Fresh Peach Pound Cake
I have another delicious peach recipe for you today: Fresh Peach Pound Cake. This cake is special because it’s subtly flavored with almond extract providing a delectable flavor that’s hard to beat. This is a basic pound cake recipe with the addition of peaches and almond extract and a light sprinkling of powdered sugar on top. Simple, basic, yet, oh, so good. And, quite frankly, peaches and almonds make an unbeatable combination.
Perhaps I need to change the name of my blog to “The Peach Blog” or something. 🙂 I have SO many peach recipes posted. It doesn’t hurt that I love peaches, but after this summer I probably won’t be posting so many peachy dishes because we’ve moved and no longer have six mature peach trees in our back yard. I’ll miss them–sort of. I won’t miss all the work, but having fresh peaches each year was nice.
I found this lovely recipe here. But I have never had much luck with greasing bundt pans and adding sugar instead of flour for the coating. Mine have never come out of the pan well that way, so I omitted that step, used flour instead, and had no trouble. I loved the way this recipe turned out. Sour cream makes it moist, and it’s just a light pound cake that’s great served with ice cream or by itself. For that matter, I’d serve it for breakfast as a coffeecake. 🙂
If you’re looking for an easy, scrumptious pound cake recipe, Fresh Peach Pound Cake has a lot to offer. Yet, you don’t feel like you have to slave over some exotic dessert like some of the cheesecakes and other recipes that have umpteen steps, thousands of ingredients (making them super expensive), or those that take up a LOT of time. For those of you who enjoy cakes, this will certainly satisfy.
Fresh Peach Pound Cake is moist and delectable.
This is a great dessert to make during the summer and fall when peaches are in season.
Time to dig in to a piece of Fresh Peach Pound Cake!
Here’s what I did.
I used these ingredients, plus powdered sugar to sprinkle on the cake after it’s baked.
Soften butter. Add eggs, sugar, sour cream, baking soda, salt, almond extract and vanilla.
Mix with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add peaches.
Stir ingredients with a wooden spoon to combine.
Grease and flour a bundt pan very generously. Pour batter into prepared pan.
Bake at 350 for 1 hour 15 minutes or until a knife inserted in center comes out clean. Cool completely before inverting onto a serving plate.
Sprinkle with powdered sugar before serving.
five-inch chunks one-to two-inch slices and serve.
Every bite of Fresh Peach Pound Cake is marvelous.
Here’s the recipe.
FRESH PEACH POUND CAKE
(Recipe adapted from A Mother’s Shadow)
- 3 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 cups sugar
- 2 sticks Land O’ Lakes unsalted butter, softened
- 2 tsp. vanilla
- 1 tsp. almond extract
- 6 large eggs
- ½ cup sour cream
- 1 tsp. baking soda
- ½ tsp. salt
- 3 cups fresh, diced peaches
- powdered sugar to sprinkle over top of baked cake
- Combine sugar, butter, vanilla, almond extract, eggs, sour cream, baking soda and salt with an electric mixer.
- Mix until smooth and creamy.
- Stir in flour and peaches with a wooden spoon until combined.
- Grease and flour a large 10” bundt cake pan.
- Pour cake batter into prepared pan.
- Bake at 350° for about 1 hour 15 minutes or until a knife inserted in center comes out clean.
- Cool completely.
- Invert cake onto plate.
- Sprinkle with powdered sugar before serving.
Serve plain or ala mode.
Peaches make such wonderful desserts. Give Fresh Peach Pound Cake a try and you’ll see what I mean.