Peach Pound Cake

Name: Peach Pound Cake
Ingredients: 1 c. butter, softened (no substitutes); 2 c. sugar; 6 eggs; 1 tsp. almond extract; 1 tsp. vanilla extract; 3 c. all-purpose flour; 1/4 tsp. baking soda; 1/4 tsp. salt; 1/2 c. sour cream; 2 c. diced fresh or frozen peaches; confectioners sugar

11 ingredients

1 steps

Ingredients

1 c. butter, softened (no substitutes)
2 c. sugar
6 eggs
1 tsp. almond extract
1 tsp. vanilla extract
3 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. sour cream
2 c. diced fresh or frozen peaches
confectioners sugar

Directions

1

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, 1 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 peaches. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350° for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool 15 minutes before removing from pan. Cool completely. Dust with confectioners sugar, if desired. Yields 12 to 16 servings.