This recipe is really simple to make. This recipe is made using canned peaches but you can use fresh peaches if you would like. The sour cream added to this pound cake makes it a little lighter and as well as softer. Sour cream is a great addition when trying to achieve a moist cake! It’s important to sift the flour before adding it in because not sifting can create a denser cake. This cake is simple to make because of the easy steps in making it as well as how quick it is! It does bake in the oven for about 35-40 minutes because most of the time for this cake is hands off.
If you’ve never used a bundt pan before, you should know, they can be finicky. It’s important to grease the inside of the pan well before adding the batter in. Even if it says it’s a non-stick pan, grease it! To remove the cake from the pan, allow the cake to cool for 10 minutes after removing it from the oven. Once it has cooled for the 10 minutes, use a butter knife if needed to loosen sides of the cake (you shouldn’t need to if you greased it well), place the serving plate upside down on the pan, and use the handles of the bundt pan (and the plate) to flip the cake upside right. At this point, the cake should slide right out of the bundt pan.
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