Total Time
1hr 50mins
Prep 45 mins
Cook 1 hr 5 mins

A moist pound cake that uses those juicy summer peaches. I have served this at bridal brunches and teas.

Ingredients Nutrition

Directions

  1. In a large mixing bowl, cream the butter.
  2. Gradually add in the sugar, beating at medium speed with an electric mixer.
  3. Add in eggs one at a time; beat well after each.
  4. In a second bowl, mix together the flour, soda, and salt.
  5. In a third bowl, stir together the sour cream and peaches.
  6. Add the dry ingredients to the creamed mixture alternately with the peach mixture.
  7. Mix until just blended after each addition.
  8. Add in flavorings, stir gently to combine.
  9. Pour batter into two greased and floured 9x5 inch loaf pans.
  10. Bake at 350° for 1 hour and 5 minutes or until pick comes out clean.
  11. Cool in the pans for 10-15 minutes.
  12. Turn cakes out onto cooling rack to cool completely.

Reviews

(1)
Most Helpful

This is a good, dense and moist pound cake! I don't know if my peaches were somehow bland or my almond extract particularly potent, but somehow the peaches got lost behind the almond taste. Which is not a bad thing at all - I like almond cake - it's just that I was looking forward to a peachier cake! I will definitely try this cake again and use a little less almond extract - the combination still sounds great!

stormylee May 15, 2007

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