Peach and Almond Pound Cake
Peach and Almond Pound Cake is outstanding. This luscious cake is one of the best you'll ever eat! It's very fine textured due to using cake flour. Adding peaches, almond extract and almonds add flavor and crunch and sour cream makes the cake moist. You'll surely drool over every single bite. Be warned: This cake is addictive!
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
Calories: 445kcalCarbohydrates: 71gProtein: 8gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 94mgSodium: 167mgPotassium: 174mgFiber: 2gSugar: 52gVitamin A: 465IUVitamin C: 1mgCalcium: 58mgIron: 1mg
Tried this recipe?Let us know how it was!