Name: Peach Pound Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 min
Ingredients: 1 cup butter, softened; 2 cups sugar; 6 large eggs, room temperature; 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 or frozen peaches; Confectioners' sugar

Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it.
-Betty Jean Gosnell, Inman, South Carolina
 

Peach Pound Cake

butter, softened

sugar

eggs, room temperature

almond extract

vanilla extract

all-purpose flour

baking soda

salt

sour cream

peaches

Confectioners' sugar

The texture of this cake was wonderful. Crispy/crunchy outside and moist inside. However, like another reviewer posted, it's missing a something, a little depth .  I think it needs more salt (when using unsalted butter). I would up it to 1/2 a teaspoon the next time. I also think the almond extract  overpowers (and I like almond extract)  I will reduce to 1/2 tsp. next time.

I have mango trees, so I substituted them for peaches.  Other reviewers suggested decreasing the almond extract, which I did to a half teaspoon.  I also used 3 cups of mangoes instead of two.  The cake is REALLY good, although I couldn’t taste the almond at all.  Next time I will try the full teaspoon of almond extract.

This turned out really good. The only thing I'd change for next time is that I'd use less or no almond extract and possibly more vanilla extract. I just thought it overpowered the flavor a little bit. Otherwise, the consistency was great and making it was easy enough!

I made this in a 9X13 pan and baked it at 350* for 45 - 50 minutes.  Very nice texture and flavor.

Great recipe! Very moist and tasty! Will make this again!

Yummy! First pound cake I've made and we loved it.

I cut this recipe in half and put it in a loaf pan instead of a bundt pan.  It looks and tastes great!  The only problem I had was that I buttered and floured the loaf pan and it still stuck!  No idea why that happened!  I lowered the temp to 330deg because my oven tends to run hot.  It took about 58-60 minutes.  Like the other reviewer, I allowed the fresh diced peaches to drain on a paper towel before folding them into the batter.  I also cut back on the almond extract (using 1/4tsp instead of 1/2).  Also, I used salted butter.  I really enjoy the taste and plan on putting a whipped cream mousse on it as a dessert.  Next time I'll try adding in other fruit as well.  I'd make this again!

Absolutely delicious!  The only thing I changed was to add 1 cup of huckleberries along with the peaches.

This cake would be good without the peaches, but the addition of peaches makes it great.  I made a couple of improvements after the first time I made this.  First of all, I made sure I drained the peaches pretty well.  After peeling and chopping them, put them in a wire strainer over a bowl to drain.  Then I laid them on a paper towel and dried them a little.  Also, I had a dark pan, so I lowered the oven temp to 325 and cooked it quite a bit longer.  I have made this several times, and everyone who has eaten it loves it!

Mmmmm....nummy!!  Followed recipe as it is.  I'm a fan of the almond extract with peaches.  Looking forward to next summer when the fresh peaches are available so I can bake more.

This is a really good recipe. You can certainly add another cup of peaches if you want, but we thought it was fine as is.

I loved the texture of this cake but it seemed like something was missing.  I used unsalted butter but would make it with salted butter next time.

I loved this pound cake.  Very rich, but delicious.  I love the peaches cut up inside. Great Recipe

I will definitely add at least three cups of peaches next time. I used about six fresh, very juicy peaches.

Very, very moist and dense cake.  Would pair up perfectly with any type of fruit sauce or ice cream topping.  Used 7 fresh peaches..took a little longer to bake but BOY was it good!

Peach Pound Cake

Prep Time: 10 minutes

Cook Time: 60 minutes

Total: 1 hours, 10 minutes

Servings: 16

Cost: $1.99 /serving

Author : Taste of Home

Ingredients

Instructions

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