Ingredients for The Best Peachy Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- All Purpose Flour
- Baking Soda
- Salt
- 1 cup sour cream
- 2 cups peeled and diced fresh peaches
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How to Make The Best Peachy Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.
- Add 4 large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Stir in 2 teaspoons vanilla extract and 1 teaspoon almond extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in 1 cup sour cream and 2 cups peeled and diced fresh peaches.
- Pour batter into the prepared pan and spread evenly.
- Bake for 75-85 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 70-minute mark.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
136 g
Sugar
2529g
Fat
707g
Carbs
308g
