Peach Pound Cake
At a Glance
- Cook
- 75 to 80 minutes
- Total
- 1 hr 35 min
- Servings
- 10.00 serving(s)
Categories
- Dessert
- Baking
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
- Wheat
- Tree nuts
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Peach Pound Cake brings together 1 cup butter, softened, 3 cups sugar, 6 eggs in a practical dish for home cooking. It takes about 1 hr 35 min to prepare and cook. It makes approximately 10 servings.
Hands-Free Mode Off
Equipment
10-inch tube pan, mixing bowls, electric mixer
Ingredients
- 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
Instructions
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.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
