Moist Peach Pound Cake

  • Recipe By
  • Published Sep 9th
  • Ready In1h 20m
  • Servings20
  • Calories310
This is a delicious, moist, feel-good cake.

Moist Peach Pound Cake Ingredients

The following are the ingredients needed to make delicious Moist Peach Pound Cake for 20 servings:

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 (29 ounce) can peaches, drained and mashed
  • 1/2 cup sour cream
  • 1 cup butter, softened
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Moist Peach Pound Cake Cooking Instructions

  • Prep15m
  • Cook1h 5m
  • Ready In1h 20m

To cook Moist Peach Pound Cake, you need about 15 minutes of preparation time. The time needed to cook this Moist Peach Pound Cake is about 1 hour 5 minutes , and you can serve your Moist Peach Pound Cake within 1 hour 20 minutes . The following are the steps to cook Moist Peach Pound Cake easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and sugar two 9x5-inch loaf pans.
  2. 2 Combine flour, salt, and baking soda in a bowl. Mix mashed peaches and sour cream in another bowl.
  3. 3 Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and almond extract with the last egg. Pour in the flour mixture alternately with the peach mixture, mixing until just incorporated.
  4. 4 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Notes

  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 310 calories; 11.9 grams of fat; 48.9 grams of carbohydrates; 4.2 grams of protein; 83 milligrams of cholesterol; 165 milligrams of sodium.

  1. Feb 11th 2018

    It turned out really well. Very moist and very very good. I made it with a cream cheese frosting and that really helped balance the sweetness.

  2. Sep 22nd 2015

    I've made this a few times now, using a variety of pans, and enjoyed it thoroughly each time. I tried it once replacing the peaches with pears, and it came out a bit lacking in flavor, but m ...

  3. Feb 7th 2014

    Yummmy!!

  4. Oct 23rd 2013

    It's very nice cake I made it it was amazing everyone like it

  5. Nov 20th 2012

    Made this for a recent party and this recipe was wayyyyy too much which went in the favor of my co workers because I made 1 bundt pan and 1 loaf pan. I only got great compliments. I had to ...

  6. Aug 28th 2012

    Since the only other review mentioned how the cake stuck to the pans, I used parchment paper in mine. The loaves slid right out! After 65 minutes of baking the centers seemed to be still l ...

  7. Jul 29th 2012

    this cake was very moist but no matter how much you spray and sprinkle the pan with sugar it still came out of the pan in pieces. Very good cake pieces though