Name: Peach Pound Cake
Yield: 4 servings
Ingredients: 1 c. butter or margarine, softened; 3 c. sugar; 6 eggs; 3 c. all-purpose flour; 1/4 tsp. baking soda; 3/4 tsp. salt; 1/2 c. sour cream; 2 c. peeled, chopped, fresh peaches; 1 tsp. vanilla extract; 1 tsp. almond extract

Servings: 4 persons

1 c. butter or margarine, softened
3 c. sugar
6 eggs
3 c. all-purpose flour
1/4 tsp. baking soda
3/4 tsp. salt
1/2 c. sour cream
2 c. peeled, chopped, fresh peaches
1 tsp. vanilla extract
1 tsp. almond extract

1
Preheat oven to 350u00b0.
2
Grease and flour a 10-inch tube pan and set aside.
3
Cream together the butter or margarine and sugar until light and fluffy.
4
Add eggs, one at a time, beating well after each addition.
5
Combine flour, soda and salt in separate bowl. Mix together sour cream and chopped peaches.
6
Add dry ingredients to creamed mixture alternately with sour cream and peaches, beginning and ending with dry ingredients.
7
Beat well after each addition.
8
Stir in vanilla and almond extract.
9
Pour batter into prepared pan and bake for 75 to 80 minutes or until cake tests done.
10
Makes one 10-inch cake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Peach Pound Cake

How did you like this recipe?