Prep 20 mins
Cook 1 hr 15 mins
(This cake is better on the 2nd and third days if there's any left).
- 1 cup butter, softened
- 3 cups sugar
- 6 eggs
- 3 cups all-purpose flour
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup sour cream
- 2 cups medium-ripe fresh peaches, peeled and chopped
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Preheat oven to 350°.
- Grease and flour a 10-inch tube pan and set aside.
- In large mixing bowl, beat butter and sugar well, until very light and fluffy.
- Beating well after each addition, one at a time add eggs.
- In a separate bowl, combine flour, soda and salt.
- Mix together sour cream and peaches.
- Beginning and ending with dry ingredients, alternately add dry ingredients and sour cream-peach mixture to creamed mixture.
- Beat well after each addition.
- Stir in extracts.
- Pour batter into prepared pan and bake until cake tests done, 75 to 80 minutes.
- Cool slightly, remove from pan and cool completely.
- 10-12 servings.
- This recipe was delicious, using the amounts stated in my recipe. The reviewer's recipe is an entirely different recipe, and should not be confused with mine.
I gave this recipe 4 stars. My family thought this was very good tasting cake. I have to agree with the other reviewers this is a very dense cake but that's how I know a homemade cake from a boxed once. I followed the recipe as written except I used 1 cup Splenda sugar substitute and 2 cups Splenda granular in place of the sugar. My cake only took 60-65 minutes to be completely baked. I checked on when it really smelled the best while baking and does it smell great while baking. I frosted my cake with Cream Cheese Spread - Sugar Free but I don't think this needed a frosting just confectioners' would be fine. The copy of this recipe I found along time ago is slightly different. The recipe calls for 2 cups sugar, 3 cups fresh or frozen peaches (if frozen have peaches thawed and drained), and confectioner's sugar (for dusting). Bake time is different it says to bake 55-65 minutes. Cool 15 minutes before inverting onto plate. After cooling dust with confectioner's sugar. The recipes says it serves 12-14. Tips From Our Test Kitchen: Top with a light lemon glaze. Thanks for posting a great tasting cake. Christine (internetnut)
I haven't made this for a while and it is about time that I do. It is known as "Famous Peach Pound Cake" in this house. I, like Evelyn, up the baking soda to 1/2 teaspoon and add 1/2 teaspoon of baking powder (but I do use 3 cups of sugar) to the dry ingredients. I find that the cake bakes in about 75 minutes in my oven. I, also, get about 12 to 14 servings. Very dense, delicious cake! Thanks for posting! Alan
I made this for my boss (a judge) when we found out he had no opposition for the upcoming election. The cake was very good but very dense and did not raise much. I had some really good peaches from the local orchard and the peach taste really came through. I think next time I'll up the soda and add some baking powder.