Georgia Peach Pound Cake
Ingredients
Cake
- 3 cups flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3 cups granulated sugar
- 6 eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sour cream
- 2 cups chopped, peeled peaches
Icing
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 tablespoon milk
- 1/2 teaspoon almond extract
- 1 (1 pound) box confectioners' sugar, sifted
Instructions
- Cake: Heat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Mix the flour, baking soda and salt in a small bowl.
- Cream the butter and sugar in a mixer bowl until light and fluffy.
- Add the eggs, 1 at a time, mixing well after each addition.
- Stir in the vanilla and almond extracts.
- Add the dry ingredients and mix well.
- Fold in the sour cream and peaches.
- Pour into the prepared pan.
- Bake for 75 to 85 minutes or until a wooden pick inserted in the center comes
out clean.
- Cool in the pan for 10 minutes.
- Invert onto wire rack and cool completely.
- Icing: Cream the cream cheese and butter in a mixer bowl until light and fluffy.
- Add the milk and almond extract and mix well.
- Add the confectioners' sugar gradually, beating until smooth.
- Frost cake.
- Store leftover cake covered in refrigerator.