Moist Peach Pound Cake
Description
This moist peach pound cake recipe uses canned peaches to make two loaves; one for now, and one to freeze for later, or share with friends and family.
Ingredients
•
3 cups all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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1 (29 ounce) can peaches, drained and mashed
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1/2 cup sour cream
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3 cups white sugar
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1 cup butter, softened
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6 eggs
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1 teaspoon vanilla extract
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1 teaspoon almond extract
Directions
1
Preheat the 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 large bowl. Mix peaches and sour cream together in a separate bowl.
3
Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add 5 eggs, one at a time, beating well after each addition before adding the next. Beat in remaining 1 egg, vanilla extract, and almond extract together; add flour mixture, alternating with peach mixture, mixing until just combined.
4
Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 65 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.