Peach Pound Cake

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Servings: 16 Difficulty: Intermediate
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A moist, tender bundt cake studded with juicy peaches and brightened by lemon yogurt.
Peach Pound Cake recipe image
Peach Pound Cake recipe image
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Peach Pound Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 16 Calories: 1253.7

Description

This Peach Pound Cake is a delightful fusion of classic baking comfort and fresh fruit flavor. The dense, tender crumb of the pound cake is lightened by low-fat lemon yogurt, providing a subtle tang that cuts through the sweetness of the brown sugar and vanilla. Juicy sliced peaches are layered at the bottom of the bundt pan, creating a caramelized fruit base that stays moist and luscious with every slice. The combination of white sugar and brown sugar offers a rich, complex sweetness, while the egg whites help create a lighter texture than traditional pound cakes. Perfect for afternoon tea, summer gatherings, or as a special dessert after a heavy meal, this cake brings a bright, fruity note to the table. It is simple to prepare with standard pantry staples, making it an accessible yet impressive treat for bakers of all skill levels.

Ingredients

Directions

  1. Preheat oven to 325F (163C).
  2. Grease a 12-cup bundt pan with margarine and dust with flour, shaking out excess.
  3. In a medium bowl, combine the remaining flour and brown sugar.
  4. Add sliced peaches to the flour-sugar mixture and toss until evenly coated.
  5. Spread the coated peaches evenly around the bottom of the prepared bundt pan.
  6. In a large mixing bowl, cream together the margarine and sugar until light and fluffy.
  7. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
  8. Add the dry ingredients to the creamed margarine mixture in batches, alternating with vanilla extract, yogurt, egg, and egg white.
  9. Beat the batter on medium speed for 3 minutes until smooth and well combined.
  10. Pour the batter evenly over the peaches in the bundt pan.
  11. Bake for approximately 1 hour, or until a cake tester inserted into the center comes out clean.
  12. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 1253.7kcal
% Daily Value *
Total Fat 34.8g54%
Saturated Fat 11.2g56%
Cholesterol 48.6mg17%
Sodium 1951.3mg82%
Total Carbohydrate 205.0g69%
Dietary Fiber 4.6g19%
Sugars 83.7g
Protein 28.3g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.

You can substitute the peaches with other firm fruits like nectarines, plums, or even diced apples. For a richer flavor, replace the margarine with unsalted butter.

Ensure your yogurt and eggs are at room temperature before mixing to help the batter emulsify properly. If using fresh peaches, peel them first for a smoother texture.

Keywords: peach, pound cake, bundt cake, lemon yogurt, baking, dessert, fruit cake, summer dessert, easy baking, moist cake, vanilla, brown sugar, yogurt cake, teatime, party dessert, homemade, comfort food, fruit topping, light cake
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