Today I my last recipe for Peach Week. I hope that you enjoy this one as much as I did. Of course here in the south pound cake is the dessert of choice. So I combined these two southern favorites to top off the week. This cake was so moist and delicious. I loved the addition of almond extract to give it a deeper flavor. This recipe is a win in every way.
Don't forget to check out our past peach recipes. Bourbon Peach BBQ Ribs and Bourbon Peach Jam
Peaches and Cream Pound Cake
1 cup butter, softened
3 cups sugar
6 eggs at room temperature
1 tsp. vanilla
1/2 tsp. almond extract
3 cups all purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream
2 cups peaches, chopped
Preheat oven to 350 degrees.
Grease and flour a 10 inch tube pan. Cream butter and sugar until light and fluffy. Add eggs one at a time beating after each addition. Stir in extracts. In a small bowl, combine dry ingredients. Add the dry ingredients to the creamed mixture. Fold in sour cream and peaches. pour batter into the prepared pan. Bake 75 to 85 minutes until toothpick comes out clean. Enjoy!
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