Peach Pound Cake II
Source of Recipe
Laurel
Recipe Introduction
This is a combination of two peach pound cake recipes found on Taste of Home.
List of Ingredients
1 cup butter, softened
3 cups sugar
6 eggs, room temperature
2 teaspoons vanilla (I think maybe 1 of vanilla and 1 of almond would be good)
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 cups ripe peaches, peeled and chopped
Sweetened whipped cream and cinnamon for garnish* (see note)
Toasted sliced almonds for garnishRecipe
Grease and flour a 10-in tube pan.
Preheat oven to 350°
In large bowl, cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla.
In a small bowl, combine flour, baking soda and salt; add to the creamed mixture. Fold in sour cream and chopped peaches. Pour into prepared pan. Bake for 1-1/4 to 1-1/2 hours, or until toothpick comes out clean.
To serve, top each slice with sweetened whipped cream with a dash of cinnamon on top.
Serves 12
Note: I “frosted” mine with the following:
Peach and Cream Cheese Icing
1 (8 ounce) package cream cheese
1 (1 pound) box confectioners' sugar
1 peeled peach, pureed or well mashed
In a mixing bowl, combine half the cream cheese, half the confectioners' sugar and some peach puree. Mix well with blender, then add remaining cream cheese and confectioners' sugar, and enough peach puree to make the desired thickness. (If the peach is very ripe and juicy, use less puree, so the icing does not become too thin.)
Top the cake with toasted sliced almonds.
|
|
member logon
