Peach and Almond Pound Cake
Peach and Almond Pound Cake is a delectable dessert using cake flour for a much finer consistency. Peaches and almonds….together….with cake! Yummy. Peaches and both almond extract and sliced almonds add double the almond taste. Topped off with a powdered sugar glaze, this is all you could desire in a delicious cake dessert. It’s also very easy to make, which doesn’t hurt.
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The biggest thing about bundt cakes, which I’ve mentioned before, is making sure you cook the cake thoroughly. Put a knife all the way to the bottom of the cake pan. If it comes out even slightly gooey, keep cooking! I really enjoy making bundt cakes. Except for greasing and flouring the pan (which is annoying but not difficult) they are so quick and easy. They’re just a lot easier for me to make than a traditional layer cake. Granted, they are usually not as sweet because they’re minus all that frosting, but they are still wonderful. Most bundt cakes make great coffeecakes for breakfast as well as serving them for dessert.
When I baked this cake in late July, I gave it to our pastor and his wife (along with a meal) for the birth of their fourth child. I gave them the option of this cake or a Peach Chocolate Chip Cake which I had baked earlier and frozen in my freezer. They chose this one and loved the cake. Peaches and almonds work well in muffins, pies, cakes, cookies, brownies or any kind of dessert. It was also a great way to use up a lot of fresh peaches from our six peach trees.
Well, I only have a couple more recipes to post from my peach desserts. (I’m sorry if you’re tired of them). When It’s all said and done I have about 85+ peach recipes, so if you’re looking for ways to use up fresh peaches, check out my archives because there are plenty of peach recipes that will float your boat! 🙂 Peach and Almond Pound Cake is one of them. Give it a whirl but be prepared to drool. 🙂
Peach and Almond Pound Cake is irresistible.
Peaches and almonds work so well together in this scrumptious cake.
If you have a sweet tooth Peach and Almond Pound Cake will surely satisfy!
Here’s what I did.
I used these ingredients.
Soften butter. Add sugar, eggs, sour cream, vanilla, almond extract, and baking soda.
Cream ingredients with an electric mixer until smooth.
Add cake flour. This is a very finely ground flour and will make your cakes really smooth. Add peaches and sliced almonds.
Stir ingredients with a wooden spoon to combine.
Grease and flour a 10-inch bundt pan very generously. Spoon batter into prepared pan. Bake at 300 for 1 1/2 hours or until a knife inserted in center comes out clean. (I think I actually baked this at 350 for 1 1/2 hours). Cool cake completely.
I used these ingredients to make the glaze. Whisk ingredients together.
Drizzle glaze over top of cake.
Peach and Almond Pound Cake is one of the most delectable cakes you’ll ever eat.
If you enjoy cake for dessert, this finely-textured pound cake is scrumptious.
Here’s the recipe.
PEACH AND ALMOND POUND CAKE
(My own concoction)
Peach and Almond Pound Cake
Equipment
- 1 10-inch bundt pan
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 sharp knife to cut, peel and pare peaches
- measuring cups
- measuring spoons
- 1 rubber spatula
- 1 small mixing bowl
- 1 whisk
Ingredients
- 1/2 cup butter softened, (1 stick)
- 3 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 1 tsp. vanilla extract
- 3 cups cake flour
- 1 tsp. almond extract
- 1 tsp. baking soda
- 1 cup almonds sliced
- 3 cups peaches diced
- 1 1/2 cups powdered sugar
- 2-4 tbsp. 2% milk
Instructions
- Cream butter, add sugar, eggs, vanilla, almond extract, baking soda and sour cream together in a large mixing bowl with an electric mixer until creamy.
- Mix thoroughly.
- Add flour, peaches and sliced almonds and stir until combined.
- Pour into a well-greased and floured 10-inch bundt pan.
- Bake at 300° for 1 ½ hours, or until knife or bamboo skewer inserted in center comes out clean.
- Cool completely.
- Loosen edges with rubber spatula.
- Invert cake onto plate.
- Combine powdered sugar and milk and whisk to make a spreading consistency.
- Drizzle icing over top of cake.
- Allow icing to set about 15 minutes before slicing cake.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 1 stick (1/2 cup) Land O’ Lakes butter, softened
- 3 cups sugar
- 6 eggs
- 1 cup sour cream
- 1 tsp. vanilla
- 3 cups cake flour
- 1 tsp. almond extract
- 1 tsp. baking soda
- 1 cup sliced almonds
- 3 cups fresh, diced peaches
- 1 ½ cups powdered sugar
- 2-4 tbsp. milk
- Cream butter, add sugar, eggs, vanilla, almond extract, baking soda and sour cream together.
- Mix thoroughly.
- Add flour, peaches and sliced almonds and stir until combined.
- Pour into greased and floured 10-inch bundt pan.
- Bake at 300° for 1 ½ hours, or until knife inserted in center comes out clean.
- Cool completely.
- Loosen edges with rubber spatula.
- Invert cake onto plate.
- Combine powdered sugar and milk to make a spreading consistency.
- Drizzle icing over top of cake.
- Allow icing to set about 15 minutes before slicing cake.
Peach and Almond Pound Cake will have your mouth watering.
Grab a fork and join me! 🙂
You may also enjoy these delicious recipes!
Peach and Almond Pound Cake
Equipment
- 1 10-inch bundt pan
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 sharp knife to cut, peel and pare peaches
- measuring cups
- measuring spoons
- 1 rubber spatula
- 1 small mixing bowl
- 1 whisk
Ingredients
- 1/2 cup butter softened, (1 stick)
- 3 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 1 tsp. vanilla extract
- 3 cups cake flour
- 1 tsp. almond extract
- 1 tsp. baking soda
- 1 cup almonds sliced
- 3 cups peaches diced
- 1 1/2 cups powdered sugar
- 2-4 tbsp. 2% milk
Instructions
- Cream butter, add sugar, eggs, vanilla, almond extract, baking soda and sour cream together in a large mixing bowl with an electric mixer until creamy.
- Mix thoroughly.
- Add flour, peaches and sliced almonds and stir until combined.
- Pour into a well-greased and floured 10-inch bundt pan.
- Bake at 300° for 1 ½ hours, or until knife or bamboo skewer inserted in center comes out clean.
- Cool completely.
- Loosen edges with rubber spatula.
- Invert cake onto plate.
- Combine powdered sugar and milk and whisk to make a spreading consistency.
- Drizzle icing over top of cake.
- Allow icing to set about 15 minutes before slicing cake.
8 Comments
Tammy
September 20, 2017 at 9:07 pm
Do you take the skin off of the peach?
Teresa
September 21, 2017 at 12:39 pm
Yes, Tammy, I peel the peaches before using in this recipe. Hope you enjoy it.
Marsha
July 11, 2016 at 1:58 pm
Can any of your peach Bundt cakes be frozen after baking . If so does the glaze get put on before or after freezing
Teresa
July 11, 2016 at 4:18 pm
Hi, Marsha. All of my bundt cakes can be frozen. You can freeze them with the icing on, but you will have to allow the icing to dry first and then wrap very carefully with plastic wrap and then foil. The cakes can be frozen for a month or two. After that, they may start drying out too much.
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[…] Peach & Almond Pound Cake […]
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October 9, 2015 at 5:25 am
[…] offered this cake and my Peach and Almond Pound Cake to our pastor after the birth of their fourth child. I said, “Which cake would you rather […]
Kim @The Baking ChocolaTess
October 8, 2015 at 2:10 pm
That looks delightful Teresa! 🙂
Teresa
October 9, 2015 at 5:08 am
Thanks, Kim. I love the taste of almonds and peaches together. Oh, so wonderful.