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Peach Pound Cake

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 12-16
Peach Poundcake is a Southern delight. The rich, buttery cake is enhanced all the more with the sweet flavor of peaches. You don't have any messy icings to deal with. It's an all-in-one taste sensation that's perfect for taking to a friend or family member's house for dessert.

1 cup unsalted butter, softened
3 cups granulated sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups peeled, chopped fresh ripe peaches
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.

Combine flour, soda and salt; stir well. Combine peaches and sour cream. Add flour mixture to creamed mixture alternately with peach mixture, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings.

Pour batter into a greased and floured 10-inch tube pan. Bake at 350 degrees F (180 C) for 1 hour and 10 minutes or until a wooden pick inserted in center of cake comes out clean. Let cake cool in pan for 10 minutes; remove from pan and let cool completely on a wire rack.

Makes 12-16 servings.

Source: DianasDesserts.com
Date: April 24, 2003


Reviewer: Toni
I baked this in loaf pans and ate a slice when it came out of the oven. It was like eating warm peach cobbler! The only thing missing was the ice cream! Yum...


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