Peach Pound Cake

Name: Peach Pound Cake
Ingredients: 1 cup butter, softened; 2 cups sugar; 6 large 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

11 ingredients

2 steps

Ingredients

1 cup butter, softened
2 cups sugar
6 large 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

Directions

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, beating well after each addition. 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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.