A Bohme Cooked Meal

Monday, May 11, 2015

Peach Pound Cake

I made this loaf out of the need to make friends.  I was going to meet some new people.  It's a fact that I am pretty socially awkward.  I find that making friends is significantly easier when you bring treats.  It creates a reason to start a conversation.

I ended up making two of these loafs.  I drizzled cream cheese frosting on the top of the loaf.  My husband took one to his game night and I took one to my rehearsal.  They were well received!

Fresh Peach Pound Cake


1 cup butter
2 cups sugar
6 eggs
1/2 tsp. almond extract
2 tsp. vanilla
3 cups flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream
3 cups diced fresh or frozen peaches (6–8 peaches) I used frozen as they are not in season.


Pre­heat oven to 350 degrees.
In a bundt pan, butter the pan well with the 3–4 Tbl. covering all areas.

Dust with the ¼ cup sugar, turning the pan to coat well.

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Beat in the extracts.
In a separate bowl combine the flour, baking soda and salt; add to batter alternately with sour cream; beating well after each addition. Fold in the peaches.

Pour the peach batter into the prepared bundt pan.Bake for 60–70 minutes, or until the tooth­pick comes out almost clean. Cool for 15 minutes before removing from the pan to a serving plate. When cooled dust with confectioner’s sugar if desired.

Copyright, Recipe by Carrie Groneman,  A Mother’s Shadow, 2014

No comments:

Post a Comment