Name: Peach Poundcake
Ingredients: 3 cups all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 1/4 cups butter (softened); 2 1/2 cups sugar; 6 large eggs (room temperature); 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/2 cup sour cream; 2 cups peaches (diced small); 1 tablespoon cinnamon (optional)

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Peach Poundcake

Course: Dessert

Servings:

Author: Connie Bell

Ingredients

3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups butter softened
2 1/2 cups sugar
6 large eggs room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup sour cream
2 cups peaches diced small
1 tablespoon cinnamon optional

Instructions

Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan.
Stir together flour, salt, baking soda and cinnamon and set aside. In a
large bowl, cream butter and sugar with an electric mixer. Add eggs one
at a time beating after each addition. Beat in flour mixture alternately
with sour cream and blend well. Fold in peaches and vanilla and almond
flavorings.
Bake 1 to 1 1/4 hours or until cake tests done.

Notes

Sweeten the peaches with sugar if they need it.
Glaze cake with powdered sugar glaze and garnish with sliced peaches if desired.
Serve with sweetened whipped cream or vanilla ice cream.

Recipe By: Connie Bell
Serving Size: 16

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