Peach Pound Cake

  • Yield: 12 to 14 servings


1cup butter, softened
2cups granulated sugar
6 eggs
1teaspoon almond extract
1teaspoon vanilla extract
3cups all-purpose flour
1/4teaspoon baking soda
1/4teaspoon salt
1/2cup sour cream
2cups diced peaches (fresh or frozen that have been thawed and drained)
Confectioners' sugar


  1. Preheat oven to 350F. Grease and flour a 10-inch fluted tube pan.
  2. Cream together butter and granulated sugar in a large bowl. When light and fluffy, add eggs one at a time, beating after each addition. Stir in almond and vanilla extracts. In a separate bowl, combine flour, baking soda and salt. Add flour mixture alternately with sour cream to creamed butter mixture. Fold in peaches. Do not over-stir. Spoon into pan.
  3. Bake 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes before inverting onto plate. Dust with confectioners’ sugar.

Dorothy Droneburg, Frederick, Md.

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