Peach Pound Cake Recipe
- 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
- 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.
1 piece: 337 calories, 15g fat (9g saturated fat), 115mg cholesterol, 200mg sodium, 46g carbohydrate (27g sugars, 1g fiber), 5g protein
Reviews for Peach Pound Cake
"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."
"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."
"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."
"Absolutely delicious! The only thing I changed was to add 1 cup of huckleberries along with the peaches."
"I will definitely add at least three cups of peaches next time. I used about six fresh, very juicy peaches."
"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!"
"Yummy! First pound cake I've made and we loved it."
"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."
"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!"
"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."
"I made this in a 9X13 pan and baked it at 350* for 45 - 50 minutes. Very nice texture and flavor."
"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!"
"This is DEE-LISHUS!!!The next time I do this I'll use three cups of diced peaches. We like peaches."
"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."