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–+ servings

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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Cakes and Cheesecakes
Cuisine Southern
Servings 15
Calories 350 kcal

Ingredients
  

  • 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 2 cups 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 fresh peaches diced
  • 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.
  • 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.

Notes

Recipe adapted from A Mother's Shadow.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 350kcalCarbohydrates: 48gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 121mgSodium: 189mgPotassium: 159mgFiber: 1gSugar: 30gVitamin A: 650IUVitamin C: 3.3mgCalcium: 50mgIron: 0.9mg
Keyword cake, dessert, peach dessert, peaches
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