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–+ servings

Peach and Almond Pound Cake

Teresa Ambra
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. Sour cream makes the cake moist.
4.50 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Cakes and Cheesecakes
Cuisine Southern
Servings 16

Ingredients
  

  • 1 stick Land O’ Lakes butter, softened 1/2 cup
  • 3 cups sugar
  • 6 large 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 peaches diced
  • 1 1/2 cups powdered sugar
  • 2-4 tbsp. milk

Instructions
 

  • 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.

Notes

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