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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina Ingredients:
1 cup butter, softened |
2 cups sugar |
6 eggs |
1 teaspoon almond extract |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup sour cream |
2 cups diced fresh or frozen peaches |
confectioners' sugar |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 12-16 servings.
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