Peach Pound Cake

Name: Peach Pound Cake
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 16 servings
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

Total Time Prep: 10 min. Bake: 1 hour + cooling

Yield 16 servings

Test Kitchen Approved

There's nothing like a slice of peach pound cake when it comes to savoring the sweet, juicy flavors of summer. And since this recipe works with fresh or frozen peaches, summer can last all year long.

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

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.
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.

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

Recipe Creator