Moist Peach Pound Cake

Moist Peach Pound Cake

5 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
OODLES_OR
Recipe by  OODLES_OR

“This is a delicious, moist, feel-good cake.”

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Ingredients

Adjust Servings

Original recipe yields 2 9x5-inch loaves

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and sugar two 9x5-inch loaf pans.
  2. Combine flour, salt, and baking soda in a bowl. Mix mashed peaches and sour cream in another bowl.
  3. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and almond extract with the last egg. Pour in the flour mixture alternately with the peach mixture, mixing until just incorporated.
  4. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Reviews (5)

Rate This Recipe
Dixie
27

Dixie

this cake was very moist but no matter how much you spray and sprinkle the pan with sugar it still came out of the pan in pieces. Very good cake pieces though

It's A New Day
8

It's A New Day

Since the only other review mentioned how the cake stuck to the pans, I used parchment paper in mine. The loaves slid right out! After 65 minutes of baking the centers seemed to be still liquidy so I turned off the oven and left them in for about another hour. I used a quart of home canned spiced peaches instead of commerical peaches. I always sprinkle Turbinado sugar on top of sweet baked goods and I did with this too. When baking, after 35 minutes, the tops seemed to be getting too brown so I covered with foil. Upon first taste, it tasted like plain pound cake and it was very moist. We'll see how it is after it cools completely and sits for a day. Thanks!

KISSTHECHEF
3

KISSTHECHEF

Made this for a recent party and this recipe was wayyyyy too much which went in the favor of my co workers because I made 1 bundt pan and 1 loaf pan. I only got great compliments. I had to restrain myself for eating too much. Delicious and moist. I ran out of sour cream so I used plain greek yogurt and it worked just as well. Making this again tomorrow for Thanksgiving but 1/2 the recipe will be plenty. A must make!

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 310 cal
  • 16%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 48.9 g
  • 16%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 90 mg
  • 30%
  • Sodium
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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