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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 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

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MY REVIEW
PrplMonky5 250141
Reviewed Jul. 6, 2016

"I cut this recipe in half and put it in a loaf pan instead of a bundt pan. It looks and tastes great! The only problem I had was that I buttered and floured the loaf pan and it still stuck! No idea why that happened! I lowered the temp to 330deg because my oven tends to run hot. It took about 58-60 minutes. Like the other reviewer, I allowed the fresh diced peaches to drain on a paper towel before folding them into the batter. I also cut back on the almond extract (using 1/4tsp instead of 1/2). Also, I used salted butter. I really enjoy the taste and plan on putting a whipped cream mousse on it as a dessert. Next time I'll try adding in other fruit as well. I'd make this again!"

MY REVIEW
jmkasprak 230932
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
webesmiley 94058
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
doxiedeb4 128700
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
Amy the Midwife 69694
Reviewed Oct. 1, 2013

"."

MY REVIEW
JudyIdaho 139763
Reviewed Aug. 26, 2013

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

MY REVIEW
micemery 94057
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
JWrightWurster 205590
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
mrs.mark 87655
Reviewed Oct. 10, 2012

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

MY REVIEW
Ia_meatcutter 44196
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
iamcarrie@aol.com 55350
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
nlfotto 48472
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
Kris Countryman 55336
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
starscreeam 69676
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
buyer1 55332
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
iv712ln 44195
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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