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
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