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Peach Pound Cake Recipe

Peach Pound Cake Recipe

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 YIELD: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

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.

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

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MY REVIEW
Reviewed Aug. 9, 2015

"This is a really good recipe. You can certainly add another cup of peaches if you want, but we thought it was fine as is."

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

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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."

MY REVIEW
Reviewed Aug. 12, 2012

"This cake is great! I used 4 large peaches diced and also salted butter. I baked it 70 minutes. It is so moist and delicious! I am sure it will freeze well too."

MY REVIEW
Reviewed Aug. 5, 2012

"This cake would be good without the peaches, but the addition of peaches makes it great. I made a couple of improvements after the first time I made this. First of all, I made sure I drained the peaches pretty well. After peeling and chopping them, put them in a wire strainer over a bowl to drain. Then I laid them on a paper towel and dried them a little. Also, I had a dark pan, so I lowered the oven temp to 325 and cooked it quite a bit longer. I have made this several times, and everyone who has eaten it loves it!"

MY REVIEW
Reviewed Jul. 20, 2012

"I loved the texture of this cake but it seemed like something was missing. I used unsalted butter but would make it with salted butter next time."

MY REVIEW
Reviewed Sep. 4, 2011

"I made this in a 9X13 pan and baked it at 350* for 45 - 50 minutes. Very nice texture and flavor."

MY REVIEW
Reviewed Aug. 15, 2011

"Very, very moist and dense cake. Would pair up perfectly with any type of fruit sauce or ice cream topping. Used 7 fresh peaches..took a little longer to bake but BOY was it good!"

MY REVIEW
Reviewed Aug. 27, 2009

"This is DEE-LISHUS!!!The next time I do this I'll use three cups of diced peaches. We like peaches."

MY REVIEW
Reviewed Mar. 3, 2009

"Really moist pretty cake to serve in the summer. Be sure to bake it long enough because of all the moisture from the peaches.Serve with vanilla ice cream."

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