Peach Pound Cake

By flour_arrangements

BETTY JEAN GOSNELL • Inman, South Carolina
Our state grows excellent peaches, and this is one recipe
I’m quick to pull out when they are in season. It’s a tender, moist cake that receives rave reviews wherever I take it.

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 6 eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 2 cups diced fresh or frozen peaches
• Confectioners’ sugar

Preparation

Step 1

1. In a large bowl, cream butter and sugar until light and
fluffy. Add eggs, one at a time, beating well after each
addition. Beat in extracts. Combine the flour, baking soda
and salt; add to the batter alternately with sour cream.
Fold in the peaches.

2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar if desired.