Peach Pound Cake

Fresh Peach Pound Cake

Ingre­di­ents:

1 cup but­ter, soft­ened (2 sticks)
2 cups gran­u­lated sugar
6 large eggs
1/2 tsp. almond extract
2 tsp. vanilla
3 cups all pur­pose flour
1/4 tsp. bak­ing soda
1/2 tsp. salt
1/2 cup sour cream
3 cups diced fresh or frozen peaches (approx. 6–8 fresh peaches)

3–4 Tbl. but­ter, soft­ened
¼ cup gran­u­lated sugar

 Direc­tions:

Pre­heat oven to 350 degrees.
In a non­stick bundt pan, but­ter the pan well with the 3–4 Tbl. cov­er­ing all areas. Dust with the ¼ cup sugar, turn­ing the pan to coat well. In a large bowl, cream the soft­ened but­ter and sugar until light and fluffy.  Add the eggs one at a time, beat­ing well after each addition.  Beat in the almond and vanilla extracts. In a sep­a­rate bowl com­bine the flour, bak­ing soda and salt and mix.  Add this dry mix­ture to bat­ter alter­nately with sour cream; beat­ing well after each addi­tion.  Fold in the peaches, care­ful not to break them up.  Pour the peach bat­ter into the pre­pared bundt pan.  Bake for 60–70 min­utes, or until the tooth­pick comes out almost clean.  Cook­ing time will depend on oven.  Cool for 15 min­utes before remov­ing from the pan to a serv­ing plate.  It helps to loosen the edges with a table knife gen­tly not to dam­age the cake sides. When the cake is com­pletely cooled, dust with confectioner’s sugar if desired.