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.
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.
No comments:
Post a Comment