Description
A moist and flavorful pound cake infused with fresh peaches and a hint of cinnamon.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, peeled and diced
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with flour. Stir in vanilla and diced peaches.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Notes
You can customize the seasonings to taste.