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Peach Pound Cake

 Peach Pound Cake
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
12-16 ServingsPrep: 10 min. Bake: 1 hour + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 6 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 cups King Arthur Unbleached 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

  • 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.
  • 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.

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Peach Pound Cake (continued)

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.