September 7, 2016

Peach Pound Cake

We had peaches that we getting soft and I wasn't prepared for canning yet so I found this yummy recipe to try. The family all loved it, and my coworker referred to it as peach ambrosia bread, which I agree with, so I might change the name in my recipe.

1 cup real butter, softened (2 sticks)
2 cups granulated sugar
6 large eggs
1/2 tsp. almond extract (or more vanilla if you do not care for almond)
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), peeled, pit removed and diced
3-4 Tbl. butter, softened
¼ cup granulated sugar
Powdered sugar for garnish

Preheat oven to 350 degrees.
Take your 9"-10" nonstick Bundt pan and cover the pan really well with the 3-4 Tablespoons butter making sure to cover all the crevices and areas really well. Dust with the ¼ cup of granulated sugar, rotating the pan to coat well.
In a large bowl, cream the softened butter and the sugar until light and fluffy, about 3 minutes. Add the eggs one at a time. 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 cut up peaches. Be very careful not to break them up, but to leave them in chunks. Pour the peach batter into the prepared bundt pan.
Bake for 60-70 minutes, or until the toothpick comes out almost clean. It's important to cool the cake for 15 minutes before removing from the pan to a serving plate. When the cake is completely cooled, you can dust it with powdered sugar.
Fresh Peach Pound Cake
Microwave Score: Not needed!
Freezer Score: haven't frozen it, but you probably could. and it will probably still taste good later on, especially if you freeze it in loaves.
Family Score: 4.5 "delicious"
Overall Score: 4.5 yummy treat that isn't overly sweet.

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