Peachy Pound Cake Recipe
Every late summer I buy 70 lbs of Ontario peaches for making homemade peach jam for friends and relatives; however, I always take some of the finest peaches for this pound cake. You can also use well drained canned peaches.
Ingredients
- 3 cups flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3 cups sugar
- 6 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sour cream
- 2 cups chopped peeled peaches
Icing
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 tablespoon milk
- 1/2 teaspoon almond extract
- 1 lb confectioners' sugar, sifted
Instructions
- Preheat oven to 350 degrees.
- Grease and flour a 10 inch tube pan.
- Sift and mix the flour, baking soda and salt in a small bowl.
- Cream the butter and sugar in a mixing bowl until light and fluffy.
- Add the eggs, one at the time, mixing well after each addition.
- Stir in the vanilla and almond extracts.
- Add the dry ingredients and mix well.
- Fold in the sour cream and peaches.
- Pour into the prepared pan.
- Bake for 80 minutes or until a wooden pick inserted in the center of the cake comes out clean.
- Cool in the pan for 10-15 minutes, then invert onto a wire rack for cooling.
- Icing: Cream the cream cheese and butter in a mixing bowl until light and fluffy.
- Add the milk and almond extract and mix well.
- Add the confectioners sugar gradually, beating until smooth.
- Frost cake.
- Store leftover cake covered in the fridge.
Add Your Own Notes
Nutrition
Serving: 2690gCalories: 9131.1kcalCarbohydrates: 1385.5gProtein: 103.2gFat: 368.7gSaturated Fat: 221gCholesterol: 2181.3mgSodium: 3001.8mgFiber: 15.2gSugar: 1077.3g
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