Peach Pound Cake

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Serves 12-16 | Prep Time | Cook Time 60-70

Why I Love This Recipe

Ingredients You'll Need

1 cup butter (no substitutes)softened
2 cups sugar
6 eggs
1 tsp almond extract
1 tsp vanilla extract
3 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
2 cups diced fresh or frozen peaches (drain the excess liquid)
confectioner's sugar


In a large mixing bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Beat in extracts.

Combine the flour, baking soda and salt; add to the batter alternately with sour cream.

Fold in the peaches.

Pour into a greased and floured 10-inch fluted tube pan.

Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.

Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Dust with confectioner's sugar if desired.

Yield: 12-16 servings

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