Sunday, August 12, 2012

Peachy Pound Cake


3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
6 eggs
1-1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup sour cream
2 cups peaches, chopped (Fresh or frozen)
  • Preheat oven to 350°
  • Combine: Flour, baking soda, and salt. Set aside.
  • In a separate bowl, Cream butter & sugar until fluffy.
  • Add eggs (one at a time) Beat well after each addition.
  • Add both extracts. Mix well.
  • Add sour cream.
  • Add Flour. Stirring thoroughly.
  • Fold in peaches.
  • Pour cake batter into a greased & floured bundt pan.
  • Bake for 60 minutes or until toothpick inserted comes out clean.
  • Let cool 30 minutes and remove from pan.
  • When cool Drizzle glaze over top of cake.
Glaze
1 cup of powdered sugar.
1/8 cup cream cheese (2 tablespoons) at room temperature.
2-3 tablespoons milk.
  • Beat until smooth.
  • Spoon into a pastry bag (or you can use a zip-lock type baggie), squeeze out air, & seal.
  • If using a zip-lock type baggie, cut a tiny corner from bottom of bag and use as a pastry bag.
  • Drizzle the glaze over top of cake.
  • Let sit for an hour for glaze to set before serving.
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