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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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I use fresh white peaches even though you can use any type fresh or frozen peach. I acheived a better flavor when the peaches were a bit under ripe. I also did not peel them. The cake is moist and just powdered sugar, no icing is enough for a special desert. My co-workers requested this cake again this year when the peaches were in season, I had to make 2 one for work and another for home. Ingredients:
1 cup butter, softened (no substitutes) |
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 white peaches |
confectioners' sugar |
Directions:
1. In a large mixing bowl, cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in extracts.
4. Combine the flour, baking soda and salt; add to the batter alternately with sour cream.
5. Fold in the peaches.
6. Pour into a greased and floured 10-inch fluted tube pan.
7. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
9. Dust with confectioner's sugar if desired.
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