Peach Almond Pound Cake


This recipe calls for frozen peaches simply because you can purchase them year ’round. If fresh peaches are in season, they would be even better than frozen.


  • 1 cup (2 sticks) butter, softened
  • 3 cups sugar
  • 6 eggs, at room temperature
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream, at room temperature
  • 21/4 cups frozen sliced peaches, thawed
  • and chopped
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract


Preheat the oven to 350 degrees. Beat the butter in a large mixing bowl on medium speed until fluffy. Add the sugar gradually, beating for at least 8 minutes or until smooth. Add the eggs one at a time, beating well after each addition. Stir together the flour, baking soda and salt.

Combine the sour cream and peaches in a small bowl. Add to the butter mixture alternately with the dry ingredients, beating after each addition until just combined, beginning and ending with the dry ingredients. Stir in the extracts. Pour into a greased and floured pan.

Bake for 1 1/2 to 1 3/4 hours or until golden brown and a wooden pick inserted in the center comes out clean. Remove the pan to a wire rack and cool for 10 minutes. Turn the cake out of the pan onto the rack and cool completely.

Makes 12 to 16 servings