Peach Pound Cake Recipe

Preparation: Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube ( Bundt ) pan, or spray with a floured vegetable cooking spray. Combine flour, baking soda , and salt . Mix thoroughly. In a separate large bowl, cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each one. Add both vanilla and almond extracts and mix thoroughly. Beginning with the flour mixture, add alternately with the sour cream , one-third at a time, to the egg mixture. Gently fold in the peaches . Pour batter into tube pan and distribute evenly. Bake 55 to 60 minutes or until toothpick inserted in the center comes out clean. Cool in pan on a rack for 20 minutes. Invert onto a cake dish and let come to room temperature before glazing. For the glaze, beat confectioners' sugar, cream cheese , and milk until smooth and just barely able to drip from the whisk. Spoon into zip-top bag, squeeze out the air, and seal. Cut a tiny corner from the bottom of the bag and use as a pastry bag. Drizzle the glaze over the top of the peach pound cake . Let sit uncovered about 1 hour for the glaze to set before cutting to serve. Best served at room temperature. Yield: 12 to 16 servings, depending on cut size Notes: You may peel the peaches or nectarines, if you wish,but it is not necessary and lends more color with the skin on. Peach Pound Cake Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.