Peach-Almond Pound Cake
A moist, flavorful pound cake infused with peaches and almonds, perfect for brunch, dessert, or teatime, offering a delightful combination of fruity sweetness and nutty aroma.
Ingredients
Instructions
- Cream the softened butter, then gradually add sugar, beating well at medium speed of an electric mixer.
- Add eggs one at a time, beating after each addition.
- Combine flour and baking soda in a separate bowl.
- Mix sour cream and mashed peaches together.
- Add the flour mixture to the butter mixture alternately with the peach mixture, beginning and ending with the flour.
- Mix just until blended after each addition.
- Stir in vanilla extract and almond extract.
- Pour the batter into two greased and floured 9 x 5 x 3-inch loaf pans.
- Bake at 350°F (175°C) for about 1 hour, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
- Sprinkle with powdered sugar before serving.
Tips & Substitutions
For best results, ensure your butter is truly softened to room temperature for easy creaming with sugar. If you have fresh peaches, they can be used instead of canned or frozen, but be sure to mash them well. For a nut-free version, you can omit the almond extract and adjust the flavors with additional vanilla. This cake pairs beautifully with Rich Vanilla Ice Cream.
Serving Suggestions
This Peach-Almond Pound Cake is delightful on its own, but you can enhance its flavors by serving it with a dollop of Plain Soft Custard or a sprinkle of fresh peaches. It also makes a lovely addition to a brunch spread alongside coffee or tea. For a twist, try serving it with Robbie'S Really Good Jam Cake for a dessert platter.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and freeze for up to 2 months. To reheat, let it thaw overnight in the fridge, then warm individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Peach-Almond Pound Cake contains roughly 449 calories, with 7g protein, 83g carbohydrates, and 5g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of protein and calcium. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of peaches?
Yes, you can substitute peaches with other fruits like ripe strawberries or mashed bananas. Adjust the sugar based on the sweetness of the fruit used. Keep in mind, the texture and moisture may vary slightly with different fruits.
What can I do if my batter is too thick?
If your batter seems too thick, you can add a bit of milk or additional sour cream, one tablespoon at a time, until you reach the desired consistency. Be cautious not to add too much and alter the cake's structure.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it comes out with wet batter, continue baking for an additional 5-10 minutes, checking frequently.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).