Chocolate Chip Peach Pound Cake
Well, I’ve saved the best for last! Chocolate Chip Peach Pound Cake was my favorite of all the cakes I made with peaches this year. I know what you’re thinking….chocolate and peaches??? Seriously? Yes, yes, a thousand times, YES! It was so stinkin’ good. Truly. This pound cake has an extra fine texture because it’s made with cake flour, it’s moist because it uses sour cream (and of course the fruit keeps it moist), and the texture and taste is wonderful because of all that chocolate. Chocolate in the cake and chocolate in the icing. Yes, yes, yes!
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I offered this cake and my Peach and Almond Pound Cake to our pastor after the birth of their fourth child. I said, “Which cake would you rather have?” They chose the one with almonds and loved it. I texted him later and told him he missed out. While the Peach and Almond Cake was fantastic, this one was spectacular. “Oh, man,” he said with regrets. I don’t remember who ended up getting this cake, but my samplings of it made it the clear winner for me.
I have only one more peach dessert to share this year, and probably won’t make more than one or two each year in the future since we no longer live out in the “country” with all those peach trees. Still, I have determined that peaches go well in any type of dessert and with any combination of flavors (extracts), nuts, and in combination with other baking goodies. For those of you who enjoy both cake and peaches and chocolate, this cake is a must try!
You won’t regret making this outrageous cake. But don’t expect any leftovers! In fact, I guarantee, you probably won’t even want dinner. You’ll just want a few slabs of this great cake instead. 🙂
Chocolate Chip Peach Pound Cake was my favorite dessert made with peaches this year.
The combination of peaches and chocolate was breathtaking.
Chocolate Chip Peach Pound Cake is a winner. Everyone loves this cake!
Here’s what I did.
I used these ingredients for the cake.
Soften butter. Add sugar, eggs, sour cream, baking soda, almond extract and vanilla.
Mix with an electric mixer until smooth.
Add cake flour – this gives a much finer texture to the cake. Add peaches and chocolate chips.
Stir with a wooden spoon to combine.
Generously grease and flour a 10-inch bundt pan. Pour cake batter into prepared pan. Bake at 350 for 1 1/2 hours or until a knife inserted in center comes out clean. Cool completely.
I used these ingredients for the icing. Whisk to combine.
Drizzle icing over cake. Allow to set about 15 minutes before cutting.
Slice and serve!
One bite of Chocolate Chip Peach Pound Cake and you will be drooling!
Here’s the recipe.
CHOCOLATE CHIP PEACH POUND CAKE
(My own concoction)
Chocolate Chip Peach Pound Cake
Equipment
- 1 10-inch Bundt cake
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 sharp knife to cut, peel and pare peaches
- measuring spoons
- measuring cups
- 1 rubber spatula
- 1 small mixing bowl
- 1 whisk
Ingredients
CAKE:
- 1/2 cup unsalted butter softened, (1 stick)
- 3 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 3 cups cake flour NOT regular all-purpose flour
- 1 tsp. baking soda
- 12 oz. pkg. chocolate chips
- 3 cups peaches diced
- 1/4 cup powdered sugar to sprinkle on cake (or chocolate glaze (below) if desired
CHOCOLATE GLAZE:
- 2 tbsp. cocoa
- 1 tsp. vanilla extract
- 1 cup powdered sugar
- 1 tbsp. water or a little more if needed for spreading consistency
Instructions
CAKE:
- Cream butter, add sugar, eggs, vanilla, almond extract, baking soda and sour cream together in a large mixing bowl with electric mixer.
- Mix thoroughly.
- Add flour peaches and chocolate chips and stir until combined.
- Pour into well-greased and floured 10-inch bundt pan.
- Bake at 350° for 1 ½ hours, or until knife or bamboo skewer inserted in center comes out clean.
- Cool completely.
- Loosen edges with rubber spatula.
- Invert cake onto plate.
- Sprinkle with powdered sugar or drizzle with chocolate glaze.
CHOCOLATE GLAZE:
- Whisk ingredients until you get a smooth spreading consistency.
- Don’t add too much water.
- The icing needs to be thick so it won’t absorb into the cake.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 1 stick (1/2 cup) Land O’ Lakes butter, softened
- 3 cups sugar
- 6 eggs
- 1 cup sour cream
- 1 tsp. vanilla
- 1 tsp. almond extract
- 3 cups cake flour
- 1 tsp. baking soda
- 12-oz. pkg. chocolate chips
- 3 cups fresh, diced peaches
- powdered sugar to sprinkle on cake.
- Cream butter, add sugar, eggs, vanilla, almond extract, baking soda and sour cream together.
- Mix thoroughly.
- Add flour peaches and chocolate chips and stir until combined.
- Pour into greased and floured 10-inch bundt pan.
- Bake at 350° for 1 ½ hours, or until knife inserted in center comes out clean.
- Cool completely.
- Loosen edges with rubber spatula. Invert cake onto plate.
- Sprinkle with powdered sugar.
If you’re looking for a delectable dessert to serve company, this cake is fantastic!
Chocolate Chip Peach Pound Cake will win over even the pickiest of eaters.
You may also enjoy these delicious recipes!
Chocolate Chip Peach Pound Cake
Equipment
- 1 10-inch Bundt cake
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 sharp knife to cut, peel and pare peaches
- measuring spoons
- measuring cups
- 1 rubber spatula
- 1 small mixing bowl
- 1 whisk
Ingredients
CAKE:
- 1/2 cup unsalted butter softened, (1 stick)
- 3 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 3 cups cake flour NOT regular all-purpose flour
- 1 tsp. baking soda
- 12 oz. pkg. chocolate chips
- 3 cups peaches diced
- 1/4 cup powdered sugar to sprinkle on cake (or chocolate glaze (below) if desired
CHOCOLATE GLAZE:
- 2 tbsp. cocoa
- 1 tsp. vanilla extract
- 1 cup powdered sugar
- 1 tbsp. water or a little more if needed for spreading consistency
Instructions
CAKE:
- Cream butter, add sugar, eggs, vanilla, almond extract, baking soda and sour cream together in a large mixing bowl with electric mixer.
- Mix thoroughly.
- Add flour peaches and chocolate chips and stir until combined.
- Pour into well-greased and floured 10-inch bundt pan.
- Bake at 350° for 1 ½ hours, or until knife or bamboo skewer inserted in center comes out clean.
- Cool completely.
- Loosen edges with rubber spatula.
- Invert cake onto plate.
- Sprinkle with powdered sugar or drizzle with chocolate glaze.
CHOCOLATE GLAZE:
- Whisk ingredients until you get a smooth spreading consistency.
- Don’t add too much water.
- The icing needs to be thick so it won’t absorb into the cake.