This Sour Cream Peach Cake Is Light And Delicious

August 16th, 2018

Usually we tend to think of cakes as one of the heavier desserts out there. Though they definitely taste incredible, it’s not always easy to take down a huge slice of cake after a big dinner. With summer now upon us, we still want to have desserts at our cookouts—but we need to pick ones that are refreshing and aren’t going to stop us in our tracks. Fortunately, we have one today that let’s you have your cake and eat it too, so to speak.

Today, we’re making a light and fruity peach pound cake which packs plenty of sweetness without being too overwhelming. This is another of many Bundt cake recipes which have gained popularity on the internet recently, but this one just might be our favorite for the season. When this recipe is done, you’re sure to add this one to your regular baking rotation. So let’s get started.

Here’s what you’ll need:


  • 3 cups of flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of baking soda
  • 2 1/2 cups of sugar
  • 1 1/2 cups of softened unsalted butter
  • 6 eggs
  • 1 cup of sour cream
  • 1 teaspoon of vanilla
  • 1 teaspoon of almond extract
  • 2 cups of diced fresh peaches


  • 1 1/2 cups of powdered sugar
  • 2 tablespoons of milk
  • 1/2 teaspoon of almond extract

Here’s what you do:

1. To get started, preheat your oven to 325 degrees and prepare a Bundt pan by greasing it with butter or non-stick spray. With that set, get out a mixing bowl and combine your flour, salt, cinnamon and baking soda until they’re well-combined.

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2. Get out another mixing bowl and cream your butter for one to two minutes until it turns fluffy. Add your sugar at that stage and keep creaming the mixture together for another three to four minutes. Next, beat in your eggs and add vanilla and almond extract as well.

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3. Next, alternate between adding your dry flour mixture and your sour cream to the batter you’ve made, beating everything together until it’s just combined. Add your diced peaches in at that stage as well.

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4. With your batter ready (even if it’s still thick), pour it into your greased Bundt pan, filling it and spreading it around in a smooth and even layer. Finally, throw it in the oven and let it bake for 80 to 100 minutes.

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5. After that time has passed, take the pan out and do the toothpick test to make sure it’s cooked all the way through. If that looks good, make your glaze by combining your powdered sugar in a bowl with your almond extract and milk. Add the milk one tablespoon at a time and stir everything together well. When it’s done, pour it over your cake and you’re ready to serve!

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As you can see, the recipe is incredibly easy to throw together and results in a light-tasting, fruity cake that you can bring to any party. Even if it’s still too much to have all the time, this recipe is perfect for anyone who still wants to have a slice of cake in the summertime without going overboard. As always, have fun with this recipe and let us know how it all turns out!

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Source: 12 Tomatoes