Looking for the Perfect Summer Dessert?

PEACH POUND CAKE

Peaches are in the spotlight right now and this peach pound cake recipe is a winner for your summer entertaining. I found the recipe on Taste of Home and baked it for a party we attended last week. Comments were complimentary all around. I used fresh peaches I found at our local farmers market but frozen peaches can be used to make this cake a year round pleasure.

Ingredients: 

1 cup softened butter

2 cups sugar

6 large eggs, room temperature

1 teaspoon EACH almond and vanilla extract

3 cups all purpose flour

1/4 teaspoon EACH baking soda and salt

1/2 cup sour cream

2 cups sliced fresh peaches (frozen can be used)

Confectioners sugar

Directions:

Preheat oven to 350. In a large bowl, beat butter and sugar until light and fluffy, about 5-7 minutes. Add eggs one at a time while continuing beating after each addition. Beat in almond and vanilla extracts.  Next, add the flour, baking soda and salt while you alternate adding the sour cream.  Fold in the peaches with a spoon.

Pour into a greased and floured 10 inch fluted tube pan.  Bake until done about 50-70 minutes.  Cool for 10 minutes before you remove from the pan onto a serving platter.  When cooled and before serving, dust with top with confectioners sugar, slice and enjoy. Happy Summer!