Peach Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
1 cup of butter or margarine, softened3 cups sugar6 large eggs3 cups whole wheat flour (her recipe calls for all purpose flour)1/4 teaspoon baking soda1/4 teaspoon salt1/2 cup sour cream (I used light sour cream)1 teaspoon vanilla extract2 cups peeled, chopped peaches (I used 2-1/2 sliced cups for nutritional calculation since database only has peach slices and chopped gives you slightly more)1 teaspoon almond extract1 teaspoon baking powder (her recipe does not use baking powder. I added it since I was using whole wheat flour which is heavier than all purpose. If you use all purpose, leave out the baking powder.)
Preheat oven to 350 degrees. Grease and flour 10” tube pan and set aside. Cram together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Mix together flour, soda (and baking powder if using whole wheat flour) and salt and add to sugar mixture alternately with sour cream. Stir in with vanilla and almond extract. Stir in peaches and pour batter into prepared pan and bake for 75 to 80 minutes or until cake tests done. Makes one 10-inch cake.
Serving Size: 25 1-1/2" slices across back
Number of Servings: 25
Recipe submitted by SparkPeople user THEODORE1958.
Mix together flour, soda (and baking powder if using whole wheat flour) and salt and add to sugar mixture alternately with sour cream. Stir in with vanilla and almond extract. Stir in peaches and pour batter into prepared pan and bake for 75 to 80 minutes or until cake tests done. Makes one 10-inch cake.
Serving Size: 25 1-1/2" slices across back
Number of Servings: 25
Recipe submitted by SparkPeople user THEODORE1958.
Nutritional Info Amount Per Serving
- Calories: 237.6
- Total Fat: 9.1 g
- Cholesterol: 45.9 mg
- Sodium: 193.8 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 2.2 g
- Protein: 3.7 g
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