Sour Cream Peach Pound Cake

Sometimes you need a cake that looks as lovely as it tastes. Sometimes you need a cake that you can slice and serve in little more than an hour. Sometimes you just need cake. Any cake. Well, we’ve got good news. No matter your cake needs, this Sour Cream Peach Pound Cake meets them. It’s buttery and velvety, with a crumb that’s delicately flavored with vanilla and dotted with sweet, fresh peaches. And it’s a cinch to make. Take a look.

The cake is a basic pound cake recipe, with some sour cream added in. The result is a moist and smooth texture with a subtle tang. The chopped, fresh peaches are suspended in the batter like little jewels, and the whole thing is finished with the simplest glaze that sets off the sweetness perfectly.

INGREDIENTS

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 2 1/2 cups sugar
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 6 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups fresh peaches, peeled, pitted, diced
• Glaze:
• 1 1/2 cup powdered sugar
• 2 tablespoons milk, plus more, as needed
• 1/2 teaspoon almond extract, optional

PREPARATION

1. Preheat oven to 325º F and lightly grease a standard bundt pan with butter or non-stick spray.
2. In a medium bowl, whisk together flour, salt, cinnamon and baking soda until thoroughly mixed together.
3. In a large bowl or mixer, cream butter for 1-2 minutes, until fluffy, then add sugar and cream together for another 3-4 minutes.
4. Working one at a time, beat in eggs until incorporated, then mix in vanilla and almond extracts.
5. ................................

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