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Peach Pound Cake Exps Ft22 20987 F 0329 1

Peach Pound Cake

TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling YIELD: 16 servings.
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 peach pound cake that receives rave reviews wherever I take it. —Betty Jean Gosnell, Inman, South Carolina

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 6 large eggs, room temperature
  • 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
  • Whipped cream, optional

Directions

  • 1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. In another bowl, combine flour, baking soda and salt; add to batter alternately with sour cream, beating well after each addition. Fold in peaches.
  • 2. Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely. If desired, serve with a dollop of whipped cream and additional peaches.

Nutrition Facts

1 piece: 335 calories, 15g fat (9g saturated fat), 106mg cholesterol, 178mg sodium, 45g carbohydrate (27g sugars, 1g fiber), 5g protein.

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