Ingredients for Peaches N Cream Pound Cake
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How to Make Peaches N Cream Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped peaches.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Top the cake with the whipped cream and a sprinkle of cinnamon.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
210g
Fat
58g
Carbs
25g
