Fresh Peach Pound Cake
You can't beat the flavor and dense texture of this moist and buttery peach pound cake. Sour cream and almond extract make this cake heavenly.
Servings 1 cake
Ingredients
- 1 cup butter softened
- 2 cups sugar
- 6 eggs
- 3 cups flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 3 cups peaches peeled, chopped and well drained
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Optional: 1 tablespoon white sugar or turbinado sugar
- Optional: whipped cream for garnishing
Instructions
- Preheat oven to 350 °.
- Grease and flour a 10" tube pan.
- Cream together butter and sugar until light and fluffy.
- Add eggs individually, beating well after each one.
- Mix together flour, soda and salt.
- Add flour mixture to the creamed mixture alternately with sour cream, beginning and ending with flour.
- Gently fold in chopped peaches and extracts.
- Pour into prepared cake pan.
- Sprinkle with 1 tablespoon sugar if desired.
- Bake for 60-70 minutes 'til golden brown and cake tests done in the center.
- Cool until cake is still warm, about 30 minutes.
- Gently loosen the sides, edges and around the center tube with a sharp knife before turning out of the pan.
- Garnish with whipped cream if desired.