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Peach Pound Cake




Source of Recipe


Joan II


List of Ingredients




1-cup butter softened
6 eggs, room temperature
1/4 tsp baking soda
1/2 cup sour cream, room temperature
2 cups finely chopped, peeled peaches when in season (out of season I use the frozen ones although you can used canned)
2-3/4 cups sugar
3 cups flour
3/4 tsp. salt
1 tsp. vanilla
1 tsp. almond extract


Recipe



Cream butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each. Combine flour, soda, and salt in a separate bowl, set aside. Mix sour cream and peaches together, Add dry ingredients alternately with sour cream/peach mixture to creamed butter and sugar. Stir in extracts. Bake at 350 degrees in a greased and floured 10-inch tube pan for 70-80 minutes, or in two-9x5 inch loaf pans for 1 hour. (I like to do the 9x5 pans as you can freeze one for later use). Remove pans to cooling rack. Dust with confectioners sugar when completely cooled, if desired or serve with fresh peach slices and whipped cream.