Peach Pound Cake

This Peach Pound Cake Classic, perfect pound cake, enhanced with sour cream to give it an incredible velvety moistness, loaded with a sumptuous helping of fresh summer peaches! This cake is as easy to make as any classical standard pound cake is, except, first you need to simply chop up some ripe peaches.


  • 1 1/2 Cups 3 Sticks Unsalted Butter, At Room Temperature
  • 3 Cups Sugar
  • 6 Large Eggs at Room Temperature
  • 3 Cups Plus Extra To Coat The Pan All-Purpose Flour
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Baking Soda
  • 1 Cup Sour Cream
  • 2 Teaspoons Vanilla Extract
  • 2 Cups Fresh Peaches Peeled, Pitted and Diced
  • 1 1/2 Cups Powdered Sugar Sifted
  • 1-3 Tablespoons Milk or Cream
  1. Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick cooking spray and add a few tablespoons of all-purpose flour to pan, shake it around to coat well, and remove any tap out and threw away any excess.
  2. In gradually the bowl of an electric stand up mixer, beat butter until it's creamy.  Add sugar and beat at medium speed for 5-7 minutes, or until mixture is light and fluffy. (I beat for 7 minutes).  Add eggs, one at a time, beating just until the yolk disappears and is incorporated into the batter.
  3. Please visit Peach Pound Cake for full instructions.

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