Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 1/4 teaspoon baking soda

  3. 1/2 teaspoon salt

  4. 1 cup butter, softened (2 sticks)

  5. 2 cups granulated white sugar

  6. 6 eggs

  7. 1-1/2 teaspoons vanilla extract

  8. 1/4 teaspoon almond extract

  9. 1/2 cup sour cream

  10. 2 cups chopped fresh or frozen peaches or nectarines (2 to 3 large fruits) Glaze:

  11. 1 cup confectioners' sugar

  12. 2 Tablespoons cream cheese , at room temperature

  13. 2 to 3 Tablespoons milk or cream

Instructions Jump to Ingredients ↑

  1. 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, Inc.


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