Peach Pound Cake


  • 1 cup salted butter room temperature
  • 3 cups sugar
  • 6 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon almond flavoring
  • 3 cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sour cream
  • 2 cups peeled, pitted and chopped peaches


  • Preheat the oven to 350º Fahrenheit. Grease a 10” bundt cake pan with cake release or grease with shortening then dust with flour.
  • In a large bowl, beat the butter and sugar for 2-3 minutes until it is light and fluffy.
  • Add the eggs, one at a time, beating well between each addition.
  • Mix in vanilla and almond flavoring.
  • In a small bowl, whisk together the flour, baking soda and salt.
  • Add to the creamed butter mixture and mix just until combined, scraping the sides of the bowl as needed.
  • Fold in the sour cream and peaches.
  • Pour into the pan and bake for 1 hour or until the cake tests done.
  • Allow the cake to cool in the pan for 10 minutes, then turn it out onto a plate to cool completely.
  • Serve with whipped cream and a dusting of cinnamon if desired.

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