Tuesday, September 13, 2011

Peach-Almond Pound Cake

This summer, our farmers market basket has included an abundance of peaches. I have made peach crisp many times but wanted something different tonight. Early this year, GK served an awesome peach pound cake made by someone at church during the tornado relief. I had to taste this unusual cake—it was delicious! A few weeks ago, my friend Jen made us a peach pound cake that was also yummy. So I decided to try my hand at making one. Almonds and peaches are a classic combo, so that became the flavor base. Enjoy!

Peach-Almond Pound Cake
1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
6 eggs
1 1/2 tsp. almond extract
1 tsp. vanilla
3 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup sour cream
2 cups peeled, diced fresh peaches
1/4 cup sliced almonds

1. Beat butter and sugars until light and fluffy. Add in eggs, 1 at a time, beating until blended after each addition. Beat in almond and vanilla extracts.
2. Combine flour and next 2 ingredients. Add to butter mixture alternately with sour cream. Stir in peaches.
3. Lightly grease a Bundt pan; sprinkle sliced almonds in bottom of pan. Pour batter into pan.
4. Bake at 350° for 1 hour or until done. Cool in pan 10 minutes. Remove to wire rack to cool completely.

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