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

Peach Pound Cake Recipe

Read Reviews (12)
4.71 12
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(12)

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 1, 2013

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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.

MY REVIEW
Reviewed Jul. 15, 2013

This turned out really good. The only thing I'd change for next time is that I'd use less or no almond extract and possibly more vanilla extract. I just thought it overpowered the flavor a little bit. Otherwise, the consistency was great and making it was easy enough!

MY REVIEW
Reviewed Oct. 10, 2012

Yummy! First pound cake I've made and we loved it.

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