Zutaten für Peach Almond Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- All Purpose Flour
- Baking Soda
- ½ teaspoon salt
- 1 cup sour cream
- Peach
- Vanilla Extract
- Almond Extract
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Zubereitung von Peach Almond Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a third bowl, gently combine 1 cup sour cream and 2 cups peeled and diced fresh peaches.
- Gradually add the dry ingredients to the wet ingredients, alternating with the peach mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition.
- Stir in 1 teaspoon almond extract and ½ cup chopped almonds.
- Pour batter evenly into the prepared loaf pans.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
1236g
Fat
353g
Carbs
151g
