Peach Almond Pound Cake

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“A moist pound cake that uses those juicy summer peaches. I have served this at bridal brunches and teas.”
READY IN:
1hr 50mins
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, cream the butter.
  2. Gradually add in the sugar, beating at medium speed with an electric mixer.
  3. Add in eggs one at a time; beat well after each.
  4. In a second bowl, mix together the flour, soda, and salt.
  5. In a third bowl, stir together the sour cream and peaches.
  6. Add the dry ingredients to the creamed mixture alternately with the peach mixture.
  7. Mix until just blended after each addition.
  8. Add in flavorings, stir gently to combine.
  9. Pour batter into two greased and floured 9x5 inch loaf pans.
  10. Bake at 350° for 1 hour and 5 minutes or until pick comes out clean.
  11. Cool in the pans for 10-15 minutes.
  12. Turn cakes out onto cooling rack to cool completely.

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