This rich and moist pound cake is not for dieters. Feel free to substitute nectarines, or apricots for the peaches. In the photo, I have used white nectarines and left the skin on for added color and fiber. The cake is irresistable and makes a beautiful presentation. You may skip the glaze and simply dust with confectioners' sugar, if you wish, but be sure the cake is completely cool and dust just before serving.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 12 to 16 servings
Ingredients:
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened (2 sticks)
- 2 cups granulated white sugar
- 6 eggs
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup sour cream
- 2 cups chopped fresh or frozen peaches or nectarines (2 to 3 large fruits)
- .
- Glaze:
- 1 cup confectioners' sugar
- 2 Tablespoons cream cheese, at room temperature
- 2 to 3 Tablespoons milk or cream
Preparation:
Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube (Bundt) pan, or spray with a floured vegetable cooking spray.
Combine flour, baking soda, and salt. Mix thoroughly.
In a separate large bowl, cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each one. Add both vanilla and almond extracts and mix thoroughly.
Beginning with the flour mixture, add alternately with the sour cream, one-third at a time, to the egg mixture. Gently fold in the peaches.
Pour batter into tube pan and distribute evenly. Bake 55 to 60 minutes or until toothpick inserted in the center comes out clean. Cool in pan on a rack for 20 minutes. Invert onto a cake dish and let come to room temperature before glazing.
For the glaze, beat confectioners' sugar, cream cheese, and milk until smooth and just barely able to drip from the whisk. Spoon into zip-top bag, squeeze out the air, and seal. Cut a tiny corner from the bottom of the bag and use as a pastry bag. Drizzle the glaze over the top of the peach pound cake. Let sit uncovered about 1 hour for the glaze to set before cutting to serve. Best served at room temperature.
Yield: 12 to 16 servings, depending on cut size
Notes: You may peel the peaches or nectarines, if you wish,but it is not necessary and lends more color with the skin on.
Peach Pound Cake Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Combine flour, baking soda, and salt. Mix thoroughly.
In a separate large bowl, cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each one. Add both vanilla and almond extracts and mix thoroughly.
Beginning with the flour mixture, add alternately with the sour cream, one-third at a time, to the egg mixture. Gently fold in the peaches.
Pour batter into tube pan and distribute evenly. Bake 55 to 60 minutes or until toothpick inserted in the center comes out clean. Cool in pan on a rack for 20 minutes. Invert onto a cake dish and let come to room temperature before glazing.
For the glaze, beat confectioners' sugar, cream cheese, and milk until smooth and just barely able to drip from the whisk. Spoon into zip-top bag, squeeze out the air, and seal. Cut a tiny corner from the bottom of the bag and use as a pastry bag. Drizzle the glaze over the top of the peach pound cake. Let sit uncovered about 1 hour for the glaze to set before cutting to serve. Best served at room temperature.
Yield: 12 to 16 servings, depending on cut size
Notes: You may peel the peaches or nectarines, if you wish,but it is not necessary and lends more color with the skin on.
Peach Pound Cake Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
