Peach-Butter Swirl Pound Cake

There’s something truly magical about the combination of a rich, buttery pound cake with the sweet, fruity allure of peaches. This Peach-Butter Swirl Pound Cake is exactly that — a luscious, moist cake bursting with the warmth of vanilla and the fresh brightness of peach butter swirled right into every bite. Whether you’re enjoying it with your afternoon tea or serving it as a stunning dessert, this pound cake promises a perfect balance of flavors and textures. Plus, it’s made with simple ingredients you probably already have in your kitchen, making it a delightful yet effortless treat.

Why This Recipe Is a Must-Try

This Peach-Butter Swirl Pound Cake stands out because it’s not just a basic pound cake with a side of fruit. Instead, the peach butter is gently folded and swirled throughout the batter, creating beautiful ribbons of peachy sweetness that complement the tender crumb. The sour cream in the batter adds a subtle tang and keeps the cake incredibly moist, while the vanilla extract enhances the overall depth of flavor.

If you love desserts that celebrate seasonal fruit, this recipe will quickly become a favorite. It’s perfect for summer gatherings or a cozy weekend treat. Plus, if you happen to have some homemade peach butter or want to try a lighter, less-sweet variation of peach jam, I highly recommend checking out this Instant Pot Peach Jam Low Sugar recipe to make your own peach butter from scratch.

The method is straightforward, making it accessible for beginner bakers, yet the result is elegant enough to impress guests. And if you’re a fan of butter-rich cakes like the classic Cinnamon Honey Butter Texas Roadhouse Butter, you’re going to adore the luscious texture here.

Ingredients

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

How To Make Peach-Butter Swirl Pound Cake

Step 1: Prepare Your Pan and Preheat the Oven

Before you start mixing, preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or non-stick spray, then lightly dust it with flour. This helps ensure your pound cake releases easily after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside — your dry ingredients will be incorporated later.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes. Properly creamed butter and sugar create the perfect base for a tender crumb.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. The eggs add richness and help the cake rise, while the vanilla infuses every bite with warmth.

Step 5: Incorporate Dry Ingredients and Sour Cream

With the mixer on low speed, alternately add the dry ingredients and sour cream to the butter mixture beginning and ending with the dry ingredients. Mix just until combined after each addition — be careful not to overmix, or the cake might get dense.

Step 6: Swirl in the Peach Butter

Spoon about two-thirds of the batter into your prepared pan. Dollop half of the peach butter over the batter, then gently swirl it with a knife or skewer. Add the remaining batter on top and repeat with the remaining peach butter, swirling one more time. This creates the signature peach swirl effect throughout the cake.

Step 7: Bake to Perfection

Bake the pound cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, tent it loosely with aluminum foil.

Step 8: Cool and Serve

Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This prevents it from breaking apart and ensures the perfect slice.

Expert Tips

• Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature for smooth mixing and even baking.
• Don’t Overmix: Overmixing the batter can develop gluten, making the cake tough. Mix just until ingredients are combined.
• Peach Butter Choice: Use a high-quality peach butter with natural sweetness and minimal additives for the best flavor.
• Swirling Technique: Use a gentle hand when swirling the peach butter into the batter to avoid blending it completely.
• Storage Tip: Wrap leftover cake tightly in plastic wrap or store in an airtight container to keep it fresh longer.

Variations and Customizations

• Spiced Peach Butter: Add a pinch of cinnamon or nutmeg to your peach butter before swirling for a warm, cozy twist.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free option.
• Nutty Addition: Fold in 1/2 cup chopped toasted pecans or walnuts to the batter for a crunchy texture contrast.
• Fruit Swap: Try swapping the peach butter with apple butter, apricot preserves, or even raspberry jam for different fruity swirls.
• Glaze It: Drizzle a simple lemon glaze or vanilla glaze over the cooled cake for an extra touch of sweetness and shine.

How to Store Leftovers

To maintain the moistness and flavor of your Peach-Butter Swirl Pound Cake, store it properly. Wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out. You can keep it at room temperature for up to 3 days. If you need to store it longer, place the wrapped cake in an airtight container and refrigerate it for up to a week. For even longer storage, slice the cake and freeze the pieces in a sealed freezer bag for up to 3 months. When ready to enjoy, thaw slices at room temperature or warm them gently in the microwave.

FAQ

Can I use fresh peaches instead of peach butter?

Fresh peaches won’t provide the same concentrated sweetness and texture as peach butter. If you want to use fresh peaches, consider cooking them down into a thick compote or making your own peach butter for the best swirl effect.

Is sour cream necessary in this recipe?

Sour cream adds moisture and a slight tang that balances the sweetness. You can substitute with plain Greek yogurt if preferred, but it will slightly change the texture.

Can I make this cake dairy-free?

Yes! Replace the butter with a dairy-free margarine or coconut oil, and substitute sour cream with a dairy-free yogurt alternative. The texture and flavor will be slightly different but still delicious.

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 a few moist crumbs (not wet batter), the cake is done. Baking times can vary slightly based on your oven, so start checking around 50 minutes.

Conclusion

This Peach-Butter Swirl Pound Cake is a stunning and scrumptious way to highlight the natural sweetness of peaches in a classic buttery pound cake. With its tender crumb, delicate peach swirls, and simple ingredients, it’s a recipe that’s both accessible and impressive. Whether you’re baking for a special occasion or a cozy afternoon treat, this cake delivers on flavor, texture, and that irresistible homemade charm. Give it a try, and you might just find yourself reaching for a second slice!

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