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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A lovely way to use up frozen peaches before this years crop comes in. Ingredients:
peach pound cake |
1 cup butter softened |
2 cup granulated sugar |
6 eggs |
1 teaspoon almond extract |
1 teaspoon vanilla |
3 cups all purpose flour |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup sour cream |
3 cups diced peaches (fresh or frozen that have been thawed and drained. |
confectioners'sugar |
Directions:
1. Preheat oven to 350F,
2. Whip together butter and granulated sugar until light and fluffy.
3. Add eggs one at a time beating after each addition.
4. Stir in almond & vanilla extracts.
5. In a separate bowl, combine flour, baking soda and salt.
6. Add flour mixture alternately with the sour cream to creamed butter and sugar.
7. Fold in peaches, (Do not over stir)
8. Spoon into pan, bake 55 to 65 minutes ( mine took longer) until toothpick comes out clean,
9. Cool 15 minutes before inverting onto plate.
10. Dust with confectioners' sugar. Serves 12 to 14.
11. I used a light lemon glaze. instead of the powered sugar.
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