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home > recipes > cakes > peach pound cake 2
from NY, US 3 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 2 cups granulated white sugar 6 eggs room temperature 11/2 teaspoons vanilla extract 1/4 teaspoon almond extract 1/2 cup sour cream 2 cups chopped fresh peaches pitted ( leave skin on if desired ) Glaze: 1 cup confectioners' sugar 2 to 3 Tbs bottled peach syrup ( ex: Monin brand ) I use ripe peaches and leave the skins on. This is a popular summer cake recipe and often nectarines may be substituted for the peaches. Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube (Bundt) pan. Combine flour, baking soda, and salt. 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. 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 prepared pan and smooth 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 ingredients into a pourable glaze consistency. Pour over warm cake. Best served at room temperature but may be chilled.

Peach Pound Cake 2


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keyword: peach
keyword: pound
recipes for cakes
recipes by butterflydog
Email Address:
(posted June 13, 2011)

from NY, US

3 cups
all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
salt
1 cup
butter, softened
2 cups granulated white
sugar
6
eggs room temperature
11/2 teaspoons
vanilla extract
1/4 teaspoon
almond extract
1/2 cup
sour cream
2 cups chopped fresh peaches pitted ( leave
skin on if desired )
Glaze:
1 cup confectioners'
sugar
2 to 3 Tbs bottled
peach syrup ( ex: Monin brand )

I use
ripe peaches and leave the skins on. This is a popular summer cake recipe and often nectarines may be substituted for the peaches.

Preheat oven to 350 degrees F.
Grease and flour a 10-inch fluted tube (Bundt) pan. Combine flour,
baking soda, and salt. 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.

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 prepared pan and smooth 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 ingredients into a pourable glaze consistency. Pour over warm cake.

Best served at
room
temperature but may be chilled.



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