold into the wet ingredients until just combined.
- Pour half the batter into the prepared pan, then layer with half the peach filling and half the streusel.
- Pour in the remaining batter, then top with the remaining peach filling and streusel.
- Bake for 75-85 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15-20 minutes before inverting onto a wire rack to cool completely.
- Whisk together the powdered sugar, peach preserves, and lemon juice until smooth, then drizzle over the cooled cake.
Notes
- Grease and flour the pan very thoroughly to ensure clean release.
- All refrigerated ingredients should be fully at room temperature for the smoothest batter.
- Prep Time: 35 minutes
- Cook Time: 80 minutes