Making a heavenly peach pound cake only takes 30 minutes of prep work and this moist delicious concoction is worth every enchanted second!
MOIST AND TENDER SOUTHERN POUND CAKE WITH PEACHES IS LIKE A SLICE OF HEAVEN ON A PLATE.
Both pound cakes and peaches are staples in down-home southern baking, and this flavorful peach pound cake would be right at home next to the peach cobbler and peach pie at the county fair or community bake-off.
I love that this cake is not overtly peachy in the same way a peach cobbler or peach pie would be. Instead, it’s a southern-style pound cake dotted with bits of peaches. The peaches are morsels of sweetness that accent the richness of the cake.
This decadent pound cake is simple to whip up in about 15 minutes, then you can pop it in the oven and make the sweet vanilla drizzle that takes the cake to a whole new level.
INGREDIENTS
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
2 1/2 cups sugar
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
INGREDIENTS
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
2 1/2 cups sugar
1 1/2 cups (3 sticks) unsalted butter, softened
6 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups fresh peaches, peeled, pitted, diced
Glaze:
1 1/2 cup powdered sugar
2 tablespoons milk, plus more, as needed
1/2 teaspoon almond extract, optional
PREPARATION
Preheat oven to 325º F and lightly grease a standard bundt pan with butter or non-stick spray.
In a medium bowl, whisk together flour, salt, cinnamon and baking soda until thoroughly mixed together.
In a large bowl or mixer, cream butter for 1-2 minutes, until fluffy, then add sugar and cream together for another 3-4 minutes.
Working one at a time, beat in eggs until incorporated, then mix in vanilla and almond extracts.
Beginning and ending with dry ingredients, alternate between adding flour mixture and sour cream to batter, beating until just combined, then fold in diced peaches.
Pour batter into greased bundt pan (it’s okay if it’s thick), being sure to only fill then spread into an even layer.
Place in oven and bake for 80-100 minutes, or until toothpick inserted in center comes out mostly clean.
Remove from oven and let cool.
Make glaze by whisking almond extract and milk (one tablespoon at a time) into powdered sugar. Pour over cooled cake and let set.
Adapted from Gonna Want Seconds.