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Moist Peach Pound Cake
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Create a delectable peach cake anytime with canned peaches for convenience and flavor.
Ingredients:
  • 3 cups all-purpose flour
  • 0.5 teaspoon salt
  • 0.25 teaspoon baking soda
  • 1 (29 ounce) can peaches, drained and mashed
  • 0.5 cup sour cream
  • 1 cup butter, softened
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C), then generously grease and coat two 9x5-inch loaf pans with sugar for a sweet, caramelized finish.
  • In a bowl, blend together flour, salt, and baking soda. In a separate bowl, combine mashed peaches and sour cream.
  • In a large bowl, use an electric mixer to cream together butter and sugar until fluffy. Add eggs one at a time, making sure each one is fully mixed in before adding the next. Mix in vanilla extract and almond extract with the final egg. Gradually add the flour mixture and peach mixture, alternating between the two until just combined.
  • Bake in a preheated oven for about 65 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

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