Recipe for cooking peach pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Peach Pound Cake

1 c. butter or butter replacement, softened
1 tsp. vanilla extract or flavoring
1 tsp. almond extract or flavoring
3 c. sugar
6 eggs
3 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
2 c. peeled, chopped fresh peaches
1/2 c. sour cream

Cream butter. Add vanilla and almond extract or flavorings gradually. Add sugar and beat till well mixed. Add eggs, two at a time, beating well each time. Combine flour, baking soda and salt.

Combine peaches and sour cream. Add flour mixture alternately with peach mixture to cream mixture, mixing till just blended each time. Pour into a greased and floured 10-in. tube pan. Bake at 350 degrees F for 1 hour and 10 mins. or until cake tests done. Cool in pan for 20 mins.. Remove to wire rack to cool completely.