Fresh Peach Pound Cake

Teresa Ambra

This lovely cake is filled with peaches and almond flavor to provide a delicate flavor and sour cream keeps it moist. Powdered sugar on top is the finishing touch. It's sure to cure your sweet tooth cravings. Great for a holiday or company dessert.

5 from 2 votes

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Cakes and Cheesecakes, Dessert

Cuisine Southern

Servings

Calories 369 kcal

Equipment

1 10-inch Bundt cake
1 large mixing bowl
1 electric mixer
1 wooden spoon
1 sharp knife to cut, peel and pare peaches
measuring cups
measuring spoons

Ingredients

3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
2 cups granulated sugar
2 sticks unsalted butter softened
2 tsp. vanilla extract
1 tsp. almond extract
6 large large eggs
1/2 cup sour cream
1 tsp. baking soda
1/2 tsp. salt
3 cups peaches diced
1/4 cup powdered sugar to sprinkle over top of baked cake

Instructions

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 very generously.
Pour cake batter into prepared pan.
Bake at 350° for about 1 hour 15 minutes or until a knife or bamboo skewer inserted in center comes out clean.
Cool completely.
Invert cake onto plate.
Sprinkle with powdered sugar before serving.

Notes

Recipe adapted from A Mother's Shadow.

Nutrition

Calories: 369kcalCarbohydrates: 51gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 111mgSodium: 191mgPotassium: 107mgFiber: 1gSugar: 32gVitamin A: 633IUVitamin C: 1mgCalcium: 28mgIron: 2mg

Keyword cake, dessert, peach dessert, peaches

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