I’ve been thinking and thinking about something peachy to bake to take to a work meeting for a week now. Sunday morning it occurred to me to keep it simple and make a pound cake…but with peaches. I make a pretty mean pound cake so adding peaches has to make it even better, right? It totally did.
Peach Pound Cake
2 sticks butter, softened
2 c sugar
1 tsp almond extract
1 tsp vanilla extract
3 c all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 c sour cream
2 c diced peaches (canned, frozen, or fresh)
Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan. Using an electric mixer, cream butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition. Blend in flavoring. Sift together flour, baking powder, and salt. Alternately add flour mixture and sour cream. Fold in peaches.
Pour batter into prepared pan. Bake for 60-70 minutes until toothpick comes out clean. Remove from oven and cool in pan for 15 minutes. Invert cake onto cake plate.
Top with a little Cool Whip and/or powdered sugar and treat yourself to something wonderful.