Peach Pound Cake Recipe
Peach Pound Cake Recipe photo by Taste of Home

Peach Pound Cake Recipe

Publisher Photo
Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES: 12-16 servings

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 6 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 2 cups diced fresh or frozen peaches
  • Confectioners' sugar

Nutritional Facts

1 serving (1 piece) equals 337 calories, 15 g fat (9 g saturated fat), 115 mg cholesterol, 200 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 12-16 servings.
Originally published as Peach Pound Cake in Taste of Home June/July 2003, p41

Nutritional Facts

1 serving (1 piece) equals 337 calories, 15 g fat (9 g saturated fat), 115 mg cholesterol, 200 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Peach Pound Cake

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 9, 2014

"Mmmmm....nummy!! Followed recipe as it is. I'm a fan of the almond extract with peaches. Looking forward to next summer when the fresh peaches are available so I can bake more."

MY REVIEW
Reviewed Jul. 24, 2014

"The texture of this cake was wonderful. Crispy/crunchy outside and moist inside. However, like another reviewer posted, it's missing a something, a little depth . I think it needs more salt (when using unsalted butter). I would up it to 1/2 a teaspoon the next time. I also think the almond extract overpowers (and I like almond extract) I will reduce to 1/2 tsp. next time."

MY REVIEW
Reviewed Oct. 1, 2013

"."

MY REVIEW
Reviewed Aug. 26, 2013

"Absolutely delicious! The only thing I changed was to add 1 cup of huckleberries along with the peaches."

MY REVIEW
Reviewed Aug. 1, 2013

"I will definitely add at least three cups of peaches next time. I used about six fresh, very juicy peaches."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT