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Peach Pound Cake

 

What You Need

1 cup butter, softened

2 cups sugar

6 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 peaches

confectioners' sugar


Directions:

1) In a large mixing 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. Fold in the peaches.

2) Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

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