My Peach Pound Cake

By carvalhohm2

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar
• 6 large eggs, at room temperature
• 3 cups all-purpose flour, sifted after measuring
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup sour cream
• 1 1/2 cups peeled, finely chopped, and well drained fresh peaches
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, optional

Details

Servings 12
Adapted from webmailb.netzero.net

Preparation

Step 1

Place a rack in the center of the oven, and preheat the oven to 350 degrees. Lightly grease a 10-inch tube pan with vegetable shortening or soft butter. Dust with flour, and shake out the excess flour.

Place the butter and sugar in the large bowl of an electric mixer, and cream on medium-low speed until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, with the mixer running, mixing until each egg is incorporated. Stop the mixer, and scrape down the sides of the bowl.

In a separate, smaller bowl, whisk together the flour, baking powder, and salt. Turn a third of the dry ingredients into the butter and egg mixture and mix on low until just incorporated. Add half of the sour cream, mixing just until incorporated. And continue adding the dry ingredients and rest of the sour cream alternately, beginning and ending with the flour mixture. Turn off the mixer, remove the beaters, and fold in the drained chopped peaches and vanilla (and almond extract if you like).

Pour the batter into the prepared pan and bake until the top is golden brown and it springs back in the center when lightly touched, 55 to 65 minutes, depending on your oven. Let the cake cool in the pan on a rack for 15 minutes, then run a knife around the edges of the cake, and invert it once, then again, onto a rack to cool right side up. Let the cake cool 1 hour before slicing, and it will be even more moist and delicious on day two and three. Store in a cake saver or under a cake dome at room temperature (do not refrigerate). You can freeze this cake, wrapped in heavy-duty foil) for up to six months.