Peach Pound Cake
This is one of my favorite summer recipes. I found it years ago and have been "tweaking" it since. Stop by your local farmer's market or for those of you who are lucky enough to have a peach tree on site, and get some fresh peaches. You only need 2 cups worth but I always add in a bit more (like a half cup or so) just to make it extra peeeeeeeachy!
3 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 cup butter or margarine
2 cups sugar
2 tsp either apricot or peach nectar
1/2 cup sour cream
2 cups (remember you can add a few more if you like) diced fresh or frozen peaches
1 cup confectioners' sugar
2 Tbsp sour cream at room temp
2 Tbsp apricot or peach nectar
- Preheat oven to 350 degrees F. Grease and flour a Bundt pan. (I use Baker's Joy-makes life so much easier).
- Combine flour, baking soda and salt; mix thoroughly.
- In a separate large bowl, cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the nectar and mix thoroughly.
- Beginning with the flour mixture, add alternately with the sour cream to the egg mixture. Gently fold in the peaches.
- Pour the batter into a Bundt pan and distribute evenly. Bake about 1 hour or until toothpick inserted in the center comes out clean. Cool in pan for 5 minutes. Invert onto a cake dish and let cool another 10 minutes, then add the glazing.
- For the glaze, beat confectioners' sugar, cream cheese, and apricot or peach nectar until smooth. Drizzle over the top of the peach pound cake.
Best served at room temperature.
Yield 12-16 servings.