Fresh Peach Pound Cake

By Lsweetnell

Recipe adapted from Taste of Home, Copy­right Car­rie Grone­man, A Mother’s Shadow, 2014
TIP from Carrie: I’ll let you in on a lit­tle secret, if your bundt pan isn’t sea­soned really well, or some­times bundt pans are a bit fickle for no rea­son at all. You might want to have some whipped cream/cool whip or ice cream that would com­ple­ment the fla­vor, such as vanilla bean on hand just in case the cake doesn’t come out of the pan look­ing ‘per­fect’ — no one will ever know. Just serve it in nice chunks, gor­geously served pic­ture per­fect along­side the ice cream or topping!

Ingredients

• 1 cup real but­ter, soft­ened (2 sticks)
• 2 cups gran­u­lated sugar
• 6 large eggs
• 1/2 tsp. almond extract
• 2 tsp. vanilla
• 3 cups all pur­pose flour
• 1/4 tsp. bak­ing soda
• 1/2 tsp. salt
• 1/2 cup sour cream
• 3 cups diced fresh or frozen peaches (approx. 6–8 fresh peaches)
• 3 –4 Tb. butter, softened
• 1/4 cup granulated sugar

Preparation

Step 1

Pre­heat oven to 350 degrees.
In a 9″ — 10″ non­stick bundt pan, butter the pan well with the 3–4 Tbl covering all areas.

Dust with the ¼ cup sugar, turning the pan to coat well.

In a large bowl, cream the softened butter (not melted) and sugar until light and fluffy.

Add the eggs one at a time, beat­ing well after each addition.

Beat in the almond and vanilla extracts.
In a separate bowl combine the flour, bak­ing soda and salt and mix. Add this dry mixture to batter alternately with sour cream; beating well after each addition.

Fold in the peaches, careful not to break them up, but to leave them in chunks.

Pour the peach bat­ter into the pre­pared bundt pan.

Bake for 60–70 min­utes, or until the tooth­pick comes out almost clean. Cook­ing time will depend on oven.DSC_1971Cool for 15 min­utes before remov­ing from the pan to a serv­ing plate. It helps to loosen the edges with a table knife gen­tly no to dam­age the cake sides.

When the cake is com­pletely cooled, dust with confectioner’s sugar if desired. Peach Pound Cake 2