FRESH PEACH POUND CAKE RECIPE - (4.3/5)

Fresh Peach Pound Cake Recipe - (4.3/5) image

Provided by Lsweetnell

Number Of Ingredients 12

Previous Next

1 cup real butter, softened (2 sticks)
2 cups granulated sugar
6 large eggs
1/2 tsp. almond extract
2 tsp. vanilla
3 cups all purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream
3 cups diced fresh or frozen peaches (approx. 6-8 fresh peaches)
3 -4 Tb. butter, softened
1/4 cup granulated sugar

Steps:

Preheat oven to 350 degrees. In a 9″ - 10″ nonstick bundt pan, butter the pan well with the 3-4 Tbl covering all areas. Dust with the ¼ cup sugar, turning the pan to coat well. In a large bowl, cream the softened butter (not melted) and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the almond and vanilla extracts. In a separate bowl combine the flour, baking soda and salt and mix. Add this dry mixture to batter alternately with sour cream; beating well after each addition. Fold in the peaches, careful not to break them up, but to leave them in chunks. Pour the peach batter into the prepared bundt pan. Bake for 60-70 minutes, or until the toothpick comes out almost clean. Cooking time will depend on oven.DSC_1971Cool for 15 minutes before removing from the pan to a serving plate. It helps to loosen the edges with a table knife gently no to damage the cake sides. When the cake is completely cooled, dust with confectioner's sugar if desired. Peach Pound Cake 2